A NOU PARADIGMA FOUDE LOS TILOS
Los Tilos, managed by the Group Bastón de Oro, introduced a revolutionary program that redefines the way residents experienced meals: the texture of foods. This innovative approach, known as easy in Mangé, adapts the consistency of the dishes to the particular needs of each person, thus guaranteeing a balanced, safe and pleasant diet.
Key benefits to the health of residents
According to Mónica Blazquez, responsible care of the Bastón de Oro group, this technique is especially beneficial for those with difficulty chewing or swallowing. “The causes of these difficulties can vary from dental problems to diseases such as Parkinson’s or dementia,” he says. Easy in Mangé not only allows residents to enjoy their meals safely, but also acts as a vital tool to combat malnutrition, a common problem among the elderly.
Fundamental aspects of texturization
The texturization system is based on four essential pillars:
– ** Safety **: Reduces the risk of obstructions and bronchiaspirations that can cause severe infections.
– ** Nutritional efficiency **: Improves assimilation of essential nutrients.
– ** Nutritional value **: Ingredients such as cream and egg provide key nutrients such as calcium and protein.
– ** Sensory experience **: Keeps the flavors and appearance of food, making food more attractive.
Personalization at the Service of Welfare
One of the great advantages of this project is its ability to adapt to the individual needs of residents. This not only improves physical health, but also promotes a more positive relationship with food, reducing frustration arising from the inability to consume certain foods.
A trajectory of continuous improvement
Although food texturization may seem a recent innovation, the Bastón de Oro group began implementing this technique more than a decade ago. “Tomato was one of the first foods we adapted, and it is still one of the most popular today,” says Dacha Jiménez, director general of the group. Over time, techniques have evolved, allowing the texture of not only meats and vegetables, but also fresh foods such as lettuce and fruits.
Positive reactions and general acceptance
Since its launch, easy in Mangé has received an enthusiastic response. “Families have been amazed at tasting the texturized dishes,” says Blazquez. An emotional example is that of a resident of Alzheimer’s who, despite its deterioration, recognized and enjoyed the taste of sausage as if it were in its traditional form.
This initiative not only benefits the residents, but also relieves the work of health professionals, who value this solution to maintain good health among users.
A promising future in geriatric nutrition
Through this innovative system, the Los Tilos residence not only guarantees proper nutrition, but also preserves the pleasure of feeding. This experience exemplifies how innovation can transform the quality of life of the elderly, offering them a more satisfying and healthy day.
