Redbox Média – APNED https://apned.info/en Mon, 07 Nov 2016 22:41:19 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 In 2016, come and eat with us! https://apned.info/en/in-2016-come-and-eat-with-us Mon, 07 Nov 2016 21:02:10 +0000 http://apned.info/en/en-2016-venez-diner-avec-nous APNED is presenting 3 free lunch n’ learn webinars in french (12h00 to 13h00)

Dates to add to your agenda Subjects Speakers
April 22nd, 2016 Prévenir la dénutrition des personnes âgées dysphagiques institutionnalisées avec une alimentation à textures adaptées : essai clinique randomisé Claudia Côté, MSc DtP
April 22nd, 2016 General Assembly of APNED Comité exécutif – APNED
November 30th, 2016 Cas clinique expliqué et évaluation par vidéofluoroscopie chez l’adulte Michel Sanscartier, Dt.P., MSc
September 20th Alimentation mixte: orale et jéjunostomie Amélie Giroux, DtP
November 5th 2016 Annual Conference: Régimes adaptés…. Enrichir pour nourrir plus! To be confirmed

For the nutritionists that are members of APNED, the links will be sent 24 hours before the presentations.

For the nutritionists that are not members of APNED, the webinar links could be obtained via on-line purchase to our Virtual Store.

www.apned.info –> Virtual Store Cost : 65,00$

]]> Review of recipe books – The A to Z Guidebook with 67 gourmet recipes for a soft diet (2015) https://apned.info/en/review-of-recipe-books-the-a-to-z-guidebook-with-67-gourmet-recipes-for-a-soft-diet-2015 Tue, 23 Feb 2016 14:52:26 +0000 http://apned.info/en/?p=1865 Title: Essential Purée – The A to Z Guidebook with 67 gourmet recipes for a soft diet (2015)

Price: 24.95$ (www.amazon.ca)

Written by Diane Wolff, author and American journalist. She had to care for her 80 year old mother presenting dysphagia.

Book of soft recipes which eventually end up in purée! The nutritional value of these recipes is supplied for energy, proteins, carbohydrates, sugar, fibers, lipids, saturated fat and sodium. The proposed foods are current and vary from quinoa, to sweet potato, beet salad! In her introduction, the author tries to inscribe a note of culinary and nutritional knowledges. She also brings information, sometimes inaccurate, on the benefits of raw or organic food or an encouragement to purchase locally. Unfortunately, there are sometimes factual errors (ex: patients with dysphagia cannot eat food too hot or too cold!) or a classification of meals which does not seem close to our eating habits (ex: barley soup or tuna salad and avocado for breakfast – there might be a section header missing?)

Conclusion: This recipe book is not a medical reference and provides a non-scientific perspective in the soft texture and pureed food for the treatment of dysphagia. It is not a safe reference in the nutritional treatment of dysphagia. I would not recommend this book to my patients. For clinicians, the sets of flavors and textures can be inspiring for the development of adapted foods. To use diligently.

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