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Clinical nutrition

Clinical nutrition uses foods formulated for nutritional requirements assessed within medical care. Oral preparations, enteral mixtures and thickeners address different dimensions: energy and protein supply, molecular form of nutrients, or food texture. Some foods have nutritionally complete compositions, while others address partial or specific requirements. Macronutrients, fibre and physical properties explain the subject, alongside the medical supervision associated with foods for special medical purposes. The food’s structure and the route of administration are additional characteristics rather than substitutes for its nutritional profile.

Oral nutritional supplements

Oral nutritional supplements supply nutrients within a defined volume and texture for nutritional management. Their composition may combine protein, carbohydrate, fat, vitamins and minerals at different energy densities. Milk-based drinks, juice-style preparations, desserts and other food forms offer distinct sensory profiles. These clinical nutrition foods are understood through the relationship between energy, protein and texture, within a medical context different from micronutrient food supplements. Their food matrix is therefore part of the subject alongside the nutrients it carries.

162 classified products

Thickeners

Thickeners modify the viscosity of drinks and liquid or semi-liquid foods. In clinical nutrition, this function contributes to texture adaptation for swallowing difficulties assessed by healthcare professionals. Main ingredient families include modified starches, gums such as xanthan and combinations of these materials. Understanding how polysaccharides interact with water explains the subject, together with the differences between thickening a liquid, forming a gel and supplying nutrients. Texture and nutritional composition are related but separate dimensions of a prepared food.

1 classified products

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171 products

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