Long-Term use of Modified Diets in Huntington’s Disease: A Descriptive Clinical Practice Analysis on Improving Dietary Enjoyment

Article type: Short Communication

Authors: Moorhouse, Bronwyn^{a; *} | Fisher, Caroline A.^{b; c}

Affiliations: [a] Department of Speech Pathology and Brain Disorders Program, Royal Talbot Rehabilitation Centre, Austin Health, Kew, Melbourne, Australia | [b] Psychology Department, Royal Melbourne Hospital, Melbourne Health, Melbourne, Australia | [c] The Melbourne Clinic, Richmond, Melbourne, Australia

Correspondence: [*] Correspondence to: Dr. Bronwyn Moorhouse, Brain Disorders Program, Royal Talbot Rehabilitation Centre, Austin Health, 1 Yarra Boulevard Kew, 3101, Australia. Tel.: +61 613 9490 4582; Fax: +61 613 94907501; E-mail: [email protected].

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.

Keywords: Diet, dysphagia, Huntington’s disease, nutrition, patient-centred care, patient-focused care, swallowing

DOI: 10.3233/JHD-150176

Journal: Journal of Huntington's Disease, vol. 5, no. 1, pp. 15-17, 2016