title: Macronutrients and energy content of oral hospital diet prescribed to chronic kidney disease patients on conservative treatment.
abstract: BACKGROUND
  The contribution of diet and treatment planning in the treatment of Chronic Kidney Disease (CKD) has been recognized as having a significant clinical impact if introduced early.
  
  
  OBJECTIVE
  determine the levels of carbohydrates, proteins, lipids, energy and energy density (ED) in an oral hospital diet prescribed to CKD patients, and to evaluate the adequacy of this diet with respect to dietary recommendations.
  
  
  METHODS
  Diets were collected in a Brazilian public hospital on two non-consecutive days of six different weeks. The carbohydrate, protein, and lipid (total, saturated, monounsaturated, polyunsaturated, linoleic, linolenic and trans fatty acids) contents were determined in a laboratory. The amount of energy and the ED of the diets were calculated using the correction factor Atware and by dividing the total energy of the diet by weight, respectively.
  
  
  CONCLUSIONS
  About 14.3% of the diets produced for patients with CKD were analyzed. The average density of the diets was low (0.7 kcal/g). In terms of nutritional adequacy, the average lipid content (15%) and linolenic fatty acid content (0.4%) were below the recommendation, as was energy (23.4 kcal / kg / day). The average carbohydrate content (63.5%) and protein content (1.0 g/kg/day) exceeded the recommendations levels.
  
  
  CONCLUSIONS
  The oral hospital diet prepared for patients with CKD were considered unbalanced, and an unfavorable clinical treatment for these patients.
authors.affiliation: Ouro Preto Federal University (UFOP), School of Nutrition, Ouro Preto, Minas Gerais.. janiara_06@hotmail.com.
authors.forename: Janiara
authors.initials: J
authors.lastname: David Silva
authors.affiliation: Institute of Food Technology (ITAL), Center of Foods Science and Quality, Campinas, São Paulo. Brazil.. karinelouvera@gmail.com.
authors.forename: Karine A
authors.initials: KA
authors.lastname: Louvera Silva
authors.affiliation: Institute of Food Technology (ITAL), Center of Foods Science and Quality, Campinas, São Paulo. Brazil.. sueli@ital.gov.sp.br.
authors.forename: Sueli R
authors.initials: SR
authors.lastname: Baggio
authors.affiliation: Ouro Preto Federal University (UFOP), School of Nutrition, Ouro Preto, Minas Gerais.. morgano@ital.gov.sp.br.
authors.forename: Marcelo A
authors.initials: MA
authors.lastname: Morgano
authors.affiliation: Ouro Preto Federal University (UFOP), School of Nutrition, Ouro Preto, Minas Gerais.. alinesaguiar@yahoo.com.br.
authors.forename: Aline S
authors.initials: AS
authors.lastname: Aguiar Nemer
authors.affiliation: Ouro Preto Federal University (UFOP), School of Nutrition, Ouro Preto, Minas Gerais.. kesiadq@gmail.com.
authors.forename: Késia D
authors.initials: KD
authors.lastname: Quintaes
mesh_terms: D001938:Brazil; D000072700:Conservative Treatment / Q000379:methods*; D003430:Cross-Sectional Studies; D004032:Diet; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D002149:Energy Intake; D005504:Food Analysis; D006761:Hospitals; D006801:Humans; D044342:Malnutrition / Q000517:prevention & control; D055656:Prescriptions; D051436:Renal Insufficiency, Chronic / Q000178:diet therapy* / Q000628:therapy*
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins