Ingredient and Nutrient Composition of Study Foodsa
| Ingredient/Nutrient | Alternative-RUTF | Standard-RUTF |
|---|---|---|
| Ingredient | ||
| Cereal/grain, sorghum, g/100 g | 9.00 | — |
| Legume, g/100 g | ||
| Groundnut | 14.00 | 27.00 |
| Soybean | 2.00 | — |
| Milk, g/100 g | ||
| Dry, nonfat, regular, without added vitamin A and vitamin D | 5.00 | 25.00 |
| Whey protein concentrate 34% | 20.18 | — |
| Oil, g/100 g | ||
| Canola | 20.50 | — |
| Palm | — | 15.48 |
| Soybean | — | 2.92 |
| Sugar, g/100 g | 25.00 | 24.64 |
| Micronutrient and vitamin premix, g/100 g | 2.92 | 2.96 |
| Emulsifier, g/100 g | 1.40 | 2.00 |
| Nutrient | ||
| Energy, kcal/100 g | 560 | 559 |
| Protein, g/100 g | 14.5 | 15.8 |
| Lipids, g/100 g | 29.2 | 33.0 |
| n-6 fatty acids, g/100 g | 6.3 | 5.7 |
| n-3 fatty acids, g/100 g | 1.9 | 0.03 |
Abbreviation: RUTF, ready-to-use therapeutic food.
↵a Both foods were a soft, brown, homogeneous paste with small granules perceptible to the tongue. They were packaged in identical, unlabeled metalized polyethylene terephthalate sachets with the only marking being a colored dot to indicate the type of RUTF.