The Straits Times, Business Section Pg C05 on 6th September 2017
This article wrote on tackling the problem of dysphagia. According to The National Center for Biotechnology Information Dysphagia about 68 per cent of elderly nursing home residents and up to 64 per cent of patients after stroke effected with Dysphagia. Patients with dysphagia find it difficulty in swallowing food and fluids. This is also common among people with dementia and Parkinson’s disease.
Magdalin Cheong, Deputy Director and Head of Dietetic and Food Services in Changi General Hospital commented that dysphagia is a growing health concern in Singapore due to the rapidly ageing population and to tackle this issue Cheong’s team began developing ready-to-eat meals specially designed for dysphagia patients. They looked at ways to modify the texture of food and size of particles, as well as the thickness of fluids so as to ensure patients could swallow them safely without choking. CGH DFS team also studied how patients could receive sufficient nutrients from the meals as dysphagia patient often results in malnutrition and dehydration.
CGH had developed the in-house technology and found a partner to a collaborate in the TechInnovation 2015, when CGH was introduced by the National Health Innovation Centre (NHIC) to local food company Health Food Matters (HFM). The partnership between Health Food Matters and CGH represents the successful push to develop healthcare innovations that improve healthcare delivery and patient care in the face of Singapore’s greying population.