Food Compositions Containing All Essential Nutrients

Information

  • Patent Application
  • 20160278415
  • Publication Number
    20160278415
  • Date Filed
    January 29, 2016
    9 years ago
  • Date Published
    September 29, 2016
    8 years ago
Abstract
A food composition that includes at least the following essential nutrients: water, choline, omega-3, omega-6, leucine, isoleucine, lysine, methionine, cysteine, phenylalanine, tyrosine, tryptophan, threonine, valine, histidine, arginine; vitamin A; vitamin C; calcium; iron; vitamin D; vitamin E; vitamin K; thiamin; riboflavin; niacin; vitamin B6; folate; vitamin B12; biotin; pantothenic acid; phosphorus; iodine; magnesium; zinc; selenium; copper; manganese; chromium; molybdenum; and chloride.
Description
FIELD

This disclosure relates to nutritional food compositions.


BACKGROUND

The nutritional literature indicates broad agreement as to which nutrients are essential and how much of each of them people need daily. Despite this knowledge, people eat a poor diet, which is low in essential nutrients, according to the 2010 U.S. Dietary Guidelines. Chronic, low consumption of essential nutrients leads to: suboptimal physical and impaired mental development in children, and increased oxidative stress leading to an increased risk of chronic conditions of aging in adults (e.g., obesity, heart disease, and diabetes). To overcome low intakes, some people take dietary supplements containing essential nutrients. Most commercially available supplements for children and adults do not contain all of the essential nutrients, do not contain enough of them, or both of these. Some contain more than enough (i.e., >100% Daily Value [DV]). As such, most supplements do not address the problem of providing adequate and appropriate amounts of essential nutrients; and using pills to obtain essential nutrients, rather than getting them through foods, does not foster good eating habits.


There are known nutrients, which are essential for life. There is awareness from observational studies that certain diseases can be prevented by eating certain foods.


DEFINITIONS OF ESSENTIAL NUTRIENTS

Following are accepted definitions of essential nutrients:

    • The substance is required in the diet for growth, health, and survival.
    • Its absence from the diet or inadequate intake results in characteristic signs of deficiency disease and, ultimately, death.
    • Growth failure and characteristic signs of deficiencies are prevented only by the nutrient or a specific precursor of it, not by other substances.
    • Below some critical level of intake of the nutrient, growth response and severity of sign of deficiency are proportional to the amount consumed.
    • The substance is not synthesized in the body and is, therefore, required to be ingested throughout life.


Nutrition Labeling.

Packaged foods are labeled, where essential nutrients are expressed as a percentage of the Daily Value (% DV). The 100% DV depicts what people need every day. These are for children aged 4 years of age and older, and adults. There are other nutrients that don't garner a % DV, but are nevertheless important.


Listed below in Table 1 are the essential nutrients as expressed by the FDA, along with the amount equal to 100% DV.













TABLE 1









Total fat
65
g



Saturated fat
20
g



Cholesterol
300
mg



Sodium
2,400
mg



Potassium
3,500
mg



Total carbohydrate
300
g



Dietary fiber
25
g



Vitamin A
5,000
IU



Vitamin C
60
mg



Calcium
1,000
mg



Iron
18
mg



Vitamin D
400
IU



Vitamin E
30
IU



Vitamin K
80
mcg



Thiamin
1.5
mg



Riboflavin
1.7
mg



Niacin
20
mg



Vitamin B6
2
mg



Folate
400
mcg



Vitamin B12
6
mcg



Biotin
300
mcg



Pantothenic acid
10
mg



Phosphorus
1,000
mg



Iodine
150
mcg



Magnesium
400
mg



Zinc
15
mg



Selenium
70
mcg



Copper
2
mg



Manganese
2
mg



Chromium
120
mcg



Molybdenum
75
mcg



Chloride
3,400
mg










The main reason that people don't get all of the essential nutrients and don't get them at the right amounts is that people eat the wrong foods. Essential nutrient-rich foods include fruits, vegetables, whole grains, and dairy products. Table 2 lists foods which are rich in nutrients but which are typically not consumed in sufficient quantities so as to supply 100% of the DV of each essential nutrient. The percentage values in the table are the percentage of the 100% DV amount which is consumed by the average person per day.












TABLE 2









Whole grains
(15%)



Vegetables
(59%)



Fruits
(42%)



Dairy
(52%)



Seafood
(44%)



Oils
(61%)










Also, people often eat too much of the wrong foods (e.g., salt, sugar, saturated fats), which increases the risk of chronic diseases like obesity, diabetes, and heart disease. Table 3 lists examples of these “wrong foods” which are often eaten in excess. The percentage values in the table are the percentage of the 100% DV amount which is consumed by the average person per day.












TABLE 3









Calories from solid fats, added sugars
(280%)



Refined grains
(200%)



Sodium
(149%)



Saturated fats
(110%)










There is no evidence that the diet will improve. Researchers at the Harvard School of Public Health do not embrace the 2010 U.S. Dietary Guidelines (U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans 2010, 7th Edition, Washington D.C.: U.S. Government Printing Office, December 2010) and created their own measure to assess how well the population eats (Wang DD. JAMA Intern Med 2014; September 1). Both measures found much the same thing—Americans cat a poor diet. Between 1999 and 2010 one score of diet quality increased slightly, but half of the improvement was related to a decrease in trans fat intake. These were removed (or banned) from most foods during this period, so the change was expected. People also ate a bit more foods containing essential nutrients (e.g., fruit, whole grains, and nuts and legumes), but overall, the American diet is still considered poor according to these investigators.


More Confirmation that People Don't Get all of their Essential Nutrients


Most people (adults and children) don't get all of the essential nutrients at 100% DV every day. Charts A and B of FIG. 1 set out the percentage of the population with vitamin (A) and mineral (B) intakes below the estimated average requirement (EAR) for individuals aged ≧2 years (data from NHANES 2003-2006; n=16,110). Usual intakes from foods (naturally occurring and that from naturally occurring plus added via enrichment and/or fortification) and dietary supplements were estimated by using the National Cancer Institute method with 2 d of reported intake. (EAR, estimated average requirement; Vit, vitamin; Ribo, riboflavin.)


From FIG. 1, it is clear that food alone does not regularly assure that all essential nutrient needs are met in adults and children ≧2 years of age. And, the failure to get 100% DV of the essential nutrients is even true for those who eat regular food and use fortified foods (like cereal containing vitamins and minerals), and for those who eat regular food, use fortified foods and take supplements.


Children have chronic low intakes of essential nutrients, just like adults. Those who just consume foods have suboptimal intakes of many nutrients. Children who consume foods and fortified foods have some improvement, and those who consume foods, fortified foods, and take dietary supplements experience even greater increases in the intake of essential nutrients. However, many are still consumed at suboptimal amounts. Charts A and B of FIG. 2 set out the percentage of the population with usual intake below the EAR. Subgroups shown had the lowest (A, children aged 2 to 8 years) and highest (B, females aged 14 to 18 years) prevalence of inadequate intakes among the total population aged 2 to 18 years.


Consequences of not Eating Enough Essential Nutrients

Adults.


Many people fail to meet all of their micronutrient needs each day. It has been postulated that chronic, low micronutrient intake may accelerate some diseases of aging (e.g., cancer, heart disease, and diabetes), and that regular intake of all essential nutrients can reduce these slow aging and reduce disease risk.


Americans consume a lot of micronutrient-poor foods, which are usually tasty, inexpensive, and calorically dense. This leads to a chronic inadequate consumption of essential micronutrients. Significant metabolic disruptions occur as a result, leading to premature aging and increased risk of chronic disease. Table 4 sets forth examples of what happens with inadequate micronutrient intakes of specific nutrients over time. The proposed mechanisms for how the lack of essential nutrients affect health is related to: (1) direct tissue and cell damage by oxidative free radicals, and (2) chromosomal breaks (DNA damage).












TABLE 4








Consequences of inadequate intake over



Micronutrient
time









Antioxidants like
Free radical damage, especially to the



vitamin C and E
mitochondria




Accelerated aging




Impaired cognition



Magnesium
Colon cancer




High blood pressure




Osteoporosis




Diabetes and metabolic syndrome



Vitamin D
Cancer of the breast, colon, prostate,




pancreas




Heart disease



Calcium
Diabetes



Potassium
Heart disease



Omega-3s
Melanoma and other cancers




Impaired cognition



Vitamin B12
Cognition



Thiamine
Cognitive impairment




Diabetes



Iron
Diminished immune function




Neuromuscular abnormalities










In the absence of adequate micronutrients, the body may shunt the few that are available for ATP synthesis (energy for the body, which is needed immediately). This action would be done at the expense of not fixing DNA damage or reducing oxidative stress to blood cells and organ tissues. This is a mechanism for allocating scare micronutrients to favor short-term survival at the expense of long-term health. The need for meeting all of the micronutrient needs on a regular basis is thus quite significant.


Children.


Children eating foods have suboptimal intakes of essential nutrients, especially for vitamins A, D, E, folate, and calcium. Fortification noticeably increases the intakes of iron, and most other nutrients except vitamin E. With each additional source of nutrients (going from food alone, to food plus fortified/enriched foods, to food plus fortified/enriched foods and dietary supplements), the percentage of the total population with suboptimal nutrient intakes was reduced. Few children consume essential nutrients in excess of the upper limit of safety. The group most at risk is those aged 2 to 8 years, and the risk is limited to folic acid, niacin, and zinc. It is a challenge especially in children to assure that they consume the target nutrient goals. Technical challenges, including taste, mass, or stability issues, present barriers to the addition of some shortfall nutrients; therefore fortification is not a panacea.


Hidden hunger is a nutritional deficiency that occurs in the presence of an otherwise nutritionally or calorically appropriate diet. Hidden hunger has been identified as a major public health issue as individuals with borderline micronutrient deficiencies do not develop classic signs and symptoms of over deficiencies. However, if not identified and managed appropriately, affected individuals will suffer from long-term consequences, such as stunted growth and varying degrees of neurocognitive deficit.


SUMMARY

This disclosure features a line of foods that are made from wholesome ingredients that are chosen for nutrition, taste, and mouth-feel. The foods are, as needed, enriched with sources of essential nutrients, so that each food composition provides at least about 50% DV for each essential nutrient. Preferably, but not necessarily, each also provides at least about 25 grams protein. Each serving of the subject foods complies with healthy eating criteria for fat, sugar, and salt, and preferably provides close to one-third of the daily allotment of each. The foods are meant to replace all or part of a meal. The foods are appropriate for children aged four years and older, and adults. People can for example consume one or two servings of these meals a day and eat other foods for the rest of their dietary needs.


Table 5 sets forth the 43 “essential nutrients” of the foods of the present disclosure. The disclosed food compositions each include at least some amount of each of these 43 essential nutrients.











TABLE 5









Water



Omega-3 fatty acids



Omega-6 fatty acids



Sodium



Potassium



Essential amino acids (12): leucine,



isoleucine, lysine, methionine, cysteine,



phenylalanine, tyrosine, tryptophan,



threonine, valine, histidine, arginine



Vitamin A



Vitamin C



Calcium



Iron



Vitamin D



Vitamin E



Vitamin K



Thiamin



Riboflavin



Niacin



Choline



Vitamin B6



Folate



Vitamin B12



Biotin



Pantothenic acid



Phosphorus



Iodine



Magnesium



Zinc



Selenium



Copper



Manganese



Chromium



Molybdenum



Chloride













BRIEF DESCRIPTION OF THE DRAWINGS


FIG. 1 includes two charts that illustrate the percentage of the population with vitamin (A) and mineral (B) intakes below the EAR for individuals aged 2 years.



FIG. 2 includes two charts that illustrate the percentage of the population with usual intake below the EAR. Subgroups shown had the lowest (A, children aged 2 to 8 years) and highest (B, females aged 14 to 18 years) prevalence of inadequate intakes among the total population aged 2 to 18 years.





DETAILED DESCRIPTION

This disclosure features food compositions that provide all of the essential nutrients to children and adults, in foods that most consider to taste good. The food compositions can be shelf-stable for up to two years. Each food composition is made with real foods. As needed in order to comprise all of the essential nutrients, the compositions can be enriched with vitamins and minerals. The compositions can be but need not be dehydrated. If they are dehydrated they can be re-constituted by adding hot water and stirring vigorously for several minutes.


Table 6 describes all of the essential nutrients that are included in the subject food compositions, giving the preferred amount (with preferred range given in parentheses), the minimum amount (lowest end), and a recommended maximum amount (highest end) per serving.












TABLE 6





Nutrient
Preferred amount
Lowest end
Highest end*



















Calories (kcal)
350
(200-500)
1
1,000


Water (mL)
300
(250-350)
10
500


Omega-3 fat (mg)
1,500
(1,000-3,000)
1
5,000


Omega-6 fat (mg)
1,500
(1,000-3,000)
1
5,000










Amino acids: a
To yield 25 grams
1
100


mixture of leucine,
(20-30). May be


isoleucine, lysine,
inherent in foods or


methionine, cysteine,
added as free amino


phenylalanine,
acids or peptides


tyrosine, tryptophan,


threonine, valine,


histidine, arginine












Vitamin A (IU)
2,500
(1,000-3,500)
1
3,000
mcg


(5,000 IU = 1,500 mcg)











Vitamin C (mg)
30
(15-45)
1
2,000


Calcium (mg)
500
(250-750)
1
2,500










Iron (mg)
9
1
45












Vitamin D (IU)
200
(100-400)
1
100
mcg


(400 IU = 10 mcg)


Vitamin E (IU)
15
(10-30)
1
1,000
mg


(30 IU = 20 mg)











Vitamin K (mcg)
40
(10-80)
3
n/d






(no data)


Thiamin mg
0.75
(0.25-1.5)
0.1
n/d


Riboflavin mg
0.85
(0.4-1.7)
0.1
n/d


Niacin mg
10
(3-20)
1
35


Choline (mg)
100
(50-300)
1
1,000


Vitamin B6 mg
1
(0.5-2)
0.1
100


Folate mcg
200
(100-400)
1
1,000


Vitamin B12 mcg
3
(1-6)
1
n/d


Biotin mcg
150
(50-300)
1
n/d


Pantothenic acid mg
5
(1-10)
1
n/d


Phosphorus mg
500
(100-1,000)
1
4,000


Iodine mcg
75
(25-150)
1
1,100


Magnesium mg
200
(50-400)
1
350 mg when added






as a supplement due






to increased chance






of gastrointestinal






disturbances. No






such problems






associated with






magnesium found in






foods.


Zinc mg
7.5
(1-15)
0.5
40


Selenium mcg
35
(10-70)
1
400


Copper mg
1
(0.25-2)
0.1
10


Manganese mg
1
(0.1-2)
0.001
11


Chromium mcg
60
(10-120)
1
n/d


Molybdenum mcg
37.5
(10-75)
1
2,000


Chloride mg
1,700
(500-3,400)
1
3,600





*Not to exceed Upper limit of safety.






Table 7 includes estimated tolerable upper limit values. It is believed but not required that the subject food compositions should not provide more than this value. The Food and Nutrition Board of the Institute of Medicine has set the Dietary Reference Intakes (DRIs): Tolerable Upper Limit Intake Levels for the essential nutrients. The upper limit is the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects to almost all individuals in the general population. These do not apply to someone under medical supervision. The total intake represents nutrients from food, water, and supplements. Upper limits could not be established for some nutrients due to lack of data, so staying close to 100% DV is advisable.











TABLE 7






Tolerable Upper Intake Levels



Nutrients with Percentage Daily
(based on males 19-30 years;


Value (% DV), and the 100% DV
the values vary slightly by


amount
age and gender)

















Vitamin A 5,000 IU (1,500 mcg)
3,000
mcg








Vitamin C 60 mg
2,000


Calcium 1,000 mg
2,500


Iron 18 mg
45









Vitamin D 400 IU (=10 mcg)
100
mcg


Vitamin E 30 IU (20 mg)
1,000
mg








Vitamin K 80 mcg
n/d



(no data)


Thiamin 1.5 mg
n/d


Riboflavin 1.7 mg
n/d


Niacin 20 mg
35


Vitamin B6 2 mg
100


Folate 400 mcg
1,000


Vitamin B12 6 mcg
n/d


Biotin 300 mcg
n/d


Pantothenic acid 10 mg
n/d


Phosphorus 1,000 mg
4,000


Iodine 150 mcg
1,100


Magnesium 400 mg
350 (This relates only to



magnesium from supplements,



due to increased chance of



gastrointestinal disturbances.



No such effects have been



observed in foods.)


Zinc 15 mg
40


Selenium 70 mcg
400


Copper 2 mg
10


Manganese 2 mg
11


Chromium 120 mcg
n/d


Molybdenum 75 mcg
2,000


Chloride 3,400 mg
3,600









Sources of Nutrients and Essential Nutrients

The subject food compositions contain real foods that provide different macronutrients. Table 8 shows which nutrients are in existing real foods that can be used in the subject food compositions (preferred) and others that could alternatively be used.











TABLE 8





Major
Foods used in



macronutrient
existing products
Other foods


supplied
(preferred)
that could be used







Carbohydrate
Rice




Brown sugar, white sugar
Evaporated Cane Juice



Turbinado Sugar
Mannose



Oats
Galactose



Apples
Sucrose



Tomato
Juice-White Grape, Apple



Fructose
Coconut Palm Sugar



Lactose
Noodle/Pasta



Butter milk
Agave Syrup



Maltodextrin
Raisins



Corn starch



Carrot
Gum Acacia



Instant rice
Rice Crisps



Red bell peppers
Sucanat



Durum wheat flour

Quinoa




Mushroom

Sorghum




Potato
Teff



Spinach
Amaranth



Sweet corn
Cassava Flour



Molasses
Corn Flour



Beet
Maple Syrup




Honey




Bread Crumbs


Protein
Textured Vegetable Protein
Pea Protein



Milk Protein Isolate
Egg



Non-fat dry milk



Milk protein (concentrate)



Whole milk powder



Oat protein



Mozzarella cheese



Whey protein



Yeast extract



Red beans



Chicken



Parmesan cheese



Dehydrated cheddar cheese



Vermont cheddar cheese



(cultured milk, salt,



enzymes)



Blue cheese (cultured



pasteurized milk, salt,



enzymes)



Peanut flour


Fat
Rice bran oil
Sunflower



Butter (cream, salt)
Soybean



Butter milk (dry)
Milk Fat



Extra Virgin Olive oil
Palm Oil



Butter oil
Coconut Fat



Sweet cream solids
Coconut Oil



Ghee
Peanut Oil



Flax
Corn Oil



High-oleic safflower oil
Hemp



Sesame oil
Rape Seed Oil


Fiber
Hulled hemp seeds
Pectin



Oat fiber
Psyllium



Cellulose Gum
Gums



Carrageenan
Lignin









Types of Flavorings/Seasonings in the Subject Food Compositions

The flavors of food compositions can be enhanced with flavorings, such as those set forth in Table 9 (which are preferred in some cases but not required).











TABLE 9






Ingredient used in




existing products
Other ingredients


Classification
(preferred)
that could be used







Seasoning
Sea salt




Natural flavor



Citric acid
Barbecue



Vinegar powder
Cajun



(maltodextrin, vinegar,



food starch)



Mustard
Cheese




Chicken & Herb




Butter & Herb



Soy sauce (fermented
Thai



soybeans, wheat, salt)




Sour Cream & Onion




Chili Cheese




Jalepeno Cheese




Cheddar Cheese




Ranch




Asian Chili Garlic




Teriyaki Style




Roasted Red Pepper


Herbs/spice
Onion
Scallions


(plant)
Garlic
Thyme



Oregano
Sage



Red pepper (Cayenne)
Shallots



Basil
Caraway



Ground cinnamon
Fennel



Black pepper
Cloves



Lime
Ginger



Cilantro
Curry



Celery extract
Marjoram



Paprika
Parsley



Cumin
Poppy Seeds



Chili powder
Rosemary



Coriander
Sesame Seeds



Nutmeg
Tarragon



Ancho pepper
All Spice



Chipotle pepper
Lavender



Guajillo pepper
Saffron



Tumeric
Mint Leaves



Chives
Bay Leaves



Dill
Anise



Celery
Vanilla Bean



Tamarind powder

Hibiscus Blossoms





Lemon Grass




Cardamon




Cayene




Chervil




Fenugreek




Garham Masala


Others
Soy Lecithin



Cellulose
Ascorbic



Gum (xantham)
Furmaric



Malic acid
Tartaric



Egg yolk
Phosphoric



Lactic acid
Fruit



Hot sauce
Vegetable



Mono- and di-glycerides
Herb



Disodium inosinate
Bark



Disodium guanylate
Bud




Root




Dairy



Color added (Yellow 5
Glycerin



Lake, Yellow 6 Lake,



Yellow 5, Yellow 6)



Lactic acid



Fish powder









Sources of Essential Nutrients in the Food Compositions

Some essential nutrients are naturally occurring in the foods that can be used in the subject food compositions, and others need to be added to meet the 50% DV goal, to make sure all of the essential nutrients are included, or both reasons. The amount of each essential nutrient added depends upon the foods used. Non-limiting, illustrative examples are given in table 10.











TABLE 10





Major
Essential



essential
nutrients used in


nutrient
existing products
Other nutrient forms


category
(preferred)
that could be used







Vitamins
Vitamin A (Palmitate)
Beta-Carotene




Vitamin A Acetate



Vitamin B1 (Thiamine
Thiamine Mononitrate,



Mononitrate)



Vitamin B2 (Riboflavin)
Riboflavin



Vitamin B3 (Niacinamide)
Niacinamide



Vitamin B6 (Pyridoxine)
Pyridoxine




Hydrochloride



Vitamin K



Vitamin B5 (Pantothenic
D-Calcium Pantothenate



Acid)



Vitamin B12
Cyanocobalamin



(Cyanocobalamin)



Vitamin B8 (Biotin)
D-Biotin



Vitamin C (Ascorbic Acid)
Ascorbic Acid



Vitamin D (Cholecalciferol)
Cholecalciferol



Vitamin E (Tocopheryl
dl-Alpha-Tocopheryl



Acetate)
Acetate




dl-Alpha-Tocopheryl Acid




Succinate




Vitamin E Acetate



Folic Acid


Minerals/
Manganese Sulfate
Manganese Glucinate


trace
Copper Oxide
Copper Gluconate


elements

Copper Sulfate



Chromium Chloride
Chromium Picolinate



Sodium Molybdate
Molybdenum (Sodium




Molydate)



Ferric Orthophosphate
Ferrous Fumarate



Ferrous Sulfate
Carbonyl Iron



Calcium Phosphate
Dibasic Calcium Phosphate



Calcium caseinate
Calcium Carbonate




Calcium Citrate



Potassium Iodide



Magnesium Oxide
Magnesium Stearate




Magnesium Aspartate




Magnesium Silicate



Zinc Oxide
Zinc Picollinate



Sodium Selenite
Selenium (Sodium




Selenate)




Sodium Ascorbate




Croscarmellose Sodium




Vanadium (Sodium




Metavanadate)



Potassium Phosphate









Following are several illustrative, non-limiting examples of foods that are formulated under the present disclosure, and their nutrient analyses. These illustrate certain aspects of the invention. Many other foods can be formulated per this invention.


Food 1: Apple Oatmeal












Apple Oatmeal Formulation










Amount of Boiling Water:
⅔ cup



Ingredients:
grams














Thick Rolled Oats (21.69 umol TE/g)
20.00



(where TE stands for Trolox



Equivalents, per g dry matter)



Milk protein isolate
13.00



Quick Oats (21.69 umol TE/g)
12.00



Turbinado Sugar
12.00



Soy Flake
11.50



Apple, ⅙″ Diced, Chewy, Air Dried
8.00



(150 umol/TE/g)



High Oleic Safflower Oil
4.00



Flax Seed Powder
3.80



Coconut Oil
3.00



Dipotassium Phosphate
0.260



Oat Fiber
1.00



Dried Whole Egg Powder
1.00



Ground Cinnamon (1432 umol TE/g)
0.30



Bag Butter Powder
0.30



Dicalcium Phosphate
0.940



Sea Salt
0.25



Magnesium Oxide
0.1450



DL-Alpha Tocopheryl Acetate (Vitamin E)
0.0300



Ascorbic Acid (Vitamin C)
0.0280



Vitamin A Palmitate
0.0100



Niacinamide (Vitamin B3)
0.0095



Zinc Oxide
0.0061



D-Calcium Pantothenate (Vitamin B5)
0.0049



Ferric Orthophosphate
0.0048



Vitamin D3
0.00193



Pyridoxine HCL (Vitamin B6)
0.00096



Riboflavin (Vitamin B2)
0.00074



Copper Oxide
0.00071



Thiamine Mononitrate (Vitamin B1)
0.00058



Manganese Sulfate
0.00035



Folic Acid
0.00016



D-Biotin (Vitamin B8)
0.00015



Potassium Iodide
0.000075



Chromium Chloride
0.000049



Vitamin K
0.00004



Sodium Molybdate
0.0000145



Selenium
0.0120



Cyanocobalain (vitamin B-12)
0.00000165



Total:
91.606




















Apple Oatmeal



















Nutrient Analysis
Yield:
1 serving




No. Ingredients:
38















Nutrient
Value
Unit
Goal
% of goal





Weight
92.154
g


Kilocalories
352.127
kcal
2000.000
18%


Protein
25.941
g
50.000
52%


Carbohydrate
43.215
g
300.000
14%


Fat, Total
11.797
g
65.000
18%


Alcohol
0.000
g


Cholesterol
36.602
mg
300.000
12%


Saturated Fat
3.741
g
20.000
19%


Monounsaturated Fat
3.662
g


Polyunsaturated Fat
1.581
g


MFA 18:1, Oleic
3.705
g


PFA 18:2, Linoleic
0.738
g


PFA 18:3, Linolenic
0.760
g


PFA 20:5, EPA
0.000
g


PFA 22:6, DHA
0.000
g


Trans Fatty Acid
0.028
g


Sodium
148.279
mg
2400.000
 6%


Potassium
1739.310
mg
3500.000
50%


Vitamin A (RE)
1.633
RE


Vitamin A (IU)
2491.919
IU
5000.000
50%


Vitamin A (RAE)
0.045
μg


Beta-Carotene
0.336
μg


Alpha-Carotene
0.003
μg


Lutein (+Zeaxanthin)
0.666
μg


Beta-Cryptoxanthin
0.387
μg


Lycopene
0.045
μg


Vitamin C
29.879
mg
60.000
50%


Calcium
496.285
mg
1000.000
50%


Iron
8.960
mg
18.000
50%


Vitamin D (ug)
0.000
μg
10.000
 0%


Vitamin D (IU)
200.750
IU
400.000
50%


Vitamin E (mg)


20.000


Vitamin E (IU)
15.071
IU
30.000
50%


Alpha-Tocopherol
0.010
mg


Thiamin
0.755
mg
1.500
50%


Riboflavin
0.850
mg
1.700
50%


Niacin
10.012
mg
20.000
50%


Pyridoxine (Vitamin B6)
0.993
mg
2.000
50%


Folate (Total)
200.308
μg
400.000
50%


Folate (DFE)
0.018
μg


Cobalamin (Vitamin B12)
2.984
μg
6.000
50%


Biotin
150.000
μg
300.000
50%


Pantothenic Acid
4.986
mg
10.000
50%


Vitamin K
40.109
μg
80.000
50%


Phosphorus
500.060
mg
1000.000
50%


Iodine
75.000
μg
150.000
50%


Magnesium
199.869
mg
400.000
50%


Zinc
7.484
mg
15.000
50%


Copper
0.996
mg
2.000
50%


Manganese
0.992
mg
2.000
50%


Selenium
35.125
μg
70.000
50%


Fluoride

μg


Chromium
0.061
mg
0.120
50%


Molybdenum
37.500
μg
75.000
50%


Dietary Fiber, Total
8.347
g
25.000
33%


Soluble Fiber
1.889
g


Insoluble Fiber
4.664
g


Crude Fiber
0.073
g


Sugar, Total
17.326
g


Glucose
0.003
g


Galactose
0.000
g


Fructose
0.003
g


Sucrose
11.903
g


Lactose
0.000
g


Maltose
0.000
g


Sugar Alcohol
0.000
g


Other Carbohydrate
0.235
g


Tryptophan
301.687
mg


Threonine
957.068
mg


Isoleucine
1205.168
mg


Leucine
2035.369
mg


Lysine
1684.159
mg


Methionine
510.564
mg


Cystine
217.904
mg


Phenylalanine
1152.828
mg


Tyrosine
994.908
mg


Valine
1337.612
mg


Arginine
1570.888
mg


Histidine
611.491
mg


Alanine
856.008
mg


Aspartic Acid
2149.224
mg


Glutamic Acid
4601.709
mg


Glycine
704.795
mg


Proline
617.687
mg


Serine
1212.005
mg


Moisture
5.616
g


Ash
2.183
g


Caffeine
0.000
mg










DAILY VALUES/RDI - ADULT/CHILD










Percentage of Kcals







Protein
27.1%



Carbohydrate
45.2%



Fat, total
27.7%



Alcohol
0.0%










Food 2: Plain Oatmeal












Plain Oatmeal Formulation










Amount of Boiling Water:
⅔ cup



Ingredients:
grams














Thick Rolled Oats (21.69 umol TE/g)
20.00



Milk protein isolate
13.00



Quick Oats (21.69 umol TE/g)
12.00



Turbinado Sugar
12.00



Soy Flake
11.50



High Oleic Safflower Oil
4.00



Flax Seed Powder
3.80



Coconut Oil
3.00



Dipotassium Phosphate
0.26



Oat Fiber
1.00



Dried Whole Egg Powder
1.00



Nat. Vanilla Flavor
0.40



Bag Butter Powder
0.30



Ground Cinnamon
0.30



Dicalcium Phosphate
0.94



Sea Salt
0.25



Magnesium Oxide
0.145



DL-Alpha Tocopheryl Acetate (Vitamin E)
0.0301



Ascorbic Acid (Vitamin C)
0.0295



Vitamin A Palmitate
0.01



Niacinamide (Vitamin B3)
0.0095



Zinc Oxide
0.0061



D-Calcium Pantothenate (Vitamin B5)
0.0049



Ferric Orthophosphate
0.0048



Vitamin D3
0.00193



Pyridoxine HCL (Vitamin B6)
0.00098



Riboflavin (Vitamin B2)
0.00074



Copper Oxide
0.00073



Thiamine Mononitrate (Vitamin B1)
0.00058



Manganese Sulfate
0.00037



Folic Acid
0.00016



D-Biotin (Vitamin B8)
0.00015



Potassium Iodide
0.000075



Chromium Chloride
0.000049



Vitamin K
0.00004



Sodium Molybdate
0.0000145



Selenium
0.012000



Cyanocobalain (vitamin B-12)
0.00000165



Total:
84.008




















Plain Oatmeal



















Nutrient Analysis
Yield:
1 serving




No. Ingredients:
38















Nutrient
Value
Unit
Goal
% of goal





Weight
84.616
g


Kilocalories
331.559
kcal
2000.000
17%


Protein
25.884
g
50.000
52%


Carbohydrate
37.845
g
300.000
13%


Fat, Total
11.677
g
65.000
18%


Alcohol
0.000
g


Cholesterol
36.602
mg
300.000
12%


Saturated Fat
3.721
g
20.000
19%


Monounsaturated Fat
3.657
g


Polyunsaturated Fat
1.546
g


MFA 18:1, Oleic
3.705
g


PFA 18:2, Linoleic
0.738
g


PFA 18:3, Linolenic
0.760
g


PFA 20:5, EPA
0.000
g


PFA 22:6, DHA
0.000
g


Trans Fatty Acid
0.028
g


Sodium
148.283
mg
2400.000
 6%


Potassium
1745.680
mg
3500.000
50%


Vitamin A (RE)
0.088
RE


Vitamin A (IU)
2524.995
IU
5000.000
50%


Vitamin A (RAE)
0.045
μg


Beta-Carotene
0.336
μg


Alpha-Carotene
0.003
μg


Lutein (+Zeaxanthin]
0.666
μg


Beta-Cryptoxanthin
0.387
μg


Lycopene
0.045
ug


Vitamin C
29.834
mg
60.000
50%


Calcium
504.743
mg
1000.000
50%


Iron
8.936
mg
18.000
50%


Vitamin D (ug)
0.000
μg
10.000
 0%


Vitamin D (IU)
200.750
IU
400.000
50%


Vitamin E (mg)


20.000


Vitamin E (IU)
15.121
IU
30.000
50%


Alpha-Tocopherol
0.010
mg


Thiamin
0.748
mg
1.500
50%


Riboflavin
0.846
mg
1.700
50%


Niacin
9.977
mg
20.000
50%


Pyridoxine (Vitamin B6)
0.985
mg
2.000
49%


Folate (Total)
200.308
μg
400.000
50%


Folate (DFE)
0.018
μg


Cobalamin (Vitamin B12)
2.984
μg
6.000
50%


Biotin
150.000
μg
300.000
50%


Pantothenic Acid
4.963
mg
10.000
50%


Vitamin K
40.109
μg
80.000
50%


Phosphorus
497.358
mg
1000.000
50%


Iodine
75.000
μg
150.000
50%


Magnesium
198.711
mg
400.000
50%


Zinc
7.469
mg
15.000
50%


Copper
1.004
mg
2.000
50%


Manganese
1.003
mg
2.000
50%


Selenium
35.009
μg
70.000
50%


Fluoride

μg


Chromium
0.061
mg
0.120
50%


Molybdenum
37.500
μg
75.000
50%


Dietary Fiber, Total
7.613
g
25.000
30%


Soluble Fiber
1.889
g


Insoluble Fiber
4.664
g


Crude Fiber
0.073
g


Sugar, Total
12.858
g


Glucose
0.003
g


Galactose
0.000
g


Fructose
0.003
g


Sucrose
11.903
g


Lactose
0.000
g


Maltose
0.000
g


Sugar Alcohol
0.000
g


Other Carbohydrate
0.000
g


Tryptophan
301.687
mg


Threonine
957.068
mg


Isoleucine
1205.168
mg


Leucine
2035.369
mg


Lysine
1684.159
mg


Methionine
510.564
mg


Cystine
217.904
mg


Phenylalanine
1152.828
mg


Tyrosine
994.908
mg


Valine
1337.612
mg


Arginine
1570.888
mg


Histidine
611.491
mg


Alanine
856.008
mg


Aspartic Acid
2149.224
mg


Glutamic Acid
4601.709
mg


Glycine
704.795
mg


Proline
617.687
mg


Serine
1212.005
mg


Moisture
5.656
g


Ash
2.183
g


Caffeine
0.000
mg










DAILY VALUES/RDI - ADULT/CHILD










Percentage of Kcals







Protein
28.8%



Carbohydrate
42.0%



Fat, total
29.2%



Alcohol
0.0%










Food 3: Breakfast Rice












Breakfast Rice Formulation










Amount of Boiling Water:
⅔ cup



Ingredients:
grams














Instant White Rice Enriched
28.00



Milk protein isolate
14.70



Turbinado sugar
12.00



Soy Flake
12.00



High Oleic Safflower Oil
4.00



Flax Seed Powder
3.80



Oat Fiber0
3.50



Coconut Oil
3.00



Dipotassium Phosphate
0.30



Dried Whole Egg Powder
1.00



Nat. Vanilla Flavor
0.40



Bag Butter Powder
0.30



Sea Salt
0.25



Dicalcium Phosphate
0.48



Magnesium Oxide
0.135



Ground Cinnamon (1432 umol/TE/g)
0.10



DL-Alpha Tocopheryl Acetate (Vitamin E)
0.03



Ascorbic Acid (Vitamin C)
0.0295



Vitamin A Palmitate
0.01



Niacinamide (Vitamin B3)
0.0085



Zinc Oxide
0.0057



The Wright Group, Ferric Orthophosphate
0.0050



D-Calcium Pantothenate (Vitamin B5)
0.0049



Vitamin D3
0.0019



Pyridoxine HCL (Vitamin B6)
0.00096



Riboflavin (Vitamin B2)
0.00079



Copper Oxide
0.00072



Thiamine Mononitrate (Vitamin B1)
0.0006



D-Biotin (Vitamin B8)
0.00015



Folic Acid
0.000114



Potassium Iodide
0.000075



Manganese Sulfate
0.000380



Chromium Chloride
0.000048



Vitamin K
0.00004



Sodium Molybdate
0.0000135



Selenium
0.011



Cyanocobalain (vitamin B-12)
0.00000152



Total:
84.075




















Breakfast Rice



















Nutrient Analysis
Yield:
1 serving




No. Ingredients:
38















Nutrient
Value
Unit
Goal
% of goal





Weight
85.174
g


Kilocalories
332.699
kcal
2000.000
17%


Protein
24.961
g
50.000
50%


Carbohydrate
42.377
g
300.000
14%


Fat, Total
9.665
g
65.000
15%


Alcohol
0.000
g


Cholesterol
39.186
mg
300.000
13%


Saturated Fat
3.307
g
20.000
17%


Monounsaturated Fat
3.716
g


Polyunsaturated Fat
0.636
g


MFA 18:1, Oleic
3.704
g


PFA 18:2, Linoleic
0.738
g


PFA 18:3, Linolenic
0.760
g


PFA 20:5, EPA
0.000
g


PFA 22:6, DHA
0.000
g


Trans Fatty Acid
0.030
g


Sodium
185.133
mg
2400.000
 8%


Potassium
1769.772
mg
3500.000
51%


Vitamin A (RE)
0.029
RE


Vitamin A (IU)
2524.229
IU
5000.000
50%


Vitamin A (RAE)
0.015
μg


Beta-Carotene
0.112
μg


Alpha-Carotene
0.001
μg


Lutein (+Zeaxanthin)
0.222
μg


Beta-Cryptoxanthin
0.129
μg


Lycopene
0.015
μg


Vitamin C
29.854
mg
60.000
50%


Calcium
502.041
mg
1000.000
50%


Iron
9.005
mg
18.000
50%


Vitamin D (ug)
0.000
μg
10.000
 0%


Vitamin D (IU)
198.600
IU
400.000
50%


Vitamin E (mg)


20.000


Vitamin E (IU)
15.077
IU
30.000
50%


Alpha-Tocopherol
0.036
mg


Thiamin
0.751
mg
1.500
50%


Riboflavin
0.847
mg
1.700
50%


Niacin
9.986
mg
20.000
50%


Pyridoxine (Vitamin B6)
1.010
mg
2.000
50%


Folate (Total)
201.434
μg
400.000
50%


Folate (DFE)
2.235
μg


Cobalamin (Vitamin B12)
3.024
μg
6.000
50%


Biotin
150.840
μg
300.000
50%


Pantothenic Acid
4.963
mg
10.000
50%


Vitamin K
40.074
μg
80.000
50%


Phosphorus
497.745
mg
1000.000
50%


Iodine
75.000
μg
150.000
50%


Magnesium
200.273
mg
400.000
50%


Zinc
7.488
mg
15.000
50%


Copper
0.995
mg
2.000
50%


Manganese
1.004
mg
2.000
50%


Selenium
35.003
μg
70.000
50%


Fluoride

μg


Chromium
0.060
mg
0.120
50%


Molybdenum
37.500
μg
75.000
50%


Dietary Fiber, Total
7.096
g
25.000
28%


Soluble Fiber
0.362
g


Insoluble Fiber
5.674
g


Crude Fiber
0.024
g


Sugar, Total
12.945
g


Glucose
0.001
g


Galactose
0.000
g


Fructose
0.001
g


Sucrose
11.903
g


Lactose
0.000
g


Maltose
0.000
g


Sugar Alcohol
0.000
g


Other Carbohydrate
21.977
g


Tryptophan
350.355
mg


Threonine
1111.953
mg


Isoleucine
1398.833
mg


Leucine
2383.369
mg


Lysine
1906.970
mg


Methionine
609.728
mg


Cystine
273.802
mg


Phenylalanine
1357.114
mg


Tyrosine
1155.149
mg


Valine
1579.270
mg


Arginine
1864.797
mg


Histidine
711.093
mg


Alanine
921.828
mg


Aspartic Acid
2497.790
mg


Glutamic Acid
5400.890
mg


Glycine
841.797
mg


Proline
735.249
mg


Serine
1417.470
mg


Moisture
1.908
g


Ash
1.774
g


Caffeine
0.000
mg










DAILY VALUES/RDI - ADULT/CHILD










Percentage of Kcals







Protein
28.0%



Carbohydrate
47.6%



Fat, total
24.4%



Alcohol
0.0%










Food 4: Granola












Granola Formulation










Ingredients:
grams














Thick Rolled Oats
30.00



Milk protein isolate
13.00



Soy Flake
11.50



Flax Seed Powder, 30 mesh
3.80



Potassium Phosphate
1.290



Oat Fiber
1.00



Dried Whole Egg Powder
1.00



Ground Cinnamon
0.45



Nat. Vanilla Flavor
0.40



Bag Butter Powder
0.30



Calcium Phosphate
0.2800



Sea Salt
0.25



Magnesium Oxide
0.155



DL-Alpha Tocopheryl Acetate (Vitamin E)
0.0301



Ascorbic Acid (Vitamin C)
0.0300



Vitamin A Palmitate
0.0100



Niacinamide (Vitamin B3)
0.01



Zinc Oxide
0.0063



Ferric Orthophosphate
0.0050



D-Calcium Pantothenate (Vitamin B5)
0.005



Vitamin D3
0.00193



Pyridoxine HCL (Vitamin B6)
0.001



Copper Oxide
0.00075



Riboflavin (Vitamin B2)
0.0007



Thiamine Mononitrate (Vitamin B1)
0.0006



Manganese Sulfate
0.0004



Folic Acid
0.00016



D-Biotin (Vitamin B8)
0.00015



Potassium Iodide
0.000075



Chromium Chloride
0.000049



Vitamin K
0.00004



Sodium Molybdate
0.0000145



Sodium Selenite
0.000012



Cyanocobalain (vitamin B-12)
0.00000165



Total:
63.53









Mix the following ingredients,



then slowly add under agitation



to the dry blend above.










Water
30.00



Turbinado Sugar
15.00



Glycerin
13.00



Coconut Oil
7.00



Total:
65.00



Complete Batch Total:
128.53




















Granola



















Nutrient Analysis
Yield:
1 serving




No. Ingredients:
37















Nutrient
Value
Unit
Goal
% of goal





Weight
98.527
g


Kilocalories
392.379
kcal
2000.000
20%


Protein
25.590
g
50.000
51%


Carbohydrate
52.635
g
300.000
18%


Fat, Total
11.539
g
65.000
18%


Alcohol
0.000
g


Cholesterol
36.602
mg
300.000
12%


Saturated Fat
6.891
g
20.000
34%


Monounsaturated Fat
0.625
g


Polyunsaturated Fat
1.102
g


MFA 18:1, Oleic
0.673
g


PFA 18:2, Linoleic
0.354
g


PFA 18:3, Linolenic
0.760
g


PFA 20:5, EPA
0.000
g


PFA 22:6, DHA
0.000
g


Trans Fatty Acid
0.028
g


Sodium
148.288
mg
2400.000
 6%


Potassium
1749.396
mg
3500.000
50%


Vitamin A (RE)
0.133
RE


Vitamin A (IU)
2525.337
IU
5000.000
51%


Vitamin A (RAE)
0.068
μg


Beta-Carotene
0.504
μg


Alpha-Carotene
0.005
μg


Lutein (+Zeaxanthin)
0.999
μg


Beta-Cryptoxanthin
0.580
μg


Lycopene
0.068
μg


Vitamin C
30.339
mg
60.000
51%


Calcium
505.706
mg
1000.000
51%


Iron
9.071
mg
18.000
50%


Vitamin D (ug)
0.000
μg
10.000
 0%


Vitamin D (IU)
200.750
IU
400.000
50%


Vitamin E (mg)


20.000


Vitamin E (IU)
15.121
IU
30.000
50%


Alpha-Tocopherol
0.017
mg


Thiamin
0.738
mg
1.500
49%


Riboflavin
0.842
mg
1.700
50%


Niacin
10.453
mg
20.000
52%


Pyridoxine (Vitamin B6)
1.006
mg
2.000
50%


Folate (Total)
200.317
μg
400.000
50%


Folate (DFE)
0.027
μg


Cobalamin (Vitamin B12)
2.984
μg
6.000
50%


Biotin
150.000
μg
300.000
50%


Pantothenic Acid
5.064
mg
10.000
51%


Vitamin K
40.175
μg
80.000
50%


Phosphorus
237.484
mg
1000.000
24%


Iodine
75.000
μg
150.000
50%


Magnesium
208.861
mg
400.000
52%


Zinc
7.672
mg
15.000
51%


Copper
1.024
mg
2.000
51%


Manganese
1.041
mg
2.000
52%


Selenium
35.014
μg
70.000
50%


Fluoride

μg


Chromium
0.061
mg
0.120
50%


Molybdenum
37.500
μg
75.000
50%


Dietary Fiber, Total
7.493
g
25.000
30%


Soluble Fiber
1.873
g


Insoluble Fiber
4.560
g


Crude Fiber
0.110
g


Sugar, Total
15.837
g


Glucose
0.005
g


Galactose
0.000
g


Fructose
0.005
g


Sucrose
14.879
g


Lactose
0.000
g


Maltose
0.000
g


Sugar Alcohol
0.000
g


Other Carbohydrate
0.000
g


Tryptophan
301.761
mg


Threonine
957.272
mg


Isoleucine
1205.387
mg


Leucine
2035.749
mg


Lysine
1684.523
mg


Methionine
510.681
mg


Cystine
217.991
mg


Phenylalanine
1153.047
mg


Tyrosine
995.112
mg


Valine
1337.948
mg


Arginine
1571.137
mg


Histidine
611.666
mg


Alanine
856.257
mg


Aspartic Acid
2149.881
mg


Glutamic Acid
4602.265
mg


Glycine
705.088
mg


Proline
618.316
mg


Serine
1212.297
mg


Moisture
5.498
g


Ash
2.158
g


Caffeine
0.000
mg










DAILY VALUES/RDI - ADULT/CHILD










Percentage of Kcals







Protein
24.6%



Carbohydrate
50.5%



Fat, total
24.9%



Alcohol
0.0%










Food 5: Pad Thai












Pad Thai Formulation










Ingredients:
grams














Mung Bean Noodles
25.00



Soy flakes
10.00



Air Dried Carrot (4.36 umol TE/g)
3.00



Air Dried Green Onion (42.89 umol TE/g)
1.00



Pad Thai Sauce
5.00



High Oleic Safflower Oil (204 umol TE/g)
5.00



Reduced Sodium Soy Sauce Powder
1.00



Dark Brown Sugar
10.00



Nat Flavor Enhancer
0.26



Anchovy powder
0.90



Fish Sauce Powder
0.50



Partially Defatted Peanut Flour, 28%
12.00



fat dark roast



Milk Protein Isolate
6.00



Flax Seed Powder, 14 mesh
4.00



Chicken Broth Powder
7.00



Deoiled Lecithin
0.50



Coconut Flavor Powder
0.30



Rice Vinegar Powder
0.30



Freeze Dried, Garlic Clove
0.40



Freeze Dried, Ginger Root
0.20



Air Dried Lime Peel Powder
0.30



Mineral, Dicalcium Phosphate
0.94



Mineral, Chromium Chloride
0.000050



Mineral, Copper Oxide
0.00073



Mineral, Ferric Orthophosphate
0.0060



Mineral, Magnesium Oxide
0.145



Mineral, Manganese Sulfate
0.00044



Mineral, Potassium Iodide
0.000075



Mineral, Dipotassium Phosphate
0.34



Mineral, Sodium Molybdate
0.0000175



Mineral, Selenium yeast (1 mg/gm)
0.015



Mineral, Zinc Oxide
0.0063



Vitamin B1, Thiamine Mononitrate
0.00058



Vitamin B12, Cyanocobalain
0.0000024



Vitamin B2, Riboflavin
0.0008



Vitamin B3, Niacinamide
0.0096



Vitamin B5, D-Calcium Pantothenate
0.0049



Vitamin B6, Pyridoxine HCL
0.00099



Vitamin B8, D-Biotin
0.00015



Vitamin B9, Folic Acid
0.00015



Vitamin C, Ascorbic Acid
0.0295



Vitamin D3
0.00205



Vitamin E, DL-Alpha Tocopheryl Acetate
0.0301



Vitamin K
0.00004



Total weight in grams:
94.19










Food 6: Miso Soup












Miso Soup Formulation










Boiling Water
1 Cup



Ingredients:
grams














Freeze Dried Cod Powder
10.00



Red Miso Powder
4.00



Flavor Enhancer, 7103 wheat free
0.50



Dried Seaweed
1.00



Dried Whole Egg Powder Type W1
1.00



Deoiled Lecithin
0.50



VegOtein P80
7.00



Chicken Broth
12.50



Dipotassium Phosphate
0.58



Dicalcium Phosphate
1.12



Magnesium Oxide
0.15



DL-Alpha Tocopheryl Acetate (Vitamin E)
0.03



Ascorbic Acid (Vitamin C)
0.0295



Vitamin A Palmitate
0.010



Niacinamide (Vitamin B3)
0.0088



Zinc Oxide
0.0073



D-Calcium Pantothenate (Vitamin B5)
0.0049



Ferric Orthophosphate
0.0075



Vitamin D3
0.00197



Pyridoxine HCL (Vitamin B6)
0.00096



Riboflavin (Vitamin B2)
0.00077



Copper Oxide
0.00097



Thiamine Mononitrate (Vitamin B1)
0.00070



Manganese Sulfate
0.00100



Folic Acid
0.000196



D-Biotin (Vitamin B8)
0.00015



Potassium Iodide
0.000060



Chromium Chloride
0.000060



Vitamin K
0.00004



Sodium Molybdate
0.0000375



Selenium
0.035



Cyanocobalain (vitamin B-12)
0.00000295



Total:
38.48




















Miso Soup



















Nutrient Analysis
Yield:
1 serving




No. Ingredients:
32















Nutrient
Value
Unit
Goal
% of goal





Weight
38.485
g


Kilocalories
154.360
kcal
2000.000
 8%


Protein
25.184
g
50.000
50%


Carbohydrate
3.282
g
300.000
 1%


Fat, Total
4.426
g
65.000
 7%


Alcohol
0.000
g


Cholesterol
97.290
mg
300.000
32%


Saturated Fat
1.169
g
20.000
 6%


Monounsaturated Fat
0.332
g


Polyunsaturated Fat
0.605
g


MFA 18:1, Oleic
0.000
g


PFA 18:2, Linoleic
0.000
g


PFA 18:3, Linolenic
0.000
g


PFA 20:5, EPA
0.000
g


PFA 22:6, DHA
0.000
g


Trans Fatty Acid
0.024
g


Sodium
424.416
mg
2400.000
18%


Potassium
538.494
mg
3500.000
15%


Vitamin A (RE)
4.004
RE


Vitamin A (IU)
2521.722
IU
5000.000
50%


Vitamin A (RAE)


Beta-Carotene


Alpha-Carotene


Lutein (+Zeaxanthin)


Beta-Cryptoxanthin


Lycopene


Vitamin C
30.022
mg
60.000
50%


Calcium
500.370
mg
1000.000
50%


Iron
9.037
mg
18.000
50%


Vitamin D [ug]
0.000
μg
10.000
 0%


Vitamin D (IU)
198.250
IU
400.000
50%


Vitamin E (mg)


20.000


Vitamin E (IU)
15.122
IU
30.000
50%


Alpha-Tocopherol


Thiamin
0.759
mg
1.500
51%


Riboflavin
0.847
mg
1.700
50%


Niacin
10.040
mg
20.000
50%


Pyridoxine (Vitamin B6)
1.018
mg
2.000
51%


Folate (Total)
199.356
μg
400.000
50%


Folate (DFE)
0.000
μg


Cobalamin (Vitamin B12)
2.984
μg
6.000
50%


Biotin
150.035
μg
300.000
50%


Pantothenic Acid
5.049
mg
10.000
50%


Vitamin K
40.000
μg
80.000
50%


Phosphorus
502.059
mg
1000.000
50%


Iodine
75.000
μg
150.000
50%


Magnesium
200.407
mg
400.000
50%


Zinc
7.557
mg
15.000
50%


Copper
1.001
mg
2.000
50%


Manganese
1.001
mg
2.000
50%


Selenium
35.000
μg
70.000
50%


Fluoride

μg


Chromium
0.060
mg
0.120
50%


Molybdenum
37.500
μg
75.000
50%


Dietary Fiber, Total
0.839
g
25.000
 3%


Soluble Fiber
0.003
g


Insoluble Fiber
0.008
g


Crude Fiber

g


Sugar, Total
0.021
g


Glucose
0.000
g


Galactose
0.000
g


Fructose
0.000
g


Sucrose
0.000
g


Lactose
0.000
g


Maltose
0.000
g


Sugar Alcohol
0.000
g


Other Carbohydrate

g


Tryptophan
7.802
mg


Threonine
21.440
mg


Isoleucine
24.509
mg


Leucine
41.783
mg


Lysine
33.616
mg


Methionine
15.033
mg


Cystine
10.772
mg


Phenylalanine
25.478
mg


Tyrosine
19.937
mg


Valine
30.111
mg


Arginine
30.909
mg


Histidine
12.104
mg


Alanine
27.242
mg


Aspartic Acid
50.550
mg


Glutamic Acid
64.332
mg


Glycine
16.339
mg


Proline
18.437
mg


Serine
37.980
mg


Moisture
0.930
g


Ash
2.727
g


Caffeine
0.000
mg










DAILY VALUES/RDI - ADULT/CHILD










Percentage of Kcals







Protein
65.5%



Carbohydrate
8.5%



Fat, total
25.9%



Alcohol
0.0%










Food 7: Red Beans and Rice












Red Bean & Rice








Size:



Ingredients:
grams











Minute Rice
10.50


Drum Dried Tomato Paste Flakes (6.94 umol TE/g)
0.66


Drum Dried Red Bean Powder (86.06 umol TE/g)
20.00


Mirepoix Powder
2.50


Freeze Dried Raw Garlic
0.50


Freeze Dried Oregano
0.10


Soy Flakes
12.00


Sea Salt
0.70


Ground Cumin
0.20


Tomato Flavor
0.20


Milk Protein Isolate
12.50


High Oleic Safflower Oil
5.00


Lecithin
0.40


Chili Seasoning
2.00


Flavor Enhancer, Wheat Free
0.40


Freeze Dried Cilantro
0.30


14 mesh Flax Seed
3.80


Crystalline Fructose
1.00


Sharp Vermont Cheddar Seasoning
4.00


Dipotassium Phosphate
1.20


Dicalcium Phosphate
0.95


Magnesium Oxide
0.121


DL-Alpha Tocopheryl Acetate (Vitamin E)
0.03


Ascorbic Acid (Vitamin C)
0.0245


Vitamin A Palmitate
0.082


Niacinamide (Vitamin B3)
0.0090


Zinc Oxide
0.0058


D-Calcium Pantothenate (Vitamin B5)
0.0049


Ferric Orthophosphate
0.0048


Vitamin D3
0.00193


Pyridoxine HCL (Vitamin B6)
0.00090


Riboflavin (Vitamin B2)
0.00077


Copper Oxide
0.00061


Thiamine Mononitrate (Vitamin B1)
0.00062


Folic Acid
0.00010


D-Biotin (Vitamin B8)
0.00015


Potassium Iodide
0.000075


Chromium Chloride
0.000049


Vitamin K
0.000033


Sodium Molybdate
0.0000145


Selenium
0.008


Cyanocobalain (vitamin B-12)
0.00000180


Total:
79.2053



















Red Beans & Rice



















Nutrient Analysis
Yield:
1 serving




No. Ingredients:
42















Nutrient
Value
Unit
Goal
% of goal





Weight
79.205
g


Kilocalories
304.776
kcal
2000.000
15%


Protein
26.286
g
50.000
53%


Carbohydrate
33.015
g
300.000
11%


Fat, Total
9.042
g
65.000
14%


Alcohol
0.000
g


Cholesterol
23.158
mg
300.000
 8%


Saturated Fat
1.441
g
20.000
 7%


Monounsaturated Fat
4.612
g


Polyunsaturated Fat
0.936
g


MFA 18:1, Oleic
4.438
g


PFA 18:2, Linoleic
0.878
g


PFA 18:3, Linolenic
0.766
g


PFA 20:5, EPA
0.000
g


PFA 22:6, DHA
0.000
g


Trans Fatty Acid
0.075
g


Sodium
699.307
mg
2400.000
29%


Potassium
1139.823
mg
3500.000
33%


Vitamin A (RE)
45.153
RE


Vitamin A (IU)
21001.410
IU
5000.000
420% 


Vitamin A (RAE)
18.400
μg


Beta-Carotene
194.555
μg


Alpha-Carotene
11.343
μg


Lutein (+Zeaxanthin)
95.102
μg


Beta-Cryptoxanthin
41.028
μg


Lycopene
0.087
μg


Vitamin C
30.125
mg
60.000
50%


Calcium
551.141
mg
1000.000
55%


Iron
9.389
mg
18.000
52%


Vitamin D (ug)
0.000
μg
10.000
 0%


Vitamin D (IU)
199.250
IU
400.000
50%


Vitamin E (mg)
0.078
mg
20.000
 0%


Vitamin E (IU)
15.110
IU
30.000
50%


Alpha-Tocopherol
0.381
mg


Thiamin
0.756
mg
1.500
50%


Riboflavin
0.851
mg
1.700
50%


Niacin
9.994
mg
20.000
50%


Pyridoxine (Vitamin B6)
1.012
mg
2.000
51%


Folate (Total)
200.749
μg
400.000
50%


Folate (DFE)
2.919
μg


Cobalamin (Vitamin B12)
3.050
μg
6.000
51%


Biotin
150.323
μg
300.000
50%


Pantothenic Acid
5.065
mg
10.000
51%


Vitamin K
40.179
μg
80.000
50%


Phosphorus
757.914
mg
1000.000
76%


Iodine
75.000
μg
150.000
50%


Magnesium
205.145
mg
400.000
51%


Zinc
7.707
mg
15.000
51%


Copper
1.030
mg
2.000
51%


Manganese
1.087
mg
2.000
54%


Selenium
35.762
μg
70.000
51%


Fluoride
0.002
μg


Chromium
0.061
mg
0.120
51%


Molybdenum
38.500
μg
75.000
51%


Dietary Fiber, Total
8.052
g
25.000
32%


Soluble Fiber
0.226
g


Insoluble Fiber
2.271
g


Crude Fiber
0.272
g


Sugar, Total
4.532
g


Glucose
0.025
g


Galactose
0.002
g


Fructose
1.052
g


Sucrose
0.104
g


Lactose
0.000
g


Maltose
0.000
g


Sugar Alcohol
0.000
g


Other Carbohydrate
18.052
g


Tryptophan
303.813
mg


Threonine
965.990
mg


Isoleucine
1218.725
mg


Leucine
2062.106
mg


Lysine
1684.206
mg


Methionine
508.757
mg


Cystine
229.929
mg


Phenylalanine
1177.150
mg


Tyrosine
998.849
mg


Valine
1357.549
mg


Arginine
1630.893
mg


Histidine
621.853
mg


Alanine
843.507
mg


Aspartic Acid
2221.129
mg


Glutamic Acid
4709.236
mg


Glycine
743.956
mg


Proline
681.382
mg


Serine
1221.597
mg


Moisture
2.308
g


Ash
2.311
g


Caffeine
0.000
mg










DAILY VALUES/RDI - ADULT/CHILD










Percentage of Kcals







Protein
33.0%



Carbohydrate
41.5%



Fat, total
25.5%



Alcohol
0.0%










The above formulations and nutrient analyses are but few of the myriad food compositions that can be developed under the subject invention, and do not limit but simply illustrate the invention. Other compositions would be apparent to those skilled in the field based on the totality of this disclosure.

Claims
  • 1. A food composition comprising the following essential nutrients: water, choline, omega-3, omega-6, leucine, isoleucine, lysine, methionine, cysteine, phenylalanine, tyrosine, tryptophan, threonine, valine, histidine, arginine, vitamin A, vitamin C, calcium, iron, vitamin D, vitamin E, vitamin K, thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, biotin, pantothenic acid, phosphorus, iodine, magnesium, zinc, selenium, copper, manganese, chromium, molybdenum, and chloride.
  • 2. The food composition of claim 1 comprising approximately the following amounts of the essential nutrients:
  • 3. The food composition of claim 2 comprising approximately the following amounts of the essential nutrients:
  • 4. The food composition of claim 2 further comprising from 200-500 kcal.
  • 5. The food composition of claim 4 comprising 350 kcal.
  • 6. The food composition of claim 1 comprising one or more carbohydrate sources selected from the group of carbohydrate sources consisting of rice, brown sugar, white sugar, turbinado sugar, oats, apples, tomato, fructose, lactose, buttermilk, maltodextrin, corn starch, carrot, instant rice, red bell peppers, durum wheat flour, mushroom, potato, spinach, sweet corn, molasses, and beets.
  • 7. The food composition of claim 1 comprising one or more protein sources selected from the group of protein sources consisting of textured vegetable protein, milk protein isolate, non-fat dry milk, milk protein (concentrate), whole milk powder, oat protein, mozzarella cheese, whey protein, yeast extract, red beans, chicken, parmesan cheese, dehydrated cheddar cheese, Vermont cheddar cheese, blue cheese, and peanut flour.
  • 8. The food composition of claim 1 comprising one or more fat sources selected from the group of fat sources consisting of rice bran oil, butter, buttermilk, extra virgin olive oil, butter oil, sweet cream solids, ghee, flax, high-oleic safflower oil, and sesame oil.
  • 9. The food composition of claim 1 comprising one or more fiber sources selected from the group of fiber sources consisting of hulled hemp seeds, oat fiber, cellulose gum and carrageenan.
CROSS-REFERENCE TO RELATED APPLICATION

This application claims priority of Provisional Patent Application 62/109,911, filed on Jan. 30, 2015, the disclosure of which is incorporated herein by reference.

Provisional Applications (1)
Number Date Country
62109911 Jan 2015 US