Chewing and swallowing disorders / discomfort (dysphagia) carry the risk of malnutrition and malnutrition.

It is important to adjust the consistency of the food so that the food can be easily eaten without effort and the food is served in an appetizing and appealing way.

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Different consistencies of food / drinks are available for this:

1. partially adapted diet

2. soft food

3. pureed food

4. liquid food

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Why is nutritional therapy important?

Nutritional therapy helps you to counteract malnutrition by allowing you to eat food without any effort. It is important that independent eating is encouraged, if possible. ›Individual needs and taste preferences are taken into account.

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›The consistency of the food / drinks is based on the individual swallowing ability. In the case of swallowing disorders, changes / improvements and deteriorations are possible, ie a close exchange with the speech therapist is important. An appealing look  Sensory and variety of food / drinks are important to counteract loss of appetite. Furthermore, your appetite is promoted by an appropriate selection of food as well as appealing preparation and arrangement of the dishes with fine herbs and spices ( avoid inappetence / lack of appetite ). Basal stimulation can also have an appetite-promoting effect.

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Nutritional therapy supports you in maintaining / gaining or losing your weight, depending on your initial condition, concomitant illnesses and individual goals.

Foods that promote inflammation are avoided and plenty of anti-inflammatory foods are recommended. A wholesome, anti-inflammatory diet will strengthen your immune system and provide your body with more energy and strength in everyday life.

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The aim is to supply all of the fatty acids, micronutrients (vitamins and minerals) that are important to you, energy and protein in the measure that your body is optimally supplied with. For this purpose, foods that promote inflammation are specifically avoided and plenty of anti-inflammatory foods are consumed. Weight reduction is recommended if you are overweight / obese. An anti-inflammatory diet can improve the state of health.

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Drinking foods, thickeners and water with a suitable consistency may be of assistance to you. In the consultation I also go into the enrichment of dishes with energy and protein with natural foods.

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Swallowing process / swallowing act / swallowing: Prerequisite:

›The nasopharynx must be closed.

›The larynx must be closed by the epiglottis.

›Swallowing reflex: the porridge touches the wall of the pharynx, the act of swallowing is triggered by reflex.

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Sequence:

1. ›Tense the muscles of the floor of the mouth

2. ›Closure of the larynx

3. ›Closure of the nasopharynx

4. ›Transport of the food into the throat

5. ›Peristaltic waves in the esophagus

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Swallowing disorders = dysphagia

>Definition:

›Impairments in coordinating the swallowing process

›The following may be affected: the chewing process, the transport of food or the passage of solid or liquid food

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žDifferent symptoms:

žEating and drinking is exhausting

Symptoms: pain when chewing / swallowing, clearing the throat, coughing, regurgitation, dry mouth (xerostomia)

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Possible consequences through:

• painful food intake: 

• žlower food intake, one-sided food selection, impaired taste and enjoyment value

• Possible consequences of dysphagia:

• Malnutrition, dehydration, reduced quality of life, social isolation

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Diseases associated with chewing and swallowing difficulties:

• žApoplex (stroke)

• multiple sclerosis

• žOlder people (poor dental status, reduced salivation)

• žAlzheimer's disease

• Inflammation of the tonsils (tonsillitis), burning tongue (glossitis), abnormal dryness of the oral cavity (xerostomia)

• Esophageal diseases (esophagus: stenoses, diverticula, tumors)

• žTumors ENT area (ear, nose and throat area)

• postoperatively after operations in the ENT area

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Classification of your weight - definition and classification of weight in relation to height.

Special percentile curves apply to children and adolescents; the BMI cannot simply be used here.

BMI and interpretation: BMI: body mass index. Formula: Body weight in kg : (body height in m) 2

Underweight: <18.5

Normal weight: 18.5 - 24.9

Overweight = pre-obesity: 25-29.9

Obesity grade I: 30 - 34.9

Obesity grade II: 35-39.9

Obesity grade III:> 40 = per magna

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Nutritional therapy

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• Anti-inflammatory nutrition as a basis, individually tailored to you

• Holistic therapy - do you have any comorbidities that need to be taken into account during the consultation?

• Overall fat selection, how should it be designed

• How many animal foods (e.g. meat products, milk and dairy products, cheese, fish products, eggs) are recommended?

• What do I have to look out for when choosing animal foods?

• How can I counteract inflammatory processes through diet?

• Body weight: Weight reduction is recommended if you are overweight / obese.

• In the case of insulin resistance and lipid metabolism disorders, also treat them with nutritional therapy

• Avoid micronutrient deficiencies and mineral deficiencies & possibly counteract them with nutrient preparations

• Prevent protein deficiency

• Which nutrients do I need in which ratio?

• Get enough fiber (> 30 g / day) through natural foods, possibly fiber substitution

• Sufficient fluid: total fluid per day: 30 - 35 ml per kg body weight and day. Attention, this is not just a drinking liquid. The liquid from food (approx. 500 - 800 ml) must still be subtracted from this, so that an amount of approx. 1.3 - 2 l of drinking liquid is created.

• add valuable anti-carcinogenic (anti-cancer) secondary plant substances

• A selection of foods tailored to your needs with cooking and technical information (for breakfast, snacks, lunch, dinner)

• Do you like to eat your warm meal in the evening? I am happy to cater to your individual situation and we will create a plan on how you can implement your wholesome diet into your everyday life.

• which oils are good for me? What should I watch out for in relation to the anti-inflammatory diet?

• How much fat spread (butter / margarine / vegetable fat) can I use and which products are recommended?

• Get enough Omgea-3 fatty acids and essential fatty acids

• How can I boost and support my metabolism with natural foods?

• Coordinate sensible meal frequency for your individual case - meal allocation

• Define the desired weight stabilization / normalization & the estimated period for this

• what should be considered with beverages and alcoholic beverages?

• How does exercise affect your body and thus also your diet?

• Avoid blood sugar fluctuations

• Sweetening foods - sweeteners, glucose, fructose, sugar and sugar substitutes, what can I use and in what quantities? How high is the respective sweetness of the different products?

• what should be considered when baking and cooking?

• what are cheap snacks / main meals

• Eating out - what should you watch out for?

• Vacation, boat trip or hospital stay, what should be considered?

• Flatulence, bloating, diarrhea, constipation, vomiting, heartburn, loss of appetite, pain related to eating, what can I do about it?

• Daily plans as an example for practical implementation in everyday life

• Enjoyment training

• Optimizing your eating situation

• long-term maintenance of a jointly defined weight

• Strengthen the stomach and intestines with natural foods

• Additional therapy options

• Dietetic products in support of nutritional therapy

• Food supplements - under certain circumstances, a supplement can be useful

• and other topics

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Any questions? I look forward to your call or email. To contact form

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Assistance:

• KISS self-help groups

• Self-help network

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