COST AND NUTRITIONAL VALUE OF THREE ALTERNATIVE TEXTURE-MODIFIED DIETS FOR PATIENTS WITH SWALLOWING OR CHEWING DISORDERS- ABADIA STUDY
Author(s)
Ballesteros M1, Pérez-Martín J2, Mendiola MJ3, García-García JM4, Parrado S1, Caracuel AM5, Garcés B6, Comellas Serra M7, Barcons N8
1Complejo Asistencial Universitario de León, León, Spain, 2Residencia de Atención a Personas Dependientes de Vigo II, Vigo, Spain, 3Residencia de Personas Mayores Fundación Caja de Burgos, Burgos, Spain, 4Residencia Jesán, Salamanca, Spain, 5Hospital Universitario Regional de Málaga, Málaga, Spain, 6Grupo AUSOLAN, Mondragón, Spain, 7Outcomes 10, Castellon de la plana , CS, Spain, 8Nestlé Health Science, Barcelona, Spain
Presentation Documents
OBJECTIVES Pureed texture-modified diets (TMD) are recommended for institutionalized elderly with oropharyngeal dysphagia and/or chewing disorders. In-home produced TMD (h-TMD) are commonly used. TMD produced by nutrient-dense commercial food products for dysphagia (CSSD) could be a suitable alternative but are usually perceived as expensive. The aim to describe costs, microbiological safety and nutritional value of 3 types of TMD: h-TMD, hand blended CSDD, and CSDD prepared with automatic food mixer (CSDD-Mix). METHODS Observational study performed in 3 nursing homes with 3 types of TMD: h-TMD, CSDD and CSDD-Mix. Mean cost/portion of 5 TMD recipes was computed according to: mean Spanish salary by professional category, time required (minutes) for each professional involved in the TMD elaboration, price of ingredients used (average wholesale price) and price of consumed energy during ingredients storage and TMD elaboration (€/KWh). Microbiological (Staphylococcus coagulase+, Salmonella spp, Escherichia coli ß-glucuronidase+, Listeria monocytogenes) and nutritional value analysis of each TMD (Kcal/100 g) were conducted by an accredited external laboratory in 3 different days for 5 TMD recipe (chicken, calf, fish, egg and lentils). RESULTS An average of 28.2 (h-TMD), 26.0 (CSDD) and 70.0 (CSDDs-Mix) daily portions were elaborated. Mean time/portion (minutes) elaboration was: 11.3 (h-TMD), 1.7 (CSDD), and 1.6 (CSDD-Mix). Mean cost/portion was: 2.33€ [SD 0.63] (h-TMD), 2.01€ [SD 0.39] (CSDD) and 2.00€ [SD 0.33] (CSDDs-Mix). Mean cost/100 kcal was: 2.80€ [SD 1.32] (h-TMD), 0.62€ [SD 0.18] (CSDD) and 0.58€ [SD 0.13] (CSDD-Mix). No pathogenic microorganisms were detected. Median kilocalories served/portion was: 75.6 [IQR:46.2-92.4] (h-TMD), 323.4 [IQR:284.2-454.1] (CSDD) and 358.0 [IQR:344.0-372.1] (CSDD-Mix). CONCLUSIONS CSDD-based TMD, particularly those prepared with automatic food mixers, are an inexpensive, quick to prepare and safe alternative to elaborate high-caloric diets for people with dysphagia or chewing disorders.
Conference/Value in Health Info
2019-11, ISPOR Europe 2019, Copenhagen, Denmark
Code
PAM9
Disease
Nutrition