managing patients with dysphagia cork, 24th february...
TRANSCRIPT
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Managing Patients with Dysphagia – Cork, 24th February 2014
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6.00 pm Registration and Fork Buffet
6.30 pm Welcome Address
Katie O’Donnell, Nutrition Product Specialist, Nutricia Medical
6.50 pm Managing Patients with Dysphagia
Rachel O’Leary, The Speech Centre, Mallow Primary Care Centre
7.10 pm Nutritional Guidelines, Menu Planning and
How to Meet HIQA Requirements
Nutricia Medical Dietitian
7.30 pm Adapting Current Meal Plans for Patients with Dysphagia
Neil Palliser Bosomworth, Consultant Diet Chef
8.10 pm Questions & Answers
8.30 pm Close
Agenda
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Introduction
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Ireland’s No. 1 Medical Nutrition Company
We are committed to:
Innovation:
• Nutilis Range: Salivary Amylase Resistant for patient safety
• Nutilis Complete: low volume, pre-thickened supplement
• Fortisip Compact: first low volume 2.4kcal to the market
• Widest range of disease specific products
Supporting Healthcare Professionals:
• Sample request service (online, freephone)
• Dietetic Advice Line
• Educational events
• Educational resources
• MUST training
• Dedicated medical nutrition website www.nutricia.ie
Nutricia Medical
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The NUTILIS Thickener Range
Nutilis Complete Stage 1
Grade 2 Consistency
125ml bottle
Nutilis Powder
300g tins, 670g tin and sachets
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Nutilis Powder
• Nutilis Powder is a food and fluid thickener
• Number 1 choice of Irish hospitals
• Contains patented salivary amylase resistant ingredients
• Patient benefits:
• Neutral taste
• Mixes easily
• Maintains safe consistency
What does this mean?
• The food and fluids are not broken down by the saliva in
the mouth
• Nutilis maintains the required thickness as directed by
the SLT
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Nutilis Powder – Cost Saving
Compares the monthly cost of one dysphagia patient requiring 1.5l of
regular fluids per day
Please note the monthly saving is based on 30 days and the annual saving is based on 365 days.
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1. Different scoop sizes between products and different
numbers of scoops needed to thicken a fluid to a certain
stage
2. Difference in price (Nutilis Powder is less expensive)
3. Nutilis Powder is the only thickening powder that is
Salivary Amylase Resistant
• Combines starch with a gum coating to prevent
salivary amylase from breaking down the starch
• Food and fluids thickened with standard starch-
based thickeners fail to maintain consistency on
contact with saliva
IMPORTANT- Not all Thickeners are the SAME
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Prethickened Supplement – Nutilis Complete
Nutilis Complete Stage 1
Grade 2 Consistency
125ml bottle
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Nutilis Complete Stage 1
• Suitable for patients requiring Grade 2
consistency.
• Features
• 125ml
• 306kcals, 12g protein and 4g of fibre
Patient benefits:
• Low volume- 125ml bottle – easy for patients to
consume
• Saves on preparation time
• Maintains safe consistency in the presence of
saliva.
• 2 great tasting flavours: strawberry & vanilla.
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Nutilis Complete Stage 1
GMS LISTED
Nutilis Complete Stage 1 = €1.50
Delivers greater cost savings- 38% less than other
standard 200ml pre-thickened supplements.
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Nutilis Patient Starter Packs- NOW AVAILABLE
Packs can be ordered through www.dysphagia.ie
Each Nutilis Patient Starter Pack contains:
– 1 individual Nutilis Powder sachet and scoop
– Nutilis Shaker
– Scoop chart
– Patient information booklet
– Letter for doctor
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How to Thicken Drinks?
Add the prescribed amount of Nutilis Powder to the drink in a shaker preferably, or else a beaker / glass / mug.
Shake or whisk vigorously for approximately 10-20
seconds until all the powder is dissolved.
Remove the lid.
Allow to stand for a few minutes until the desired consistency is reached.
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Thickening Guidelines- NOW AVAILABLE
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Resources: For you and your patients
• Shakers, recipe books and moulds
• Nutilis mixing guidelines and guidelines on
how to mix Nutilis with Movicol
• Nutilis Patient Starter Packs
• Dysphagia.ie
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Remember to get your copy of the NUTILIS
RECIPE BOOK available now
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Fortisip Compact – 40% Less Volume*
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Fortisip Compact: The Best Choice*
References: 1. Hubbard et al. (2010). 2. Hubbard et al. (2009)
* Up to 97% of Fortisip Compact is consumed compared with 78% of a 200ml
1.5kcal product.
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Fortisip Compact: 2 bottles contain…
*600kcals, 24g protein, 9.5mg iron and 60mg Vitamin C per 2 x 125ml bottles.
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Fortisip Compact:
Best Nutrition, Greater savings, Less Volume
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Available to Public Health Nurses
Order via:
1. Freephone 1800 923 404 or on 01 289 0283
2. Post us your pack of choice on the sample request form
(available on our stands)
3. Log onto www.nutricia.ie and request a sample online
“Sampling Made Simple”
Fortisip Compact
Pack
(All patients)
Fortisip Compact x 3
Forticreme x 1
Patient information leaflet
Top tips to using a nutritional
supplement
Cubitan
Pack
(wounds)
Cubitan x 2
Cubitan patient information leaflet
Top tips to using a nutritional
supplement
Diasip
Pack
(Diabetes)
Diasip x 2
Patient information leaflet
Top tips to using a nutritional
supplement
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Managing Patients
with Dysphagia
Rachel O’Leary, The Speech Centre,
Mallow Primary Care Centre
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Managing Patients with Dysphagia By Rachel O’Leary
Speech and Language Therapist
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We swallow up to 1,000 times a day
Swallowing is a sequence, not a reflex
Swallowing involves 6 cranial nerves and 25 muscles of the mouth, pharynx, and oesophagus
2 swallows is normal
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There are 4 phases of swallowing:
1. Oral Preparatory
in the mouth
2. Oral Phase in the mouth
3. Pharyngeal Phase in the throat
4. Oesophageal Phase
in the oesophagus
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Dysphagia, or eating, drinking, and swallowing (EDS) difficulties encompass “the total process of eating, drinking, and swallowing disorders that may occur in the oral, pharyngeal, or osepahgeal phases of deglutition” (RCSLT, 1996, 2000, IASLT, 2001).
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Neurological
Stroke
Parkinson’s disease
Multiple Sclerosis
Motor Neuron Disease
Dementia
TBI
Other Head and neck cancer GERD Medication COPD Age
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22% of people over 50 have dysphagia
Evidence of dysphagia in 51% of patients with acute stroke.
Dysphagia develops in approximately 50% of patients with Parkinson’s Disease and more than 90% with Motor Neurone Disease
34% of patients with multiple sclerosis present with dysphagia.
68% of patients with dementia have dysphagia
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Choking
Malnutrition
Dehydration
Reduced QOL
Feeding tube dependency
Aspiration pneumonia
Death
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Direct ◦ Coughing / choking ◦ Wet / gurgly voice or
breath sounds ◦ Regurgitation (nasal
or oral) ◦ Slow / delayed
swallow ◦ Feeling of food going
‘against the breath’ ◦ Feeling food is
‘stuck’ in the throat
Indirect
◦ Frequent chest infections
◦ High temperature / fever
◦ Malnutrition
◦ Dehydration
◦ Weight loss
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1. Liaise with other staff / family members to check if it is a recurrent problem
2. Refer to Speech and Language Therapy for a dysphagia assessment
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Establish cause of dysphagia
Establish safety of oral feeding
Determine practicality of oral feeding
Determine need for further investigations (e.g. VF)
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Environment
Postural changes /
strategies
Rehabilitation
exercises
Diet
modification
Safe
swallowing!
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Dysphagia Therapy ◦ Exercises
◦ Environmental changes
◦ Compensatory strategies
Medical Intervention o Alter medications
Surgical intervention ◦ Removal of tumours
Dietary modification ◦ Modifying consistency of
food and liquids
◦ Ensuring nutritional and hydration requirements are met
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Key in the management of dysphagia
Every patient varies
Must always consider safety, QoL, nutrition/hydration
Involves changing the volume of food/drink consumed or the consistency of the food/drink consumed
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Unmodified – regular fluids
Grade 1 – very mildly thick
Grade 2 – mildly thick
Grade 3 – moderately thick
Grade 4 – extremely thick
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Using a shaker (recommended)
◦ Pour the drink into the shaker
◦ Add the recommended amount of Nutilis
◦ Screw the lid on tightly and shake vigorously for 5-10 seconds
◦ Leave to stand for 2 minutes whilst the drink continues to thicken
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◦ Chin tuck
◦ Head back
◦ Head rotated to one side
◦ Lying down on one side
◦ Supraglottic swallow
◦ Supersupraglottic swallow
◦ Effortful swallow
◦ Mendelsohn manoeuvre
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Mendelson Manoeurve
Identify level of larynx
Feel it move as bolus is
swallowed
Encourage client to hold up
larynx using only neck muscles
Release after swallow
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◦ Positioning
◦ Lighting
◦ Minimise noise levels and distractions
◦ Timing of eating and drinking
◦ Cueing
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Seated on a firm surface
Feet flat on floor
Equal weight bearing on both buttocks (not tilted / leaning to one side)
Sitting up straight, or slightly forward
Head upright, in midline
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Balance of identified risks VERSUS quality of life
- SLT makes recommendations
- Individuals choice to follow these recommendations
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Speech and language therapists are specially trained to work with individuals who have feeding and swallowing difficulties
www.thespeechcentre.com
www.iaslt.ie
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Nutritional Guidelines,
Menu Planning and
How to Meet HIQA Requirements
Andrea O’Callaghan
Nutricia Medical Dietitian
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About 1 in 4 patients in
hospital 1-7
More than 1 in 3
patients in care
homes 2;3;8-10
< 1 in 10 older persons
living independently11
The facts: Malnutrition in Ireland, under-recognised,
under-detected, under-treated
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Disease Related Malnutrition
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Consequences of malnutrition: for the Health
Care System
• 65% more GP visits
• 80% greater chance of hospital admission
• 20-70% longer hospital stay
• Patients are far less likely to be
discharged to their own home
UCD Institute of Food and Health held a policy seminar in December 2009
Topic: “Nutrition and Health in an Ageing Population”
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Consequences of malnutrition: The Patient
Consequences of
untreated malnutrition
Weakness,
Poor mobility
Higher wound risk and
delayed healing
Depression Susceptible to
infection
Increased risk of
falls and fractures
Decreased tolerance
to medication
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From the start
• Assessment of nutrition/hydration and food preferences
for each patient needs to be undertaken from admission
• Comprehensive assessment includes
• Clinical review
• Oral health review
• Accurate weighing
• Observation of eating habits/patterns, likes and dislikes
• Signs of dysphagia
• Nutritional screening using a validated screening tool
• Monitoring and keeping accurate food/fluid charts
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Must be:
• Well researched
• Validated
• Reliable – repeatable results
• Easy and quick to use
Nutrition Screening Tools
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• HIQA advise to use
validated screening
tool within 72hours of
admission, when
there is clinical
concern, at least
three-monthly
Nutritional Screening
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Steps 1-3: Take 3 measurements and score them against the scale
provided:
– Body Mass Index (BMI)
– Unplanned weight loss
– Acute disease effect
Step 4: Add scores together to identify overall risk of malnutrition
Step 5: Form appropriate care plan in line with local policy
Recap - The 5 steps of ‘MUST’
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MUST Score >2
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The role of nutrition at end of life
Primary objectives
Good oral health - maintain the pleasure of oral feeding
Symptoms that may reduce the desire to eat or the
pleasure of eating such as pain, nausea, glossitis and
dryness of the mouth should be relieved
Pleasure Comfort
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Standard 19: Meals and
Mealtimes:
Each resident receives a
nutritious and varied diet in
pleasant surroundings at times
convenient to them
HIQA – National Quality Standards
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19.1 The resident is provided with a nutritious and varied diet,
which meets his/her individual and dietary needs and preferences
19.2 The menu offers the resident a choice of meal at each
mealtime. A choice is also available to residents on specific diets
19.3 The resident is offered three full meals each day at
conventional meal times. Hot and cold drinks and nutritious
snacks are available at all times and offered regularly. Drinking
water is readily accessible
Standard 19: Meals and Meal times
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Have we got the right balance in our
menu?
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Making things practical…
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3-5 portions daily
• Minimum of 1 portion with each meal
Main Function in the body:
• Energy
• Fibre
A serving of carbohydrate is:
• 1 ½ cups of cereal flakes
• 2 regular slices of bread
• 2 x whole wheat breakfast cereal biscuits
• 1 x cup of cooked rice or pasta (25g uncooked)
• 2-3 crackers
• 1 medium potato
• 3 scoops of mashed potatoes
Carbohydrate
e.g. Breads, cereals and potatoes
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5 + portions daily
Main Function in the body:
• Protective function
• Fibre
• Vitamins and minerals
A serving of fruit/vegetable is:
• A medium apple or orange
• ½ cup of grapes
• A cup of fruit juice (150ml)
• ½ cup of cooked vegetables e.g. carrots, peas, broccoli
• 1 bowl of homemade vegetable soup
• 1 medium banana
Fruit & Vegetables
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3 portions daily
Main Function in the body:
• Calcium
• Protein
A serving of milk, yoghurt or cheese is:
• 1 cup of milk (200ml)
• 1 portion of milk pudding made with a large glass of milk
• 1 carton of yoghurt (125ml)
• 30g (1oz) of cheese (about the size of a small matchbox)
• 2 slices of cheese
Milk, Yoghurt and Cheese
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2 portions daily
Main Function:
• Protein
• Vitamins and minerals e.g. iron
A serving of meat, poultry, fish, dry beans, eggs, nuts is:
• Cooked meat the size of the palm of your hand
• Cooked fish fillet the size of the palm of your hand
• 2 eggs
• A handful of nuts or seeds (25g)
Protein
Meat, Fish, Eggs, Beans, Nuts, Seeds
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Recommendation: 6-8 cups of fluid per day
Elderly population at risk of dehydration due to:
• Sense of thirst decreases with aging
• Reduced mobility
• Fear of incontinence
Signs of dehydration:
• Drowsiness
• Confusion
• Headaches
• Irritability
Fluid
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To make sure your menu is nutritious and varied:
Count the number of portions from each food group on the menu
Compare this number to the recommended number of portions as per the
food pyramid
If there is one food group that is lacking incorporate an extra portion of this
food into your menu
Menu Planning
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Carbohydrate
3-5
Fruit & Veg
5
Milk, cheese,
yoghurt 3
Protein
2
2 slices of toast
2 whole-wheat
biscuits
3 scoops of mashed
potato
1 cup of cooked rice
1 medium apple
1 glass of juice
½ cup of baked
beans
4-6 strawberries
1 cup of lettuce
4 cups of tea
with milk
1 matchbox
size of
cheese
1 yoghurt
1 piece of meat
1 piece of oily
fish
Sample meal ideas……
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19.4 Food, including therapeutic and modified
consistency diets, is presented in a manner which is
attractive and appealing in terms of texture, flavour and
appearance, in order to maintain appetite and nutrition
19.5 Special therapeutic diets are provided when advised by
health care and dietetic staff
19.6 The resident’s religious or cultural dietary needs are
catered for
Standard 19: Meal and Mealtimes
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A high protein high calorie diet incorporates two strategies:
Food Fortification – enriching normal foods so they provide
increased levels of nutrients
Providing high energy/protein snacks between meals
High Protein High Calorie Diet
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Use full fat dairy products (butter/milk/cheese)
• Add to potatoes, vegetables, soup, puddings
• Sprinkle grated cheese to meals
• Add salad cream and mayonnaise to meals
Add syrup, honey or sugar to foods*:
• Sprinkle sugar liberally on to cereals
• Honey can be added to porridge or spread on toast
• Spread jam/marmalade thickly on bread, biscuits, crackers or puddings
*These may not be suitable for residents with diabetes
Food Fortification
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Full fat milk and biscuits
Eggs - scrambled, poached, boiled or fried
Bread and butter
Biscuits or scones with butter and jam
Crackers with cheese
– Milk based e.g. rice pudding,
custard
– Fruit sponge with cream
– Fortified desserts
High Protein High Calorie Snacks
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Fortisip Compact: 2 bottles contain…
*600kcals, 24g protein, 9.5mg iron and 60mg Vitamin C per 2 x 125ml bottles.
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HIQA – Questions to consider
? How do you ensure the menu provides a nutritious varied
diet
? Timing of meals served
? Where are meals served
? If a resident misses a meal what are the arrangements
? Are snacks offered during day/night
? Friends and Family able to join residents at meal times
? Do residents have a choice at meal times
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In summary
Good nutritional care, adequate hydration
and enjoyable mealtimes are crucial to
maintaining the health, wellbeing
and independence of older people
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Where do I go from here
• HIQA checklist – self assessment questionnaire
• Ensure nutritional screening and local food and nutrition
policy in place
• Visit the Department of Health website
http://www.dohc.ie/publications/pdf/YourGuide_HealthyEati
ng_FoodPyramid.pdf
• Food Safety Authority of Ireland
http://www.fsai.ie/resources_and_publications/posters.html
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Adapting Current Meal
Plans for Patients with
Dysphagia
Neil Palliser Bosomworth, Consultant Diet Chef
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The NUTILIS Thickener Range
Nutilis Powder
300g tins, 670g tin and sachets
Nutilis Complete Stage 1
Grade 2 Consistency
125ml bottle
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Breakfast
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Strawberry and Banana Smoothie
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Instant Honey Porridge
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Full Breakfast
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Savoury Meals
Lunch & Dinner
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Vegetables - peas and carrots
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Piping and blending
Piping puréed, thickened mince to make cottage pie
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Piping
Puréed cottage pies, frozen for storage
Allow to defrost thoroughly before re-heating
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Scooping & Rolling
Piping, scooping & rolling techniques give attractive results
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Lasagne
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Desserts
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Tiramisu
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Pureed Fruits
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Fruit Fool
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Chocolate Mousse
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Questions & Answers
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The premier source of information for the management
of patients with dysphagia
A dedicated website for all Health Care Professionals
Approximately 700 members registered
Speech and Language Therapists, Nursing Home Staff,
Dietitians, Nurses, Catering Staff, GPs and Pharmacists
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What’s available on Dysphagia.ie:
1- Practical information about dysphagia:
• Symptoms, treatment options, patient groups
• Get the latest news and events updates
• Watch educational videos
2- Read, download and print
• Recipe books
• Patient information
• Clinical evidence and articles
3- Access FREE Nutilis material
• Training, shakers, product samples etc.
• Request Nutilis Patient Starter Packs
4-
![Page 101: Managing Patients with Dysphagia Cork, 24th February 2014dysphagia.ie/uploads/documents/Final_Dysphagia_Presentation__Corka.pdf · Cubitan patient information leaflet Top tips Top](https://reader030.vdocuments.us/reader030/viewer/2022041208/5d662b1c88c993204f8b5caf/html5/thumbnails/101.jpg)
We listened to your feedback and we
have launched a brand NEW Forum
This is a platform for you to interact, share
and exchange ideas
What can you do on this Forum?
• Share your ideas and tips with other
members of the forum
• Discuss the issues you face when
treating patients
• Find solutions to your catering needs
![Page 102: Managing Patients with Dysphagia Cork, 24th February 2014dysphagia.ie/uploads/documents/Final_Dysphagia_Presentation__Corka.pdf · Cubitan patient information leaflet Top tips Top](https://reader030.vdocuments.us/reader030/viewer/2022041208/5d662b1c88c993204f8b5caf/html5/thumbnails/102.jpg)
Log on TODAY and create your first post
How to start using the Forum?
1- Register today on Dysphagia.ie
2- Review Forum Rules and FAQs posts
Join the discussion
… and if you think there’s a topic missing just add it on
1
2
3
![Page 103: Managing Patients with Dysphagia Cork, 24th February 2014dysphagia.ie/uploads/documents/Final_Dysphagia_Presentation__Corka.pdf · Cubitan patient information leaflet Top tips Top](https://reader030.vdocuments.us/reader030/viewer/2022041208/5d662b1c88c993204f8b5caf/html5/thumbnails/103.jpg)
The NUTILIS Thickener Range
Nutilis Powder
300g tins, 670g tin and sachets
Nutilis Complete Stage 1
Grade 2 Consistency
125ml bottle
![Page 104: Managing Patients with Dysphagia Cork, 24th February 2014dysphagia.ie/uploads/documents/Final_Dysphagia_Presentation__Corka.pdf · Cubitan patient information leaflet Top tips Top](https://reader030.vdocuments.us/reader030/viewer/2022041208/5d662b1c88c993204f8b5caf/html5/thumbnails/104.jpg)
Thank you.