this presentation is about what is enteral feeding and how it is being carried out etc., it also gives information about classification based on duration of feeding. there is an information about infusion techniques and the time required for it.

2. Enteral feeding is done by passing a
tube into the stomach or duodenum
through the nose which is called
“nasogastric feeding” or directly by
surgical operation known as
“gastrostomy” and “jejunostomy
feeding”.
ENTERAL FEEDING

3. NECESSITY OF ENTERAL FEEDING
• Those who cannot swallow due to paralysis of
muscles of swallowing (diphtheria, poliomyelitis),
cancer of oral cavity or larynx.
• persistent anorexia.
• semi or unconscious patients.
• severe malabsorption.
• short bowel syndrome.
• who cannot digest & absorb.
• post surgery.
• severe diarrhoea.
• babies with very low birth weight.
• patients with neurological & renal disorders with
fever.

4. CLASSIFICATION BASED ON DURATION
OF FEEDING
1. Short term feeding usually administered as
nasogastric, nasoduodenal or nasojejunal
tubes.
2. Long term feeding usually administered as
gastrostomy or jejunostomy tubes.

5. SATISFACTORY TUBE FEEDING SHOULD
BE:
• Nutritionally adequate
• Well tolerated by patient so that vomiting is not
induced
• Easily digested with no unfavorable reactions
such as distension, diarrhea or constipation
• Easily prepared
• Inexpensive

6. Type 1 Type 2 Type 3
Natural
liquid
foods
Blenderized
feeding
Elemental
diet
TYPE OF DIETS

11. INGREDIENTS AMOUNT IN (GRAMS)
RICE 75
GREEN GRAM DHAL 40
BREAD 20
MILK 200
SKIM MILK POWDER 60
SPINACH 50
PUMPKIN 50
CARROTS 50
BANANA 70
SUGAR 60
REFINED OIL 20
BUTTER 7
Blenderized feeding

12. Blenderized feeding
• Water is added to make the
volume to 1500 ml
• each ml provides 1 calorie
• gives 50 g protein
• inexpensive

14. NUTRIENT AMOUNT
Fluids 30ml/kg
Energy 32kcal/kg
Protein 1g/kg body weight
Sodium 30-40 mMol
potassium 1 mMol/g of protein
FEEDING REQUIREMENTS IN ENTERAL
FEEDING

16. 1.Enteral feeding is given when oral intake is
impossible.
2.Food is given in modified form.
3.The normal health of intestinal mucosa is well
maintained.
4.Satisfaction of taking food is felt by the patients.
5.Biochemical monitoring is required.
6.Comparatively less technical skill is required.
7.Calculation of food intake is less complicated.
8.Less expensive.
SUMMARY