Abstract:
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. CONCLUSION:Acceptance of lyophilised dishes were better than conventional dishes. These products could improve nutritional state in these patients.
journal_name
Nutr Hospjournal_title
Nutricion hospitalariaauthors
de Luis DA,Aller R,Cabezas G,Rojo S,Terroba C,Izaola O,Cuéllar L,González-Sagrado M,de Luis DAsubject
Has Abstractpub_date
2002-09-01 00:00:00pages
240-3issue
5eissn
0212-1611issn
1699-5198journal_volume
17pub_type
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journal_title:Nutricion hospitalaria
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journal_title:Nutricion hospitalaria
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journal_title:Nutricion hospitalaria
pub_type: 杂志文章
doi:
更新日期:2001-09-01 00:00:00
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journal_title:Nutricion hospitalaria
pub_type: 杂志文章
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更新日期:1995-11-01 00:00:00
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pub_type: 杂志文章
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journal_title:Nutricion hospitalaria
pub_type: 杂志文章
doi:
更新日期:2008-05-01 00:00:00
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journal_title:Nutricion hospitalaria
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doi:
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doi:
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pub_type: 杂志文章
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更新日期:2011-05-01 00:00:00
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journal_title:Nutricion hospitalaria
pub_type: 杂志文章
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更新日期:2019-08-26 00:00:00
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pub_type: 杂志文章
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更新日期:2014-10-01 00:00:00
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pub_type: 杂志文章
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