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Munoz Virginia A.,Centro Integral Of Atencion A Mayores San Prudencio | Fernando G.-B.,Centro Integral Of Atencion A Mayores San Prudencio | Molina Nuria L.,Laboratorio Municipal | Santillan Nerea C.,Laboratorio Municipal
Nutricion Clinica y Dietetica Hospitalaria | Year: 2011

Introduction The ageing of the population and the increase in neurodegenerative and vascular diseases mean that dysphagia is an increasingly common condition in the elderly, especially in those geriatric centres wich have a large number of patients with advanced dementia. It is difficult to achieve an adequate, safe liquid and energy intake in these patients and the complications of dysphagia, such as malnutrition, bronchial aspiration and respiratory infections, are frequently seen. The use of gelatine, mainly in the form of jellied water and thickened liquids, is one of the traditional forms of hydration in patients with dysphagia. However, if we were to replace the water with milk derivatives, we could both improve hydration and provide an energy source in the same intake. Objectives To introduce jellied milk products to intensify the elderly people diet with dysphagia who are in geriatrics centres. Methods Trough this study we present a jellied preparation whose ingredients are: whole milk, yoghourt, soluble fibre and commercial gelatine leaves. This is prepared in the kitchen of our centre by the following process: 1o) The gelatine is hydrated by soaking in cold water; 2o It is dissol ved in warm water with milk; 3o) The yoghourt is mixed with the milk and fibre; 4o) The hydra - ted gelatine is added to the mixture, homogenized and divided bet ween the containers; 5o) Refrigeration until it is consumed. Results These preparations are stable over time and microbiologically safe for consumption and provided 82.86 Kcal and 90.44 g of water per unit. Discussion With the use of jellied milk products, healthcare professionals have at their disposal one more alternative for the management of patients with dysphagia. Source


Gomez-Busto F.,Centro Integral Of Atencion A Mayores San Prudencio | Andia Munoz V.,Centro Integral Of Atencion A Mayores San Prudencio | Sarabia M.,Centro Integral Of Atencion A Mayores San Prudencio | Ruiz de Alegria L.,Centro Integral Of Atencion A Mayores San Prudencio | Gonzalez de Vinaspre I.,Centro Integral Of Atencion A Mayores San Prudencio
Nutricion Hospitalaria | Year: 2011

The oropharingeal dysphagia is a very prevalent syndrome among the elderly, and even more among institutionalized individuals. Dysphagia is frequently caused by neurodegenerative and cerebrovascular conditions, the dementia syndrome being the most common of them, where the latest stages of the process are often accompanied by frequent swallowing problems requiring to incorporate thick foodstuffs in the diet of the elderly, such as the pudding. Nutritional supplements with a puddinglike consistency are not financed by the National Health System. Therefore, when they are needed, patients must either pay their full price for them or thicken the liquid supplements financed by the National Health System. This is normally done in an individualized way, through the powder thickeners in the market. It is a very laborious and highly changeable process regarding the resulting consistency, with a poor homogeneous aspect; thus, it is complicated to implement this method in big community dwelling. We hereby present a different way to use these financed supplements, this is: mixing them up with commercial jelly resulting in a refined product with a homogeneous texture. These supplements will remain stable in their composition and safe to be used within 5 days. Source


Gomez-Busto F.,Centro Integral Of Atencion A Mayores San Prudencio | Munoz V.A.,Centro Integral Of Atencion A Mayores San Prudencio | de Alegria L.R.,Centro Integral Of Atencion A Mayores San Prudencio | Rica P.,Centro Integral Of Atencion A Mayores San Prudencio | Mogollon E.,Centro Integral Of Atencion A Mayores San Prudencio
Revista Espanola de Nutricion Humana y Dietetica | Year: 2014

Introduction: The home meals service (HMS) is a little-developed resource in the Basque Country, and is dependent on social services. The aim of this study is to establish the nutritional status, eating habits and main social and healthcare characteristics of the users of this service. Material and Methods: A descriptive and transversal study carried out in 2 phases: (a) phase 1: an assessment of nutritional status and eating habits using an abbreviated version of the Mini Nutritional Assessment and a questionnaire on food consumption. (b) phase 2: the assessment of the dependency risk at home and quality of life related to health by means of Barber and EuroQoL-5D questionnaires. Results: Eighty users (35 men, 45 women) fulfilled the criteria for inclusion; average age: 83.62 years (± 5.53). Nutritional status: the prevalence of malnutrition was 11% and that of risk of malnutrition 39%. Eating habits: the meal provided guaranteed a minimal provision of legumes, pasta, rice or potatoes (once or twice a week), fish (once or twice a week), and meat (three or four times a week). In spite of this, the frequency of consumption of vegetables, fish, rice, eggs or meat was less than recommended in over 70% of the group. Social and healthcare profile: 127 users (60 men, 67 women) took part average age: 83.82 years (± 6.17). Barber's questionnaire: living alone: 48%; housebound through illness: 20%. Poor hearing: 44%; poor sight: 34%; although: 30% needed help, 95% were receiving support. EuroQoL-5D: Serious problems reported: 4.7% had difficulties with mobility; 7.9% with personal care; 23.6% had problems with carrying out daily activities; 15% reported pain or discomfort; 3.9% anxiety/depression. Perceived health status: 32.3% considered their health to be good or very good, 34,6% fair, and 33% bad or very bad. Conclusions: The group studied consists of a vulnerable people, with social and health problems and more malnutrition than the older population living at home. In this context, the home meals significantly improves the availability of complex carbohydrates, vegetables and proteins and may be a useful service in helping to keep older people in their homes. Source

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