<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2183-5985</journal-id>
<journal-title><![CDATA[Acta Portuguesa de Nutrição]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Port Nutr]]></abbrev-journal-title>
<issn>2183-5985</issn>
<publisher>
<publisher-name><![CDATA[Associação Portuguesa de Nutrição]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2183-59852022000200046</article-id>
<article-id pub-id-type="doi">10.21011/apn.2022.2908</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[PREFERÊNCIAS ALIMENTARES E CONDICIONANTES DA INGESTÃO ALIMENTAR DE DOENTES COM DEMÊNCIA E COMPROMETIMENTO COGNITIVO]]></article-title>
<article-title xml:lang="en"><![CDATA[FOOD PREFERENCES AND INFLUENCERS OF FOOD INTAKE IN PATIENTS WITH DEMENTIA AND COGNITIVE IMPAIRMENT]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sequeira]]></surname>
<given-names><![CDATA[Sofia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pinho-Reis]]></surname>
<given-names><![CDATA[Cíntia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Marina]]></surname>
<given-names><![CDATA[Sílvia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dias]]></surname>
<given-names><![CDATA[Isabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Faculdade de Medicina da Universidade do Porto  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Unidade de Cuidados Continuados da Fundação Fernando Pessoa  ]]></institution>
<addr-line><![CDATA[Gondomar ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Hospital-Escola da Universidade Fernando Pessoa  ]]></institution>
<addr-line><![CDATA[Gondomar ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,CINTESIS  ]]></institution>
<addr-line><![CDATA[Porto ]]></addr-line>
<country>Portugal</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Centro Hospitalar Vila Nova de Gaia/Espinho, E.P.E.,  ]]></institution>
<addr-line><![CDATA[Vila Nova de Gaia ]]></addr-line>
<country>Portugal</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>06</month>
<year>2022</year>
</pub-date>
<numero>29</numero>
<fpage>46</fpage>
<lpage>51</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2183-59852022000200046&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2183-59852022000200046&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2183-59852022000200046&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  INTRODUÇÃO:  O aumento da esperança média de vida e o envelhecimento da população têm conduzido a um incremento na prevalência de doenças crónicas progressivas como as demências. As alterações metabólicas e fisiológicas que decorrem podem causar comprometimento do estado nutricional destes doentes.  OBJETIVOS:  Identificar as preferências relativamente a alimentos e bebidas e conhecer os fatores que condicionam a ingestão alimentar em doentes com demência ou comprometimento cognitivo.  METODOLOGIA:  Realizou-se estudo observacional descritivo do tipo transversal que incluiu doentes, com diagnóstico de demência ou comprometimento cognitivo e/ou os seus cuidadores informais, internados na Unidade de Cuidados Continuados e Unidade de Convalescença, Reabilitação e Manutenção do Hospital-Escola da Universidade Fernando Pessoa. A recolha dos dados foi realizada através de um questionário construído especificamente para o efeito.  RESULTADOS:  A maioria dos doentes mencionou preferir sabores doces, alimentos cozidos, quentes de consistência normal e como bebida a água. Nos condicionantes da ingestão alimentar salientam-se como fatores mais selecionados a companhia durante as refeições, forma de apresentação e quantidade/volume das refeições.  CONCLUSÕES:  A intervenção nutricional em contexto hospitalar, para além das necessidades nutricionais do doente, deve ter em consideração as suas preferências, de modo a contribuir para o seu bem-estar geral.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  INTRODUCTION:  The increase in average life expectancy and the aging of the population have led to an increase in the prevalence of progressive chronic diseases such as dementia. The resulting metabolic and physiological changes can compromise the nutritional status of these patients.  OBJECTIVES:  The main objectives were to identify preferences regarding food and beverages and to know the factors that affect food intake in patients with dementia or cognitive impairment.  METHODOLOGY:  This is a descriptive observational cross-sectional study that included patients with a diagnosis of dementia or cognitive impairment and/or their informal caregivers, admitted to the Continuing Care Unit and the Convalescence, Rehabilitation and Maintenance Unit from the Teaching Hospital of the Fernando Pessoa University. Data collection was carried out through a questionnaire built specifically for this purpose.  RESULTS:  Most patients mentioned preferring sweet flavors, cooked, hot foods of normal consistency and water as a drink. In terms of food intake, the most selected factors are company during meals, presentation form and quantity/volume of meals.  CONCLUSIONS:  Nutritional intervention in a hospital context, in addition to the nutritional needs of the patient, must take into account their preferences, in order to contribute to their general well-being.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Alimentação]]></kwd>
<kwd lng="pt"><![CDATA[Cuidados paliativos]]></kwd>
<kwd lng="pt"><![CDATA[Demência]]></kwd>
<kwd lng="pt"><![CDATA[Fim de vida]]></kwd>
<kwd lng="pt"><![CDATA[Nutrição]]></kwd>
<kwd lng="en"><![CDATA[Food]]></kwd>
<kwd lng="en"><![CDATA[Palliative care]]></kwd>
<kwd lng="en"><![CDATA[Dementia]]></kwd>
<kwd lng="en"><![CDATA[End of life]]></kwd>
<kwd lng="en"><![CDATA[Nutrition]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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