Hui-Hua, Cheng has completed her Master of science from Chung Shan Medical University. She is the dietician of National Cheng Kung University Hospital.
Background: Dysphagia is a common symptom in elderly people, and patients suffering from degenerative diseases such as stroke, dementia, Parkinson’s disease, and Alzheimer’s disease, and head and neck cancer. In these persons, food with a modified texture may facilitate safe oral intake. Full liquid diet is smooth liquids at room temperature. It contains fiber and variety of nutrients that can provide sufficient nutrition. Methods: Tested liquid diet were cooked, and stored at -18 °C for 7 and 14 days. Samples for microbiological analysis were collected from refrigerator thawing, microwave thawing, stove reheating, microwave reheating and after recooking 1 hour. We determined the aerobic plate count, Coliform, E.coli, and Staphylococcus aureus. Results:At thaw and reheat, the mean aerobic plate counts for all samples were <103 CFU/g. The mean coliform counts for all samples were <10 CFU/g. The E.coli and Staphylococcus aureus counts for all samples were not detected. Conclusion:The microbial quality of the frozen storage full liquid diet after 14 days is safe.
Huisan Lai received a master s of science degree in department of Food and Nutrition from Providence University in 1993. She works for the Department of Nutritional Services of National Cheng Kung University Hospital.
Introduction An impaired nutritional status is associated with reduced quality of life, lower activity level, increased treatment-related adverse reactions, reduced tumor response to treatment and reduced survival. However, malnutrition is common in patients with pancreatic cancer. Many pancreatic cancer patients are unable to meet their daily caloric requirements. Objectives To investigate the effects of nutritional interventions in pancreatic cancer patients. Method / Design The nutritional interventions were individualized nutritional counseling by registered dietitians (RD) in pancreatic cancer patients. The outcomes were assessed after 3 months of nutritional interventions. Results There were 219 pancreatic cancer patients recruited in total. 129 men and 90 women (median age, 60.8±11.6 years) in patients. Compared with baseline, our data demonstrated energy and protein intake were increased by 32.1% and 30.4% in pancreatic cancer patients with cachexia. Estimated energy and protein requirements were calculated for all patients. Total daily energy requirement intake less than 75% was considered as inadequate. After nutritional intervention, the percentage of pancreatic cancer patients with cachexia who reached estimated energy requirements were increased from 38% to 64%. Adequate protein intake (≥75 % of the requirement) were increased from 36% to 58%. Conclusions Nutritional intervention by individualized counseling can improve nutrition intake in pancreatic cancer patients with cachexia.