2. food poisoning
► Water and salt (the only ones that cannot be altered)
► Other foods can be altered (improper storage)
► Contamination: the presence of any foreign agent that produces
alteration
► They are foodborne diseases.
► There are two kinds
► Biotic Pollution
► Abiotic Pollution
3. Biotic Pollution
► It is food contamination by biological agents
► Harmless or pathogenic microorganism (Bacteria)
► Can be found in soil, water and air
► Microorganisms can be exogenous, endogenous
► Factors that produce proliferation:
► Humidity
► Temperature
► Weather
► pH
► presence of oxygen
4. Bacterias
► Very small organisms
► They are found everywhere including in food
► There are bacteria harmless to man (yogurt)
► There are pathogenic bacteria ( salmonella,
staphylococcus)
5. Molds and Viruses
► Mushrooms
► Mold (bread)
► Camembert yeast cheese
► Viruses: food uses it as a means of transport
6. Abiotic Pollution
► Food is contaminated by non-biological physical or chemical agents
► Environmental pollution
► lead, cadmium
► Substances from cleaning product residues
► Chemical additives used in the food manufacturing process
7. Prevention of Food Poisoning
► Physical Methods:
► Heat: Sterilization, Pasteurization
► Cold :Refrigeration, Freezing
► Drying: It consists of reducing the water content using environmental
conditions
► Dehydration: It consists of reducing water content with artificial heat
8. Chemical Methods
► Salting: salt
► Smoking: Subjecting food to incomplete combustion of wood
► Pickled: vinegar
► Pickled: Vinegar and salt
9. Food handling
Processes subjected to food
Elaboration
Stored
Transportation
Commercialization
Consumption
Royal Decree 202/2000 Ministry of Health and consumption that establishes
compliance with all processes
10. Hygiene standards for the handler
► Wash your hands properly (cut off the transmission mechanism)
► Wear clean clothes and shoes
► shower regularly
► The cut nails
► Clean hair and cover with hats
► Handler wounds should be covered with a bandage
► If the handler has an illness, communicate it
► don't cough
► No Smoking
► Do not wear jewelry, rings
11. Enteral nutrition
► Orally or by surgical (gastrostomy) or non-surgical
(SNG) tube
► It is the nutritional support technique by which
nutritional substances are provided directly to the
digestive system at any level sufficient for the
digestion and absorption of nutrients.
► Remove dental prosthesis
► Indicated in patients who cannot cover their
nutrient needs with daily oral intake but have a
well-functioning digestive
systemhttps://www.youtube.com/watch?v=cAnto
w3hDIg
12. Enteral nutrition
► The probes are long hollow tubes of different diameters, flexible rigid
semi-rigid
► The caliber of the probe is indicated in French units (D=N. probe X 0.33)
► Probes can be surgical and non-surgical
► The most frequent materials used are PVC for administrations of 10 to 14
days and silicone lasts 3 months.
► The tube of choice is the nasogastric tube, it is the technique of choice
since it is the simplest and allows continuous administration of bolus
feeding.
► Nasogastric measures between 75 and 125 cm in length
► Nasoduodenal between 91 to 300 cm in length
13.
14.
15.
16.
17.
18.
19. General enteral nutrition precautions
► Keep the patient at a 45 degree angle while administering
► Check the residue or gastric content before each feeding if the residue is
greater than 150ml, suspend feeding
► Check drip rate
► After the administration of the nutrition, it is convenient to wash the tube
with 30 ml
20. Care of the patient with a nasogastric tube
► Clean the nostrils once a day to avoid irritation
► Lips get dry because patients breathe through their mouths
► Apply Vaseline to the nostril
► Change the tape strips for the fixation of the probe
► Ensuring the patency of the probe
► https://www.youtube.com/watch?v=L2nX6zAzOVk
21. Patient care with gastroenterostomy tube
► Check daily that the skin of the stoma does not present irritation,
inflammation or secretion
► Wash the stoma every two times using soap and water and change the
hypoallergenic plaster daily
► Place a gauze around the tube and watch for possible loss of food or gastric
juice
22. Foods for enteral nutrition
► Commercial preparations contain exactly and balanced three basic nutrients:
Proteins, fats and carbohydrates
► But it depends a lot on the patient's situation.
► There are diets for kidney, liver, heart patients
► Check the formulas expiration date
► Room temperature, do not keep the formula connected for more than 24 hours
► Medications should not be mixed with formulas
23. Forms of administration of the
enteral diet
► intermittent administration
► Approaches a normal feeding schedule
► It can be done with three systems
► Syringe bolus: 200 to 400 ml is administered using 50 ml syringes once every 6
hours
► Gravity: A drip system similar to serum therapy
► infusion pump
24. ongoing administration
► The administration is made by slow drip of 40 to 150ml per hour during the
day
► An infusion pump is used
► The gastrointestinal system needs to be working
25. Complications of the administration of
enteral nutrition
► Mechanical complications
► Gastrointestinal complications
► metabolic complications
► infectious complications
► psychological complications
30. Parenteral Nutrition
► It is the supply of nutrients to the body through a venous
route.
► Indications: when the digestive system is not well or needs
to be at rest
► Higher cost and a greater number of complications
