Publication: Aplicación de la dietética culinaria en trastornos de la
deglución
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2021-02-09
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Universidad Complutense de Madrid
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Abstract
“Introducción” Las personas mayores son un grupo vulnerable desde el punto de vista nutricional dados los múltiples cambios físicos, fisiopatológicos que tienen lugar en el envejecimiento, dentro de los cuales destaca por su elevada prevalencia la disfagia, los trastornos en la deglución. La disfagia precisa de una adaptación de la alimentación que cubra los requerimientos nutricionales, mediante una textura y viscosidad segura, preservando en la medida de lo posible, la palatabilidad de la misma. ”Objetivo” Se propone un modelo de intervención transdisciplinar con un enfoque dietético culinario; como herramienta complementaria a los métodos compensatorios empleados en el tratamiento de la disfagia orofaríngea en el anciano.”Metodología” La primera parte de la investigación fue realizada en un centro de residencia para personas mayores, en el cual se llevó a cabo una estudio empírico-analítico de tipo expost- facto y transversal. En este centro fueron realizadas las siguientes valoraciones: a) Valoración de los recursos humanos y del servicio de alimentación, b) Identificación de los tipos de dietas elaboradas en el centro, c) Procedimientos de elaboración de los líquidos espesados, d) Capacitación del personal de enfermería sobre los procedimientos de preparación de las hidrataciones dirigidas a residentes con disfagia, e) Evaluación de la preferencia y aceptación, global y por atributos, de una preparación de kiwi + aceite de oliva aromatizado. La segunda parte de la investigación fue realizada en el Centro de Referencia Estatal de Atención Al Daño Cerebral-CEADAC (Madrid). El trabajo realizado fue de tipo experimental, centrado en algunas técnicas culinarias e ingredientes de la cocina de vanguardia con el propósito de crear texturas seguras y palatables en usuarios que cursan con disfagia, previo periodo observacional de los tiempos de comida y recursos utilizados en ella...
“Introduction” Older people are a vulnerable group from the nutritional point of view given the multiple physical, pathophysiological changes that take place in aging, within which dysphagia, swallowing disorders stand out for its high prevalence. Dysphagia requires an adaptation of the diet that covers nutritional requirements, through a safe texture and viscosity, preserving, as far as possible, the palatability of it. “Objective” A transdisciplinary intervention model with a culinary dietary approach is proposed as a complementary tool to the compensatory methods used in the treatment of oropharyngeal dysphagia in the elderly. “Methodology” The first part of the investigation was carried out in a residence center for the elderly, in which an empirical-analytical study of ex-post-facto and transversal type was carried out. The following assessments were made at this center: a) Assessment of human resources and the food service, b) Identification of the types of diets prepared at the center, c) Procedures for preparing thickened liquids, d) Staff training of nursing on the procedures for preparing hydrations for residents with dysphagia, e) Evaluation of the preference and acceptance, global and by attributes, of a preparation of kiwi + aromatized olive oil. The second part of the research was carried out at the State Reference Center for Brain Damage Care-CEADAC (Madrid). The work carried out was experimental, focused on some culinary techniques and ingredients of the avant-garde cuisine with the purpose of creating safe and palatable textures in users with dysphagia, prior observational period of the mealtimes and resources used in it...
“Introduction” Older people are a vulnerable group from the nutritional point of view given the multiple physical, pathophysiological changes that take place in aging, within which dysphagia, swallowing disorders stand out for its high prevalence. Dysphagia requires an adaptation of the diet that covers nutritional requirements, through a safe texture and viscosity, preserving, as far as possible, the palatability of it. “Objective” A transdisciplinary intervention model with a culinary dietary approach is proposed as a complementary tool to the compensatory methods used in the treatment of oropharyngeal dysphagia in the elderly. “Methodology” The first part of the investigation was carried out in a residence center for the elderly, in which an empirical-analytical study of ex-post-facto and transversal type was carried out. The following assessments were made at this center: a) Assessment of human resources and the food service, b) Identification of the types of diets prepared at the center, c) Procedures for preparing thickened liquids, d) Staff training of nursing on the procedures for preparing hydrations for residents with dysphagia, e) Evaluation of the preference and acceptance, global and by attributes, of a preparation of kiwi + aromatized olive oil. The second part of the research was carried out at the State Reference Center for Brain Damage Care-CEADAC (Madrid). The work carried out was experimental, focused on some culinary techniques and ingredients of the avant-garde cuisine with the purpose of creating safe and palatable textures in users with dysphagia, prior observational period of the mealtimes and resources used in it...
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Tesis inédita de la Universidad Complutense de Madrid. Facultad de Farmacia. Departamento de Nutrición y Ciencia de los Alimentos, leída el 06-10-2020