Enteral Nutrition Lab

University of Southern Mindanao
Kabacan, Cotabato
College of Human Ecology & Food Sciences

Nutrition and Dietetics Department
Name: ______________________________________________________
Date performed: _____________________________________________
Nutrition Support: Enteral Nutrition
Scope of the activity

Blenderized Tube Feedings are liquid diets introduced into the stomach by means of
polyvinyl tube inserted through the mouth or nose. It consist of liquid foods that can pass
through the tube with ease or it may be made from selected non-fibrous foods that may be
liquefied or homogenized using a blender. The total volume prescribed per day is usually
prepared in the morning, placed in sterile bottles and refrigerated.
Objectives of the activity

At the end of the activity, students will be able to:
1. Plan and prepare of:
a. Blenderized tube feeding
Procedures
1. Choose a member from your group to be the sample treatment.
2. Compute the following:
 DBW
 TER
i. PART 1 – computed TER
ii. Part 2 – TER + 500kcal (underweight)
 % Macronutrient distribution based on the group requirements:
i. (Group 1) – C(60%), P(20%), F(20%)
ii. (Group 2) – NPC: P(1.14g/kDBW) C&P (70%&30%)
iii. (Group 3) – NPC: P(2.0g/kDBW) C&P (70%-30%)
iv. (Group 4) – C(55%), P(15%), F(30%)
v. (Group 5) – NPC: P(1.5g/kDBW) C&P (70%&30%)
 Diet Prescription: _________________________________________
 Translate the diet prescription into exchanges (PART 1)

Food items HHM E.P Energy Protein Fat (g) Carbohydrates
(g) (kcal) (g) (g)
Vegetable A
Vegetable B
Fruits
Milk
G1 – Ensure
G2 – Glucerna Triple Care
G3 – Prosure
G4 – Nepro HP/LP
G5 – Diabetasol
Rice
Medium-Fat Meat
Low-Fat Meat
Fat
Sugar
TOTAL
NGT-GASTROSTOMY-JEJUNOSTOMY
PATIENT’S INFORMATION
Name ______________________________ Age _______________ Sex _____________________
Dx: Kcal __________ C ____ P ____ F ____
50% Natural Ingredients
SNACK
FOOD ITEMS B L S
AM PM MN
GULAY
(Karots, Kalabasa, Sayote, Upo) tasa, luto
PRUTAS
(Latundan, Papaya, Binangay, Apple,
Watermelon) buok, hiwa
GATAS
kutsarang kinalis, o “commercial”
LUGAW, PATATAS, OATMEAL

Tasa, luto
ISDA, MANOK
(Unod, hinimay) hiwa, luto
ITLOG
Puti or tibuok, luto
CORN OIL
Kutsarita
ASUKAL (PUTI)
Kutsarita (kung dili Diabetico)
TOTAL VOLUME
______cc ______cc ______cc ______cc ______cc ______cc
Apil and tubig nga gidungag
TIME QUANTITY (cc) GAMIT

___________________________AM _____________________________ 1. Blender
___________________________AM _____________________________ 2. Plastic strainer
___________________________AM _____________________________ 3. Funnel
___________________________PM _____________________________ 4. Sterilized bottle
___________________________PM _____________________________ 5. Measuring cups
___________________________PM _____________________________ 6. Weighing scale
Commercial milk / jejunostomy

TIME NUMBER OF SCOOPS STERILIZED WATER TOTAL QUANTITY
_____________AM _______MILK: ____________________ _____________________ _____________________
_____________AM _______MILK: ____________________ _____________________ _____________________
_____________AM _______MILK: ____________________ _____________________ _____________________
_____________PM _______MILK: ____________________ _____________________ _____________________
_____________PM _______MILK: ____________________ _____________________ _____________________
_____________PM _______MILK: ____________________ _____________________ _____________________
 Translate the diet prescription into exchanges (PART 2)

Food items HHM E.P Energy Protein Fat (g) Carbohydrates
(g) (kcal) (g) (g)
Vegetable A
Vegetable B
Fruits
Milk
G1 – Glucerna Triple Care
G2 – Prosure
G3 – Nephro HP/LP
G4 – Diabetasol
G5 – Ensure
Rice
Medium-Fat Meat
Use Beneprotein powder for Egg
White
Low-Fat Meat
Fat
Sugar
TOTAL
NGT-GASTROSTOMY-JEJUNOSTOMY
PATIENT’S INFORMATION
Name ______________________________ Age _______________ Sex _____________________
Dx: Kcal __________ C ____ P ____ F ____
50% Natural Ingredients
SNACK
FOOD ITEMS B L S
AM PM MN
GULAY
(Karots, Kalabasa, Sayote, Upo) tasa, luto
PRUTAS
(Latundan, Papaya, Binangay, Apple,
Watermelon) buok, hiwa
GATAS
kutsarang kinalis, o “commercial”
LUGAW, PATATAS, OATMEAL

Tasa, luto
ISDA, MANOK
(Unod, hinimay) hiwa, luto
ITLOG
Puti or tibuok, luto
CORN OIL
Kutsarita
ASUKAL (PUTI)
Kutsarita (kung dili Diabetico)
TOTAL VOLUME
______cc ______cc ______cc ______cc ______cc ______cc
Apil and tubig nga gidungag
TIME QUANTITY (cc) GAMIT

___________________________AM _____________________________ 1. Blender
___________________________AM _____________________________ 2. Plastic strainer
___________________________AM _____________________________ 3. Funnel
___________________________PM _____________________________ 4. Sterilized bottle
___________________________PM _____________________________ 5. Measuring cups
___________________________PM _____________________________ 6. Weighing scale
Commercial milk / jejunostomy

TIME NUMBER OF SCOOPS STERILIZED WATER TOTAL QUANTITY
_____________AM _______MILK: ____________________ _____________________ _____________________
_____________AM _______MILK: ____________________ _____________________ _____________________
_____________AM _______MILK: ____________________ _____________________ _____________________
_____________PM _______MILK: ____________________ _____________________ _____________________
_____________PM _______MILK: ____________________ _____________________ _____________________
_____________PM _______MILK: ____________________ _____________________ _____________________
 Dilution of kcal:mL
i. G1 – (PART 1) 1.0cc/kcal, (PART 2) 1.1cc/kcal
ii. G2 – (PART 1) 1.2cc/kcal, (PART 2) 1.3cc/kcal
iii. G3 – (PART 1 )1.3cc/kcal, (PART2) 1.0cc/kcal
iv. G4 – (PART 1)1.4cc/kcal, (PART 2) 1.5cc/kcal
v. G5 – (PART 1)1.5cc/kcal, (PART2) 1.2cc/kcal
3. Amount of added water

Part 1 Part 2
Group 1 _________________cc _________________cc
Group 2 _________________cc _________________cc
Group 3 _________________cc _________________cc
Group 4 _________________cc _________________cc
Group 5 _________________cc _________________cc
4. Total amount of formula
Part 1 Part 2
Group 1 _________________cc _________________cc
Group 2 _________________cc _________________cc
Group 3 _________________cc _________________cc
Group 4 _________________cc _________________cc
Group 5 _________________cc _________________cc
5. Amount of formula per feeding interval
Time interval Part 1 Part 2

2 hours _________________cc _________________cc
3 hours _________________cc _________________cc
4 hours _________________cc _________________cc
6 hours _________________cc _________________cc
8 hours _________________cc _________________cc
12 hours _________________cc _________________cc
24 hours _________________cc _________________cc
6. Data and Results
Recording: Method of preparing the formula

Method Description Documentation for the Documentation for the
Selected Weighed Food
Item
methods
8
9
10
11
12
Discussion and Analysis
Answer the following questions individually
1. What are the pointers to consider in planning blended formulas?
2. What are your bases in modifications to make your present tube feeding?

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University of Southern Mindanao

College of Human Ecology & Food Sciences

Nutrition Support: Enteral Nutrition

Scope of the activity

Objectives of the activity

 Diet Prescription: _________________________________________

 Translate the diet prescription into exchanges (PART 1)

Name ______________________________ Age _______________ Sex _____________________

Dx: Kcal __________ C ____ P ____ F ____

50% Natural Ingredients

LUGAW, PATATAS, OATMEAL

TIME QUANTITY (cc) GAMIT

Commercial milk / jejunostomy

 Translate the diet prescription into exchanges (PART 2)

Dx: Kcal __________ C ____ P ____ F ____

50% Natural Ingredients

LUGAW, PATATAS, OATMEAL

TIME QUANTITY (cc) GAMIT

Commercial milk / jejunostomy

3. Amount of added water

4. Total amount of formula

5. Amount of formula per feeding interval

Time interval Part 1 Part 2

6. Data and Results

Recording: Method of preparing the formula

Discussion and Analysis

Answer the following questions individually

1. What are the pointers to consider in planning blended formulas?

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Name ______________________ Age _ Sex _______________

Dx: Kcal ______ C P F

Dx: Kcal ______ C P F