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Innovation in Nutritional Treatment for Dysphagia Thérèse Dufresne, RD.

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Presentation on theme: "Innovation in Nutritional Treatment for Dysphagia Thérèse Dufresne, RD."— Presentation transcript:

1 Innovation in Nutritional Treatment for Dysphagia Thérèse Dufresne, RD

2 Innovation in Nutritional Treatment for Dysphagia 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 Innovation in Nutritional Treatment for Dysphagia 3 Our client Technology Partner Scientific Partner Research Partners Sainte.Annes Hospital McGill University

4 Innovation in Nutritional Treatment for Dysphagia 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 Innovation in Nutritional Treatment for Dysphagia Oral Phase - Preparatory - Transport Pharyngial Phase Oesophagial Phase from: ME Groher, Dysphagia: Diagnosis and Management Dysphagia dys = difficulty phagein = eat 5

6 Innovation in Nutritional Treatment for Dysphagia Over 50 nerves and arteries

7 Innovation in Nutritional Treatment for Dysphagia Over 45 muscles

8 Innovation in Nutritional Treatment for Dysphagia Etiology of Dysphagia Dementia Multiple Sclerosis CVA - Strokes Muscular Dystrophy Parkinsons Disease Alzheimers Disease Huntingtons Disease – Neurogenic – Psychiatric Depression – Iatrogenic Conditions Medication Induced Injury Chemotherapy Radiotherapy – Inadequate dentition

9 Innovation in Nutritional Treatment for Dysphagia Sainte.Annes Dysphagic Population per Diagnostic April 2005 – March 2006

10 Innovation in Nutritional Treatment for Dysphagia Prevalence of Dysphagia – Acute Care Setting: 30 to 35% – Chronic Care: 35 to 75% from: ME Groher, Dysphagia: Diagnosis and Management – In Canada: 400,000 dysphagic persons 98,200 institutionalized dysphagic persons

11 Innovation in Nutritional Treatment for Dysphagia Traditional Modified Texture Diet 11 –Unappealing –Diluted (nutrients, taste) –Unrecognizable –No quantification nor standardization of texture –No demonstrated efficiency to treat dysphagia

12 Innovation in Nutritional Treatment for Dysphagia 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 Innovation in Nutritional Treatment for Dysphagia A Revolution in the Nutritional Treatment of Dysphagia –40 main entrees –Normal looking –Minced & Pureed –Meats, poultry & fish –Pasta 13 The Joy of Eating back on the menu!

14 Innovation in Nutritional Treatment for Dysphagia Epikuras Fresh Tasting Veggies – 10 Vegetables – Cooked & Raw – Puréed 14

15 Innovation in Nutritional Treatment for Dysphagia – 9 Cakes – 6 Fruits – Puréed Epikuras Sweetness 15

16 Innovation in Nutritional Treatment for Dysphagia Tasting Break 1.Awareness of 3 phases of swallowing 2.Dysphagic swallow 3.Food Descriptors - Compaction vs aeration - Particle size - Cohesiveness - Adhesivene - Syneresis 4.Taste profile: intensity of flavours

17 Innovation in Nutritional Treatment for Dysphagia 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 Innovation in Nutritional Treatment for Dysphagia For the Joy of eating and a taste af life! Before: 60 kg After : 82 kg 18

19 Innovation in Nutritional Treatment for Dysphagia –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 A Unique Technology which offers: 19

20 Innovation in Nutritional Treatment for Dysphagia Implementation Support –Expert Team –Consulting and training 20

21 Innovation in Nutritional Treatment for Dysphagia 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 Innovation in Nutritional Treatment for Dysphagia 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


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