Posts Tagged With: mon gen

Enteral Nutrition Formulas at Mon Gen

Not every patient is able to get the nutrition they need from regular food. Some patients rely on enteral nutrition, or tube feeding, in order to meet their calorie, protein, and nutritional needs. Tube feedings can be short-term or long-term, ranging from a couple of days to over 4 weeks.  If you want to know about the types of patients who may be put on enteral nutrition, the different types and placements of the tube feedings, contraindications, benefits, and complications of enteral nutrition, check out this blog post by fellow intern Mary Rodavich : Enteral Nutrition

Mon Gen has 6 different formulas that can be used for enteral nutrition for different types of patients.  The specific formula chosen will vary depending on the patient’s disease state and their calorie and protein needs.  Here are the formulas Mon Gen uses:

Glucerna 1.0 Cal

Specialized Nutrition with Fiber

For abnormal glucose tolerance: patients with type 1 and type 2 diabetes & for patients with abnormal glucose tolerance resulting from metabolic stress, such as illness, trauma, or infection

  • 1.0 Cal/mL
  • Protein (% Cal) 16.7
  • Carbohydrate (% Cal) 34.3
  • Fat (% Cal) 49.0

Jevity 1.0 Cal

 Complete, balanced nutrition with fiber for long-term tube feeding

  • 1.06 Cal/mL
  • Protein (% Cal) 16.7
  • Carbohydrate (% Cal) 16.7
  • Fat (% Cal) 29.0

Nepro with Carb Steady

Therapeutic nutrition specifically designed to help meet the nutritional needs of people on dialysis (stage 5 chronic kidney disease/CKD)

  • 1.8 Cal/mL
  • Protein (% Cal) 18
  • Carbohydrate (% Cal) 34
  • Fat (% Cal) 48

Promote with Fiber

 Very high-protein nutrition with fiber

Ideal for patients with low calorie and/or wound-healing needs and those at risk for protein-energy malnutrition or pressure ulcers.

  • 1.0 Cal/mL
  • Protein (% Cal) 25
  • Carbohydrate (% Cal) 50
  • Fat (% Cal) 25

Pulmocare

Therapeutic nutrition for people with COPD. High-calorie, low-carbohydrate formula designed to hlep reduce carbon dioxide production, which may be helpful for patients with COPD (chronic obstructive pulmonary disease), cystic fibrosis, or respiratory failure.

  • 1.5 Cal/mL
  • Protein (% Cal) 16.7
  • Carbohydrate (% Cal) 28.2
  • Fat (% Cal) 55.1

Vital AF 1.2 Cal

Therapeutic elemental nutrition with ingredients to help manage inflammation and to promote GI tolerance

  • 1.2 Cal/mL
  • Protein (% Cal) 25
  • Carbohydrate (% Cal) 36
  • Fat (% Cal) 39
Categories: Clinical Nutrition | Tags: , , , , , , , , , , | Leave a comment

Meal Rounds

This Monday I started my rotation at Mon General Hospital here in Morgantown.  My first 2 weeks will focus on Patient Food Service and Production. I’ll be conducting meal rounds, patient surveys, testing trays, observing tray line, presenting an employee in-service, testing a new 7-day lunch menu, among other things.

Meal rounds are fairly simple to conduct, but can be very important in heading-off any bad service experiences the patient may have had, as well as providing an opportunity to get their nutrition and diet questions answered.  I start off by receiving a list of patients on a few floors and a meal round record sheet.  I try to speak to a variety of patients on different diets. The different diets include:

  • ADA1800 (Diabetic diet, 1800 calories)
  • NCEP2 (National Cholesterol Education Program II diet, “Cardiac diet”)
  • Regular
  • 2gmNA (2000 mg sodium, sodium-restricted diet)
  • ClearLiq (clear liquid diet)
  • LoFat50gm (low-fat diet)
  • GlutenFree
  • NPO (nothing by mouth, I skip over these patients)

I start by knocking on the door and asking to come in, then introducing myself, asking for their name, and telling them I am here to see how their meals have been.  Most patients are very satisfied with the quality of the food and the temperature of the foods (hot foods arriving hot, cold foods arriving cold).  Although 90% of the comments are “fine” to “very good,” there were a few issues with the French toast for breakfast this morning;2 patients said it was lukewarm when it arrived, and another said it was soggy rather than crunchy. I imagine it can be difficult to keep French toast, in particular, piping hot from the point of production up until it is delivered to the patient’s room, which can be over a half an hour. I make sure to relay these comments (good and bad) to my preceptor.

I also ask the patients if they have any questions about the diet they are on, if they are on a special diet. Most patients know why they’re on a certain diet.  For example, a lot of the patients are diabetic, and so they obviously understand why they are on a diabetic diet, or the ADA1800.  If patients have any questions or concerns about their diet or any nutrition questions, I will follow-through by letting a dietitian know, so they can head up to the patient’s room that day and clear up their concerns.  This could be a patient who wants to know why they are limited to a certain number of calories, a patient that wants to know what snacks they can have on their diet, or a patient wanting to know why they are on a fat or sodium-restricted diet.

I observed a meal round on Monday and I conducted meal rounds on both Tuesday and today, Wednesday.  So far I have comments from 33 patients, and I have 3 more days of meal rounds scheduled, so I hope to get over 80 responses total.  It is good to hear directly from the patients about the quality of the food and the temperature of the food, so that patient satisfaction scores can be improved for the hospital and any possible problems in the production or delivery of the meals can be corrected.

Categories: Clinical Nutrition | Tags: , , , , , , , | 2 Comments

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