mnt for digestive surgery
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MNT For Digestive Surgery. Leny Budhi Harti Jurusan Gizi Fakultas Kedokteran Universitas Brawijaya Malang 28 Mei 2012. 1. Nutritional Alteration. 2. P erioperative Nutrition Management. 3. Gastrectomy . 4. Ileostomy & Colostomy . 5. Nutrition Access. Content . - PowerPoint PPT PresentationTRANSCRIPT
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MNT For Digestive Surgery
Leny Budhi HartiJurusan Gizi
Fakultas Kedokteran Universitas Brawijaya
Malang28 Mei 2012
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Content
Nutritional Alteration1
Perioperative Nutrition Management2
Gastrectomy 3
Ileostomy & Colostomy 4
Nutrition Access5
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Nutritional Alterations in Perioperative Period
Preoperative :Reduce preoperative
intakePreoperative
malabsorbtionPreoperative nutrient
losses
Postoperative :Reduce postoperative
intakePostoperative nutrient
losses
PerioperativeMetabolic response hormonal & inflamatory responseEnergy and protein depletion
ASPEN Nutrition Support Practice Manual 2 nd Ed, 2005)
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Perioperative Nutritional Management
Nutritional Screening : PNI postoperativeSGA
Nutritional Assessment :anthropometribiochemical history and physical examination
CLEVELAND CLINIC JOURNAL OF MEDICINE VOLUME 71 • NUMBER 4 APRIL 2004
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5CLEVELAND CLINIC JOURNAL OF MEDICINE VOLUME 71 • NUMBER 4 APRIL 2004
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CLEVELAND CLINIC JOURNAL OF MEDICINE VOLUME 71 • NUMBER 4 APRIL 2004
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Perioperative Nutritional Management
Perioperative
Preoperative
Intraoperative
Postoperative
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Perioperative Nutritional Management
Preoperative fasting from midnight is unnecessary in most patients. Patients undergoing surgery, who are considered to have no specific risk of aspiration, may drink clear fluids until 2 h before anaesthesia. Solids are allowed until 6 h before anaesthesia
Clinical Nutrition (2006) 25, 224–244
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Nutritional Support during Preoperative
Indications ;1. malnourished2. elective and safe to delay for 7 -10
daysAccess :
enteral or parenteral (TPN) nutrition
Nutrient :Energy : 25 – 35 kkal/kgBBProtein : 1,5 – 2 g/kgBB
CLEVELAND CLINIC JOURNAL OF MEDICINE VOLUME 71 • NUMBER 4 APRIL 2004
Perioperative
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Nutrition Support during Postoperative
Nutritional Status
Well-nourished & mildly
malnourished
Moderately malnourished &
severe malnourished
Nutritional supportOral nutrition
ASPEN Nutrition Support Practice Manual 2 nd Ed, 2005)
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Nutrition Protocol for Postoperative
Enteral nutrition is given 6 – 12 h after postoperative
Energy : 25 – 35 kkal/kg BB Protein : 0,8 – 1,5 g/kgBB Fluid : 30 – 35 ml/kgBB
Manual of Dietetic Practice 4 edition, 2007
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Gastrectomy
Ileostomy
Colostomy
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Gastrectomy
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Intervention:Objectives Gastrectomy
Pre-operative Empty the stomach and upper intestines Ensure high-calorie intake for glycogen stores and
weight maintenance or weight gain if needed. Ensure adequate nutrient storage to promote post-
operative wound healing. Maintain normal fluid and electrolyte balance
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Post-operative : Prevent distention and pain. Compensate for loss of storage/holding space and lessen
dumping of large amounts of chime into the doudenum/jejunum at one time.
Overcome negative N2 balance after surgery; restore healthy nutritional status.
Prevent or correct iron malabsorption; steatorrhea, Ca mal absorption, and Vit B12 of folacin anemias.
Intervention:Objectives Gastrectomy
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Nutrition Intervention Gastrectomy
Preoperative Use a soft diet that is high in calories with adequate
protein and vitamin C and K Regress to soft diet with full liquids and then NPO
about 8 hours before surgery.
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Syarat Diet GastrectomyPostoperative : Energi sesuai dengan kebutuhan dan keadaan pasien Protein : 1,5 – 2 g/kgBB/hari Karbohidrat kompleks : 50 – 60% dari total energi Karbohidrat sederhana : 0 – 15% Lemak cukup, diutamakan lemak MCT mudah serap Mengurangi BM sumber laktose, jika lactose intolerance
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Nutrition Intervention Gastrectomy
Vitamin dan mineral cukup : kromium, Vit B12, D, riboflavin, Fe, Ca. Jika perlu diberikan suplemen
Na cukup Cairan cukup, diberikan 1 jam sebelum makan atau
sesudah makan. Porsi kecil, frekuensi sering EN via jejunustomi dan TPN Ketika makan posisi tegak
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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DUMPING SYNDROME
Dumping syndrome is the term for a group of symptoms caused by food moving too quickly through the digestive system. It can be a side effect after a gastrectomy because the stomach is much smaller and is less able to control the release of food into the intestines
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EARLY DUMPING SYNDROME
This usually happen 10-60 minutes after eating. S/S :
o nauseao Vomitingo abdominal crampingo Bloatingo Diarrhoeao rapid pulseo Weaknesso fatigue
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LATE DUMPING SYNDROME Late dumping syndrome can occur anywhere
between 1-4 hours after a meal. It is a consequence of sugar being rapidly absorbed into the blood stream causing a high blood sugar levelSign and symptom :• light-headedness• weakness• sweating• rapid heart rate
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IleostomyEtiolo
gi
Sifat
Efek
Chorn’s disease, polyposis, dan cancer colon
Sementara atau permanen
↓ lemak, asam empedu, absorpsi vit. B12, kehilangan Na dan K
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Tujuan Diet Modifikasi diet untuk menangani malabsorpsi zat gizi
sepeti protein, kehilangan cairan, keseimbangan N negatif
Koreksi anemia akibat intake yang tidak adekuat dan kehilangan zat gizi
Menangani lemah dan kram otot akibat kehilangan K Menangani peningkatan kebutuhan energi akibat
demam Mencegah kehilangan Ca akibat steatorea
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Syarat diet Energi dan protein tinggi penyembuhan luka Rendah serat tak larut Mencegah makanan tinggi serat selama 4 minggu
preoperative Vitamin dan mineral sesuai kebutuhan Pasien Cairan sesuai kebutuhan Pasien Porsi kecil, frekuensi sering Hindari makanan yang bergas
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Short Bowel Syndrome SBS is inadequate
functional bowel to support nutrient and fluid requirements for that individual, regardless of the length of the GI tract in the setting of normal fluid and nutrient intake
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GOALS OF MANAGEMENT
The primary goal in managing SBS is to maximize the utilization of the existing gut while assuring that patients are provided with adequate nutrients, water and electrolytes to maintain health and/or growth
Clinicians must focus on reducing the severity of intestinal failure while treating and preventing complications when they arise.
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GOALS OF MANAGEMENT weaning from TPN or IV fluids, it is
essential to increase nutrient and fluid retention by slowing intestinal transit time, controlling gastric acid hypersecretion and by enhanced mixing of pancreatic enzymes and bile salts
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Nutrition intervention SBS
Phase 3
Phase 2
Phase 1
EN ↓ + oral; 60% CHO, 20% P, 20% LNo colon : CHO 40 -50%, P : 20%, L : 30 - 40%
TPN ↓ + EN, E : 40-60 kkal/kgBB, P : 1,2 – 1,5 g/kgBB
TPN
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Colostomy
Etiologi
Sifat
Fungsi
Kanker, divertikulitis, perforasi usus, obstruksi, hirschsprung’s disease
Sementara atau permanen
Absorpsi cairan & Na, ekskresi K & bikarbonat
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Tujuan Diet
Mencegah komplikasi Mempercepat penyembuhan Mencegah kehilangan BB akibat malabsopsi
protein, anemia, perdarahan GI, steatorea Mencegah kehilangan air Mencegah infeksi
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Syarat Diet Individualized diet Makanan diberikan bertahap : cair lunakmakanan biasa Tinggi energi, protein,vitamin dan mineral Garam diberikan cukup hingga tinggi sesuai dengan
keadaan pasien Hindari makanan yang bergas dan menyebabkan diare Serat diberikan bertahap : rendah tinggi. Hindari BM
mentah seperti fresh fruit & vegetables Jika terjadi batu ginjal : cairan diberikan tinggi,
minghandari BM sumber oksalat
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Nutrition Access : Pemberian Enteral Nutrition 24 jam setelah pascabedah digestive menurunkan
risiko infeksi dan lama rawat Pasien laparotomi dengan reseksi EN diberikan
setelah 23 jam pascabedah Pasien laparotomi dengan lower gastrointestinal
surgery EN diberikan 4 jam pascabedah Pasien bedah digestive mayor EN diberikan 12 jam
pascabedah
Working Group on Metabolism and Clinical Nutrition, 2003
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Rute Enteral Feeding
Krause’s Food & Nutrition Therapy, 12 edition
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Metode Pemberian EF/EN
Continuous gravity feeding
(kontiniu)
Intermittent
Bolus
pemberian EN secara terus
menerus selama 24 jam
pemberian EN sebanyak 200 – 300 ml selama 30 – 60 menit setiap 4 – 6
jam
pemberian EN sebanyak 24o ml
setiap 3 jam
ASPEN Nutrition Support Practice Manual 2 nd Ed, 2005)
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Feeding Protocol
Sesegera mungkin setelah operasi antara 24 – 48 jam
Awal : 10 – 50 ml/jam, dengan cara tetesan
Toleransi baik pemberian ditingkatkan secara bertahap 10 – 20 ml tiap 4 – 8 jam sampai kebutuhan kalori tercapai
Working Group on Metabolism and Clinical Nutrition, 2003
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Monitoring Enteral Feeding
Residual < 200 ml, clear
Residual >= 200 ml(NGT), or >=100 ml
(Gastrostomy tube
Volume exceed twice the hoursly infusion during continous feeding or exceed 50% infusion volume during bolus
feeding
Checking residual : prior to each
intermittent feeding or 4 hours
with continous
feed
EF
Intolerance to be
assessed
Slowing/stoping feeding
ASPEN Nutrition Support Practice Manual 2 nd Ed, 2005)
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Transitional Feeding
Oral
Enteral
Parenteral
Intake 75% nutrient need
EN diberikan 30 – 40 ml/hr+ 25 – 30 ml/h> 75% nutrient need
Sylvia Escott-Stump, Nutrition and Diagnosis Related Care, 2008
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Terima Kasih