Medical Foods from Natural Sources (eBook)
XXVII, 212 Seiten
Springer New York (Verlag)
978-0-387-79378-8 (ISBN)
Currently most published books on enteral nutrition support focus only on issues such as the rationale; specific nutrient requirements for various disease conditions; and practical approaches to the delivery, monitoring, and complications preventions while providing enteral nutrition support. None offer information relating to the developmental aspects of enteral foods, e.g. processing technology, types of ingredients, physicochemical and nutritional characteristics, shelf life evaluations, etc. These aspects are critical because they affect the overall acceptability, tolerance, and effectiveness of enteral nutrition support.
Medical Foods from Natural Sources discusses the development of the enteral foods from the natural sources for the patients, such as barley, rice, eggs, milk, etc., and presents methods on how to prepare enteral foods from natural sources for use. The book fills the gap in the literature by discussing the history of enteral nutrition; interpreting the statistics regarding worldwide need for enteral nutrition support and cost involved; enumerating the processing technology to develop natural ingredients-based enteral foods; and describing the results of prospective clinical trials and case studies conducted to evaluate the effectiveness of enteral foods based on natural ingredients.
Meera Kaur is Assistant Professor, Education and Clinical Dietitian at Seven Oak General Hospital, Department of Family Medicine, Faculty of Medicine, University of Manitoba, Canada.
Currently most published books on enteral nutrition support focus only on issues such as the rationale; specific nutrient requirements for various disease conditions; and practical approaches to the delivery, monitoring, and complications preventions while providing enteral nutrition support. None offer information relating to the developmental aspects of enteral foods, e.g. processing technology, types of ingredients, physicochemical and nutritional characteristics, shelf life evaluations, etc. These aspects are critical because they affect the overall acceptability, tolerance, and effectiveness of enteral nutrition support.Medical Foods from Natural Sources discusses the development of the enteral foods from the natural sources for the patients, such as barley, rice, eggs, milk, etc., and presents methods on how to prepare enteral foods from natural sources for use. The book fills the gap in the literature by discussing the history of enteral nutrition; interpreting the statistics regarding worldwide need for enteral nutrition support and cost involved; enumerating the processing technology to develop natural ingredients-based enteral foods; and describing the results of prospective clinical trials and case studies conducted to evaluate the effectiveness of enteral foods based on natural ingredients.
Meera Kaur is Assistant Professor, Education and Clinical Dietitian at Seven Oak General Hospital, Department of Family Medicine, Faculty of Medicine, University of Manitoba, Canada.
Preface 6
Acknowledgments 8
Note on the Author 9
Contents 10
List of Figures 14
List of Tables 17
List of Abbreviations 20
Introduction 23
Introduction 23
Nutrition Support During Illness 28
Introduction 28
What Is Medical Food? 28
Routes of Delivering Enteral Nutrition Support 30
Methods of Enteral Tube Feeding 32
Patients Requiring Enteral Nutrition Support 33
Contraindication to Enteral Nutrition Support 34
Parenteral Nutrition 34
History of Enteral Nutrition 36
Types of Enteral Foods 37
Criteria for Evaluation of Enteral Foods 40
Processing of the Ingredients for Development of Enteral Foods 42
Ingredients of the Enteral Foods 50
Preparation of Enzyme-Rich Fiber- Regulated Flour 52
Introduction 52
Materials and Methods 53
Results and Discussion 63
Processing of Other Ingredi ents 73
Summary and Conclusion 75
Formulation of Enteral Foods 77
Introduction 77
Materials and Methods 79
Results and Discussion 88
Summary and Conclusion 109
Protein Quality Evaluation of Enteral Foods 111
Introduction 111
Materials and Methods 112
Results and Discussion 115
Summary and Conclusion 121
Shelf-Life Studies and Sensory Evaluation of Enteral Foods 122
Introduction 122
Materials and Methods 123
Results and Discussion 125
Summary and Conclusion 145
Clinical Trials on Disease-Specific Enteral Foods 146
Introduction 146
Materials and Methods 148
Results 156
Discussion 166
Summary and Conclusion 172
Clinical Outcome of General-Category Enteral Foods 173
Introduction 173
Clinical Outcome of Low-Cost General-Category Enteral Food ( GEF- LC) 173
Clinical Outcome of Ready-To-Eat General-Category Enteral Food ( GEF- RT) 179
Summary and Conclusion 184
General Summary and Conclusion 185
Summary and Conclusion 185
Implications for the Scientists and Healthcare Professionals 188
Extension to the Study 190
Appendix A 192
Appendix B Protocol for Clinical Trials on Enteral Foods 196
Appendix C Photographs Showing Varying Degree of TBSA Burns 201
References 202
Index 220
Erscheint lt. Verlag | 10.12.2008 |
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Zusatzinfo | XXVII, 212 p. 51 illus. |
Verlagsort | New York |
Sprache | englisch |
Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe |
Medizin / Pharmazie ► Medizinische Fachgebiete | |
Naturwissenschaften ► Biologie | |
Naturwissenschaften ► Chemie | |
Technik ► Lebensmitteltechnologie | |
Schlagworte | enteral foods • Food • Food Technology • Medical Foods • Nutrition • prevention • Processing |
ISBN-10 | 0-387-79378-X / 038779378X |
ISBN-13 | 978-0-387-79378-8 / 9780387793788 |
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