Nova Scotia, Canada (CU)_ The good news is that dysphagia patients can now enjoy ice cream like never before, thanks to the long-term care home in Middleton, Nova Scotia. Heart of the Valley long-term care home in Middleton now offers servings of protein ice cream to their clients. According to Acadia University researchers, most of the nursing home patients in the province suffer from dysphagia, a disease that can result in malnutrition.
People with dysphagia typically adhere to a strict diet. Normal ice cream that is not sufficiently thick is prohibited because it poses a choking threat. Nutritionist Judy Lowe at the Heart of the Valley long-term care facility collaborated with Acadia University researchers to create this new type of ice cream that is thicker and richer in protein for this population.
Judy Lowe states that the people of Heart of the Valley were eager to consume the ice cream supplied by the researchers. Some of the people had not consumed it in years. Prior to re-chilling the sweet concoction, researchers from Acadia University mixed protein powder and a thickening agent into the portion prepared from melted commercial vanilla ice cream. Judy Lowe guarantees that the product is inexpensive and effective.
According to Matthew McSweeney, professor and researcher at Acadia University, the product is delicious. The 56 individuals who have sampled its flavor thus far have unanimously expressed their positive feedback. At present, this frozen dessert is only accessible at the Heart of the Valley facility. However, Acadia University hopes the effort will attract the attention of other long-term care institutions in the province.
