De Torres Aured, MÂª Lourdes1; LÃ³pez-Pardo MartÃnez, Mercedes2
Introduction: Dysphagia is defined as “swallowing disorder solids, semi-solids and / or liquids by a deficiency in any of the four stages of swallowing and can trigger pneumonia, malnutrition, dehydration and obstruction of the airway.” In many cases, this symptom becomes a disease in itself and becomes the most urgent feature that must be addressed.
Objectives: 1) Develop an educational methodology for the training of nurses, patients and caregivers in the care of dysphagia, while promoting the concept of nutrition and health. 2) Encourage the evaluation and use of yogurt in the treatment of dysphagia due to its unique feature of texture modified food.
Methodology: An educational program is implemented to apply theoretical and practical seminars and workshops as a teaching methodology, taught to nurses and patients or caregivers in various associations of chronic. Set development period was two years.
Results: He has conducted 27 seminars / workshops, where 304 nurses have been involved over 180 patients and caregivers, making a total of 484 people that have been trained in educational methodology and healthcare care nutrition dysphagia. He has implemented the systematic intake of yogurt as MTF, both participating patients and patients seen by the attending nurses with an evaluation of 9 on 10 total points, which has confirmed the benefits of yogurt for patients with this pathology
Discussion: The nursing process ensures the safety and effectiveness of nursing care. In the first educational phase, should make an assessment of nutritional status, circumstances favouring DRM and the causes that hard to swallow. So come to a diagnosis of care can plan educational activities and evaluate whether they have achieved the expected results. In care planning, the most important nursing interventions focus on monitoring the intake; modify textures; stance in swallowing; oral motor exercises; feeding texture modified or artificial nutrition; nutritional counseling; training patients and caregivers, improving adherence to nutritional therapy. Assistive evidence supports that yogurt is very suitable fornurse prescribing in the intervention approach dysphagia element, given the characteristics that make it a complete food; It is recognized as healthy; It is integrated into the food culture of the population; their composition in macro and micro nutrients is very balanced and complete; intake is useful at any stage of the life cycle; It is rich in proteins, vitamin D and calcium among others, as well as lactic acid bacteria favouring digestibility.
Conclusions: It has developed an educational methodology used by nurses to patients and caregivers to promote nutrition and health concept dysphagia. Promote yogurt intake dysphagia, eating habits keeps being an MTF and used in different ways, as a natural adjunct to the maintenance of proteins.