Publication Date

1981

Document Type

Dissertation/Thesis

First Advisor

Parham, Ellen S.

Degree Name

M.S. (Master of Science)

Legacy Department

Department of Home Economics

LCSH

Dietary supplements; Nitrogen in the body

Abstract

Vivonex HN often presents a problem in patient acceptance when administered orally due to its disagreeable smell and organic taste. The acceptance of Vivonex HN mixed by two methods, in fruit juice and in water with a Vivonex flavor packet added, and served at two different temperatures, 32°F. and 38°F., was measured in this research to find a more palatable way to supply the high nitrogen diet to the patient. A preliminary testing was first conducted on nine healthy volunteers from a suburban hosptial of Chicago. This testing involved having the volunteers sample the Vivonex HN mixed in a total of 11 juices or flavored water and served at each of 32°F. and 38°F. and give their evaluation regarding acceptance. From the results of this testing, the three top rated juices (grape, orange, and fruit punch) and the three top rated flavor packets (lemon-lime, orange-pineapple, and strawberry) were identified and found to be consistently top rated at both temperatures of 32°F. and 38°F. These results were then used in the patient study. Twenty patients, diagnosed with malnutrition by the dietitian on the Nutritional Support Service, participated in the study. The patients represented a wide range of ages, sex, and disease conditions. Each patient sampled the three top rated juices and the three top rated flavor packets mixed with Vivonex HN as chosen in the preliminary testing, and rated them regarding acceptance. Since the purpose of this research was not to distinguish between flavors or juices, all flavors were collapsed into one treatment group and all juices into another, each at 32°F. and 38°F. The results indicated that method of mixing the supplement did not have a significant effect on acceptance of the product. However, it was found that the supplement served at the lower temperature of 32°F. rather than 38°F. was a more acceptable product regardless of method of mixing.

Comments

Includes bibliographical references.

Extent

25 pages, 3 unnumbered pages

Language

eng

Publisher

Northern Illinois University

Rights Statement

In Copyright

Rights Statement 2

NIU theses are protected by copyright. They may be viewed from Huskie Commons for any purpose, but reproduction or distribution in any format is prohibited without the written permission of the authors.

Media Type

Text

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