DO SPICES AND CONDIMENTS INCREASE FOOD INTAKE OF PATIENTS WITH LOW SODIUM DIET?
DOI:
https://doi.org/10.12957/demetra.2014.11224Keywords:
dieta hipossódica, hipertensão, especiarias, ingestão de alimentosAbstract
Objective: To evaluate whether food intake of hospitalized patients on a prescribed low-sodium diet increased after adding spices and condiments. Methods: Non-randomized, controlled and blind clinical test, performed with patients in a public hospital in the city of Florianopolis-SC, Brazil. The sample was chosen by convenience. Patients were their own control. They received on two consecutive days, alternating at lunch and dinner, the standard low-sodium hospital diet and modified low-sodium diet (with spices and condiments added). Food intake was evaluated in grams and percentages, comparing the “standard” with the “modified” diet and both in relation to the patient characteristics, care units and study start day. Analysis was carried out in the Stata 11.0 software. The level of statistical significance was p<0.05. Results: Ninety patients completed the study (66% men; average aged 60 years; 81% with 0-8 school years; 56% did not control salt intake; 91% used drugs which altered taste; 81% interned for chronic disease; 52% receiving general clinical care). No significant difference was found between the diets in terms of intake levels, in grams (p=0.794) or in percentage (p=0.619), nor according to gender, age, sodium/salt consumption before admission, care units, drugs involved with chemosensory disturbance and study start day. Statistically significant difference was noted for school level with greater acceptance of the standard diet (p<0.001). Conclusion: The addition of spices and condiments to low-sodium diets did not increase the food intake of hospitalized patients.
DOI: http://dx.doi.org/10.12957/demetra.2014.11224
Downloads
Downloads
Published
How to Cite
Issue
Section
License
STATEMENT OF AUTHORSHIP RESPONSIBILITY
Title of the manuscript:
________________________________________________________
1. Statement of responsability
I certify that I have participated in the work above specified and take public responsibility for its content.
I certify that the manuscript represents an original work and that none of the material in the manuscript has been previously published, is included in another manuscript, or is currently under consideration for publication elsewhere, whether in printed form or in electronic media, except that described in the attachment.
In case of acceptance of this text by Demetra: Alimentação, Nutrição & Saude, I declare to be in accordance with the policy of public access and copyright adopted by Demetra, which provides as follows: (a) the authors retain the copyright and grant to the Journal the right of first publication, the work being simultaneously licensed under the Creative Commons Attribution License, which allows the sharing of the work with acknowledgment of authorship and initial publication in this journal; (b) authors are authorized to enter additional contracts separately for non-exclusive distribution of the version of the work published in this journal (eg, publishing in institutional repository or book chapter), with acknowledgment of authorship and initial publication in this journal; and (c) authors are permitted and encouraged to post and distribute their work online (eg, in institutional repositories or on their personal page) at any point before or during the editorial process, as this may lead to productive changes, as well as increase the impact and citation of the published work.
2. Conflict of Interest Statement
I certify that there is no conflict of interest in connection with the submitted article.
Date, signature and full address of all authors.
