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Evaluation of liquidized normal food as an alternative for PEG‐fed patients
Author(s) -
White S.,
Clark S.,
Torrance A.,
Bottrill P.,
Matthewson K.
Publication year - 1999
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1046/j.1365-277x.1999.00144.x
Subject(s) - medicine , peg ratio , food preparation , food science , food safety , pathology , chemistry , finance , economics
Summary Background : An in vitro study has been undertaken to determine whether liquidized normal food might prove a satisfactory alternative to commercial feed for patients dependent on PEG feeding. Methods : Five different recipes (A to E) were compared with Nutrison Standard in terms of nutritional content, cost, ease of preparation, microbiological safety and flow 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 flow 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.