title: A novel dysphagia diet improves the nutrient intake of institutionalized elders.
abstract: OBJECTIVE
  Dysphagia affects 35% to 60% of the institutionalized elderly population. This study aimed at evaluating the nutrient intake of frail institutionalized elderly persons with dysphagia and to assess the impact of Sainte-Anne's Hospital Advanced Nutritional Care program on dietary intake and weight.
  
  
  METHODS
  A 12-week intervention study.
  
  
  METHODS
  Ninety-three individuals residing in a Montreal, Canada, long-term care facility who were aged at least 65 years were evaluated. Seventeen subjects with a body mass index (BMI; calculated as kg/m(2)) <24 or weight loss >7.5% within 3 months and with dysphagia were included.
  
  
  METHODS
  The treated group (n=8; aged 82.5+/-4.41 years, weight 55.9+/-12.1 kg, BMI 22.4+/-3.93) received Sainte-Anne's Hospital reshaped minced- or pureed-texture foods with thickened beverages where required. The control group (n=9; aged 84.6+/-3.81 years, weight 54.3+/-7.49 kg, BMI 21.2+/-2.31) maintained traditional nourishment.
  
  
  METHODS
  Macronutrient and micronutrient intake, weight, and BMI were measured at baseline, 6 weeks, and 12 weeks.
  
  
  METHODS
  Student t tests were performed to evaluate change within and between groups.
  
  
  RESULTS
  The treatment and control groups were similar at baseline, having a mean age of 82.5+/-4.41 years vs 84.6+/-3.81 years and BMI of 22.4+/-3.93 vs 21.2+/-2.31, respectively. The average weight in the treated group increased compared to the control group (3.90+/-2.30 vs -0.79+/-4.18 kg; P=0.02). Similarly, the treated group presented an increased intake of energy, proteins, fats, total saturated fats, monounsaturated fats, potassium, magnesium, calcium, phosphorus, zinc, vitamin B-2, and vitamin D compared to control subjects (P<0.05).
  
  
  CONCLUSIONS
  Institutionalized elderly patients with dysphagia can eat better and increase body weight via a diversified, modified in texture, and appealing oral diet that meets their nutrition needs.
authors.affiliation: Sainte-Anne's Hospital, Veterans Affairs Canada, Sainte-Anne de Bellevue, Québec, Canada.
authors.forename: Isabelle
authors.initials: I
authors.lastname: Germain
authors.forename: Thérèse
authors.initials: T
authors.lastname: Dufresne
authors.forename: Katherine
authors.initials: K
authors.lastname: Gray-Donald
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D015992:Body Mass Index; D003680:Deglutition Disorders / Q000178:diet therapy*; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004043:Dietary Fiber / Q000008:administration & dosage; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake / Q000502:physiology*; D005260:Female; D019648:Foods, Specialized; D016330:Frail Elderly; D006801:Humans; D007326:Institutionalization; D008297:Male; D018977:Micronutrients / Q000008:administration & dosage*; D009751:Nutritional Requirements; D011792:Quebec; D016896:Treatment Outcome; D015430:Weight Gain / Q000502:physiology*
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D018977:Micronutrients