Comparison of Maastricht Index Between ICU Admitted Patients Receiving a Standard Enteral Feeding Product or Kitchen Made Enteral Feeding in a Teaching Hospital of Iran - Journal of Mazandaran University of Medical Sciences
Volume 21, Number 81 (Mar 2011)                   J Mazandaran Univ Med Sci 2011, 21(81): 54-60 | Back to browse issues page


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Âbbasinazari M, Fariborz Farsad B, Mostafa Âlavi S, Bakhshandeh H, Kharazmkia A, Âriaeinejad P. Comparison of Maastricht Index Between ICU Admitted Patients Receiving a Standard Enteral Feeding Product or Kitchen Made Enteral Feeding in a Teaching Hospital of Iran. J Mazandaran Univ Med Sci. 2011; 21 (81) :54-60
URL: http://jmums.mazums.ac.ir/article-1-658-en.html

Abstract:   (11746 Views)
Background and purpose: Maastricht index is an international parameter for assessment of nutritional status in hospitalized patients. This study was designed to compare Maastricht index between patients who received a standard enteral feeding product and kitchen made nutrition in intensive care units (ÏÇÜ) of a teaching hospital.
Materials and methods: Ïn a Randomized Çlinical trial, 60 patients undergoing enteral feeding were divided in two groups. They randomly received either FersubinÒ (a standard enteral feeding available in Ïran) or kitchen made nutrition (routine nutrition delivery in most hospitals of Ïran). Ïn both groups nasogastric tubes were used for delivery of nutrients. Âssessments of patients on the basis of Maastricht index were done at baseline, third and tenth days after beginning enteral feeding.
Results: Fifty five patients completed the study. Results showed that there was not any significant difference in Maastricht Ïndex between groups at the baseline (before starting enteral feeding) (P= 0.5), whereas there are significant difference between the two groups in the third and tenth days of observation (P< 0.05 for both times).
Çonclusion: Results of this study suggested that patients under standard enteral feeding nutrition are probably better nourished than patients that received conventional enteral feeding with kitchen made products.
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Type of Study: Research(Original) |

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