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Title: Alimentación para la disfagia en la Tercera Edad
Author: Lorenzo Sánchez, Jose Tomás
Director: Bosque Prous, Marina
Tutor: Colina Coca, Clara
Keywords: review elderly
quality of life
Issue Date: 21-Jun-2021
Publisher: Universitat Oberta de Catalunya (UOC)
Abstract: Introduction: Dysphagia is an alteration of the ability to swallow due to physiological deficits in the mouth, pharynx, larynx and esophagus. This problem is especially prevalent in elderly people, affecting their diet, their physical condition and their quality of life. Objective: To review the relevant scientific literature published regarding diet in the different situations associated with dysphagia in the elderly. Methodology: A bibliographic review work was carried out on diet in the different situations associated with dysphagia in the elderly. At the time of extracting the data to carry out the work, and use of the appropriate terminology, the DeCs and the Mesh were consulted, and in the data extraction phase, two screening phases were carried out following the Flow Diagram PRISMA, according to the inclusion and exclusion criteria used to carry out the work. Results: The dietary guidelines aimed at improving the swallowing capacity of the elderly with dysphagia are aimed at achieving goals that allow, through variety, help, not pressure, the use of appetizing foods and constant support, improve the quality of life of patients. In addition, diet-based interventions to treat comorbidities associated with dysphagia in the elderly tend to apply adapted and / or modified diets, using foods adapted to the needs of patients with dysphagia and achieving very positive results in terms of intake of food and the quality of life of patients. Conclusions: Despite the good results, further research in the form of clinical trials and systematic reviews is important in order to improve the diets adapted to these patients to improve their status and quality of life.
Language: Spanish
Appears in Collections:Treballs finals de carrera, treballs de recerca, etc.

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