COMPARISON AND IDENTIFICATION OF FACTORS INFLUENCING THE FLAVORS OF ENTERAL NUTRITION AGENTS

NOBUYUKI WAKUI; Yurika Ashizawa; Nobutomo Ikarashi; Yoshiaki Matida; Kazunori Watanabe

doi:10.22159/ajpcr.2017.v10i5.17118

Authors

NOBUYUKI WAKUI
Yurika Ashizawa Division of Applied Pharmaceutical Education and Research, Faculty of Pharmaceutical Sciences, Hoshi University
Nobutomo Ikarashi Department of Clinical Pharmacokinetics, Faculty of Pharmaceutical Sciences, Hoshi University
Yoshiaki Matida Division of Applied Pharmaceutical Education and Research, Faculty of Pharmaceutical Sciences, Hoshi University
Kazunori Watanabe Division of Applied Pharmaceutical Education and Research, Faculty of Pharmaceutical Sciences, Hoshi University

DOI:

https://doi.org/10.22159/ajpcr.2017.v10i5.17118

Keywords:

Enteral nutrition, Medication adherence, Flavor, Nutritional status, Therapeutic efficiency

Abstract

Objective:The flavor of an enteral nutrition formula affects medication adherence as well as patient's nutritional status and therapeutic efficiency on the major pathology. Therefore, it is important for medical professionals to understand the flavors of enteral nutrition formulas. This study aimed to evaluate the flavors of enteral nutrition formulas and examine the factors influencing these flavors.Â

Methods:A total of 304 students in a pharmaceutical department were subjected to a semantic differential sensory evaluation in which they compared the flavors of digestion and semi-digestion enteral nutrition formulas using a five-point scale. In addition, factors related to good flavor were extracted via factor analyses, and subjected to a covariance structure analysis.

Results:In the flavor comparison between digestion and semi-digestion nutrition formulas, semi-digestion nutrition agents scored significantly higher than digestion nutrition formulas did (Welch's t test, P < 0.001, 95% confidence interval [CI] = 0.69â€“0.99). The factor analyses extracted three subscales of factors related to good flavor: impression of taking, feeling of presence and sense of richness. In a path analysis model to determine the influence of these factor subscales on flavor, impression of taking feeling of presence were found to have significant influences (index of goodness of fit: Ï‡² = 474.883, df = 62, P < 0.001, GFI = 0.938, AGFI = 0.909, RMSEA = 0.079).

Conclusion:Flavor affects medication adherence to enteral nutrition. Therefore, it is important for medical professionals to understand the factors that influence flavor and thus provide patients with better nutrition formulas.

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