Caregiver-reported swallowing difficulties, malnutrition, and mortality among older people in assisted living facilities

Abstract

SWDs are common and associated with poor nutrition and risk of death of patients in assisted living facilities. Nurses should be trained to assess SWDs and nutritional problems in order to take optimal care of these residents.

Swallowing difficulty and nutrient intakes among residents in assisted living facilities in Helsinki

“…The participants of this study seem to represent fairly well the population living in assisted living facilities in Helsinki. The mean age, proportion of females, those with SWD, dementia and stroke is similar to the whole population in these facilities [25].…”

Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach

“…Dysphagia is the difficulty in swallowing in initial phases (oropharyngeal dysphagia) or the obstruction sensation when the solids and liquids are moving from the mouth to the stomach (esophageal dysphagia). The groups of people most affected are the elderly people, more than 50% of institutionalized elderly population, [1] as well as 60-75% of the patients who undergo radiotherapy for head and neck cancer, [2] and up to 80% of people with neurodegenerative diseases. [3] In some hospitals or geriatrics, 75% of elderly people have nutritionals problems because the oropharyngeal dysphagia is not correctly diagnosed or the diet is not fit for their requirements.…”

A Dedicated Nutritional Care Program (NUTRICARE) to reduce malnutrition in institutionalised dysphagic older people: A quasi‐experimental study

“…In a recent study by Lim, Mulkerrin, Mulkerrin, and O'Keeffe (2016), patients on a diet of thickened fluids declared that they would prefer to give up 5 of 10 years of their life rather than adhere to this kind of diet. Healthcare staff caring for institutionalised patients should be appropriately trained to monitor the risk of malnutrition and avoid its onset (Lindroos et al, 2014). Interventions to prevent malnutrition should include aspects related to the ability to eat autonomously, food variety and palatability, the concentration of nutrients, as well as socialisation, permitting enough time to eat, and improving healthcare staff's competency in this field (Keller, Beck, & Namasivayam, 2015).…”