Dairy Ingredients for Food Processing

Table 20.5. Medical nutritional product example categories.

Category Typical nutrient content Comments Example clinical reference

General

nutrition

Approximately 15% – 30%

protein, 20% – 40% fat, and

30% – 65% carbohydrates (by

calories). Roughly 25% RDA

of vitamins and minerals is

typical target. Some

antioxidant vitamins higher to

enhance product stability

Products used as supplements

to normal diet, as meal/

snack replacements to

support weight loss efforts,

and as temporary sole

nutrition sources

Products generally marketed on

features, not generally studied

clinically. Conforming to good

nutritional guidelines and often

containing some specialized

ingredients to enhance immune

status, protein nutritional status, etc.

Diabetes Similar to general nutrition

products, but characterized by

higher - end fat content and/or

specialized carbohydrate

blends designed to extend

duration and reduce

magnitude of glycemic blood

response

Products used to provide

people with diabetes meal/

snack alternatives with low

glycemic response.

Available in a number of

different forms, including

meal and snack bars, shakes,

cereals, and puddings.

1. Broadhurst CL et al. ( 2006 ) Diabetes
   Technology & Therapeutics
   8 : 677 – 687 ; 2. Yakamoto K et al.
   ( 2006 ) Nutrition 22 : 23 – 29 ; 3.
   Lichtenstein AH et al. ( 2006 )
   Circulation 114 : 82 – 96 ; 4. Katan MB
   et al. ( 2003 ) Mayo Clin Proc
   78 : 965 – 978
   Renal disease,
   pre - dialysis

Similar to general nutrition, but

characterized by low protein

content to reduce renal load

Products generally available as

shakes or shake mixes

1. Zarazaga A et al ( 2001 )
   Clinical Nutrition 20 : 291 – 299 ;
   2. Burrowes JD , et al ( 2005 ) J. Am.
   Diet. Assoc. 105 ( 4 ): 563 – 572 ; 3. A
   Clinical Guide to Nutrition Care in
   Kidney Disease, Eds. Byham - Gray
   and Wiesen, from the Renal
   Dieticians Dietetic Practice Group of
   the American Association and the
   Council on Renal Nutrition 2004 ,
   Chapter 3
   Renal disease,
   dialysis

Similar to general nutrition, but

designed to replenish

nutrients lost during dialysis,

control blood glucose

fl uxuations, and generally

provide higher protein content

than the pre - dialysis products.

Typically low in specifi c ions,

especially phosphorous,

potassium, calcium, and

sodium.

Usually designed to control

fl uxuations in blood content

and avoid undue kidney

stress while replenishing

nutrients lost to dialysis

1. Caglar K et al. ( 2002 ) Kidney Int
   62 ( 3 ): 1054 – 1059 ; 2. Wolever T et al
   ( 2002 ) Can J Diabetes 26 : 356 – 362 ;
   3. Wheeler ML , et al ( 1991 ) Diabetes
   Care 14 : 769 – 771 ; 4. Wolf BW et al
   Nutr Res 2001 ; 21 : 1099 – 1106 ; 5.
   Livesey G ( 2001 ) Br J Nutr
   85 : S7 – S16

Long - term

care

Usually general - nutrition - like

products, which are used as

oral meal supplements or as

tube feeding products (with

different packaging) to supply

a nutritional gap up to sole

source of nutrition

Generally the low - tech

offering, characterized by

nutritional adequacy in

macronutrient and vitamin/

mineral delivery in

1,000 – 1,500 kcal, usually

offered in several ready - to -

hang tube feeding options,

mainly differing in planned

volume of feeding and with

limited oral sip feed

packaging as well

These products are usually sold on

features, again not generally studied

clinically, but conforming with

dietary standards for long - term sole

source of nutrition. Typically contains

100% RDA of vitamins and minerals

Critical care Wide variety of products

available. Generally includes

a base product (same or

similar to long - term care

offering) as well as a variety

of specialty care products.

Can include products

supplemented with high

levels of PUFAs, antioxidants,

glutamine, arginine, etc. for

the special impact these

nutrients can provide

High - tech nutritional products,

usually backed by moderate

to extensive clinical testing

and characterized by

enrichment in highly

bioactive component(s)

1. Singer P et al ( 2006 ) Crit Care Med
   34 ( 4 ): 1033 – 1038 ; 2. Pontes - Arruda A
   et al ( 2006 ) Crit Care Med
   34 ( 9 ): 2325 – 2333 ; 3. Cai B et al
   ( 2003 ) Nutrition 19 : 229 – 232 ; 4.
   Angelillo V et al ( 1985 ) Ann. Intern.
   Med. 103 : 883 – 885 ; 5. Brown RO
   et al ( 1994 ) Pharmacotherapy 14 :
   314 – 320 ; 6. Henningfi eld MF et al
   ( 1993 ) FASEB J 7 ( 3 ): A377 ; 7
   (continued)

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