Please use this identifier to cite or link to this item: https://ahro.austin.org.au/austinjspui/handle/1/16569
Title: Long-term use of modified diets in Huntington's disease: a descriptive clinical practice analysis on improving dietary enjoyment
Austin Authors: Moorhouse, Bronwyn;Fisher, Caroline A
Affiliation: Department of Speech Pathology and Brain Disorders Program, Royal Talbot Rehabilitation Centre, Austin Health, Kew, Austin Health, Heidelberg, Victoria, Australia
Psychology Department, Royal Melbourne Hospital, Melbourne Health, Melbourne, Austin Health, Heidelberg, Victoria, Australia
The Melbourne Clinic, Richmond, Victoria, Australia
Issue Date: 31-Mar-2016
metadata.dc.date: 2016-03-31
Publication information: Journal of Huntington's Disease 2016; 5(1): 15-17
Abstract: Dysphagia is a very common occurrence in Huntington’s disease (HD). As such, many people with HD require texture modified diets. This commentary discusses the implications for individuals living long-term on modified diets, including the loss of sensory stimulation and dietary enjoyment. Clinical practice analyses of two interventions aimed at promoting dietary satisfaction and involvement in food preparation for those with HD are described and parameters for future research are discussed.
URI: http://ahro.austin.org.au/austinjspui/handle/1/16569
DOI: 10.3233/JHD-150176
PubMed URL: https://pubmed.ncbi.nlm.nih.gov/26891105
Type: Journal Article
Subjects: Diet
Dysphagia
Huntington’s disease
Nutrition
Patient-centred care
Patient-focused care
Swallowing
Appears in Collections:Journal articles

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