With 20g protein in every 118ml serving, ProSource Jelly is a new and truly unique option in oral nutrition.
Available in Blackcurrant, Lime, Orange and Fruit Punch flavours, ProSource Jelly is ready to eat straight from the cup, tastes great and offers a refreshing alternative to patients who need additional protein without unnecessary volume.
ProSource Jelly contains very low carbohydrate levels, is low in electrolytes and is complete in all essential & non-essential amino acids.
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Product introduction video
When to Use ProSource Jelly?
ProSource Jelly’s unique formulation combining 20g protein, very low carbohydrate and low electrolyte levels in a low volume, ready to eat jelly make it the ideal supplement for patients suffering from or at risk of hypoproteinaemia.
Typical conditions where increased protein may be required include:
- Renal Dialysis
- Cancer Cachexia
- Liver Disease
- Burns & Post surgery (e.g. for wound care)
- Neuro Rehabilitation
- Elderly Malnutrition
Renal Dialysis Diets
It’s generally accepted that renal dialysis diets are hard to follow because of the fact that fluid and electrolyte restrictions are often required at the same time as the patient needing an increased protein intake.
ProSource Jelly is the ideal protein supplement for HD and PD patients:
- Concentrated protein source (20g) in each 118ml serving
- Low in electrolytes – sodium, potassium & phosphorus
- Ready to eat, tastes great and no mixing required
Cachexia, or body wasting is typically seen in patients with advanced cancer. Patients often have reduced appetite, or none at all as a result of radiation and/or chemotherapy treatment. Stopping weight loss and improving nutritional status becomes a challenge well suited to a low volume, high protein supplement.
ProSource Jelly contains 20g protein in just 118ml, is ready to eat, tastes great and is available in three refreshing flavours, NEW Lime, orange and fruit punch – ticking all the right boxes when looking to meet the challenges around feeding this patient group.
Malnutrition is prevalent in 80-100% of liver patients with decompensated cirrhosis and 20-40% of patients with compensated cirrhosis1.
In all patients with cirrhosis, protein requirements are increased as a result of impaired energy metabolism. The nutritional consequence of inadequate glycogen stores that occur due to this is muscle wasting due to the fact that body protein stores are used as a short term energy source instead of glycogen1.
Protein levels of between 1.2g and 2.0g per kg body weight are required to maintain nutritional status (dependent upon patient and cirrhosis)1.
ProSource Jelly contains 20g protein in just 118ml, is low in electrolytes, tastes great and is available in three refreshing flavours, NEW Lime, orange and fruit punch – ticking all the right boxes when looking to meet the challenges around feeding this patient group.
1. Saunders J., Brian A., Wright M. & Stroud, M. (2010) Malnutrition and nutrition support in patients with liver disease. Frontline Gastroenterology. 1,105-11.
Burns / Post Surgery (e.g. for wound care)
Protein energy malnutrition in the presence of a wound leads to loss of lean body mass, which is likely to impede the healing process1.
Metabolic demands rise in the presence of a wound due to increased cell activity. Indeed, it has been established that basal metabolic rate increases by up to 10 % following minor surgery and by 100 % or more in the case of severe burns2.
Macro and micronutrient demands vary depending upon each patient but it is recognised that protein, as well as specific amino acids are an essential part of feeding patients in these groups with a view to improving wound healing.
ProSource Jelly contains 20g of high value protein in each 118ml cup and is complete in all amino acids. It’s available in three refreshing flavours, is ready to eat and tastes great.
1. Robert H, Demling RH. Nutrition, Anabolism and the Wound Healing Process: An Overview. ePlasty, 2009, 9:65-94
2. Casey G. The Importance of Nutrition in Wound Healing. Nursing Standard, 1998, 13(3):51-56
Malnutrition is frequently observed in patients with stroke, and dysphagia contributes to malnutrition risk.
During both the acute and rehabilitation phase of stroke, specific nutritional interventions can enhance the recovery of neurocognitive function.
The main purpose of nutritional intervention should be the prevention or treatment of complications resulting from energy-protein deficit1.
Currently, no single formula to calculate nutrition requirements has been validated in the stroke population2. However, the following daily nutrition intakes are recommended for clinically stable patients which are in the subacute stroke phase and have normal renal function: daily protein intake >1g/kg in order to achieve a carb/protein ratio of <2.5; energy intake of greater than or equal to 25kcal/kg in non obese subjects and <25kcal/kg in obese subjects3.
ProSource Jelly contains 20g protein in each 118ml cup, tastes great, is ready to eat and available in three refreshing flavours, NEW Lime, orange and fruit punch. Additionally, ProSource Jelly has a firm consistency and is suitable for certain patients with dysphagia.
Important Notice: Please consult a speech and language therapist when determining the requirements of a dysphagic patient.
1. Bouziana S and Tziomalos K, Malnutrition in Patients with Acute Stroke, Journal of Nutrition and Metabolism, 2011
2. M.L. Corrigan, A.A. Escuro, J. Celestin, and D.F. Kirkby, Nutrition in the Stroke Patient, Nutrition in Clinical Practice, vol. 26, no.3, pages 242-252, 2011.
3. R. Aquilani, P. Sessarego, P. Iadarola, A. Barbieri, and F. Boschi, Nutrition for brain recovery after ischemic stroke: an added value to rehabilitation, Nutrition in Clinical Practice, vol. 26, no.3, pages 339-345, 2011.
A number studies have shown that protein intakes in many patients are sub-optimal, particularly those in hospital and other care settings1.
It has been suggested recommended protein intakes are insufficient to meet the increased needs of ageing combined with the clinical conditions frequently seen in these patient groups and as a result, intakes of up to 1.5g/kg/day, should be the target.
Additionally, elderly patients often find it difficult to take the volumes required of traditional ONS to meet their needs and taste fatigue can be a common problem.
ProSource Jelly can help to overcome these issues as it contains 20g of protein in each 118ml serving, is available in three great tasting flavours and is ready to eat with no mixing required.
1. Milne AC, et al (2009). Protein and energy supplementation in elderly people at risk from malnutrition. Cochrane Database Syst Rev.; (2): CD003288.
Patients who have had gastric bypass procedures have limited gastric capacity which restricts the amount of food and liquids they can consume at a time. The dietary goals tend to include 60 to 80 grams of protein per day from low fat, low carbohydrate foods. Given all of these restrictions, protein supplements are typically needed to achieve an adequate protein intake.
ProSource Jelly is the ideal very low carbohydrate protein supplement for bariatric surgery patients as each 118ml serving provides 20g of protein but only 90 calories.
How to Use ProSource Jelly?
With 20g protein in every 118ml serving, ProSource Jelly is a new and truly unique option in oral nutrition. Available in NEW Lime, Orange and Fruit Punch flavours, ProSource Jelly is ready to eat straight from the cup and tastes great. ProSource Jelly contains very low carbohydrates, is low in electrolytes, low in residue and is complete in all essential & non-essential amino acids.
As a supplement
ProSource Jelly is best served chilled and can be eaten with a spoon straight from the cup. No mixing is required.