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Lookup NU author(s): Steven White, Stephen Clark, Dr Kenneth Matthewson
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Background: An in vitro study has been undertaken to determine whether liquidized normal food might prove a satisfactory alternative to commercial feed far patients dependent on PEG feeding. Methods: Five different recipes (A to E) were compared with Nutrison Standard in terms of nutritional content, cast, ease of preparation, microbiological safety and now characteristics, Results: Nutritional content of the recipes was broadly comparable with Nutrison, whilst the most expensive of the recipes was only 58% of the cost. The maximum preparation time, excluding cooking time, was only 15 min and the flaw characteristics of recipes B, D and E were comparable to that of Nutrison Standard. Aerobic plate counts of the recipes after 24 h refrigeration were within acceptable limits for nonimmunocompromised patients and no specific pathogens were cultured. Conclusions: Recipes B, D and E might prove satisfactory alternatives to commercial feeds for some PEG-dependent patients.
Author(s): White S, Clark S, Torrance A, Bottrill P, Matthewson K
Publication type: Article
Publication status: Published
Journal: Journal of Human Nutrition and Dietetics
Year: 1999
Volume: 12
Issue: 1
Pages: 43-46
ISSN (print): 0952-3871
ISSN (electronic): 1365-277X
Publisher: Wiley-Blackwell Publishing Ltd.
URL: http://dx.doi.org/10.1046/j.1365-277x.1999.00144.x
DOI: 10.1046/j.1365-277x.1999.00144.x
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