The study was conducted on 48 patients who were fed by gastric tube from 01/6/2010 to 31/12/2010 at the Emergency Department, Intensive Care Unit and Poison control Centers - Bach Mai Hospital. By the case study method, the results showed that nutrition for patients was mostly processed food (91.7 percent). Good food tolerance of patient was 93.7 percent and there were less unexpected effects in the nutrition process. The percentage of intravenous nutrition in the group of patients using the home-cooked meals was over 2 times more than the group of patients fed by processed food. The percentage of patients using processed foods having normal protein and albumin concentration (68.2 percent) was higher than the group of patients using home-cooked meals (25 percent). Intravenous nutrition of the group of patients with decreased Albumin, Protein (76.47 percent) was higher than the group having normal levels of Albumin, Protein (19.35 percent) with p0.05. In the group of patients using home-cooked meals, weight at the time of leaving hospital significantly decreased compered with time in the hospital (p0.05). The caregivers of patients who use home-cooked food should be counseled by a dietician at the hospital.
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