Balanced-nutrition enteral nutrition preparation

An enteral nutrition preparation and nutrition technology, applied in dairy products, milk preparations, other dairy products, etc., can solve problems such as inability to meet dietary and nutritional needs, achieve prevention and treatment of malnutrition, a reasonable proportion, and improve gastrointestinal effect of tolerance

Active Publication Date: 2017-09-19
BEIJING FRIENDSHIP HOSPITAL CAPITAL MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology provides an improved way of making food that contains both macromolecules (protein) like amino acids or minerals together with small molecule substances called microorganisms such as bacteria. These ingredients help make it better than regular meals because they provide more calories while also being safe even if taken over longer periods due to their lack of absorption through our stomachs.

Problems solved by technology

This patented technical problem addressed by the present inventor relates to improving the quality and quantity of ingested fluids (milk) from healthy individuals who require nurses to provide them continuously without causing harmful side effects like poor gut function or excessively weight gain. Current commercially available formulas aim only at providing adequately soluble proteins, but fail to address issues associated with meals containing significant amounts of fats called phosphorus aciduria, especially when taken frequently over several hours after surgery.

Method used

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  • Balanced-nutrition enteral nutrition preparation
  • Balanced-nutrition enteral nutrition preparation
  • Balanced-nutrition enteral nutrition preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The enteral nutrition preparation in this embodiment includes the following raw material components and contents:

[0028] 200ml of milk, 200ml of rice soup, 75ml of antioxidant vegetable juice, 25ml of healin, 30g of grain flour, 6g of olive oil, and 1g of salt.

[0029] The anti-oxidation vegetable juice is obtained by washing, chopping and boiling purple cabbage, broccoli, asparagus, red pepper and carrot, grinding them together with water in a colloid grinder and filtering. The mass ratio of purple cabbage, broccoli, asparagus, red pepper and carrot is 1:1:1:1:1.

[0030] The ratio of the total mass of purple cabbage, broccoli, asparagus, red pepper, and carrot to water is 1:2. The mesh screen used for filtration is at least 30 mesh.

[0031] In this embodiment, 50 g of purple cabbage, broccoli, asparagus, red pepper and carrot are taken.

[0032] The nutrients in each 250ml antioxidant vegetable juice are as follows:

[0033] Vitamin A 1009.5μg RE, Carotene 605...

Embodiment 2

[0075] The enteral nutrition preparation in this embodiment includes the following raw material components and contents:

[0076] 195ml of milk, 205ml of rice soup, 70ml of antioxidant vegetable juice, 20ml of healin, 35g of grain flour, 8g of olive oil, and 0.5g of salt.

[0077] The anti-oxidation vegetable juice is obtained by washing, chopping and boiling purple cabbage, broccoli, asparagus, red pepper and carrot, grinding them together with water in a colloid grinder and filtering. The mass ratio of purple cabbage, broccoli, asparagus, red pepper and carrot is 1:2:5:3:2.

[0078] The mass ratio of the total mass of purple cabbage, broccoli, asparagus, red pepper, and carrot to water is 1:3. The mesh screen used for filtration is at least 30 mesh.

[0079] The rice soup is the rice soup formed by adding rice to water and cooking and leaving the upper layer of liquid; 5g of rice is added to every 100ml of water.

[0080] Said healin is nutritionally fortified protein com...

Embodiment 3

[0089] The enteral nutrition preparation in this embodiment includes the following raw material components and contents:

[0090] Milk 205ml, rice soup 195ml, antioxidant vegetable juice 80ml, healin 30ml, grain flour 25g, olive oil 4g, salt 1.5g.

[0091] The anti-oxidation vegetable juice is obtained by washing, chopping and boiling purple cabbage, broccoli, asparagus, red pepper and carrot, grinding them together with water in a colloid grinder and filtering. The mass ratio of purple cabbage, broccoli, asparagus, red pepper and carrot is 1:4:3:2:1.

[0092] The total mass to water mass ratio of purple cabbage, broccoli, asparagus, red peppers and carrots is 1:1. The mesh screen used for filtration is at least 30 mesh.

[0093] The rice soup is the rice soup formed by adding rice to water and cooking and leaving the upper layer of liquid; 15g of rice is added to every 100ml of water.

[0094] Said healin is nutritionally fortified protein compound powder (II) type.

[00...

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Abstract

The invention provides a balanced-nutrition enteral nutrition preparation, which is prepared from the following raw material ingredients: 195 to 205 weight parts of milk, 195 to 205 weight parts of rice water, 70 to 80 weight parts of antioxidation vegetable juice, 20 to 30 weight parts of healing elements, 25 to 35 weight parts of farina, 4 to 8 weight parts of olive oil and 0.5 to 1.5 weight parts of salt. The balanced-nutrition enteral nutrition preparation provided by the invention can meet the requirements of patients in a high-consumption state; the gastrointestinal tract tolerance is improved; the malnutrition symptoms are effectively prevented and controlled. Meanwhile, the enteral nutrition preparation contains rich vitamins and micronutrients, can replace normal diet and cannot generate influence on blood fat and blood sugar; the burden cannot be caused on the liver and kidney functions; good safety is realized; the enteral nutrition preparation can be used by the patients for a long time.

Description

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Claims

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Application Information

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Owner BEIJING FRIENDSHIP HOSPITAL CAPITAL MEDICAL UNIV
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