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J Korean Dysphagia Soc 2018; 8(1): 41-47

Published online January 30, 2018

© The Korean Dysphagia Society.

Improvement of the Dietary Stage on Dysphagia in Geriatric Hospitals

Ji Eun Lee, M.D.1, Eun Jeong Lee, M.D.2

Department of Nutrition, 1Hyoja Geriatric Hospital, Yongin, 2Gaeun Hospital, Bucheon, Korea

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objective: Currently, there are no established dietary guidelines for patients with swallowing difficulties in Korea. Therefore, this study was conducted to develop an organized set of dietary guidelines listing simple yet diverse ingredients that are safe for consumption and have high nutritional quality.
Method: Ninety patients with swallowing and masticatory dysfunction admitted in hospitals A and B were enrolled in this study. The initial study phase encompassed a 6-month period at each site from May 2016 to June 2017. The patients fed according to the dietary guidelines developed in this study were observed. The before- and after-care variances were observed by measuring the patients’ weight, and TLC as well as the levels of serum albumin and food intake. This observation was based on the classification of swallowing difficulty and masticatory dysfunction into four scales.
Result: The before- and after-care weight measurements of the study patients revealed a shift from 48.60±10.17 to 49.32±10.23 kg, and a change in the BMI from 20.04±3.91 to 20.33±3.93. The variances were deemed statistically significant, indicating that the nutrition index of the administered diet was adequate. An analysis of the types of food intake of side dishes and snacks before- and after- dietary administration per study revealed 3.58±1.01 to 4.19±0.83 and 2.77±0.98 to 3.49±1.21, respectively.
Conclusion: The food intake level and the weight and BMI of patients in both hospitals increased during the 1-year study period. Furthermore, increasing the dietary level from the third to the fourth tier on an institutional basis enabled a systematic configuration of dietary formulations for each stage of this disorder.

Keywords: Dementia, Dysphagia, Geriatric nutrition, Masticatory dysfunction, Swallowing

Article

Original Article

J Korean Dysphagia Soc 2018; 8(1): 41-47

Published online January 30, 2018

Copyright © The Korean Dysphagia Society.

Improvement of the Dietary Stage on Dysphagia in Geriatric Hospitals

Ji Eun Lee, M.D.1, Eun Jeong Lee, M.D.2

Department of Nutrition, 1Hyoja Geriatric Hospital, Yongin, 2Gaeun Hospital, Bucheon, Korea

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objective: Currently, there are no established dietary guidelines for patients with swallowing difficulties in Korea. Therefore, this study was conducted to develop an organized set of dietary guidelines listing simple yet diverse ingredients that are safe for consumption and have high nutritional quality.
Method: Ninety patients with swallowing and masticatory dysfunction admitted in hospitals A and B were enrolled in this study. The initial study phase encompassed a 6-month period at each site from May 2016 to June 2017. The patients fed according to the dietary guidelines developed in this study were observed. The before- and after-care variances were observed by measuring the patients’ weight, and TLC as well as the levels of serum albumin and food intake. This observation was based on the classification of swallowing difficulty and masticatory dysfunction into four scales.
Result: The before- and after-care weight measurements of the study patients revealed a shift from 48.60±10.17 to 49.32±10.23 kg, and a change in the BMI from 20.04±3.91 to 20.33±3.93. The variances were deemed statistically significant, indicating that the nutrition index of the administered diet was adequate. An analysis of the types of food intake of side dishes and snacks before- and after- dietary administration per study revealed 3.58±1.01 to 4.19±0.83 and 2.77±0.98 to 3.49±1.21, respectively.
Conclusion: The food intake level and the weight and BMI of patients in both hospitals increased during the 1-year study period. Furthermore, increasing the dietary level from the third to the fourth tier on an institutional basis enabled a systematic configuration of dietary formulations for each stage of this disorder.

Keywords: Dementia, Dysphagia, Geriatric nutrition, Masticatory dysfunction, Swallowing

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