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Morning Sickness/Nausea of Pregnancy/Hyperemesis Gravidarum
Published in Charles Theisler, Adjuvant Medical Care, 2023
Fluids: Fluid intake should be increased. Clear fluids are easy for the stomach to absorb and include water, sports drinks, clear broths, popsicles, and Jell-O. Taking small sips of broth is recommended.1
Intervention Strategies for Promoting Feeding Skills in Infants with Sensory Deficits
Published in Jerry A. Johnson, David A. Ethridge, Developmental Disabilities: A Handbook for Occupational Therapists, 2013
Nutritional needs should never be compromised to build oral motor skills of the child. Consultation with a dietician or nutritionist is extremely beneficial when planning a diet or upgrading the kinds of foods that a child eats. A blender is helpful for providing a balanced diet of foods that are of appropriate consistency for the child. When liquids need to be thickened, wheat germ and jello should be considered, rather than baby cereal.
Nutritional Ergogenic Aids: Introduction, Definitions and Regulatory Issues
Published in Ira Wolinsky, Judy A. Driskell, Nutritional Ergogenic Aids, 2004
Ira Wolinsky, Judy A. Driskell
It is imperative to note that gelatin is used in confectionary products (jujubes, gums, marshmallows, toffies, lozenges, licorice etc.), dairy products (for its fat-like mouthfeel), desserts (i.e., jello), meat products (as a coating, extender, glazing or emulsifier), bakery products (i.e., icing) and in the pharmaceutical industry (i.e., gel-caps and as a binding agent or emulsifier). Gelatin is also used to fortify reduced-calorie foods. Soups, shakes and fruit drinks are the products with the most uses for gelatin hydrolysates. Thus, it is obvious, that for the past 400 or more years, gelatin and collagen have been a part of the human diet. In each industry that gelatin is used in, there are quality controls for handling and processing, thus providing one or multiple steps of protection from contamination.
Evaluation of dietary intake in children and college students with and without attention-deficit/hyperactivity disorder
Published in Nutritional Neuroscience, 2019
Kathleen F. Holton, Jeanette M. Johnstone, Elizabeth T. Brandley, Joel T. Nigg
It is also worth noting that aspartate and glycine can be found in food additives, especially protein additives like gelatin, soy protein isolate, and aspartame. Gelatin is a major source of glycine and aspartate in the diet, and is commonly packaged with artificial colors in foods like candy, jello, yogurt, and even gummy vitamins. Low sugar variations of these products also commonly contain aspartame (as an additional source of aspartate in the diet). Thus, gelatin and aspartame could be mediating factors in previous literature concerning the positive effects of removing artificial food colors from the diet.86
Understanding disability in healthcare: exploring the perceptions of parents of young people with autism spectrum disorder
Published in Disability and Rehabilitation, 2022
Simone Wright Stein, Rochelle Alexander, Jotvarinder Mann, Cory Schneider, Sophie Zhang, Barbara E. Gibson, Sharon Gabison, Patrick Jachyra, Donya Mosleh
When we went to [the hospital], I explained to them ‘look, my son is very limited with food, and I’m afraid he’s not going to eat once we do this’. And they were like ‘yeah, yeah, just wait till he gets a Freezie in front of him or Jell-O’ and I’m like ‘he doesn’t eat those things’. They’re like ‘every kid eats Jell-O’. And I’m like ‘not my kid’. So when we had the operation and Gus woke up, he didn’t eat for 7 days, and didn’t have one sip of water.
Sensory-Enhanced, Fortified Snacks for Improved Nutritional Intake Among Nursing Home Residents
Published in Journal of Nutrition in Gerontology and Geriatrics, 2022
David Bayne, Reva Barewal, Samantha E. Shune
These issues are magnified in individuals with dysphagia, which occurs in up to 55% of nursing home residents.15 The desire to maximize nutritional intake while reducing aspiration and pneumonia risk often leads to recommendations for texture-modified foods (TMFs), a current standard of care in dysphagia management.14,15 While typical menus may not meet nursing home residents’ micronutrient requirements, TMFs have been found to be even more nutritionally inferior than non-modified foods, resulting in decreased caloric and nutrient (e.g., protein) consumption.16–20 TMFs are an independent risk factor for malnutrition, and given the heterogeneity in the older population, it is necessary to consider customized treatment that goes beyond traditionally available food options.20,21 A recent expert review panel identified recommended practices for nutritional management of dysphagia among nursing home residents prescribed TMFs.13 Among the strategies listed, the panel suggests providing tailored, nutrient-enhanced TMFs made of energy- and protein-dense ingredients and a wide variety of options (e.g., flavor, texture) to increase food appeal. The panel also outlines the need to provide a variety of nutrient-dense in-between meal snack options.13 Yet, such modifications require resources that facilities may not have (e.g., time, money, staff).22 Outside of facility-prepared meals that attempt to meet the needs of individuals requiring TMFs, snack options for this population are limited. Ready-made snack options are often restricted to shakes and puddings, which are frequently high in sugar, or items like Jell-O, which are nutrient-empty. Limited snack options reduce the availability of “choice” and may not reflect residents’ food preferences. Thus, the availability of a wide-range of nutrient-dense TMFs, particularly for between-meal snacks, is often not an option.