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 theenteral 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. Communicates the novel technology for developing enteral foods from natural sources Discusses the results of the clinical trials conducted in various categories of patients Evaluates efficacy of the natural ingredients-based enteral foods INDICE: Introduction.- Nutrition Support During Illness.- Preparation of Enzyme-rich Fibre-regulated Flour.- Formulation of Enteral Foods.- Protein Quality Evaluation of Enteral Foods.- Shelf life Studies and sensory evaluation ofEnteral Foods.- Clinical Outcome of Disease-specific Enteral Foods.- ClinicalOutcome of General Category Enteral Foods.- General Summary and Conclusion.- Appendices.- References.- Index.
- ISBN: 978-0-387-79377-1
- Editorial: Springer
- Encuadernacion: Cartoné
- Páginas: 285
- Fecha Publicación: 01/11/2008
- Nº Volúmenes: 1
- Idioma: Inglés