Medical Foods from Natural Sources discusses the development of the enteral foods from the natural sources for the patients, such as barley, rice, eggs, and milk, and presents methods on how to prepare enteral foods from natural sources for use.

Medical Foods from Natural Sources fills the gap in related literature by discussing the history of enteral nutrition, interpreting the statistics regarding worldwide need for enteral nutrition support and cost involved.

Contents

1. Nutrition Support During Illness
2. Preparation of Enzyme-Rich Fiber-Regulated Flour
3. Formulation of Enteral Foods
4. Protein Quality Evaluation of Enteral Foods
5. Shelf-Life Studies and Sensory Evaluation of Enteral Foods
6. Clinical Trials on Disease-Specific Enteral Foods
7. Clinical Outcome of General-Category Enteral Foods
8. General Summary and Conclusion

Index

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