Development of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foods

Hdl Handle:
http://hdl.handle.net/10144/311979
Title:
Development of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foods
Authors:
Dibari, F; Bahwere, P; Huerga, H; Irena, A H; Owino, V; Collins, S; Seal, A
Journal:
Nutrition
Abstract:
To develop a method for determining the acceptability and safety of ready-to-use therapeutic foods (RUTF) before clinical trialing. Acceptability was defined using a combination of three consumption, nine safety, and six preference criteria. These were used to compare a soy/maize/sorghum RUTF (SMS-RUTFh), designed for the rehabilitation of human immunodeficiency virus/tuberculosis (HIV/TB) wasted adults, with a peanut-butter/milk-powder paste (P-RUTF; brand: Plumpy'nut) designed for pediatric treatment.
Publisher:
Elsevier
Issue Date:
Jan-2013
URI:
http://hdl.handle.net/10144/311979
DOI:
10.1016/j.nut.2012.04.016
PubMed ID:
22981306
Language:
en
ISSN:
1873-1244
Appears in Collections:
Nutrition

Full metadata record

DC FieldValue Language
dc.contributor.authorDibari, Fen_GB
dc.contributor.authorBahwere, Pen_GB
dc.contributor.authorHuerga, Hen_GB
dc.contributor.authorIrena, A Hen_GB
dc.contributor.authorOwino, Ven_GB
dc.contributor.authorCollins, Sen_GB
dc.contributor.authorSeal, Aen_GB
dc.date.accessioned2014-01-28T17:33:28Z-
dc.date.available2014-01-28T17:33:28Z-
dc.date.issued2013-01-
dc.identifier.citationDevelopment of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foods. 2013, 29 (1):107-12 Nutritionen_GB
dc.identifier.issn1873-1244-
dc.identifier.pmid22981306-
dc.identifier.doi10.1016/j.nut.2012.04.016-
dc.identifier.urihttp://hdl.handle.net/10144/311979-
dc.description.abstractTo develop a method for determining the acceptability and safety of ready-to-use therapeutic foods (RUTF) before clinical trialing. Acceptability was defined using a combination of three consumption, nine safety, and six preference criteria. These were used to compare a soy/maize/sorghum RUTF (SMS-RUTFh), designed for the rehabilitation of human immunodeficiency virus/tuberculosis (HIV/TB) wasted adults, with a peanut-butter/milk-powder paste (P-RUTF; brand: Plumpy'nut) designed for pediatric treatment.en_GB
dc.language.isoenen
dc.publisherElsevieren_GB
dc.rightsArchived with thanks to Nutrition (Burbank, Los Angeles County, Calif.)en_GB
dc.subjectmalnutritionen_GB
dc.subject.meshAdulten_GB
dc.subject.meshAnimalsen_GB
dc.subject.meshArachis hypogaeaen_GB
dc.subject.meshChilden_GB
dc.subject.meshChild Nutrition Disordersen_GB
dc.subject.meshCross-Over Studiesen_GB
dc.subject.meshDeveloping Countriesen_GB
dc.subject.meshFast Foodsen_GB
dc.subject.meshFemaleen_GB
dc.subject.meshFood Preferencesen_GB
dc.subject.meshFood Safetyen_GB
dc.subject.meshHIV Wasting Syndromeen_GB
dc.subject.meshHumansen_GB
dc.subject.meshKenyaen_GB
dc.subject.meshMaleen_GB
dc.subject.meshMilken_GB
dc.subject.meshPatient Complianceen_GB
dc.subject.meshSorghumen_GB
dc.subject.meshSoybeansen_GB
dc.subject.meshWasting Syndromeen_GB
dc.subject.meshZea maysen_GB
dc.titleDevelopment of a cross-over randomized trial method to determine the acceptability and safety of novel ready-to-use therapeutic foodsen
dc.identifier.journalNutritionen_GB

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