Oficina culinária para pacientes com ostomia por câncer colorretal

Abstract

The stoma is one of the treatments for colorectal cancer. After the surgery the patients tend to have a monotonous diet in order to avoid leakage in the pouch and gas. There are few articles in the literature sensory analysis and acceptability index of preparations, especially in patients with specific conditions. The objective was do cooking workshop, in patients with colorectal cancer. 30 patients were invited to participate in a cooking workshop. For this, three preparations were chosen and pre-tested, being a snack, a main course and a dessert, contemplating important parts of the menu. The sensory analysis was evaluated through a hedonic scale of faces, containing flavor, odor, color and texture. The preparations were considered accepted when > 60%. In all, 8 people attended the workshop, 25% men and 75% women. All attributes (taste, odor, color and texture) obtained a frequency of "I loved / liked" responses between 76% and 96% and an acceptable rate of over 80% in all preparations. The breaded chicken dumpling is the most accepted preparation for acceptability index with 89% approval. Further studies related to the nutritional education processes through culinary workshops are necessary to expand the possibilities of food intake in patients with ostomy.