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Ready-to-eat Textured Modified Meals

Summary

Dysphagia, or difficulty in swallowing, may affect one s nutritional status as patients may not be able to eat certain food which could lead to malnutrition and adversely affect clinical outcomes. While dysphagia can take place at any age, the elderly are more prone to swallowing difficulties due to physiological and anatomical decline. It is also more common in elderly who have cognitive impairment and those who have suffered a stroke. Dysphagia has been associated with poor nutritional status and among the elderly, poor nutritional status is consistently associated with increased risk of adverse clinical outcomes, both in terms of morbidity and mortality. One treatment for dysphagia is through modification of the food texture and fluid consistency to reduce choking. The food needs to be of an appropriate texture, particle size and moistness to allow safe swallowing. This technology provides nutritionally balanced texture-modified meals with culturally appropriate food choices which can be readily available to help improve the dietary intake of people with dysphagia. 

Technology Benefits

Currently, there are many varieties of precooked, prepackaged meals available but no ready-to-eat textured modified meals for people with dysphagia. This is a major challenge for the caregivers. Providing ready-to-eat textured modified meals which are safe for consumption and meet the nutritional requirements may sound like a simple solution but it has an amazing impact for both the person with dysphagia and the caregiver. In addition, the commercial value is great as it has export potential in the region. It is also convenient and economical for use. 

Technology Application

This technology is applicable to:


People with dysphagia
Healthcare institutions and in homes to address nutritional needs and ensure safe swallowing

Detailed Technology Description

The technology ensures that these textured-modified meals are clinically suitable for people with dysphagia, allowing safe consumption. It is also nutritionally balanced and customised with local flavours that are suited to the elderly s taste buds without compromising nutrition. Since it is ready-to-eat it eases the burden of caregivers who would otherwise need to specially prepare such meals. The time saved from having to prepare the modified meals will help caregivers whether at home or in Nursing Homes to focus their time on other tasks. The availability of such meals will also ensure consistency in nutrient intake and hence improve nutritional status and reduce risk of diet associated complications such as nutrient deficiencies or dehydration.

Application Date

21-Aug-2015

ID No.

TO17881

Country/Region

Singapore