Abstract: A diagnostic method for assessing how a hypercholesterolemic person's serum cholesterol level will respond to a low total fat and saturated fat diet. The method involves defining a target cholesterol level, measuring a baseline level, feeding for a term of 3-25 days a NCEP Step I diet of which at least 50% of the caloric intake is provided by a fortified, low-fat nutritional product, and comparing the post term cholesterol level to the defined goal to see if the target is met. If the target is met, the person is predicted to respond to dietary intervention. If the target is not met, the person is deemed a non-responder and is considered for drug therapy. A fortified, low-fat nutritional product supplies in about 1000 kcal (i) 100% of the adult RDI for vitamins and minerals; and (ii) total fat, saturated fat and cholesterol levels that are at or below the levels specified for a Step II diet.

Abstract: A nutritional product having a solid matrix containing protein, fat and carbohydrate has disposed therein particles of dietary fiber encapsulated in zein. The preferred dietary fiber is guar. Such a nutritional product may be used for reducing the serum cholesterol in a mammal.

Abstract: An enteral nutritional product for a person having a neurological injury is very low in carbohydrate, but high in fat. The fat is supplied by a lipid blend having a ratio of n-6 to n-3 fatty acids in the range of 1 to 6. Preferably the nutritional product contains nutrients having antioxidant properties, for example beta-carotene, vitamin E, vitamin C, taurine, molybdenum and selenium.

Abstract: A liquid nutritional product comprising a fat source and a dietary fiber system. The dietary fiber system as a whole comprises by weight: (a) 5% to 50% dietary fiber which is both soluble and fermentable, 5% to 20% dietary fiber which is both soluble and non-fermentable, and 45% to 80% dietary fiber which is both insoluble and non-fermentable. Less than 10% of the total calories in the product comprise saturated fatty acids, no more than 10% of the total calories in the product comprises polyunsaturated fatty acids, and the ratio of the n-6 to n-3 fatty acids in the product being in the range of 2 to 10. Preferably the dietary fiber which is both soluble and fermentable is gum arabic; the fiber which is both soluble and non-fermentable is sodium carboxymethylcellulose, and the fiber which is both insoluble and non-fermentable is oat hull fiber.