Fwd: Rép. : Fw: [Dysphagia] A novel dysphagia diet improves the nutrient intake of institutionalized el

[eripley at yahoo.com (Irene Campbell-Taylor)]

Therese Dufresne <Therese.Dufresne at vac-acc.gc.ca> wrote:  Date: Mon, 06 Nov 2006 13:06:27 -0400
From: "Therese Dufresne" <Therese.Dufresne at vac-acc.gc.ca>
To: <eripley at yahoo.com>
Subject: R?p. : Re: Rp. : Fw: [Dysphagia] 
A novel dysphagia diet improves the nutrient
intake ofinstitutionalized el

Dear Irene,

Please feel free to share all of it. I do hope it will encourage dysphagia experts to implement this new "best practice" in their centres.

Sincerely,
Therese


>>> Irene Campbell-Taylor 3 Novembre, 2006 20:18:36 >>>
Dera Therese,
Congratulations! How much of this may I share? I know that a majority of people working with the elderly do not know of it.
Irene

Therese Dufresne wrote:
Dear Dr Campbell-Taylor,

Thanks for talk about our work in your forum - Isabelle Germain has forwarded your message to me.

Concerning the measurement of the texture of our foods: we have progressed quite a lot. 
1) Isabelle has published her work on the measures of our Thickened Liquids: Rheological Characterization of Thickened Bevereages used in the Treatment of Dysphagia, Journal of Food Engeneering, Vol 73, Issue 1, March 2006 Pages 64-74 (attached)
2) Nada Houjaij is almost ready to publish her work on the measures of our formed modified texture foods - I will keep you posted

Also, we have named "Epikura" our formed modified texture foods ( see pamplhet attached). We have licenced our technology to Healthcare Food Services (HFS - www.gohfs.org -), a non for profit food manufacturer, who is now producing and selling the Epikura line to Health Centres throughout Canada. As you know, Sainte.Anne's Hospital has been offering this diet since 1998 and gets excellent results in terms of residents body weights and residents appreciation of the foods offered. We have launched the Epikura line in May 2006 and every month since there is a new centre implementing it. Amongst the newcomers, there are notably: Foyer Ste-Elizabeth (NB), Perth and Smith Falls District Hospital (ON), CHSLD St-Jude (QC), R?sidence Dominicaine (QC), McGill University Health Centre (QC) and Brockville General Hospital (ON).

Best regards,
Therese Dufresne





**********************

----- Original Message ----- From: "Irene Campbell-Taylor" 
To: 
Sent: Thursday, November 02, 2006 2:32 PM
Subject: [Dysphagia] A novel dysphagia diet improves the nutrient intake ofinstitutionalized elders.


>I was fortunate enough to give e workshop at this hospital and 
>samples their excellent adjusted menu. I believe they were trying 
>to develop exact measures for the foods and would love to hear how 
>that has proceeded.
>
> A novel dysphagia diet improves the nutrient intake of 
>institutionalized elders. J Am Diet Assoc. 2006 Oct;106(10):1614-23
> Germain I,
> Dufresne T,
> Gray-Donald K.
> Sainte-Anne's Hospital, Veterans Affairs Canada, Sainte-Anne de 
>Bellevue, Quebec, Canada.
> OBJECTIVES: Dysphagia affects 35% to 60% of the institutionalized 
>elderly population. This study aimed at evaluating the nutrient 
>intake of frail institutionalized elderly persons with dysphagia and 
>to assess the impact of Sainte-Anne's Hospital Advanced Nutritional 
>Care program on dietary intake and weight. DESIGN: A 12-week 
>intervention study. SUBJECTS/SETTING: Ninety-three individuals 
>residing in a Montreal, Canada, long-term care facility who were 
>aged at least 65 years were evaluated. Seventeen subjects with a 
>body mass index (BMI; calculated as kg/m(2)) <24 or weight loss 
> >7.5% within 3 months and with dysphagia were included. 
>INTERVENTION: The treated group (n=8; aged 82.5+/-4.41 years, weight 
>55.9+/-12.1 kg, BMI 22.4+/-3.93) received Sainte-Anne's Hospital 
>reshaped minced- or pureed-texture foods with thickened beverages 
>where required. The control group (n=9; aged 84.6+/-3.81 years, 
>weight 54.3+/-7.49 kg, BMI 21.2+/-2.31) maintained traditional 
>nourishment. MAIN
>OUTCOME MEASURES: Macronutrient and micronutrient intake, weight, 
>and BMI were measured at baseline, 6 weeks, and 12 weeks. 
>STATISTICS: Student t tests were performed to evaluate change within 
>and between groups. RESULTS: The treatment and control groups were 
>similar at baseline, having a mean age of 82.5+/-4.41 years vs 
>84.6+/-3.81 years and BMI of 22.4+/-3.93 vs 21.2+/-2.31, 
>respectively. The average weight in the treated group increased 
>compared to the control group (3.90+/-2.30 vs -0.79+/-4.18 kg; 
>P=0.02). Similarly, the treated group presented an increased intake 
>of energy, proteins, fats, total saturated fats, monounsaturated 
>fats, potassium, magnesium, calcium, phosphorus, zinc, vitamin B-2, 
>and vitamin D compared to control subjects (P<0.05). CONCLUSION: 
>Institutionalized elderly patients with dysphagia can eat better and 
>increase body weight via a diversified, modified in texture, and 
>appealing oral diet that meets their nutrition needs.
>
>
>
>
>
>Dr I Campbell-Taylor
>Clinical Neuroscientist
>Exclusive Distributor:
>www.interactivetherapy.com 
>_______________________________________________
>Dysphagia mailing list
>Dysphagia at b9.com 
>http://lists.b9.com/mailman/listinfo/dysphagia 
>
>
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>


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Therese Dufresne
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Tel : 514-457-8468
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Prophagia Inc.
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Ste-Anne-de Bellevue, Qc., Canada
H9X 1Y9



Dr I Campbell-Taylor
Clinical Neuroscientist
Exclusive Distributor:
www.interactivetherapy.com



Dr I Campbell-Taylor
Clinical Neuroscientist
Exclusive Distributor:
www.interactivetherapy.com