Ice-Cream Substitute for Patients With Kidney Failure
| Autor: | Jennifer L. Barnes, Julie Schumacher, Amy M. Bardwell, Abby Iocca |
|---|---|
| Rok vydání: | 2022 |
| Předmět: |
Male
0301 basic medicine Taste medicine.medical_treatment Population 030232 urology & nephrology Medicine (miscellaneous) Sensory analysis Peritoneal dialysis Food and drug administration 03 medical and health sciences 0302 clinical medicine medicine Humans Renal Insufficiency Food science education Sugar Aged education.field_of_study 030109 nutrition & dietetics Nutrition and Dietetics business.industry Ice Cream food and beverages United States Rice milk Food Nephrology Ice cream Quality of Life Female business |
| Zdroj: | Journal of Renal Nutrition. 32:207-213 |
| ISSN: | 1051-2276 |
| Popis: | Objective Quality of life for patients with kidney failure is less than similar-aged, general population counterparts. A large part of the decrease in quality of life is from the change of diet and nutritional restrictions. One way to combat this decrease in quality of life is through oral nutrition supplements. Methods An ice-cream substitute product was developed for patients with kidney failure on peritoneal dialysis. The product consisted of an ice-cream–like base of rice milk, egg whites, evaporated coconut milk, sugar, and vanilla bean paste. Two flavors were then created: cinnamon and lemon. Both flavors were tested subjectively and objectively. Sensory taste testing was with peritoneal dialysis patients using a Likert scale ballot with a comment section. Texture analysis was completed using a CT3 Brookfield texture analyzer. The results from the sensory testing (taste, texture, overall acceptability) and the texture analysis were analyzed using paired-samples t-tests. Nutritional analysis for the product was calculated. Results The sensory test of taste, texture, and overall acceptability between the two flavors was not found to be statistically different between the cinnamon and lemon. Similarly, the objective results were also not statistically significant between the two flavors. Conclusion Based on the nutritional analysis, both the lemon and the cinnamon flavors were found to be "good" sources of protein when compared with the Food and Drug Administration's definition of a "good" source of protein. In addition, patients found the sensory aspects of both flavors to be slightly to moderately likable. |
| Databáze: | OpenAIRE |
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