Improvement of Meals for Patients with Dysphagia

DOI Web Site 3 Citations 6 References

Bibliographic Information

Other Title
  • 嚥下困難食改善の取り組み
  • エンカ コンナンショク カイゼン ノ トリクミ

Search this article

Abstract

  To prevent protein-energy malnutrition in elderly inpatients with dysphagia, weexamined the current meals for them in detail. The thickeners seemed to be a ploblem. Changes of viscosity over time and temperature were reduced when a starch thickener was changed to a xanthan gum thickener. When a gelatinizer was added to soft meals to allow cutting into shape, etc., the meals looked better were less sticky, more cohesive, and easier to eat. Thus, the smooth texture required of meals for dysphagia patients was obtained. When conventional mixed meals were changed to soft meals, there was an improvement of appearance and the meals became more palatable.<br>  The change of food intake after these improvements was investigated in five inpatients who had difficulty in swallowing. Food intake was increased in four of these five patients after these improvements, suggesting that their appetite might have been increased by improvement of the appearance and palatability of their meals. We will continue making improvements of these meals in hopes that patients can eat solid food again as early as possible.

Journal

Citations (3)*help

See more

References(6)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top