CHARACTERIZATION OF FOOD INTAKE OF PATIENTS UNDER PALLIATIVE CARE

Abstract

Introduction: Palliative care (PC) aims to improve the quality of life for patients and their families in the face of a terminal illness that is unresponsive to curative treatment. Objectives: To assess the dietary intake of patients receiving palliative care. Methodology: This is a cross-sectional study with a qualitative and quantitative approach, conducted with patients receiving palliative care at Dr. Alberto Rassi State Hospital (HGG). Patients with incomplete data, gastrointestinal cancer, undergoing chemotherapy, patients with delirium who were not assisted by caregivers, and those using alternative feeding methods were excluded. Descriptive analysis was performed, with absolute and relative frequencies presented for categorical variables. For continuous variables, mean and standard deviation were used. Results: Upon evaluating 42 patients, it was observed that the prevalence of low weight according to BMI was 47.62% (n=20), and there was a predominant nutritional risk according to screening tools. A higher preference for cooked foods (52.38%, n=22) was noted, as well as a preference for lukewarm temperature (54.73%). Liquid consistency (47.62%, n=20) was the most prevalent in the prescriptions of the sample. However, the most frequently reported preferred consistency was free. Additionally, greater preference was observed for the milk/derivatives and fresh fruit groups. The most evident aversions were to pequi, eggs, vegetables (okra, jiló, and gueroba), and in the cereals group, pasta. Conclusions: This study revealed dietary patterns of patients with CP. Discrepancies were observed between food preferences and clinical prescriptions, highlighting the significance of symptoms such as nausea and adherence to dietary therapy.