Abstract: A snack product made by a method of preparing food of including the steps of providing a raw material of animal origin, reducing the size of the raw material into discrete units, combining the discrete units with at least one additional ingredient to form a mixture, cooling the mixture to a temperature at or below the dew point of the mixture, and baking the mixture at a temperature from about 150° C. to 190° C., both inclusive for about 15 seconds to 90 seconds, both inclusive to form a snack product.

Abstract: A method for preparing a snack item including the steps of providing a raw material of animal origin, reducing the size of the raw material into discrete units, combining the discrete units with additional ingredients to form a mixture, cooling the mixture to a temperature at or below the dew point of the mixture and baking the mixture at a temperature from about 150° C. to 190° C., for about 15 seconds to 90 seconds to form a snack product with a high protein content.

Abstract: A patient positioning device attaches to a bed rail to stabilize a patient on the patient's side to more easily provide care to the patient. The device includes a shaft having a first end and a second end. A cushion is coupled to the first end of the shaft. The cushion is configured for abutting a back side of a patient to support the back side of the patient. A tube is coupled to the second end of the shaft. A plurality of clips is coupled to the tube The clips are configured for releasably attaching to a bed rail.