The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 21, 2000
Filed:
Jun. 06, 1995
William E Bangs, Philadelphia, PA (US);
Joseph D Dibenedetto, Roebling, NJ (US);
Joyce L Friedberg, Robbinsville, NJ (US);
Denise A Giordano, Jackson, NJ (US);
Judy M Glover, Marlton, NJ (US);
Chor San Khoo, Mt. Laurel, NJ (US);
Sandy Ko, Abington, PA (US);
R David MacNair, King of Prussia, PA (US);
Scott R Noar, Cherry Hill, NJ (US);
John J Randazzi, Jr, Sicklerville, NJ (US);
Harro Stoever, Greenwich, CT (US);
Paula J Ziegler, Cherry Hill, NJ (US);
Campbell Soup Company, Camden, NJ (US);
Abstract
The invention is a prepackaged therapeutic meal for administration to a patient having at least one diet-responsive condition. The meal includes a plurality of separate meal components. At least one of the meal components contains a predetermined level of nutritional enhancement. The nutritionally enhanced meal component may be selected from the group consisting of meats, baked goods, sauces, starch sources, cereals, soups, desserts, and fruit juice beverages. In particular, the component supplies dietary fiber in the range of up to about 10 grams; vitamins and minerals at a range of at least about 5 to 35% USRDA; sodium in an amount less than about 2400 mg; potassium in an amount less than about 3500 mg; protein, such that up to about 30% of caloric intake is derived from protein; and fat, such that up to about 20% of caloric intake derived from fat. Consumption of a daily diet including at least three of the meals supplies the patient with a desired total daily caloric content, improved quality of life, and sufficient nutritional enhancement to facilitate management of the diet-responsive condition.