Medical Foods from Natural Sources

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Springer Science & Business Media, Dec 10, 2008 - Technology & Engineering - 212 pages

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.

 

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Contents

Kaur_Ch01
1
Kaur_Ch02
6
Kaur_Ch03
31
Kaur_Ch04
57
Kaur_Ch05
91
Kaur_Ch06
102
Kaur_Ch07
127
Kaur_Ch08
155
Kaur_Ch09
167
Kaur_Appendix
175
Kaur_References
185
Kaur_Index
203
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About the author (2008)

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.

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