University of Vermont

University of Vermont Clinical Research Center

General Clinical Research Center

Research Meal Production

The food service operation on the CRC works in conjunction with the food service operation of the hospital.  Meals are available at any time for a research study depending on the study's needs.  Different types of research diets are available:

Constant Diets planned by dietitian and meals contain a constant amount of micro and macro nutrients. Intake calculated daily; all food weighed; all preparation in CRC metabolic kitchen; volunteer education necessary.
Controlled Nutrient Diets planned by dietitian to meet nutrient parameters required by specific study; intake calculated daily; all foods weighed; all preparation in CRC metabolic kitchen; volunteer education necessary.
Formula Formula calculated by dietitian; intake calculated daily; all formula weighted; all preparation in CRC metabolic kitchen; volunteer education necessary.
Weighed Intake calculated daily; all or partial preparation in CRC metabolic kitchen; all foods weighed.
Estimated Intake calculated daily; food portions estimated or measured using non-calibrated, standard utensils; foods prepared in CRC metabolic kitchen or main hospital kitchen.
Assembled Food served and/or reheated; foods prepared in CRC metabolic kitchen or in main hospital kitchen.
Regular Food served and/or reheated; foods prepared in main hospital kitchen.

Last modified June 23 2011 02:23 PM

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