Levels of Consumption, Satisfaction and Symptoms Relating to Two Types of Meals with Modified Texture in Dysphagic Subjects (P01-004-19)

Objectives This study investigated levels of consumption, satisfaction and symptoms between patients given one of two texture modified models, (i) smoothed dishes prepared traditionally in a kitchen (CF), and (ii) homogenized meals obtained from dehydrated and rehydrated instantaneous preparations by means of special equipment (OI). Methods The study is an observational cohort of 30 patients aged between 41–81 years old with complex disability, intellectual disabilities, dysmorphism and medium-gravity dysphagia, and psychiatric, neurological, gastroenterological and endocrine comorbidities. Fifteen patients were fed the OI menu, and 15 were fed the CF menu. Follow-up was assessed at 2- and -4 months. Dissatisfaction scores were investigated using a modified Chernoff's scale based on three levels of smiles (the higher the score, the higher the dissatisfaction). Consumption of daily meals (breakfast, lunch, snack, dinner) and aquagel were recorded. Symptoms scoring (0–14) has been built by counting the occurrence of symptoms on a weekly basis (0 = never/absences of symptoms; 1 = one symptom per week; 3 = one to two symptoms per week; 10 = one to two symptoms per day; 14 = always). Statistical analysis was performed using R. Results Over the entire follow-up period (4 months), mean levels of consumption are significantly higher in the OI group in comparison to the CF group (p-values < 0.001), and dissatisfaction significantly lower (p-values < 0.001). This is also evident when analysis is stratified by meal occasion. Analysis of trends over time identified a clear tendency toward improved consumption and greater satisfaction. Significantly lower symptom scores are always evident in the OI group in comparison to the CF group. Conclusions Analysis of levels of consumption, dissatisfaction scoring and symptoms scoring shows that patients receiving the modified homogenized instantaneous meal (OI) have overall higher consumption levels, greater satisfaction, and less symptoms than patients receiving traditionally prepared smoothed dishes (CF). Funding Sources Zeta Research S.r.l.

Metabolic and Nutritional Effects of Two Types of Meals with Modified Texture in Feeding Dysphagic Subjects (P01-003-19)

Objectives Long-term hospice dysphagic patients are at risk of malnutrition, often not wanting to consume meals. Difficulties in preparing meals for these patients can include variability in manually prepared recipes, the need for varied and appetizing menus and dishes, and time restrictions for administering food. This study investigated two feeding models, (i) smoothed dishes prepared traditionally in a kitchen (CF), and (ii) meals obtained from dehydrated and rehydrated preparations by means of special equipment (OI). Methods The study is an observational cohort of 30 patients aged between 51–81 years old with complex disability, intellectual disabilities, dysmorphism and medium-gravity dysphagia, and psychiatric, neurological, gastroenterological and endocrine comorbidities. Fifteen patients were fed the OI menu, and 15 were fed the CF menu. Follow-up was assessed at 2- and -4 months. Changes in anthropometric parameters and in nutritional status were assessed. Results BCI phase angle was significantly lower in patients with OI than in CF subjects. Patients differed also in terms of body composition, showing a BCI significantly lower with lean and fat mass in the OI group. In addition, body water was significantly higher in the CF group. Conclusions The instantaneous homogenized feeding method produces a substantial improvement in nutritional status in comparison to traditional smoothed meals, especially with regards to protein framework and phase angle in OI. Funding Sources ZETA RESEARCH S.r.l.

Fetal Alcohol Syndrome as a complex disability impeding functioning at school among children

The aim of this article is to present the issue of Fetal Alcohol Syndrome and its impact on the child’s functioning at school. The fact that every third pregnant woman consumes ethanol calls for a discussion. The article describes the teratogenic effects of alcohol on fetal development. It provides information about the physical anomalies both in terms of external appearance and neurological damage, which translate into mental and socio-emotional development of the child. Defi cits resulting from the teratogenic effects of prenatal alcohol consumption affect the overall functioning of the child in the school system. They are often the cause of many failures and even prevent the child from mastering the skills covered by the core curriculum, which does not remain without effect on the adult life. Pedagogical work with children affected by this syndrome is a huge challenge for teachers. It requires them to master the outstanding competence and knowledge of the specifi cs of Fetal Alcohol Syndrome. Therefore it is important to talk about this issue and to increase social awareness of the teratogenic effects of alcohol on the fetus.