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. 2022 Feb 8:13:16.
doi: 10.4103/ijpvm.IJPVM_304_20. eCollection 2022.

Ready-to-Use Therapeutic Food (RUTF) Formulations with Functional Food and Nutrient Density for the Treatment of Malnutrition in Crisis

Saeid Hadi  1   2 , Reza Amani  1 , Mostafa Mazaheri Tehrani  3 , Vahid Hadi  2 , Sudiyeh Hejri  4 , Gholamreza Askari  1   5
Affiliations

Ready-to-Use Therapeutic Food (RUTF) Formulations with Functional Food and Nutrient Density for the Treatment of Malnutrition in Crisis

Saeid Hadi et al. Int J Prev Med. .

Abstract

Background: Ready-to-use therapeutic food (RUTF) spread has been highly effective in the treatment of malnutrition in those affected by disasters since it does not require preparation and baking and has a long shelf life and sufficient energy to improve growth and weight loss. Such features may be crucial during crises such as wars and natural disasters. The present study aimed to design a high-energy and nutrient-dense RUTF formulation.

Methods: Soybean flour and milk protein concentrate were used as protein sources, corn flour, and sugar were employed as carbohydrate sources, cacao butter substitute was used as the lipid source, and vitamin/mineral, beta-alanine, arginine, Nigella sativa, and sesame seeds were used as a functional food. The study was performed in accordance with the guidelines of the Institute of Medicine (IOM) and criteria for food products.

Results: To design the formulation, we used carbohydrates (45% of total energy), protein (13% of total energy), fat (42% of total energy), vitamins, minerals, beta-alanine, and arginine, and 100 grams of the diet was considered to release 525 kilocalories of energy. The experimental results of food safety at the determined intervals (at the beginning and 45 and 90 days after the production) showed acceptable values.

Conclusions: Since nutritional requirements are among essential human needs (especially in the management of malnutrition in crisis), it is of utmost importance to prepare RUTF products in order to meet all human nutritional needs by facilitating the easy use of these products, particularly for the prevention of malnutrition and diseases.

Keywords: Crisis; emergency food products; functional ingredients; nutrition.

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Conflict of interest statement

There are no conflicts of interest.

Figures

Figure 1
Figure 1
Sensory evaluation of optimal formulation at the beginning of production, 45 days and 90 days after production at a temperature of 38 ° C. ‡Different lowercase letters mean a statistically significant difference in each category (Similar letters mean no statistically significant difference)
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