1 / 23

Innovation in Nutritional Treatment for Dysphagia

Innovation in Nutritional Treatment for Dysphagia. Thérèse Dufresne, RD. Prophagia : a network of strategic alliances. Synergy : together, we go faster & further Convergence of mission : quality of nutritional care for the Hospital client and LTC Resident Complementarity of compentencies.

raine
Download Presentation

Innovation in Nutritional Treatment for Dysphagia

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Innovation in NutritionalTreatment for Dysphagia Thérèse Dufresne, RD

  2. Prophagia : a network of strategic alliances • Synergy : together, we go faster & further • Convergence of mission : quality of nutritional care for the Hospital client and LTC Resident • Complementarity of compentencies 2

  3. Our client Scientific Partner Research Partners Sainte.Anne’s Hospital McGill University Technology Partner 3

  4. Outline Overview of Dysphagia • General Overview • Prevalence • Consequence Epikura : a Novel Treatment for Dysphagia • Background • History • Results Introduction to Food Rheology • Texture Parameters • Application to Nutritional Treatment of Dysphagia

  5. Dysphagia dys = difficulty phagein = eat Oral Phase - Preparatory - Transport Pharyngial Phase Oesophagial Phase from: ME Groher, Dysphagia: Diagnosis and Management 5

  6. Over 50 nerves and arteries

  7. Over 45 muscles

  8. Etiology of Dysphagia • Neurogenic Dementia Multiple Sclerosis CVA - Strokes Muscular Dystrophy Parkinson’s Disease Alzheimer’s Disease Huntington’s Disease • Inadequate dentition • Psychiatric Depression • Iatrogenic Conditions Medication Induced Injury Chemotherapy Radiotherapy

  9. Sainte.Anne’s Dysphagic Population per Diagnostic April 2005 – March 2006

  10. from: ME Groher, Dysphagia: Diagnosis and Management Prevalence of Dysphagia • Acute Care Setting:  30 to 35% • Chronic Care:  35 to 75% • In Canada: 400,000 dysphagic persons 98,200 institutionalized dysphagic persons

  11. Traditional Modified Texture Diet • Unappealing • Diluted (↓nutrients, ↓taste) • Unrecognizable • No quantification nor standardization of texture • No demonstrated efficiency to treat dysphagia 11

  12. Consequences of dysphagia • Dysphagia • Slow eating • Choking • Fear to eat or drink • Reduced food intake • Undernutrition, frailness, decreased quality of life, decreased autonomy, increased infections, pneumopathies and cost of care 12

  13. A Revolutionin the Nutritional Treatment of Dysphagia The Joy of Eating back on the menu! • 40 main entrees • Normal looking • Minced & Pureed • Meats, poultry & fish • Pasta 13

  14. Epikura’s Fresh Tasting Veggies • 10 Vegetables • Cooked & Raw • Puréed 14

  15. Epikura’s Sweetness • 9 Cakes • 6 Fruits • Puréed 15

  16. Tasting Break • Awareness of 3 phases of swallowing • Dysphagic swallow • Food Descriptors - Compaction vs aeration • Particle size • Cohesiveness • Adhesivene • Syneresis • Taste profile: intensity of flavours

  17. Randomized Clinical Study 1999 (n=17) A Demonstrated Efficacy (Germain et al, JADA, Oct. 2006) • The BMI of the Treated Subjects increases from 22 to 24 in 12 weeks while the BMI of Control Subjects remains low 17

  18. For the Joy of eating and a taste af life! After : 82 kg Before: 60 kg 18

  19. A Unique Technology which offers: • Something for every taste, every day • Offers the dysphagic clientèle a balanced and varied diet • Competitive prices • Fresh food, pure ingredient • Handy frozen individual portions 19

  20. Implementation Support • Expert Team • Consulting and training 20

  21. Objectives and Indicators • consumption of meals served (or food intake: protein, energy, …) • variety of foods consumed • weights (BMI) and nutritional status of residents • meal appreciation by patients 21

  22. Strategy, steps and calendar • Impact analysis • Identification of operational needs • equipements • procedures, recipes, menus, … • Communications • Operation team • Admin and multi team • Nursing team 22

  23. Now available for the Canadian Health Centres

More Related