<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2176-6223</journal-id>
<journal-title><![CDATA[Revista Pan-Amazônica de Saúde]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Pan-Amaz Saude]]></abbrev-journal-title>
<issn>2176-6223</issn>
<publisher>
<publisher-name><![CDATA[Instituto Evandro Chagas. Secretaria de Vigilância em Saúde e Ambiente. Ministério da Saúde]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2176-62232015000200029</article-id>
<article-id pub-id-type="doi">10.5123/s2176-62232015000200004</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Composição nutricional de dieta enteral artesanal a partir de alimentos convencionais do Município de Coari, Estado do Amazonas, Brasil]]></article-title>
<article-title xml:lang="en"><![CDATA[Nutritional composition of homemade enteral nutrition from conventional food in the City of Coari, Amazonas State, Brazil]]></article-title>
<article-title xml:lang="es"><![CDATA[Composición nutricional de dieta enteral artesanal a partir de alimentos convencionales del Municipio de Coari, Estado de Amazonas, Brasil]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lima]]></surname>
<given-names><![CDATA[Verena Silva]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Souza]]></surname>
<given-names><![CDATA[Francisca das Chagas do Amaral]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguiar]]></surname>
<given-names><![CDATA[Jaime Paiva Lopes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Yuyama]]></surname>
<given-names><![CDATA[Lucia Kiyoko Ozaki]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Federal do Amazonas Instituto de Saúde e Biotecnologia ]]></institution>
<addr-line><![CDATA[Coari Amazonas]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Pesquisas da Amazônia Laboratório de Físico-Química de Alimentos Coordenação Sociedade Ambiente e Saúde]]></institution>
<addr-line><![CDATA[Manaus Amazonas]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2015</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2015</year>
</pub-date>
<volume>6</volume>
<numero>2</numero>
<fpage>29</fpage>
<lpage>36</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iec.gov.br/scielo.php?script=sci_arttext&amp;pid=S2176-62232015000200029&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iec.gov.br/scielo.php?script=sci_abstract&amp;pid=S2176-62232015000200029&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iec.gov.br/scielo.php?script=sci_pdf&amp;pid=S2176-62232015000200029&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO 0 objetivo deste estudo foi determinar a composição nutricional de uma dieta artesanal de baixo custo, elaborada com alimentos convencionais do Município de Coari, Estado do Amazonas, Brasil. Utilizaram-se aruanã (Osteoglossum bicirrhosum), mandioca (Manihot esculenta Crantz), pupunha (Bactris gasipaes) e caruru (Amaranthus deflexus L.) para obtenção das farinhas e concentrado proteico, após elaboração de uma fórmula, idealizada por meio de análise de tentativa e erro, calculou-se as proporções de cada alimento quanto à composição dos constituintes químicos recomendados para a dieta enteral. Estabeleceu-se a diluição e realizaram-se as análises de estabilidade, fluidez, gotejamento gravitacional, composição centesimal, teor de minerais, análise microbiológica e viabilidade financeira. A fórmula apresentou valor proteico de 13,18 g, 1,99 g de lipídeos, 3,64 g de cinzas, 73,03 g de carboidrato e 5,16 g de fibra por 100 g, respectivamente. Em relação ao teor de minerais, foram encontrados 52,48 mg de sódio, 24,32 mg de cálcio, 64,04 mg de magnésio, 1,46 mg de manganês, 5,95 mg de zinco, 2,22 µg de cobre e 0,46 mg de ferro por 100 g da amostra, respectivamente. Com diluição de 1 g:1,5 mL de água, a dieta apresentou densidade calórica de 1,51 kcal/mL e fluidez adequada para administração gravitacional, com gotejamento médio de 68 gotas por minuto. O formulado apresentou padrões microbiológicos adequados à legislação vigente e custo aparente de R$ 0,56 em 100 g. A dieta artesanal apresentou fluidez adequada, fácil preparo e baixo custo, caracterizando-se como uma dieta especializada, devido à composição nutricional, que pode ser classificada como hipercalórica, normoproteica, hiperglicídica, hipolipídica e com fibras.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The aim of this study was to determine the nutritional composition of a cheap homemade diet made with conventional food in the City of Coari, Amazonas State, Brazil, arowana (Osteoglossum bicirrhosum), cassava (Manihot esculenta Crantz), peach palm (Bactris gasipaes) and pigweed (Amaranthus deflexus L.) were used, in order to obtain flour and protein concentrate, after developing a formula, created by the analysis of a trial and error process, we calculated the proportions of each food on the composition of chemical constituents recommended for enteral nutrition. It was established dilution and analysis of stability, fluidity, gravity drip, chemical composition, mineral content, microbiological analysis and financial viability were performed. The formula presented protein value of 13.18 g, 1.99 g of lipids, 3.64 g of ash, 73.03 g of carbohydrate and 5.16 g of fiber per 100 g respectively. Considering the mineral content, 52.48 mg of sodium, 24.32 mg of calcium, 64.04 mg of magnesium, 1.46 mg of manganese, 5.95 mg of zinc, 2.22 µg of copper and 0.46 mg of iron per 100 g of the sample were found respectively. With dilution 1 g:1.5 mL of water, the diet presented caloric density of 1.51 kcal/mL and adequate fluidity to gravitational administration, with an average drip of 68 drops per minute. The formula showed microbiological standards appropriated to the current legislation and apparent cost of R$ 0,56 per 100 g. Homemade diet presented adequate fluidity, easy preparation and low cost, it can be characterized as a specialized diet due to the nutritional composition which can be classified as hypercaloric, normoproteic, hyperglicidic, low-fat, and with fiber.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[  RESUMEN  El objetivo de este estudio fue el de determinar la composición nutricional de una dieta artesanal de bajo costo, elaborada con alimentos convencionales del Municipio de Coari, Estado de Amazonas, Brasil, se utilizó arawana (Osteoglossum bicirrhosum), yuca (Manihot esculenta Crantz), pupuña (Bactris gasipaes) y carurú (Amaranthus deflexus L.), para obtener las harinas y el concentrado proteico, luego de la elaboración de una fórmula, idealizada por análisis de ensayo y error, se calcularon las proporciones de cada alimento con relación a la composición de los constituyentes químicos recomendados para la dieta enteral. Fue establecida la dilución y se realizaron los análisis de estabilidad, fluidez, goteo gravitacional, composición centesimal, composición de minerales, análisis microbiológico y viabilidad financiera. La fórmula presentó un valor proteico de 13,18 g, 1,99 g de lípidos, 3,64 g de cenizas, 73,03 g carbohidratos y 5,16 g de fibra por cada 100 g respectivamente. En relación al tenor de minerales, se encontraron 52,48 mg de sodio, 24,32 mg de calcio, 64,04 mg de magnesio, 1,46 mg de manganeso, 5,95 mg de zinc, 2,22 µg de cobre y 0,46 mg de hierro por 100 g de la muestra, respectivamente. Con dilución 1 g: 1,5 mL de agua, la dieta presentó densidad calórica de 1,51 kcal/mL y fluidez adecuada para administración gravitacional, con goteo medio de 68 gotas por minuto. La fórmula presentó estándares microbiológicos adecuados a la legislación vigente y costo aparente de R$ 0,56 por 100 g. La dieta artesanal presenta fluidez adecuada, fácil preparo y bajo costo, caracterizándose como una dieta especializada, debido a la composición nutricional, que puede ser clasificada como hipercalórica, normoproteica, hiperglucídica, hipolipídica, y con fibras.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Nutrição Enteral]]></kwd>
<kwd lng="pt"><![CDATA[Valor Nutritivo]]></kwd>
<kwd lng="pt"><![CDATA[Alimentos Formulados]]></kwd>
<kwd lng="pt"><![CDATA[Escala Centesimal]]></kwd>
<kwd lng="pt"><![CDATA[Micronutrientes.]]></kwd>
<kwd lng="en"><![CDATA[Enteral Nutrition]]></kwd>
<kwd lng="en"><![CDATA[Nutritive Value]]></kwd>
<kwd lng="en"><![CDATA[Food, Formulated]]></kwd>
<kwd lng="en"><![CDATA[Centesimal Scale]]></kwd>
<kwd lng="en"><![CDATA[Micronutrients.]]></kwd>
<kwd lng="es"><![CDATA[Nutrición Enteral]]></kwd>
<kwd lng="es"><![CDATA[Valor Nutritivo]]></kwd>
<kwd lng="es"><![CDATA[Alimentos Formulados]]></kwd>
<kwd lng="es"><![CDATA[Escala Centesimal]]></kwd>
<kwd lng="es"><![CDATA[Micronutrientes.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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