Entree Production Guides for Modified Diets at Walter Reed Army Medical Center. Part V. Renal Diet Items

Abstract

At the request of the Walter Reed Army Medical Center, production guides for modified or restricted diets have been developed at NARADCOM. This report includes production guides for eight entrees and one dessert item, designed for patients on a Renal Diet. The products are portioned into individual servings and then frozen. A panel of food technologists has evaluated samples for color, odor, flavor, texture, and appearance, initially, and after storage at 0 F (-18 C) for 3 months, 6 months, and 12 months. Based on these technological evaluations, there were no significant sensory changes in the products over a one-year storage period at 0 F (-18 C). These nine production guides are written in percentages, 25 servings and single servings. They are restricted in protein, sodium, potassium, and water, with calories as high as feasible. Nutrient analysis of each serving is included.

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Document Details

Document Type
Technical Report
Publication Date
Dec 01, 1979
Accession Number
ADA083141

Entities

People

  • Jessie Mcnutt
  • John Mcphee
  • Lucy Albertini
  • Margaret Branagan
  • Mary Klicka

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Air Force Facilities
  • Birds
  • Calorific Value
  • Chemical Synthesis
  • Chemistry
  • Condiments
  • Fish
  • Food
  • Food Preparation
  • Health Services
  • Heat Energy
  • Hospitals
  • Meat
  • Medical Personnel
  • Mixtures
  • Procurement
  • Vegetables

Readers

  • Gender and Food Studies
  • Gulf War Illness and Chronic Multisymptom Illness in Veterans.
  • Industrial Economics