Improvement of Meals for Patients with Dysphagia
10.2185/jjrm.57.83
- Author:
Saori FUKAMI
;
Tetsuaki SHUMIYA
;
Chinatsu YAMADA
;
Kyoko HASEGAWA
;
Kazuhide SUGIYAMA
;
Takao OZAKI
- Publication Type:Journal Article
- MeSH:
Deglutition Disorders;
Eating;
Energy, Physics;
Solid;
Malnutrition
- From:Journal of the Japanese Association of Rural Medicine
2008;57(2):83-88
- CountryJapan
- Language:Japanese
-
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.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.
