Rehabilitation diet using local food resources for elderly

Dietary factors other than the traditional nutrients are found in the so-called functional foods. They are becoming increasingly recognized as potentially important for maintaining good health for older. The aim of this work was to prepare and evaluate rehabilitation diet for elder by using functional ingredients [whey protein, skimmed milk, soy bean, germinated wheat, yeast, carrot and corn starch] which are locally available, inexpensive and can be easily prepared. The assessment was accomplished by feeding and comparing two groups of albino rats, one group fed with new product and the other group with the local market diet [Ensure] that is manufactured in Holland by Abbott laboratories. Protein content of the new diet was 15.2%. This percent equal to 24.1% for the daily requirement of men and 30.3% of women. Calcium provides 33.9% of the RDA for both sexes. Vitamin A and C covered the daily requirement while vitamin E was below. The fat in this new product was vegetable oil and therefore it has a more convenient fatty acid profile. The sulfur amino acids were first limited. Furthermore, the effect of the new product on food intake and body weight gain of albino rats and its effects on plasma lipids, vitamins and minerals of rats were investigated and compared these results with local market powder called [Ensure] which was used as control. The level of plasma zinc, iron and calcium were significantly increased. Plasma level of vitamin A, E and C showed non-significant increased when compared with the initial level of the experiment. Plasma lipid profile showed significant decrease in total cholesterol level at the end of the experiment. The rehabilitation new diet provide to be comparable to [Ensure] diet, meeting the requirements of the elderly people, besides being made from the local food ingredients

Effect of wheat germ on plasma lipid profile in hyperlipidemic rats

This study evaluated the influence of diets containing whole or defatted wheat germ in a dietary induced rat model of hyperlipidemia to assess some possible protective effects on lipid metabolism. Hyperlipidemia was induced in rats using high fructose diet. Feeding hyperlipidemic rats whole or defatted wheat germ diets for 4 weeks produced non significant changes in final body weight, body weight gain, total food intake and feed efficiency as compared with hyperlipidemic rats group. Hyperlipidemic rats receiving whole or defatted wheat germ for four weeks showed significant reduction in the plasma level of total lipid, triglycerides, total cholesterol, LDL-cholesterol while HDL-cholesterol and HDL/LDL ratio increased significantly. The study shows that feeding hyperlipidemic rats on diets containing whole or defatted wheat germ produced no disturbances in growth performance, while changes in lipid profile were found. Overall, results support that whole or defatted wheat germ intake may be recommended in humans with altered lipid profile