Entree Production Guides for Modified Diets at Walter Reed Army Medical Center. Part V. Renal Diet Items
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
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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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