Nutrition 411: Nutrition Product News You Can Use

     Each autumn, the largest meeting of nutrition professionals in the world — the Food and Nutrition Conference and Expo (FNCE) — is convened. The conference, sponsored by the American Dietetic Association (ADA), brings together thousands of nutrition and health professionals for education and networking.

One of the highlights of FNCE is its exposition, where hundreds of vendors fill aisle after aisle to showcase the latest and hottest nutrition products and solutions. The proliferation of new products on the market has made nutrition intervention programs very exciting and offers facilities and healthcare providers the opportunity to individualize nutrition care. For example, some patients prefer sweet flavors, while others prefer the tart flavor of citrus. Some need to gain weight in order to heal their wounds while others need to lose weight for glycemic control. The saying, “To each his own,” also applies to nutrition interventions. Here are some products you may be able use to expand your nutrition intervention program for 2010.

Juven® (Abbott Nutrition, Columbus, OH)

     Juven® is a powdered drink mix that contains a blend of arginine, glutamine, and beta-hydroxy-beta-methylbutyrate (HMB). It is used as an adjunctive therapy to support wound healing and to build and maintain lean body mass. Each serving of this product contains 7 g of arginine, 7 g of glutamine, and 1.5 g of HMB. Arginine increases blood flow and oxygenation through vasodilation and serves as a precursor for nitric oxide synthesis. Glutamine has a role in stimulating collagen and protein synthesis. HMB enhances protein production and protects protein from breakdown. Two servings per day are recommended. The product is available in orange and grape flavors as well as unflavored. To serve, 1 packet is mixed with 8 to 10 oz of water. The unflavored version may be mixed with foods such as oatmeal, mashed potatoes, and spaghetti, making it ideal for volume-restricted patients.

Bifera (Alaven Consumer Healthcare, Marietta, GA)

     Bifera is an oral iron supplement but does not cause the traditional gastrointestinal upset associated with iron supplements. This product is the only over-the-counter (OTC) iron supplement to offer both heme iron (protein-based iron) and non-heme iron (plant-based iron). This combination has long been available with additional folic acid as a prenatal vitamin but is now available without the folic acid for other patient populations. The recommended dose is one tablet per day, taken with or without food. Each tablet contains 28 mg of iron, 155% of the daily value. Specifically, one tablet contains 22 mg of polysaccharide iron complex (PIC) and 6 mg of heme iron polypeptide (HIP). Patients who have been unable to tolerate other OTC iron supplements report success when switching to this iron supplement.

Dreamfields Pasta (Dreamfields Food, Carrington, ND)

     Dreamfields Pasta is a low glycemic-index pasta appropriate for use with patients with diabetes. This pasta contains only 5 g of digestible carbohydrates and has 5 g of fiber. Like other premium pastas, it is made primarily with durum wheat semolina, which is why it has all of the flavor and texture of traditional pasta. However, this pasta is unique in that its patent-pending recipe and manufacturing process results in only 5 g of digestible carbohydrates per serving. This, in turn, lessens post-meal blood glucose rise as compared to traditional pasta. Much of the fiber comes from inulin, a natural prebiotic fiber that has been shown to promote healthy digestion, support a strong immune system, and improve calcium absorption. Healthcare professionals can request a free sample by visiting www.dreamfieldsfoods.com/rd411/.

Chobani Greek Yogurt (AgroFarma Brands, New Berlin, NY)

     Dietitians often recommend yogurt to patients for many reasons, including its calcium and vitamin D content, the live cultures found in some brands, the ease of swallowing, and the ease of preparation. The only problem is that some people do not enjoy yogurt, probably because they have not tasted this product. A unique straining process makes this product creamier and higher in protein than traditional yogurts. Whey is found naturally in milk and contains several nutrients including whey protein; this product’s proprietary straining process separates and removes only the liquid portion of the whey, leaving the whey protein. Each 6-oz cup of this yogurt contains 14 to 18 g of protein. All natural with no preservatives or artificial flavors, this yogurt contains no synthetic growth hormones or rBST-treated milk. It includes five live and active cultures, including three probiotics, is made with real fruit, and comes in a wide variety of flavors.

Sustenex (Ganeden Biotech, Mayfield Heights, OH)

     Sustenex is a probiotic supplement that provides a daily boost of helpful bacteria (probiotics) essential for digestive health and immune support. Many probiotics found in capsules, tablets, and yogurt are extremely fragile; thus, few cells survive and populate the intestines, providing minimal health benefits. This supplement is different — its cells are protected by a hardened layer of organic material and can withstand the stomach’s hostile gastric environment. Each capsule contains at least 2 billion cells of GanedenBC30, a proprietary strain of probiotics, at time of manufacture. The daily dose is one capsule per day taken with 8 oz of fluids.

SPLENDA® No Calorie Sweetener with Fiber (McNeil Nutritionals, LLC, Fort Washington, PA)

     SPLENDA® No Calorie Sweetener is a sugar substitute used by millions of people trying to lose weight or control their blood sugar. Now, the familiar yellow packet is available with 1 g of added soluble fiber. Studies have shown that sucralose, the sweetening ingredient in this product, does not affect blood glucose levels, insulin, or HbA1c. Up to three packets of the sweetener count as a free food in meal plans for people with diabetes. The sweetener can be used in beverages, on fresh fruit, cereals, or anywhere sugar is normally used.

KIND Bars (PeaceWorks, Inc., New York, NY)

     KIND is an award-winning brand of all-natural fruit and nut bars made by PeaceWorks, a “not-only-for-profit” healthy foods company. Since their launch in 2004, these handmade bars have quickly ascended the ranks of the nutrition bar category to become one of the top four selling brands. They offer a delicious, wholesome, healthy alternative to the mashed up energy bars largely composed of emulsified fillers like high-fructose corn syrup and hydrogenated oils. This product uses whole nuts and fruit and binds them together with honey through a natural process that keeps them fresh, brings out their flavor, and achieves just the right amount of crunch. Two lines of whole nut and fruit bars are available — KIND Fruit & Nut, winner of Health Magazine’s “best snack,” and KIND PLUS, a nutritionally boosted whole nut and fruit bar with essential vitamins and nutrients including antioxidants, omega 3, B complex, calcium, and additional protein.

Seed Crackers and Sticks & Twigs (Mary’s Gone Crackers, Inc., Gridley, CA)

     Mary’s Gone Crackers, Inc. is committed to manufacturing the best tasting wheat-free and gluten-free baked goods using the highest quality, organically grown ingredients. The recipes for these gluten-free products were first developed in 1994 when both Mary and her son discovered they are gluten-intolerant. Their signature product is a delicious and unique cracker made with organic brown rice, organic quinoa, organic flax seeds, and organic sesame seeds. Crunchy and flavorful, the crackers come in five flavors: original, caraway, herb, black pepper, and onion. A newer product, Sticks & Twigs, is an alternative to potato chips or pretzels. Just like the crackers, the product contains no oils or fats; however, every serving contains 550 mg of omega-3 fatty acids from whole sesame seeds, quinoa, flax seeds, amaranth, millet, and cha seeds. These products are manufactured in a dedicated wheat-free, gluten-free, nut-free facility.

     Gluten-free products are a quickly expanding product category as the number of patients with gluten-intolerance and celiac disease soars. So many companies are addressing these patients’ needs the FNCE exhibit hall had a designated gluten-free pavilion to showcase these companies.

Expanding Your Program

     This is a just a taste of the many new and innovative products available. Many companies offer samples, coupons, educational materials, and direct sales via the Internet. Trial various products until you find ones that meet your needs and are well-accepted and enjoyed by the patients. Successful nutrition and supplement programs offer a wide variety of flavors, tastes, and textures that meet each patient’s individual preferences and medical diagnoses. With a little creativity, a little education, and innovative products from a variety of vendors, we can make great strides in improving the nutritional health of our patients.

Nancy Collins, PhD, RD, LD/N, FAPWCA, is founder and executive director of RD411.com and Wounds411.com. For the past 20 years, she has served as a consultant to healthcare institutions and as a medico-legal expert to law firms involved in healthcare litigation. Correspondence may be sent to Dr. Collins at NCtheRD@aol.com. The author is a consultant and speaker for Abbott Nutrition.

This article was not subject to the Ostomy Wound Management peer-review process.