ABSTRACT
@#Introduction: Burn patients need a high nutritional requirement to increase healing process, especially protein. Catfish flour is one of the foods that are high in protein, and Moringa flour is a food that is high in antioxidants. The purpose of this study was to characterize nutrients from high-protein liquid food formulas containing catfish flour and mori nga leaf flour. Methods: Liquid food formula consists of 45 grams catfish flour, 18 grams Mori nga leaf flour, 24 grams soy flour, 18 grams egg white flour, 48 grams full cream milk, 60 gram skim milk, 7.5 ml catfish oi I, 12 ml olive oil, 44 grams sugar powder, and 2 ml pandan flavoring, and 1.5 grams salt. All powdered ingredients were mixed using a dry mixer. Then during the process, catfish oil, olive oil, and pandan flavor were adsorbed using a sprayer into the powdered ingredients. The chemical characterization that analyzed in instant liquid food formula was proximate analysis and mineral analysis. Results: The resuIts of this study were; the formula of high protein liquid food contains 5.79% wb water content, 4.84% wb ash content, protein 28.25% wb, fat 14.99% wb, copper 35.58 mg/kg wb, selenium 56.56 mcg/1 00gram wb, zinc 3.44 mg/100 wb gram, calcium 1381.22 mg/100 grams wb, and iron 7.38 mg/100 grams wb. Also, this liquid food has an osmolality of 481 mOsmol/kgH2O. Conclusion: The liquid food qualifies as a high protein liquid food to fill the nutrients needed for burn patients.
ABSTRACT
Objective To explore the distribution of the liquid food in the stomach of patients with postprandial distress syndrome (PDS)-predominated functional dyspepsia (FD)and the mechanism of its gastric dynamic dysfunction.Methods Fifty-two patients with PDS and 18 healthy volunteers underwent gastric emptying examination with ultrasound scanner provided.The proximal and distal gastric area and volume,area and volume ratio of proximal and distal gastric as well as emptying rate of proximal and distal gastric were calculated at fasting,maximum satiety,30 min,60 min,90 min and 120 min after meal. Student′s t test andχ2 test were performed for statistical analysis.Results Proximal gastric volume of PDS group at the time of fasting and 120 min after meal were (9.06±7.88)and (24.72±24.02)cm3 ,which were larger than those of healthy control group ((5 .96 ± 2.13 )cm3 ,(19.48 ± 12.32 )cm3 ),and the differences were statistically significant (t=-1 .637 and -0.875 ,both P distal gastric volume in PDS group and healthy group at fasting was 0.60 ± 0.38 and 0.46 ± 0.19, respectively,that at maximum satiety was in PDS group and healthy group 0.91 ±0.27,1 .30 ±0.48, respectively,and the differences were statistically significant (t = - 1 .505 and 3.970,both P 0.05 ).Conclusions The volume of distal stomach was larger than that of proximal stomach in PDS patients at maximum satiety in liquid food distribution,which may be the cause of decreasing emptying rate of proximal stomach.And proximal stomach dominated gastric motility in PDS patients.