1 / 24

Clinical Rationale for Oral Nutritional Supplements – Research and Development Perspective

Clinical Rationale for Oral Nutritional Supplements – Research and Development Perspective. Fionna O’Broin BSc (Hons) SRD Clinical Nutrition Manager Nutricia Clinical Care. Topics. Oral nutritional supplements Considerations for development The physiology of taste

dana
Télécharger la présentation

Clinical Rationale for Oral Nutritional Supplements – Research and Development Perspective

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Clinical Rationale for Oral Nutritional Supplements – Research and Development Perspective Fionna O’Broin BSc (Hons) SRD Clinical Nutrition Manager Nutricia Clinical Care

  2. Topics • Oral nutritional supplements • Considerations for development • The physiology of taste • Improving taste in ONS – research perspective • Innovations in packaging – development perspective • Conclusion

  3. Oral Nutritional Supplements (ONS) • ONS is one of the main strategies for increasing nutritional intake in patients who are unwilling or unable to consume sufficient foods to meet their nutritional requirements • ONS can1: • Improve energy and nutrient intake • Improve body weight or attenuate weight loss • Improve functional outcomes • Improve clinical outcomes especially in the hospital setting • Compliance is critical to the efficacy of ONS • Factors affecting patients’ ability to consume ONS over a long period of time include: • Taste of the product • Variety of flavours and presentations 1. Stratton et al 2003

  4. ONS Development Nutritional properties Consumer preference Legislation Product Sensory properties Ingredients Packaging Processing Chemical/physical properties Patient condition

  5. ONS Development Development of an ONS is a complex process involving many factors: • Target patient group • Nutritional composition • Overall formulation • Packaging

  6. Target Patient Group • Consider patient needs: • Age • Condition • Specific nutritional restrictions/requirements • Taste preferences • Length of time taking ONS – choice of flavours

  7. Nutritional Composition

  8. Directive 1999/21/ECFoods for Special Medical Purposes • Defines the products covered • Categorises products according to nutritional content • Nutritionally complete, standard formulation, sole source of nutrition • Nutritionally complete, nutrient-adapted formulation specific for a disease, sole source of nutrition • Nutritionally incomplete, standard or nutrient-adapted, not suitable as a sole source of nutrition • Includes compositional guidelines: • Apply to products for infants, children and adults • Cover all vitamins, minerals and trace elements • Includes minimum and maximum levels • Sets out specific labelling requirements

  9. Overall Formulation • Selecting ingredients • Nutritional value • Technological properties • Taste • Balancing tastes • Camouflaging less pleasant tastes • Enhancing flavour • Ensuring stability • Behaviour of each component • Combination of components • Selecting flavours • Patient preference • Rate and degree of release from the food

  10. The Physiology of Taste • All the senses are involved but those contributing to flavour are the most important • Flavour stimuli are classified into: • Tastes = basic notes • Odours = variety and interest • Trigeminal stimuli = excitement • It is important to remember that the interaction of the senses contributes to overall preference of a food or drink • Flavour release is related to the structure and textural characteristics of a food or drink • Senses decline on ageing (or with treatment or medication) and compensation is necessary to maintain enjoyment

  11. Hearing Olfaction Vision Touch Touch Taste The Senses  Vision  Appearance  Gustation  Taste  Olfaction  Odour  Chemical  Irritant  Touch  Texture  Hearing  Texture

  12. Flavour release • The release of aroma compounds can be affected by ingredients or by structural factors e.g. viscosity

  13. Increase in Taste Thresholds for Elderly People on Medication2 Sodium salts Acids Bitterness Amino acids Glutamate Sweeteners 2. Brown et al 1986

  14. Taste testingDavid Kilcast BSc, PhD, FIFST, CSciBusiness Development ManagerLeatherhead Food International

  15. Improved Taste – Research Perspective Evaluation of the product with the end user is one of the most important steps in product development • Factors to consider: • Ability of the patient to respond and concentrate • Number and type of questions • Rating scales used • Taste fatigue • Key questions: • Overall liking or preference of the new product • Evaluation of specific product attributes

  16. Improved Taste – Research Perspective Aim: • To evaluate the new flavour of Fortisip Bottle against original Fortisip and other comparable sip feeds Method: • Single blind sensory evaluation • One to one interviews • Using pre-poured sip-feed products in cups • The order of presentation of sip feeds was randomized • Respondents ranked the products • in order of taste preference • evaluated two product characteristics

  17. Improved Taste – Research Perspective Study population: • Elderly patients (>60 years) • Recent sip feed users • A range of care settings • Subjects had to be able: • to understand the test procedure • Independently form an opinion • Communicate their scores Study products: • New Fortisip • Current Fortisip • Three comparable sip feed products

  18. Preference Ranking of Flavour† most 3.0 preferred * Significant against Old Fortisip Abbott 1.5kcal/ml sip feed Fresenius 1.5kcal/ml sip feed 2.5 * mean ranking 2.0 1.5 N=109 N=204 N=95 N=109 N=95 least 1.0 preferred Old New Fortisip Bottle Nestle 1.5kcal/ml Sip feed Abbott 1.5kcal/ml Sip feed Fresenius 1.5kcal/ml Sip feed Fortisip †Strawberry

  19. Innovations in packaging Development Perspective Packaging is important to consumers Illustration

  20. Patient and carer perspective Flavour clear Easily stored Easily decanted Ideal packaging Bright and inviting Bendy straw Easy to hold or grip Resealable Does not look like A medicine Low centre of gravity

  21. Consumer preference Volume of product Market size Plant capabilities Cost and maintenance of machinery Compliance with safety requirements Environmental issues Processing e.g. sterilisation Effect of packaging material on product Composition Sensory qualities Market trends Shelf-life Storage Distribution Wholesalers Outer packaging Labelling requirements Need for additional items e.g. straws or scoops Cost effectiveness Communication Consumer preference Manufacturing perspective

  22. Labelling • Name and legal descriptor • Flavour • Volume • Best before date • Nutrition information • Ingredients • Indication of allergens • Important Notice • Instructions for storage and use • Manufacturer details • Place of origin • Barcode • Special communication e.g. New • Position of straw • Languages

  23. Development to Launch Product development process Product trials and market research ACBS approval Foods Standards Agency notification Sales force training Launch and communication programme

  24. Conclusion Compliance is critical to the efficacy of ONS

More Related