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[Use of lyophilized products in texture modified diets at a hospital]
D A de Luis1, R Aller, G Cabezas
1Unidad de apoyo a la Investigación, Sección de Endocrinología y Nutrición Clínica, Hospital Universitario del Río Hortega, Valladolid. Dadluis@yahoo.es
Background:
Decrease in the capacity to deglutition solids and liquids is a problem in many people, this problem decreases quality of life. The objective of our study is to compare the acceptance of texture modifies courses against conventional courses.
Methods:
A total of 70 patients were studied in our Hospital. First, 35 patients received a modified texture diet with conventional products and the next 35 patients received a modified texture diet with lyophilised products. All patients responded the next questions after to take the diets; texture, taste, smell and color.
Results:
A total of 70 patients were studied (38 males and 32 females), the mean age was 74.9 +/- 16.8 years, no differences were detected between both groups (76.6 +/- 17.1 years vs 73.7 +/- 16.67 years). Lyophilised diets had better medians than conventional diets in all parameters; taste, smell, color and texture.
Conclusion:
Acceptance of lyophilised dishes were better than conventional dishes. These products could improve nutritional state in these patients.