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Long-Term use of Modified Diets in Huntington's Disease: A Descriptive Clinical Practice Analysis on Improving
Bronwyn Moorhouse1, Caroline A Fisher2,3
1Department of Speech Pathology and Brain Disorders Program, Royal Talbot Rehabilitation Centre, Austin Health, Kew, Melbourne, Australia.
Abstract:
Dysphagia is a very common occurrence in Huntington's disease (HD). As such, many people with HD require texture modified diets. This commentary discusses the implications for individuals living long-term on modified diets, including the loss of sensory stimulation and dietary enjoyment. Clinical practice analyses of two interventions aimed at promoting dietary satisfaction and involvement in food preparation for those with HD are described and parameters for future research are discussed.
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