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Biomedical subjects

A Palmo

Publications and source records attributed to A Palmo.

At least 19 recordsLinked to original sources
PubMed1982

[Organization of the hospital food service in a provincial general hospital. Criteria and initial evaluation].

The results of restructuring the meals service in Ivrea Hospital are reported. 7 diet-sheets with food prepared by the central kitchen composed: 2 of normal nutritional content (the first cooked with normal ingredients; the second using special recipes for the bed-ridden); one hypoprotein (50 g/24 hrs of protein), one hypoglycidic (145-170-210 g/24 hrs of glycides), 1 hyposodic (0.6-1.4 g of N/24 hrs), one semiliquid and one divided into 6 small meals. Special diets were needed for 0.5-6-12-2-0.1% of the patients. The amount of uneaten food fell (from 30% to 10%) and there was a real increase in calories (1390 leads into 1870 cals/24 hrs) and protein consumption (70-95 g/24 hrs). The cost remained the same (2079-2176 lire/per day/per capita).

Diet, Diabetic↗
PubMed1979

["Resistent" obesity. Clinical and metabolic aspects, cellularity of the adipose tissue and personality factors].

A study was made of 20 patients with "resistant" obesity selected from a series of about 4000 observed between 1970 and 1976 in an assessment of the possible existence of features distinguishing such patients from those who respond to treatment and display a satisfactory decrease in weight. The group was marked by a higher incidence of familial obesity, earlier onset of overweight, and certain personality features (evaluated by psychometric tests). Their blood sugar and insulin curves, blood cholesterol and uric acid, adipose tissue cellularity, and blood pressure (LHAP) were similar to those in the general series. Whereas their blood triglyceride values were normal, however, those in the general series were up by 21%. It is therefore felt that the clinical tests used at present do not enable the "resistant" obese subject to be distinguished. "Resistant" obesity may well constitute a distinct nosological entity, but one that is only identifiable via the patient's response to treatment.

Adipose Tissue↗
PubMed1978

[Preoperative renutrition in patients with esophageal stenosis].

UNLABELLED: 50 patients suffering from dysphagia and oesophageal stenosis were treated in the period 1975-77. Of these 31 had renutrition of longer than two weeks and are the subject of the present study. Three nutrition systems were employed: 1) total parenteral feeding (7 patients), 2) feeding by naso-gastric tube or gastric fistula (15 patients), 3) feeding per os with semiliquid foods (9 patients). The patients were suffering from benign cicatricial stenosis (5), tumours of the cardia (7), tumours of the oesophagus (19). Short-term survival, weight behaviour and the course of certain blood parameters (Hb, GR, cholesterol, albumin, total proteins) are reported. CONCLUSIONS: --in benign cicatricial stenosis and tumours of the cardia, a normal protein-caloric amount (2000-3500 KCal., 80-120 g/24 h of proteins) is sufficient to obtain weight increase and stabilization of blood examinations. The administration route is unimportant; --in malignant stenosis, 4000-6000 KCal. and 100-130 g of protein/24 h must be provided to obtain the same result. In patients treated with total parenteral nutrition the weight loss persists. The reason for this behaviour is not known; it is likely that enzymatic blocks exist in substrate utilization; --further study is needed to improve results obtained and to clarify the reasons for such behaviour.

Adult↗
PubMedDate not supplied

[Nutritional support in non-Hodgkin's lymphoma treated with polychemotherapy MACOP-B cycle].

The collateral effects of antineoplastic therapy often lead to a deterioration of the cachectic condition induced by the presence of the tumour itself. This study analysed the effects of a programme of dietary surveillance/support in patients with non-Hodgkin's lymphoma undergoing a cycle of MACOP-B polychemotherapy. During the entire course of therapy patients were followed weekly by a nutritional specialist and a dietician in order to assess and if necessary modify food intake, also in relation to the onset of collateral effects. Using this programme it was observed that a satisfactory nutritional state was maintained during the entire cycle, with an increased food intake compared to the start of the cycle and to conditions of good health.

Adult↗
PubMedDate not supplied

[Nutritional assessment of aged patients with fractures of the proximal epiphysis of the femur].

Forty-two patients (M/F 9/33; age 78 +/- 10 years) were studied during Hospital stay for femoral neck fractures (16 neck, 26 pertrochanteric fractures). All underwent fracture surgery (internal fixation in 30, arthroplasty in 12 patients). Food intake was evaluated daily, supplemented with specific recipes. Biochemical assessment of nutritional status (hemoglobin, hematocrit, total proteins, albumin, prealbumin, Na, K, Ca, Fe, P, Mg) was performed before and after surgery. Nitrogen balance was evaluated in 8 patients in the post-operative period (40 determinations). The study group was compared for post-surgical complications and mortality during Hospital stay with a historical control group without any nutritional survey. Mean daily caloric intake was (M +/- DS) 1014 +/- 360 in the preoperative period, 960 +/- 210 and 1036 +/- 185 postoperatively (5-9 and 10-15 days post-surgery, respectively). Mean nitrogen intake was, respectively, 7.5 +/- 2.6, 7 +/- 2.1, 6.9 +/- 1.6 gN/day. No significant differences were found. In the preoperative period, the following tests were found below the normal range: iron (median 30 micrograms/dL), albumin (median 3.1 g/dL), hemoglobin (median 12 g/dL) hematocrit (median 35%). After surgery, they decreased significantly; also prealbumin, in normal limits before surgery (20 +/- 0.7 mg/dl), decreased significantly 5-9 days after surgery. After 10-15 days from surgery, only prealbumin and iron reached the preoperative level.(ABSTRACT TRUNCATED AT 250 WORDS)

Aged↗
PubMedDate not supplied

[Quick freezing in the preparation of special hospital diets].

The study has been undertaken to test the usefulness of the freezing-method on foods in the dietary formulations of the Hospital Food Service. Thirty-six recipes of specific diets (blended, liquid diets and diets of normal texture with high and low protein content) have been tested. These recipes were precooked and frozed within 2 hours. They were tested for taste, texture, aspect and colour by the same staff of the Dietetic Service (2 Dietitians and 2 Cooks). Twenty-eight recipes, after being reheated, have shown satisfactory results for all the characteristics tested. The time from freezing (test 15, 30, 45 days after freezing) does not influence the results. The freezing method is then useful for the most part of the specific Hospital Diets. A stock of frozen preparations can be used at any moment even by not qualified personnel and let a better work organization of the Dietetic Service Kitchen.

Diet↗