RU2391864C2 - Diet correction method for group of patients - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to dietary meals. Diet correction method for group of patients provides for definition of actual patients' need in group of proteins, fat and carbohydrate with a glance to its condition. The one of standard diets which is assigned to the patients of the group is chosen. Then effective amount of dry protein composition mixture is defined for necessary correction of the chosen diet. The mixture contains protein component in quantity 17-85 wt %, carbohydrate component 8-68 wt % and fat component 4-25 wt % from the whole mass of the mixture. Then mentioned effective amount of dry mixture is added to one or more dishes of the dietary meals ration for patients of mentioned group. Dry protein mixture is added directly to the dish of standard diet before finishing of culinary dish treatment. invention allows complex improving of the standard diet dishes according to their nutritional density, biological value, digestibility of macronutrients and providing protein-energetic balance of the dishes for group of patients.

EFFECT: mentioned below advantages are reached without any effect on the taste which is peculiar to the standard diets dishes, eg without their organoleptic properties penalty.

11 cl, 2 tbl, 8 ex

Description

The present invention relates to the field of dietetic nutrition and, in particular, relates to a method for correcting the diet of a group of patients in need of a balanced diet using a dry protein composite mixture.

For the normal functioning of the body, the patient needs nutrients in certain proportions and quantities, which may differ from the usual proportions and quantities. The patient receives these substances mainly from consumed food products. The lack of a certain balance of nutrients consumed with food leads to a deterioration in the patient's condition, and this imbalance can be caused by either an excess or a lack of individual substances, exerting a cumulative effect on all functions of the body as a whole.

Since the patient’s nutrition is complex, useful diets can vary widely, taking into account individual characteristics (age, gender, occupation), as well as environmental conditions and the patient’s condition.

Protein supplements in food, in General, are known and widely used mainly by athletes for a rapid increase in muscle mass (for example, US patent 6784209, A61K 31/195, 08/31/2004). However, as a rule, such mixtures contain biostimulants and additives that are unacceptable for children, the elderly and sick people.

There are known dry, protein-containing mixtures for baby food (for example, US patent 7323200 (A23L 1/20, 01/29/2008), which, however, are already fully balanced, are not intended for older people and are unsuitable for the correction of basic diets.

Various dry mixtures are known for certain diseases, such as, for example, cardiovascular diseases (see US Pat. No. 6,054,128, A61K 35/78, 04/25/2000), as well as dietary supplements for medical patients, for example, supplements for patients undergoing chemotherapy (US patent 7025996, A61K 35/78, 04/11/2006).

The closest analogue of the invention is patent RU 2306715 C1 (published on September 27, 2007), which discloses a nutritional diet using a dry nutritional mixture containing at least vegetable protein, water-soluble fat, carbohydrate, emulsifier, flavoring agent, dietary fiber, etc. Nutrients. The known mixture is fully balanced by macro- and micronutrients and is intended for dilution in water to obtain a protein drink suitable for dietetic nutrition.

However, a completely balanced mixture cannot eliminate the imbalance in the standard diet of a group of patients who need a certain correction of the diet.

It is well known that for various diseases, patients are prescribed sparing diets, including cereals, mucous soups, jelly, etc. Such diets, however, do not provide the patient with the required amount of protein, although in many cases the so-called protein diets are desirable when a person prescribe or recommend strengthening the protein component in the diet through the consumption of foods high in protein.

Consumption of food in accordance with the prescribed diet does not guarantee the required level of nutrients in the diet. The amount of food substance calculated from the tables of the chemical composition of food does not always mean the amount of actually acquired nutrient. In addition, the state of the organism, the level of impaired functioning of organs and systems, the need for energy supply and the biological characteristics of the protein itself have a significant influence on the need for protein. The need for a complete digestible protein increases significantly in acute diseases and exacerbation of chronic diseases during the onset of recovery (table 1).

Table 1 The need for protein in some diseases condition The need for protein (g / kg body weight) Elderly age 1.0-1.25 Hospitalized patients 0.8-1.0 Extensive surgery 1.1-1.5 Severe injury 1.5-2.0 Burns 1.5-2.5 Renal failure without dialysis 0.55 Dialysis renal failure 1,2 Renal failure with peritoneal dialysis 1.4 Hepatic Encephalopathy Stage IV 0.55

High protein foods are well known, but they are either too expensive or unacceptable for patients for another reason. For example, meat products have a high content of animal proteins, which, however, have a high content of saturated fats and, accordingly, high cholesterol and triglycerides, as well as high cost and cannot be eaten by vegetarians or believers during the fasting period; on the other hand, soy protein products, which, however, are not popular among consumers, despite the many technical solutions aimed at increasing their palatability, have a high protein content.

The objective of the present invention is to create a method for the correction of standard diets of a group of patients using a dry protein composite mixture suitable for patients of medical institutions, elderly people in nursing homes and other groups who do not receive a balanced diet, to ensure the patient’s body needs all the necessary food components necessary for a speedy recovery.

There are only six standard diets, and table 2 below shows the content of proteins, fats, carbohydrates and calories for each standard diet.

table 2 The chemical composition and calorie content of standard diets Standard diets general characteristics Proteins, g Fats, g Carbohydrates, g Kcal one Basic standard diet 85-90 70-80 300-330 2170-2400 2 Diet with mechanical and chemical sparing 85-90 70-80 300-350 2170-2480 3 High Protein Diet 110-120 80-90 250-350 2080-2690 four Low Protein Diet 20-60 80-90 350-400 2120-2650 5 Low calorie diet 70-80 60-70 130-150 1340-1550 6 High Protein Diet 130-140 110-120 400-500 3100-3600

The essence of the present invention lies in the fact that to correct the content of various standard diets for proteins, fats and carbohydrates, one or more meals of a patient’s diet directly contains a dry protein composite mixture containing a powdery protein component, a powdery carbohydrate component and a fat component, the component is present in said mixture in an amount of 17-85 wt.% (preferably 30-85 wt.%), the fat component in an amount of 4-25 wt.% and the carbohydrate component in an amount of 8-68 wt.% (pre titelno 8-40 wt.%), all percentages are by weight of the total mixture.

The mixture according to the invention is suitable for the correction of diets of patients with various diseases that do not require parenteral and enteral nutrition.

The introduction of the mixture according to the invention in various diets, in addition to the correction of their protein content, provides the following benefits:

- increase the nutritional density of ready meals included in standard diets;

- increasing the biological value of the protein component of ready meals included in standard diets;

- increase the digestibility of macronutrients, primarily protein, and micronutrients of ready meals, which are part of standard diets;

- ensuring protein-energy balance of ready meals that are part of standard diets, as well as standard diets as such.

The above benefits are achieved without changing the organoleptic properties of the finished dishes that are part of standard diets.

The mixture according to the invention can be introduced into specialized diets, for example, in cardiological diets for acute myocardial infarction. The mixture according to the invention can be used in the preoperative and postoperative periods, with radiation and chemotherapy for oncological diseases - to correct the biological value of the diet of patients with easily digestible protein.

The mixture according to the invention can be used to correct patients ’diets for diseases such as diseases of the gastrointestinal tract: Crohn’s disease, malabsorption syndrome, short bowel syndrome, chronic pancreatitis, ulcerative colitis, liver and biliary tract diseases, agliadin diet during rehabilitation; with injuries, burns during rehabilitation; with mental disorders (anorexia nervosa, nutritional dystrophy, cachexia, intoxication psychoses, febrile schizophrenia, antipsychotic syndrome); with chronic alcoholism, drug addiction; chronic radiation damage.

When using the present invention, an adequate replacement in the diet of cow's milk is provided for primary and secondary lactase deficiency, as well as an adequate replacement of proteins of meat, poultry, fish, providing a reduction in calorie content and stress on the digestive organs, which is required for acute diseases and exacerbation of chronic diseases. In addition, the introduction of a mixture of protein composite dry in the composition of ready meals in addition to or instead of products containing plant proteins with lower biological value, can significantly improve the nutritional support of the patient.

Other possible uses of the mixture of the invention include contrasting days, vegetarian diets.

The principle of construction of each diet is determined by the physiological need of the body for nutrients and energy. On the other hand, it depends on the phase and stage of the disease, the degree of functional disorders and the level of metabolic disturbance.

When constructing a diet using the mixture of the invention, a number of factors are taken into account:

frequency of food intake;

calorie intake;

the degree of chemical processing of food, the degree of grinding;

selection of products and their chemical composition.

A patient’s nutrition, built without taking these factors into account, can adversely affect the functioning of the body’s main regulatory systems, interstitial metabolism, and reduce the positive effect of therapeutic factors used in complex treatment. The selected diet therapy should be included in the complex treatment of the patient according to the pathogenesis of the disease, stage of the pathological process.

The following principles are the basis of a differentiated approach to diet correction:

- correction of nutritional and biological value of diets with dry protein composite mixtures for dietetic nutrition;

- correction of deficiency of macro- and micronutrients with dry protein composite mixtures for dietetic nutrition.

A method for correcting the diet of a group of patients according to the invention using a protein composite dry mixture comprises the following steps:

determining the actual needs of patients of this group for proteins, fats and carbohydrates, taking into account their condition / disease;

the choice of one of the standard diets prescribed to patients of this group;

determining the amount of dry protein composite mixture effective for the required correction of the selected diet containing the protein component in an amount of 17-85 wt.%, the fat component in an amount of 4-25 wt.% and the carbohydrate component in an amount of 8-68 wt.% of the total mixture , and

introducing the indicated effective amount of the dry protein composite mixture into one or more dishes of the diet of patients of this group, and the dry protein composite mixture is added directly to the standard diet dish before the culinary processing of the dish is completed.

Typically, the dry mixture according to the invention is injected directly into the finished dish in an amount of 100-500 g per 1 kg or 1 liter of dish, since the mixture according to the invention is well mixed and evenly distributed in various types of prepared dishes.

For correction, soups, cereals, as well as vegetable dishes such as mashed potatoes, stews, pudding, casseroles, meatballs, meatballs, vegetable caviar and stewed vegetables are most suitable; cereal dishes, such as meatballs, casseroles, puddings, meatballs; and fruit and berry dishes such as mashed potatoes, puddings, casseroles, mousses, sambuca.

The powdery protein component of the mixture of the invention is preferably selected from the group consisting of whey protein concentrate, soy protein isolate, casein and mixtures thereof.

The fat component of the mixture according to the invention is preferably selected from vegetable fats, for example soybean, corn, safflower or mixtures thereof, which include medium chain triglycerides, as well as omega-3 and omega-6 fatty acids. Vegetable fats (oils) can be added in an amount of 15-25%, omega-3 fatty acids and omega-6 fatty acids in an amount of 1-6%. When combining these ingredients, it should be borne in mind that the total content of the fat component should not exceed 25%, since the mixture according to the invention should be a loose non-caking powder that can be bred quickly and without the formation of lumps in various foods, such as soups, jelly and cereals.

The powdered carbohydrate component, usually used in an amount of 15-40% by weight of the mixture according to the invention, is preferably selected from disaccharides, polysaccharides (pectins), dextrins, soluble dietary fiber, insoluble dietary fiber and mixtures of these substances. Used oat and / or soya contain in a certain ratio soluble and insoluble dietary fiber. Preferred carbohydrate components are dextrins, including both digestible dextrins and digestion resistant, especially maltodextrin, as well as pectins and dietary fiber (soluble, insoluble, or a mixture of these fibers). Disaccharides are represented by lactulose, which has pronounced probiotic properties, is not absorbed in the intestine, has a laxative effect and has a positive effect on the course of diseases associated with hepatic pathology.

Additionally, the mixture according to the invention may contain various additives. The most preferred additives are vitamin-mineral premix, flavoring additive, phospholipids (lecithin). Lecithin can be added in significant quantities, for example in an amount of 5 to 15%, given the importance of phospholipids for the speedy recovery of the patient's body after injuries, operations and serious illnesses. Lecithin stimulates the synthesis of acetylcholine in the neural tissue of the brain, eliminates age-related disorders of synaptic transmission in neurocytes of the cerebral cortex. Lecithin also has hepatoprotective properties.

To improve the taste in the mixture according to the invention, a powdered milk-cream additive based on lactic acid bacteria is preferably used, the content of which in the mixture can be from 0.1 to 3 wt.%. A lyophilized extract of lactic acid bacteria applied to the powdered soluble maltodextrin used as a carrier is used as the mentioned flavoring additive. The trade name of the used flavoring additive Ronda Aroma EFL 1104F23, Eurofragance (Spain), is produced using the lactic acid culture Diacetyl lactic.

The vitamin-mineral premix is thus composed and added to the mixture according to the invention in such a quantity that, when adjusting the diet, the patient receives daily from 0.1 to 1.0 daily norm of vitamins and elements selected from vitamins A, C, D, E, K , PP, B vitamins, folic acid, pantothenic acid, biotin, calcium, phosphorus, magnesium, potassium, iron, zinc, iodine, selenium, copper and mixtures thereof. As a quantitative example, a vitamin-mineral premix added per 100 g of the mixture of the invention may include 70-700 mg of vitamin C; 1.7-5.1 mg of vitamin B1; 2.0-6.0 mg of vitamin B2; 2.0-6.0 mg of vitamin B6; 20-60 mg of vitamin PP; 400-600 μg of folic acid; 3-9 mcg of vitamin B12; 5-15 mg of pantothenic acid; 50-150 μg biotin; 1.0-3.0 mg of vitamin A; 15-100 mg of vitamin E; 5-15 mcg of vitamin D; 120-360 mcg of vitamin K; as well as 1250-2500 mg of calcium; 800-1600 mg of phosphorus; 400-800 mg of magnesium; 2500-3500 mg potassium; 10-45 mg of iron; 12-40 mg of zinc; 150-300 μg of iodine, 70-150 μg of selenium and 1-5 mg of copper.

Examples

The following are examples of preferred options for the proposed dry composite protein mixture, called the inventor of the invention "Dietlin".

Example 1

Mixture “Dietlin energy” for correction of the energy component of the diet by changing the carbohydrate and amino acid composition of the finished dish to increase the biological value of diet food.

Ingredients Content% Soy Protein Isolate 9.91 Milk whey protein 12.30 Vegetable oil 3.47 Omega-3 and omega-6 fatty acid concentrate 1.00 Apple Pectin 10.00 Maltodextrin 55.71 Vitamin and Mineral Premix 2.00 Lecithin 5.00 Flavoring additive 0.61

Nutritional value of 100 g of the mixture:

Protein 20 g

Fat 10 g

Carbohydrates 66 g

Calories 389 kcal

Example 2

The “Dietlin fatty” mixture for the correction of the protein-fatty acid component of the diet by changing the amino acid and fatty acid composition of the finished dish to increase the biological value of dietary nutrition.

Ingredients Content% Soy Protein Isolate 7.00 Casein 10.00 Vegetable oil 19.02 Omega-3 and omega-6 fatty acid concentrate 6.00 Pectin 10.00 Maltodextrin 28.37 Flavoring additive 0.61 Lecithin 15.00 Dietary fiber (oat or soy) 2.00 Vitamin and Mineral Premix 2.00

Nutritional value of 100 g of the mixture:

Protein 15 g

Fat 40 g

Carbohydrate 42 g

Calories 544 kcal

Example 3

“Dietlin protein” mixture for correction of the protein component of the diet by changing the amino acid composition of the finished dish and increasing the biological value of diet food.

Ingredients Content% Soy Protein Isolate 35.06 Casein 31.00 Milk whey protein 18.39 Vegetable oil 5.90 Omega-3 and omega-6 fatty acid concentrate 1.00 Maltodextrin 3.42 Flavoring additive 0.61 Dietary fiber (oat or soy) 4.62 A mixture of omega-3 and omega-6 fatty acids 1.00 Vitamin and Mineral Premix 2.00

Nutritional value of 100 g of the mixture:

Protein 75 g

Fat 9.5 g

Carbohydrate 10 g

Calorie content 425.5 kcal

Example 4

Mixture “Dietlin Pulma” for the correction of amino acid composition and increase the biological value of dietary nutrition for tuberculosis patients.

Ingredients Content% Casein 32.00 Milk whey protein 19.86 Vegetable oil 20.51 Omega-3 and omega-6 fatty acid concentrate 4.00 Maltodextrin 5.80 Flavoring additive 0.61 Lecithin 13.00 Xanthan gum 2.22 Vitamin and Mineral Premix 2.00

Nutritional value of 100 g of the mixture:

Protein 45 g

Fat 40 g

Carbohydrate 11 g

Calorie content 576 kcal

Example 5

Mixture "Dietlin NBD" for the correction of the protein-energy component of dietary nutrition for patients with chronic renal pathology.

Ingredients Content% Soy Protein Isolate 11.82 Casein 10.00 Milk whey protein 10.00 Vegetable oil 10.30 Omega-3 and omega-6 fatty acid concentrate 2.00 Maltodextrin 25.28 Flavoring additive 0.60 Lecithin 10.00 Lactulose 3.00 Vitamin and Mineral Premix 2.00

Nutritional value of 100 g of the mixture:

Protein 30 g

Fat 23 g

Carbohydrates 43 g

Calorie 451 kcal

Example 6

CORRECTION OF STANDARD DIET No. 1 HBS

A group of recovering patients with a narcological profile aged 50 to 60 years was assigned a diet number 1 HBS, including vegetable soups and various cereal cereals (oat, buckwheat, rice). The actual protein requirement of this category of patients was 85-90 g per kg of body weight. Calculation of the protein content of the diet showed that it actually contains 68-72 g of protein, and, therefore, patients require correction of the diet for protein. To correct the diet, in the soup or porridge 3-5 minutes before readiness, the mixture according to Example 3 was added in the amount of 100 g per 900 g porridge (5 servings) for breakfast and 80 g per 0.92 l of soup (4 servings) for lunch . The mixture was stirred, the dish was brought to a boil and served. There were no refusals to take meals. The taste of soups and cereals is recognized as good, without extraneous flavors, soft, rich. Correction of the diet was carried out for 18 days. The results were compared with the control - a group of recovering patients of the same age, in which the diet according to the invention was not corrected. In the control group, the healing process took place with the usual dynamics. In the test group, more rapid relief of the pathological sympomocomplex and restoration of the psychosomatic health of patients were noted. In this case, a balanced nutrient composition of the diet with a minimal load on the digestive system against the background of stimulation of intestinal motility and the activation of reparative processes of affected organs and tissues was of particular importance.

Example 7

CORRECTION OF STANDARD DIET No. 2 SHCHD

A group of patients with a gastroenterological profile of moderate severity from 40 to 60 years old was assigned a diet number 2 SHD, including various cereals (oatmeal, buckwheat, rice), mashed or mucous soups, fruit purees (apple, banana). The actual protein requirement of this category of patients was 75-80 g per kg of body weight. Calculation of the protein content of the diet showed that it actually contains 52-56 g of protein, and, therefore, patients require correction of the diet for protein. To correct the diet, in the soup or porridge 3-5 minutes before cooking or fruit puree, the mixture according to Example 1 was added in the amount of 100 g per 900 g of porridge (5 servings) for breakfast, 80 g per 0.92 l of soup (4 servings) ) for lunch and 160 g for 840 g of fruit puree (8 servings). The mixture was stirred, the porridge and soup were brought to a boil, the fruit puree was not subjected to further processing, then the dishes were served. There were no refusals to take meals. The taste of soups, cereals and mashed potatoes is recognized as good, without extraneous flavors, soft, rich. Correction of the diet was carried out for 14 days. The results were compared with the control - a group of patients of the same age in which the diet according to the invention was not corrected. In the experimental group, increased tolerance of physical and psycho-emotional stress compared to the control group was observed, as well as a significant lower reactivity of the body and faster recovery of disability.

Example 8

CORRECTION OF STANDARD DIET No. 6 (high-protein)

A group of patients with a moderate tuberculosis profile aged 40 to 60 years was assigned a high-protein diet number 6 (t), including various cereals (oatmeal, buckwheat, rice), soups, vegetable dishes (mashed potatoes, casseroles, stews). The actual protein requirement of this category of patients was 110-120 g per 1 kg of body weight. Calculation of the protein content of the diet showed that it actually contains 88-96 g of protein, and therefore, patients require a correction of the diet for protein. To correct the diet, a mixture of Example 5 in the amount of 80 g per 920 g porridge (4 servings) for breakfast, 80 g per 0.92 l of soup (each) was added to soup, porridge, vegetable puree or stew 3-5 minutes before readiness. 4 servings) for lunch and 80 g per 920 g of fruit puree (4 servings). The mixture was stirred, the dish was brought to a boil and then served. There were no refusals to take meals. The taste of soups, cereals, mashed potatoes and stews is recognized as good, without extraneous flavors, soft, rich. Correction of the diet was carried out for 30 days. The results were compared with the control - a group of patients of the same age in which the diet according to the invention was not corrected. In the experimental group, significantly more active restoration of tissues affected by tuberculosis infection, faster metabolic normalization, faster growth of the immune status indicators were observed. Also in the experimental group, after 30 days, a significantly higher body mass index was noted.

Claims (11)

1. A method of correcting the diet of a group of patients, comprising the steps of:
determining the actual needs of patients of this group in proteins, fats and carbohydrates, taking into account their condition / disease;
the choice of one of the standard diets prescribed to patients of this group;
determination of the amount of dry protein composite mixture effective for the required correction of the selected diet containing the protein component in an amount of 17-85 wt.%, the fat component in an amount of 4-25 wt.% and the carbohydrate component in an amount of 8-68 wt.% and introducing said effective amount of a dry protein composite mixture into one or more diet foods of patients of this group,
moreover, the dry protein composite mixture is added directly to the dish of a standard diet before the end of the culinary processing of the dish. 2. The method according to claim 1, wherein said dry mixture is added directly to the finished dish in an amount of 100-500 g per 1 kg or 1 liter of dish. 3. The method according to claim 2, in which the specified dish is selected from the group consisting of soups, vegetable dishes, including mashed potatoes, stews, puddings, casseroles, meatballs, meatballs, vegetable caviar and stewed vegetables, cereals, including meatballs, casseroles, puddings, meatballs, and fruit and berry dishes, including mashed potatoes, puddings, casseroles, mousses, sambuca. 4. The method according to claim 1, wherein said dry mixture further comprises lecithin in an amount of from 5 to 15%. 5. The method according to claim 1, in which the content of the protein component is 30-85 wt.%. 6. The method according to claim 1, in which the content of the carbohydrate component is 8-40 wt.%. 7. The method according to claim 1, wherein said protein component is selected from the group consisting of whey protein concentrate, soy protein isolate, casein and mixtures thereof. 8. The method according to claim 1, wherein said carbohydrate component is selected from disaccharides, polysaccharides, dextrins, dietary fibers and mixtures thereof. 9. The method according to any one of claims 1 to 8, in which the specified dry mixture further includes a flavoring agent based on lactic acid bacteria in an amount of from 0.1 to 3 wt.%. 10. The method according to claim 9, in which the specified flavoring is a lyophilized extract of lactic acid bacteria, applied to a powdered soluble maltodextrin used as a carrier. 11. The method according to any one of claims 1 to 8, in which the indicated dry mixture additionally includes a vitamin-mineral premix comprising from 0.1 to 1 daily dose of vitamins and elements selected from vitamins A, C, D, E, K , PP, B vitamins, folic acid, pantothenic acid, biotin, calcium, phosphorus, magnesium, potassium, iron, zinc, iodine, selenium, copper and mixtures thereof.