{"id":15058,"date":"2025-04-08T11:33:55","date_gmt":"2025-04-08T09:33:55","guid":{"rendered":"https:\/\/serhsfood.com\/?p=15058"},"modified":"2025-04-08T11:34:42","modified_gmt":"2025-04-08T09:34:42","slug":"texture-modified-diets-mataro-hospital","status":"publish","type":"post","link":"https:\/\/serhsfood.com\/en\/novetats\/texture-modified-diets-mataro-hospital\/","title":{"rendered":"SERHS FOOD AWARED THE MANAGEMENT OF THE MATAR\u00d3 HOSPITAL’S FOOD SERVICE"},"content":{"rendered":"

SERHS Food, as the awardee of the food service management at the Matar\u00f3 Hospital<\/strong> <\/em>(Maresme Health Consortium), served 14,806 modified texture diets (MTD)<\/strong><\/em> to patients with oropharyngeal dysphagia (OD), including 4,951 of texture E and 9,855 of texture C.<\/p>\n

The team of healthcare professionals and researchers led by Dr. Pere Clav\u00e9<\/strong><\/em> has fostered the consolidation of these diets both at Matar\u00f3 Hospital and associated centers, increasing the prescription and improving nutritional quality. The current rate of modified texture diet (MTD) prescriptions due to dysphagia at the center is around 50 patients\/day, with the healthcare team accurately identifying the patients who require these diets, while ensuring excellent compliance with the triple adaptation of the Mediterranean Diet<\/strong><\/em> (quality control of viscosity and texture, caloric-protein content, and palatability). In 2023, Matar\u00f3 Hospital served 9,766 modified texture diets, of which 3,511 were texture E and 6,255 texture C. Therefore, the increase has been significant. The hospital has a kitchen and a specific team for these preparations.<\/p>\n

According to the data from the technicians, the total caloric value of these menus is approximately 1800 kcal and 80g of protein, meeting the nutritional needs of patients with dysphagia and ensuring diets that are adapted to their chewing and swallowing abilities as well as their energy and protein requirements. The viscosity has been maintained within the established parameters (1,634.71\u00b1456.25 mPa\u00b7s).<\/p>\n

Also noteworthy are the data from the Arbo\u00e7 Special Education School<\/em><\/strong> in Matar\u00f3. This pioneering project in the field of dysphagia, in which SERHS Food also collaborates and provides services, implemented modified texture diets and an adapted hydration program to ensure safe and adequate nutrition for all students (about 30 people, 6,000 diets per year). This center, which does not have an on-site kitchen, prepares the meals in the Matar\u00f3 High-Performance Kitchen<\/strong><\/a>, and they are transported and reheated at the center. This innovative approach has significantly improved the health of children and young people with dysphagia, a disorder that complicates everyday actions such as eating and drinking and can lead to serious issues.<\/p>\n

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New catalog of cooked dishes for healthcare professionals<\/strong><\/h2>\n

The Espai Matar\u00f3 Cuida-CareCityLab<\/strong><\/em> hosted an event in March dedicated to showcasing innovative initiatives in the field of integrated health and social care, with a special focus on dysphagia, aging, and intellectual disabilities. During the event, organized by the Maresme Health Consortium Foundation and the El Maresme Foundation, with collaboration from the Matar\u00f3 City Council, the integrated care model that combines health and social rights was highlighted. This was the setting in which SERHS Food presented a new catalog of cooked dishes created in the High-Performance Kitchen<\/strong><\/a> for social and healthcare professionals who need to provide modified texture diets. Developed by a multidisciplinary team of dietitians, R&D, quality, gastronomy, and others, with the participation and collaboration of Dr. Pere Clav\u00e9\u2019s team, 20 references<\/strong><\/em> were created. Modified Texture Diets (MTD) designed for individuals with oropharyngeal dysphagia (OD) often suffer from being unappealing, monotonous, with inadequate textures (such as liquids, lumps, or strands), and nutritional deficits. The principle that “food heals” has been present in this catalog. For these references, the Triple Adaptation of the Mediterranean Diet for modified texture diets was considered: organoleptic adaptation, nutritional adaptation, and textural-rheological adaptation. This selection of 5th-range dishes focuses on level 4 of the IDDSI ladder<\/strong>, which is suitable for patients with dysphagia who follow a pur\u00e9ed diet.<\/p>\n

To facilitate management in the centers, the references are classified into three calorie and protein levels. This ensures an optimal balance of caloric-protein intake when preparing menus in the centers. The catalog includes:<\/p>\n