[Use of lyophilized products in texture modified diets at a hospital].
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.


CONCLUSIONS
Acceptance of lyophilised dishes were better than conventional dishes. These products could improve nutritional state in these patients.
de Luis
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Unidad de apoyo a la Investigación, Sección de Endocrinología y Nutrición Clínica, Hospital Universitario del Río Hortega, Valladolid. Dadluis@yahoo.es
Aller
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Cabezas
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Rojo
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Terroba
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Izaola
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Cuéllar
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González-Sagrado
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M
de Luis
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D000368:Aged; D005260:Female; D005521:Food Service, Hospital; D005612:Freeze Drying; D006801:Humans; D008297:Male