4 minute read
The dysphagia dilemma
WHY WE NEED TO IMPROVE THE OFFERING OF NUTRITIONAL, TEXTURE-MODIFIED FOODS
With approximately 670,000 Australians experiencing a daily battle when it comes to swallowing food, many are missing out on the joy of mealtimes.
Known as dysphagia, the swallowing impairment is a common consequence of well-known health conditions like stroke, Motor Neurone Disease, Parkinson’s Disease, and head and neck cancer. With these conditions usually experienced among people aged 70 years and above, dysphagia is an ongoing concern for our ageing population.
And it comes with a price.
Recent research from Flinders University found people with Dysphagia usually have a slower recovery, staying up to three days longer in hospital and costing the healthcare system 40 per cent more than those without impaired swallowing. It’s easy for food to lose its shape or fill with too much fluid. This affects the sensory experience and can lead to the avoidance of food altogether.
The reason? Malnutrition and dehydration caused by incorrect preparation and delivery of texture-modified food. As highlighted in the Aged Care Royal Commission’s final report, diet, nutrition and food are critical to the health and wellbeing of older people. Food must meet the body’s needs to maintain organs and body systems, repair injury, fight off or recover from illness or infection, and maximise physical and cognitive capacity.
The dysphagia dilemma
In the early 1980s, Australian dietitians and speech pathologists developed a simple and practical way to prepare Texture A, B and C foods.
Later an international collaboration created a recognised IDDSI framework. This framework consists of a continuum of eight levels, where drinks are measured from Levels 0 to 4, while foods are measured from Levels 3 to 7.
IDDSI testing methodology for food and beverage preparation is subjective in nature and open to interpretation. The testing design takes into account whether people can use common kitchen utensils such as spoons and forks. For kitchens to test and make food consistently seven days a week within a high staff turnover environment, combined with time pressures and hungry people to feed, things can and do get missed.
In addition to a people skills problem, providers must also have the right processing equipment at hand—tough for commercial kitchens and near on impossible in domestic households.
The risk of getting things wrong is high with outcomes potentially catastrophic—think choking or pneumonia (from food being ingested into the lungs).
Accredited Practicing Dietitian, Linda Cumines, says, “Preventing malnutrition by having access to the right textures, with variety, along with attractive presentation is key. Any improvements to the quality of texture modified foods is welcome across the industry.”
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The pressure on carers
According to consumer data collected by Care Food Co, 60 per cent of carers report they’re not happy with the texturemodified foods they’re serving.
As a result, many at home carers and aged care providers are choosing to seek external suppliers, like Care Food Co, for tasty and nutritious products that meet the IDDSI framework. The company uses High Pressure Processing (HPP) Cold Pasteurisation technology to improve the bioavailability nutrition in food, meaning it will have a greater ability to be absorbed.
Dr Simon Little from Quality Food Systems strongly recommends cold pasteurisation via the HPP process to ensure nutrition for people with Dysphagia.
“When your appetite and ability to swallow is limited, every mouthful counts,” he says.
“Cold pasteurisation technology is proven to enhance the bioavailability of organic nourishment, so there’s no need to add extra ingredients for their nutritional value. The optimal nutrition comes naturally.”
Creating a joyful mealtime experience
Amanda Orchard from the Institute for Nutrition at Edith Cowan University and Texture Modified Food Solutions understands the importance of providing dysphagia patients with flavoursome texture-modified foods.
“In residential aged care settings, so much of a resident’s day is structured around mealtimes. Every mealtime is an opportunity for celebration, it’s a time to share the table with family and friends over a delicious meal. This spending of time and sharing is evocative and needn’t be lost to those living with dysphagia and swallowing difficulties. “Thoughtfully presented plates of texture modified food that are packed full of beautiful flavour, nutrition and stimulating aromas are a vital component to the quality of life of older Australians living in aged care homes.
“As chefs working in this very important field, it’s our way we can communicate our care, respect, and gratitude to those we serve.”
Linda Dunkin is the Marketing Manager at Care Food Co For more information visit www.carefoodco.com.au
Safe, delicious and nutritious texture modified food for people with Dysphagia.
Because everyone has the right to enjoy food!
When 80% of people with dysphagia (most 70yrs+) are dealing with poor diets as a result of substandard texture modified food, it’s time to try something new.
ORDER FREE SAMPLE PACKS ONLINE
SAFE
IDDSI Levels 4, 5 & 6
DELICIOUS
Created by our in-house chef
NUTRITIOUS
Dietitian approved
CONVENIENT
Portion sized with many choices
COLD PRESSED
No additives and preservatives
DELIVERED
Weekly to homes in Sydney
Helping people with Dysphagia
