[Nutritional assessment of aged patients with fractures of the proximal epiphysis of the femur]. / Valutazioni nutrizionali in pazienti anziani con frattura dell'epifisi prossimale del femore.

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)

[Quick freezing in the preparation of special hospital diets]. / Utilizzazione della congelazione rapida nella preparazione di diete speciali ospedaliere.

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.