WOLFRAM|DEMONSTRATIONS PROJECT

Enteral Nutritional Design

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total food calories
2000
fraction of protein calories
0.25
fraction of carbohydrate calories
0.55
maximum total water content (ml)
2000
meat
Chicken breast casseroled meat only
cereal
Rice wild boiled in unsalted water
dairy food
Cheese white average
vegetable
Peas frozen boiled in unsalted water
fruit
Apples eating raw flesh and skin
oil
Oil olive
Chicken breast casseroled meat only (gr)
136.993
Rice wild boiled in unsalted water (gr)
288.471
Cheese white average (gr)
49.9937
Peas frozen boiled in unsalted water (gr)
1005.24
Apples eating raw flesh and skin (gr)
611.356
Oil olive (gr)
9.60813
total water contained (ml)
1602.71
Enteral feeding refers to the delivery of nutrition directly into the gastrointestinal tract, thereby providing part or all of a patient's caloric and nutritional requirements. To design an enteral nutrition formula, the respective quantities of up to six selected foods (a meat, a cereal, a vegetable, a fruit and an oil) are calculated. It is desired that their combination comply with user-defined specifications: total required calories (10–3000), fraction of protein calories (0.15–0.40), fraction of carbohydrate calories (0.15–0.40) and maximum total water content of the foods (1–3000 ml). The specifications are set using the sliders. The foods are selected using their respective menus. Each menu includes a "None" option.