HK1205001B - Nutritional composition - Google Patents

Description

Nutritional composition

Technical Field

The present invention relates to a nutritional composition that can be easily adjusted in water content, and in particular to a nutritional composition suitable for patients with chronic renal failure or the like who require strict water management.

Background Art

Because patients with chronic renal failure are unable to excrete salt and water, water tends to retain in their bodies, often leading to symptoms such as high blood pressure and heart failure. Therefore, compared to patients with other conditions, they require particularly strict hydration management to prevent water retention. These patients often rely on liquid diets, often using commercially available packaged nutritional compositions (liquid foods).

Conventional packaged nutritional compositions are primarily designed based on a calorie (energy) per unit volume, such as 1 kcal/ml, with necessary fortifying ingredients added (mixed in). While some conventional packaged nutritional compositions, designed with relatively high concentrations of ingredients, such as 1.5 kcal/ml, are commercially available, these are generally designed with the premise of maintaining this concentration and ensuring complete consumption, ensuring the necessary combination of calories (energy) and fortifying ingredients is consumed.

On the other hand, among nutritional compositions administered to various subjects such as general patients or people requiring care, there is also discussion about nutritional compositions that can be combined with each other to easily adjust the calories (energy), water content, salt conversion amount (sodium content), etc. (Patent Document 1). However, as a nutritional composition for patients who need to undergo strict water seal management, it can be said that the adjustment of the water content and other aspects is not sufficient.

Prior art literature

Patent Literature

Patent Document 1: International Publication No. 2009/139167

Summary of the Invention

Technical problem to be solved by the invention

As mentioned above, conventional bagged nutritional compositions are designed on the premise that they are taken in a state that remains unchanged, or on the premise that several nutritional compositions are taken in combination while remaining unchanged for various patients as much as possible. Since it is usually impossible to design a high-concentration liquid food on the premise that it must be diluted when used, it is natural to do so. The inventors of the present invention have realized that if the bagged nutritional compositions are used for subjects such as patients who need to undergo strict water management, there is a problem that it is extremely difficult to adjust the water content, and have obtained the following knowledge information: Since conventional bagged nutritional compositions are designed in a manner that the necessary water content is used for general patients, etc., and the necessary caloric components and fortified components (nutrient components) are appropriately mixed, it is not considered that the water content may be excessive when the patient needs to undergo strict water management. More specifically, when conventional nutritional compositions are used while maintaining their composition ratios unchanged, if the necessary amounts of caloric components and/or fortifying components are administered, the amount of water administered becomes excessive. Conversely, if the nutritional composition is controlled and administered in reduced amounts in order to achieve an appropriate water content, the caloric components and/or fortifying components become insufficient. Furthermore, the caloric components and/or fortifying components must be prepared separately, which lacks practicality and directly presents a new problem.

Therefore, the technical problem to be solved by the present invention is to provide a nutritional composition that solves the conventional defects and can more easily adjust the water content when adding caloric components and/or fortified components.

Technical solutions used to solve technical problems

To achieve the above-mentioned object, the inventors of the present invention conducted intensive research and obtained the following knowledge. Continuing their research, they completed the present invention: For patients who need to strictly manage their water intake, the necessary content of caloric components and fortified ingredients can be achieved by not including an excessive amount of water in the composition ratio of the nutritional composition. This can solve the above-mentioned problem at one stroke.

That is, the present invention relates to the following nutritional composition, nutritional composition product and method for preparing the nutritional composition.

[1]

A nutritional composition is a nutritional composition for a subject requiring water management, wherein the composition of caloric components, fortifying components, and water satisfies the requirement that the composition ratio does not contain excessive water content relative to the required caloric and fortifying component content of the subject.

[2]

In the nutritional composition described in [1], the subjects who need to be managed with water are dialysis patients.

[3]

In the nutritional composition described in [2], the dialysis patient is a patient with chronic renal failure.

[4]

In the nutritional composition described in any one of [1] to [3], the caloric component is one or more components selected from the group consisting of lipids, proteins, carbohydrates, and hydrolyzates thereof.

[5]

In the nutritional composition described in any one of [1] to [4], the fortified ingredient is one or more ingredients selected from the group consisting of n-3 fatty acids, palatinose, fructooligosaccharides, dietary fiber, carnitine, and selenium.

[6]

A nutritional composition product is a packaged nutritional composition product containing the nutritional composition described in any one of [1] to [5], wherein the moisture content of the nutritional composition is 10 ml to 55 ml per 100 kcal, and the nutritional composition is constructed so that although one or two or more bags of the product are used during use, it is not necessary to remove the moisture.

[7]

The nutritional composition product described in [6] contains carnitine as a fortified ingredient, and the carnitine content per 100 kcal is 15 to 100 mg.

[8]

The nutritional composition product described in [6] or [7] contains selenium as a fortified ingredient, and the selenium content per 100 kcal is 5 to 15 μg.

[9]

In the nutritional composition product described in any one of [6] to [8], the water content contained in one bag is an integer multiple of 5 ml, 10 ml, 50 ml or 100 ml.

[10]

A method for preparing a nutritional composition for a subject requiring water management, comprising:

A step of calculating the water content when the necessary amount of caloric components and fortified components is administered to a subject using one or more bags of the nutritional composition product according to any one of [6] to [9]; and

If the calculated moisture content is insufficient to meet the required moisture content of the object, the step of adding the insufficient moisture is carried out.

Effects of the Invention

The structure of the nutritional composition involved in the present invention is as described above. Compared with conventional nutritional compositions, it is prepared with a higher concentration of necessary caloric components (energy components) and fortified ingredients relative to the required moisture content. Since excessive moisture is not supplied, the required moisture content of the patient can be strictly and simply adjusted by simply adding (mixing, supplementing) the insufficient moisture content to the nutritional composition.

If a packaged nutritional composition contains excessive moisture, simply removing the moisture is essentially impossible. Conversely, controlling the nutritional composition to reduce the amount of moisture required to achieve an appropriate moisture content results in insufficient caloric content and/or fortifying ingredients. Furthermore, the composition must be administered with, for example, a dietary supplement. This, combined with the addition of normal moisture, can hinder strict moisture management. In contrast, the nutritional composition of the present invention does not contain excessive moisture and can be used without modification, or by simply adding moisture until the required amount is reached. This allows for simple and accurate administration of the required amount of moisture along with the required amount of fortifying ingredients.

Furthermore, by adapting the amount of water content contained in the nutrient composition to calculation or measurement in units of 10 ml, the water content added to the nutrient composition can be easily calculated or measured, and more rational and strict water management can be performed.

DETAILED DESCRIPTION

The nutritional composition of the present invention is used for patients requiring strict hydration management in various medical settings and nursing settings, and is typically used for enteral nutrition. Enteral nutrition includes oral ingestion, where nutrients are supplemented orally, and tube feeding, where nutrients are administered via a catheter. Tube feeding also includes oral, nasal, and fistula methods.

The nutritional composition of the present invention is in the form of liquid, fluid, jelly or paste, and is typically liquid or fluid.

In addition, nutritional compositions are classified into elemental preparations, digestive liquid foods or digestive preparations, semi-digestive liquid foods or semi-digestive preparations, or natural high-density liquid foods, typically digestive liquid foods or digestive preparations, or semi-digestive liquid foods or semi-digestive preparations.

The water content of the nutritional composition of the present invention per 100 kcal is 10 to 55 ml, preferably 20 to 50 ml, and more preferably 30 to 50 ml. Compared with previous nutritional compositions, the concentration of nutritional components (nutrients) involved in the calories corresponding to the unit water content is higher.

Examples of water used in the nutritional composition of the present invention include deionized water, purified water, and ion-exchanged water.

The nutritional composition of the present invention is intended for administration to subjects requiring strict hydration management. Examples of such subjects include dialysis patients, patients with heart disease, and patients with syndrome of inappropriate antidiuretic hormone secretion (SIADH). The nutritional composition of the present invention is particularly useful for hydration management in dialysis patients requiring chronic dialysis. Examples of patients requiring chronic dialysis include patients with chronic renal failure.

One embodiment of the nutritional composition of the present invention is for use in patients with chronic renal failure.

In the above-mentioned applications, since patients with impaired or deficient renal function have difficulty leaving the body, excessive water intake can lead to edema or swelling. Therefore, daily water intake is preferably limited to 750-1500 ml/day. Furthermore, since dialysis patients often have difficulty absorbing nutrients and do not require additional caloric intake, daily caloric intake is preferably 1000-1600 kcal/day (35 kcal/kg/day or more).

Therefore, it is preferable to design a structure such that the water content of each bag of nutritional composition is reduced in advance to avoid excessive water administration. If the nutritional composition is administered alone and the water content is insufficient, the water content can be replenished. Compared with conventional nutritional compositions (approximately 80 to 90 ml), the nutritional composition of the present invention has a lower water content per 100 kcal.

In the nutritional composition of the present invention, the caloric component is selected from one or more of the following components: lipids, proteins, carbohydrates, and hydrolyzates thereof.

As the lipids mixed with the nutritional composition of the present invention, vegetable oils such as soybean oil, palm oil, palm fractionated oil and olive oil, animal fats such as milk fat, lard and fish oil, and free fatty acids such as oleic acid, linolenic acid and γ-linolenic acid, etc. can be listed, preferably soybean oil and palm oil, etc. In addition, one or more of these lipids can also be used. As the mixing amount of lipids, it is preferably in the range of 0 to 4%, more preferably in the range of 2.2 to 3.3%. From the viewpoint of the normal average intake of Japanese people, it is preferably in the range of 0 to 30% of the total calories (energy) of the nutritional composition, more preferably in the range of 20 to 25%.

Examples of proteins to be mixed with the nutritional composition of the present invention include plant proteins such as soy protein, animal proteins such as casein and whey protein, and the like, with soy protein, casein and whey protein being preferred. Furthermore, hydrolyzates of these proteins may be used, as may one or more of these proteins and their hydrolyzates. The amount of protein mixed is preferably in the range of 2 to 10%, more preferably in the range of 3 to 6.5%. From the perspective of the average normal intake of Japanese people, it is preferably in the range of 12 to 40% of the total calories (energy) of the nutritional composition, and more preferably in the range of 16 to 25%.

Examples of carbohydrates that can be mixed with the nutritional composition of the present invention include dextrin, sucrose, lactose, and oligosaccharides, with dextrin, sucrose, and palatinose being preferred. Hydrolyzates of these carbohydrates can also be used, as can one or more of these carbohydrates and hydrolyzates. The amount of carbohydrates mixed is preferably in the range of 5-20%, more preferably in the range of 10-15%. Based on the average intake of Japanese people, it is preferably in the range of 20-80% of the total calories (energy) of the nutritional composition, more preferably in the range of 40-60%.

The nutritional composition of the present invention may also contain ingredients useful for patients with chronic renal failure. These ingredients may be fortified, i.e., they may be contained in amounts greater than those found in conventional nutritional compositions. In this specification, these ingredients are referred to as "fortified ingredients." The fortified ingredients contained in the nutritional composition of the present invention are mixed at a higher concentration than those in conventional nutritional compositions, for example, 1.5 to 5 times, and preferably 2 to 3 times, of the fortified ingredients.

In one embodiment of the nutritional composition of the present invention, one or more components selected from the group consisting of n-3 fatty acids, palatinose, fructooligosaccharides, dietary fiber, carnitine, and selenium are fortified. Particularly preferably, carnitine and/or selenium are used as fortified components.

By strengthening n-3 fatty acids such as DHA (docosahexaenoic acid) or EPA (eicosapentaenoic acid), the risk of myocardial infarction and atherosclerotic renal artery stenosis can be reduced. When the nutritional composition of the present invention includes DHA, its content can be 10 to 40 mg/100 kcal, preferably 10 to 30 mg/100 kcal, and more preferably 20 to 30 mg/100 kcal. In addition, when EPA is included, its content can be 5 to 50 mg/100 kcal, preferably 10 to 40 mg/100 kcal, and more preferably 20 to 40 mg/100 kcal.

Palatinose enrichment can improve diabetic nephropathy, which is common in chronic dialysis patients. The energy ratio of palatinose in the carbohydrates contained in the nutritional composition of the present invention is preferably 40 to 60 kcal/100 kcal, more preferably 45 to 55 kcal/100 kcal, and particularly preferably 45 to 50 kcal/100 kcal.

By strengthening fructooligosaccharides and/or dietary fiber, it is possible to improve constipation caused by water restriction or intestinal flora disturbance. When the nutritional composition of the present invention is added with fructooligosaccharides, its content is preferably 0.1 to 0.5 g/100 kcal, particularly preferably 0.2 to 0.4 g/100 kcal. In addition, when the daily intake is preferably 20 to 25 g/day, the dietary fiber content is preferably 1.0 to 3.0 g/100 kcal, particularly preferably 1.0 to 2.0 g/100 kcal.

By fortifying carnitine, the carnitine that is easily lost by dialysis patients is supplemented, which can further improve the lipid metabolism abnormalities that are common in dialysis patients. The content of carnitine in the nutritional composition of the present invention can be 5 to 100 mg/100 kcal, preferably 15 to 100 mg/100 kcal, more preferably 20 to 50 mg/100 kcal, and even more preferably 20 to 30 mg/100 kcal.

Selenium enrichment can reduce oxidative stress associated with dialysis. The selenium content in the nutritional composition of the present invention can be 2-15 μg/100 kcal, preferably 5-15 μg/100 kcal, more preferably 5-10 μg/100 kcal, and even more preferably 7-10 μg/100 kcal.

In one embodiment of the nutritional composition of the present invention, various minerals are not mixed, or are mixed in smaller amounts than conventional nutritional compositions. Specifically, the nutritional composition of the present invention contains various minerals in smaller amounts than conventional nutritional compositions. Typically, one or more of the following mineral components are reduced: potassium, phosphorus, and calcium.

When the daily intake is preferably 40 to 70 mg equivalents/day, the potassium content may be 30 to 100 mg/100 kcal, preferably 30 to 80 mg/100 kcal, and particularly preferably 30 to 60 mg/100 kcal.

When the daily intake is preferably 8 to 17 mg equivalents/day, the phosphorus content can be 30 to 80 mg/100 kcal, preferably 30 to 60 mg/100 kcal.

When the daily intake is preferably 1400 to 1600 mg equivalents/day, the calcium content can be 30 to 80 mg/100 kcal, preferably 30 to 60 mg/100 kcal.

The protein content of the nutritional composition of the present invention is typically 3.0 to 5.0 g/100 kcal, preferably 3.0 to 4.0 g/100 kcal, and more preferably 3.5 to 4.0 g/100 kcal. When used for dialysis patients, sufficient intake is necessary due to protein and amino acid losses during dialysis. However, excessive intake, which may lead to elevated serum urea nitrogen or phosphorus concentrations, should also be avoided.

The energy content of protein is 12-20 kcal/100 kcal, preferably 12-16 kcal/100 kcal, and particularly preferably 14-16 kcal/100 kcal. The energy content of lipids is 20-40 kcal/100 kcal, preferably 25-40 kcal/100 kcal, and particularly preferably 30-40 kcal/100 kcal. The remaining required energy is mainly supplied by carbohydrates.

The nutritional composition of the present invention can typically be contained in a closed container to form a nutritional composition product. A closed container (close pack) is a sealed container that isolates the nutritional composition from the outside world. Typical container shapes include bags, retort bags, flexible packaging, fixed-shape containers, and cans, with bags, retort bags, and flexible packaging being preferred. Typical container materials include paper, plastic, glass, and metal, with paper, plastic, and metal being preferred.

In addition, the container may have one or more narrow openings for outflow and/or mixing, and the narrow opening may be sealed before use and directly connected to the narrow opening of a tube for administering the nutritional composition or another nutritional composition container during use.

By using the sealed container filled with the nutritional composition of the present invention, the nutritional composition can be administered to a patient or water can be added without opening the container extensively or by opening only the minimum narrow opening, thereby minimizing contact with outdoor air and preventing contamination.

One embodiment of the present invention relates to a nutritional composition product, comprising a bag of the nutritional composition of the present invention, wherein the nutritional composition comprises 5-100 mg of carnitine, 2-15 μg of selenium, and 10-55 ml of water per 100 kcal, and wherein one or two bags of the product are sufficient for use without removing the water. While the carnitine and/or selenium content can be appropriately modified, when administering the product for the purpose of fortifying these components, the water content should not be excessive; that is, the water content should be present in an appropriate or insufficient proportion.

In addition, one embodiment of the present invention is related to a preparation method, which is a preparation method for a nutritional composition for an object that requires moisture management, including: a step of calculating the moisture content when the necessary caloric components and fortified ingredients are administered to the object using one bag or two or more bags of the nutritional composition product of the present invention; and a step of adding the insufficient moisture when the calculated moisture content is insufficient to reach the necessary content of the object.

Since there is no excess water in the composition ratio even when multiple bags are used to administer caloric components and fortified components to subjects who need water management, such as patients, only an appropriate amount of water or insufficient water can occur when preparing the nutritional composition of the present invention.

Examples of water added during use of the nutritional composition of the present invention include deionized water, purified water, and ion-exchanged water. The term "during use" refers to when the nutritional composition is administered, which includes not only immediately before and during administration but also immediately after administration. Therefore, the water added during use can be used to increase the moisture content of the nutritional composition, or to rinse any nutritional composition adhering to the inner wall of the container with water, and then administer this water to the patient along with the nutritional composition.

The water added during use can be pre-measured and stored in a container separate from the nutritional composition, or it can be measured at the time of addition. If the nutritional composition of the present invention has a moisture content that is an integer multiple of the unit moisture content, the water added during use is preferably also an integer multiple of the same unit moisture content. In addition, since the unit moisture content involved is a quantity that can be easily measured using a common measuring cup, such as 10 ml, 50 ml, or 100 ml, the moisture content can be more easily measured and calculated.

In addition, for dialysis patients, doctors generally prescribe 30 ml or 50 ml of water per kilogram of body weight per day for water management. In cases of extremely strict daily water management, it can be 15 ml/kg dry weight*/day (*: standard body weight with appropriate water content in the body).

Although there is no particular limitation on the water content contained in one bag of the nutritional composition of the present invention, preferably, for example, for dialysis patients, by specifying it as an integer multiple of 5 ml, an integer multiple of 10 ml, an integer multiple of 50 ml or an integer multiple of 100 ml, the calculation of the added water content becomes simple, and typically, one bag preferably contains 50 ml, 100 ml, 150 ml or 200 ml of water.

The sodium, lipids, proteins, carbohydrates, vitamins, and minerals mixed with the nutritional composition of the present invention are all commonly used substances in the fields of food, beverages, and medicine. Although not particularly limited, they are preferably raw materials and additives for food and medicine approved by the Ministry of Health, Labor, and Welfare.

Examples of lipids to be mixed with the nutritional composition of the present invention include vegetable oils and fats such as soybean oil, palm oil, palm fraction oil, and olive oil; animal oils and fats such as milk fat, lard, and fish oil; and free fatty acids such as oleic acid, linolenic acid, and γ-linolenic acid. Preferred lipids include soybean oil and palm oil. Alternatively, one or more of these lipids may be used.

Examples of the protein to be mixed with the nutritional composition of the present invention include plant proteins such as soy protein, and animal proteins such as casein and whey protein, with soy protein, casein, and whey protein being preferred. Furthermore, hydrolyzates of these proteins may be used, or one or more of these proteins and their hydrolyzates may be used.

Examples of carbohydrates to be mixed with the nutritional composition of the present invention include dextrin, sucrose, lactose, and oligosaccharides, with dextrin, sucrose, and palatinose being preferred. Furthermore, hydrolyzates of these carbohydrates may be used, or one or more of these carbohydrates and hydrolyzates may be used.

Examples of the vitamins to be mixed with the nutritional composition of the present invention include vitamin A, vitamin D, vitamin E, vitamin B1, vitamin B2, niacin, vitamin B6, folic acid, vitamin B12, pantothenic acid, and vitamin C, and preferably vitamin B1, vitamin B2, niacin, vitamin B6, folic acid, vitamin B12, pantothenic acid, and vitamin C. Alternatively, one or more of these vitamins may be used.

Examples of sources of sodium in the nutritional composition of the present invention include sodium acetate, sodium chloride, sodium citrate, sodium hydroxide, sodium carbonate, sodium bicarbonate, sodium monohydrogen phosphate, sodium dihydrogen phosphate, sodium metaphosphate, sodium pyrophosphate, and sodium trimetaphosphate, with sodium chloride and sodium citrate being preferred. Alternatively, one or more of these sodium sources may be used.

Examples of minerals other than sodium to be mixed with the nutritional composition of the present invention include calcium, iron, phosphorus, magnesium, potassium, copper, and zinc, preferably calcium, phosphorus, magnesium, and potassium. One or more of these minerals may also be used.

In addition, the nutritional composition of the present invention may also contain dietary fiber, and examples of water-soluble dietary fiber include indigestible dextrin and reduced indigestible dextrin, and examples of water-insoluble dietary fiber include cellulose, etc. Furthermore, the nutritional composition of the present invention may also contain various spices, sweeteners, and other additives.

The pH of the nutritional composition of the present invention is preferably in the range of pH 3 to 11, more preferably in the range of pH 4 to 10, and even more preferably in the range of pH 5 to 9, from the viewpoint of taste and physical properties. It may substantially be 7. Furthermore, a pH adjuster such as citric acid may be included to adjust the pH.

In addition, from the perspective that high osmotic pressure can prevent digestive system diseases such as diarrhea and abdominal pain, the osmotic pressure of the nutritional composition of the present invention is preferably in the range of 200 to 800 milliosmole/liter, and more preferably in the range of 300 to 750 milliosmole/liter.

The nutritional composition of the present invention can be prepared by methods known in the art. For example, methods include weighing the ingredients, adding water, and thoroughly mixing to emulsify the ingredients, pre-heat sterilizing the nutritional composition, and then placing it in a sterile container (e.g., a method using both UHT sterilization and aseptic packaging), or placing the nutritional composition in a container and then heat sterilizing it together with the container (retort sterilization).

The container-placed nutritional composition of the present invention can be produced as a product as a set together with water for addition that is measured in advance and stored in a separate container, for example.

Hereinafter, the present invention will be described in more detail based on the embodiments and use examples. However, the present invention is not limited to these embodiments, and various modifications can be made without departing from the scope of the technical concept of the present invention.

Example

[Example 1]

After the raw materials shown in Table 1 below are added to deionized water at about 60°C and mixed, the mixed solution is put into an emulsifier and roughly emulsified at a speed of about 5000 rpm for 10 minutes. Then, after heating at 90°C for 5 minutes and letting it stand, fine emulsification is performed using a high-pressure emulsifier (20 kgf/cm2). The resulting emulsion is cooled to about 20°C, vitamins, minerals and spices are added, and then mixed with a measuring bottle to obtain the nutritional composition of the present invention (Type A to Type D). The components of the obtained nutritional composition are shown in Table 2.

[Table 1]

[Table 2]

[Example 2]

Each of the nutritional compositions A to D obtained in Example 1 was placed in a sealed plastic container equipped with a connection port for enteral nutrition and then retorted for sterilization (80°C for preheating and 121°C for sterilization, for 9 minutes and 30 seconds) to prepare containerized nutritional compositions A to D. The physical properties of the resulting containerized nutritional compositions met the product specifications, and no significant changes, such as increased viscosity, precipitation, or fat separation, were observed even after long-term storage.

[Use Example 1]

For dialysis patients, as a single meal, the nutritional composition A obtained in Example 2 and placed in a container is administered by tube feeding with 300 kcal of energy and 100 ml of water.

(1) With respect to the administration target of 300 kcal and 100 ml of water content, since one bag of nutritional composition A placed in the container has 300 kcal and 75 ml of water content, the insufficient water content is calculated (100 ml - 75 ml = 25 ml).

(2) Prepare 25 ml of water.

(3) The nutritional composition A placed in the container is connected to a tube and administered by tube feeding.

(4) The nutritional composition A remaining on the inner wall of the container after administration was rinsed with 25 ml of the water prepared in (2) above.

[Example 2]

For dialysis patients, as a single meal, the nutritional composition B obtained in Example 2 and placed in a container is administered via tube feeding with 400 kcal of energy and 300 ml of water.

(1) With respect to the target dosage of 400 kcal and 300 ml of water content, since one bag of the nutritional composition B placed in the container has 400 kcal and 200 ml of water content, the insufficient water content when using one bag is calculated (300 ml - 200 ml = 100 ml).

(2) Prepare 100 ml of water in a container.

(3) The nutritional composition B placed in the container is connected to a tube and administered by tube feeding.

(4) The nutrient composition B remaining on the inner wall of the container after administration was rinsed with 100 ml of the water prepared in (2) above.

As shown in Examples 1 and 2 above, the nutritional composition of the present invention can be administered with a smaller moisture content relative to the amount of calories, such as "300 kcal and 100 ml of water content" or "400 kcal and 300 ml of water content." For example, a conventional nutritional composition adjusted to 1 kcal/ml cannot be administered with a smaller moisture content such as "300 kcal and 100 ml of water content" or "400 kcal and 300 ml of water content" as a portion for one meal. Moreover, since the moisture content of conventional nutritional compositions is rounded up to an integer, even if a higher moisture content is administered relative to the amount of calories (e.g., "300 kcal and 350 ml of water content"), the calculation of the moisture content is very complicated, making it difficult to perform strict moisture management. The nutritional composition of the present invention can easily calculate the moisture content involved, avoiding errors in the dosage due to miscalculation.

Industrial applicability

According to the present invention, a nutritional composition suitable for administration to patients requiring strict water management can be provided, and in particular, it can simplify water management for chronic dialysis patients such as those with chronic renal failure, thereby reducing or avoiding mistakes such as erroneous administration of excessive water.

Claims (6)

1. A nutritional composition product kit, characterized in that, It is a nutrient composition product kit containing (1) a bagged nutrient composition and (2) pre-weighed water in a container for addition. This nutritional composition is a pouch-packaged nutritional composition for dialysis patients who require hydration management. The composition's caloric, fortifying, and water content satisfies the following conditions: the proportion of water content is not excessive relative to the dialysis patient's required caloric and fortifying content. The nutritional composition has a water content of 10 ml to 50 ml per 100 kcal, and is configured such that although one or more packets of the nutritional composition are used, it is not necessary to remove the water. One bag contains water in multiples of 50 ml or 100 ml. The caloric components include: animal protein, wherein the content of animal protein is 2-10%; It contains carnitine as a fortifying ingredient; the carnitine content is 5-100 mg/100 kcal. 2. The nutritional composition product kit as described in claim 1, characterized in that, The patients who need to manage their fluid levels are dialysis patients. 3. The nutritional composition product kit as described in claim 1 or 2, wherein the animal protein is casein or whey protein. 4. The nutritional composition product kit as described in claim 1, characterized in that the carnitine content per 100 kcal is 15-100 mg. 5. The nutritional composition product kit as described in claim 1 or 4, characterized in that, It contains selenium as a fortifying ingredient, with a selenium content of 5 to 15 micrograms per 100 kilocalories. 6. A method for preparing a nutritional composition for dialysis patients who require hydration management, characterized in that the method comprises: The step of calculating the moisture content when using one or more bags of the nutritional composition as described in claim 1, provided that the necessary amounts of caloric and fortifying components are administered to the dialysis patient; and If the calculated water content is insufficient to meet the requirements for dialysis patients, the step of adding water as described in claim 1 is used to supplement the insufficient water.