Category Archives: Clinical Conditions

Wound Care

Wound Care

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Wounds can be caused by injury, surgery, pressure or friction. The skin acts as a protective barrier so any damage to it increases the chances of infection. There are two types of wounds: acute and chronic. An acute wound is one that usually heals as it should, in an ordered, timely fashion. A chronic wound is one that develops over a longer period of time. Examples of chronic wounds include pressure injuries (also called bed sores or pressure sores/ulcers), leg ulcers, diabetic wounds (including diabetic foot and diabetic ulcers). Wounds which are slow to heal, or which do not heal, can cause both severe emotional and physical stress. Good wound care aims to support the wound healing process through the use of dressings, pressure relief, and correct nutrition.

Wound Care - 1 | Nutricia Adult Healthcare

The role of nutrition

The importance of good nutrition in the healing of wounds is widely accepted by healthcare professionals, but may not be something we automatically think about. Where good nutrition facilitates healing, poor or undernutrition inhibits it.There are certain nutrients that have a key role to play in the wound healing process. Protein is the building block of all the major organs in the body including skin and muscle. It is essential in making sure that the infection fighting cells of the body function properly and helps repair damaged tissue from the wound. Other essential nutrients include arginine, vitamin C, E, Selenium and Zinc, which all play key roles in the wound healing process.Adequate energy intake in the form of carbohydrates and fat is also important as the body has an increased demand to support the healing process. Dehydration can also impair the wound healing process, so it’s essential to ensure plenty of fluids are taken throughout the day.

Wound Care - 2 | Nutricia Adult Healthcare

Future based research

At Nutricia we are committed to improving quality of life for patients and providing healthcare providers with nutritional solutions to help them in their everyday practice. That’s why scientists at our world-class research facilities in Utrecht, develop products through pioneering research into the effective management of wound care through nutrition.

Wound Care - 3 | Nutricia Adult Healthcare

Evidence on the use of Cubitan

A one to one interview with the author Dr. Cereda of the recently published Oglio Element Sore Trial (OEST) Study in the Annals of Internal Medicine.

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Cubitan | Nutricia Adult Healthcare
Cubitan
A ready-to-drink, high protein oral nutritional supplement enriched with nutrients essential for wound healing including arginine, vitamin C, vitamin E, selenium and zinc.

Oncology

Oncology

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Cancer diagnosis is a life-changing event for both patients and the people around them. For many reasons, the incidence of cancer is expected to rise over the coming years. An aging population, urbanisation, decrease in exercise, obesity and smoking are all contributing to the increasing numbers.One of the most common physical changes experienced is weight loss; in fact one in three patients with cancer are likely to lose weight at some point during their illness. There are lots of reasons for this, from reduced food intake due to psychological factors, or physical limitations and metabolic changes caused by the disease and/or its treatment.

Oncology - 1 | Nutricia Adult Healthcare

The role of nutrition

Patients with cancer can experience a range of nutritional problems, including poor appetite, weight loss and/or swallowing problems. Some of these issues can be caused by the cancer itself, while some are due to the effects of treatment. The links between undernutrition and recovery (‘clinical outcomes’) are well known and include a reduced response to chemotherapy, higher hospital readmission rates and a lower quality of life.At Nutricia we strive to make a positive and proven difference in patients’ lives, by supporting patients, carers and societies throughout the journey and helping to deliver a better quality of life.

Oncology - 2 | Nutricia Adult Healthcare

Stories of pioneering nutritional discoveries

Learn more about how Nutricia are looking at ways of improving outcomes for patients with cancer waiting for, undergoing or recovering from treatment.

Focusing on nutrition in cancer patients

Professor Graeme Poston and Professor Ricardo Audisio, freom the European Society of Surgical Oncology, discuss the importance of nutrition in cancer.

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Fortisip Compact Protein | Mocha Flavour | Nutricia
Fortisip Compact Protein
A ready-to-drink, high energy, high protein, vitamin and mineral rich oral nutritional supplement containing 300kcal and 18g protein per 125ml bottle.
Fortisip Multi Fibre
A ready-to-drink, high energy, fibre-enriched, nutritionally complete oral nutritional supplement.
Fortijuce
A ready-to-drink, fat free, reduced mineral content juice-style oral nutritional supplement.
Fortisip Vanilla Flavour | Nutricia
Fortisip
A ready-to-drink, high energy, nutritionally complete oral nutritional supplement.

Frailty & Malnutrition

Frailty & Malnutrition

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A healthy, nutritionally balanced diet is important throughout our lives, but as we age or become unwell it can be difficult to achieve the optimal nutrition we need.  When the body doesn’t get enough energy, protein and other nutrients it can become malnourished. Common consequences of malnutrition include a greater chance of infection, weakness/fatigue, decreased bone strength, slower wound healing and even impaired functioning of the heart, lungs and gastrointestinal (GI) system.

The role of nutrition in frailty

Disease-related malnutrition can lead to loss of muscle mass, which reduces body strength and walking speed. This is a state known as ‘frailty’. This in turn reduces a patient’s overall activity and energy levels. The vicious circle of reduced energy leading to more restrictions of physical activity can eventually lead to a loss of independence. Frail patients need extra medical attention in order to reduce the risk of them becoming dependent on others and to stay as independent as possible for as long as possible. Patients typically enter a spiral of decline in which inadequate nutrition leads to muscle weakness, increasing frailty and risk of costly injury (falls, etc.) and disability. Frailty is a medical condition that affects both the brain and the body, and can leave older patients vulnerable, both immediately and in the future. With little strength left in reserve, frail patients often have a low resistance to even the most minor of illnesses, meaning something like a urinary tract infection can result in a greater risk of the onset of disability or even institutionalisation. Providing healthy and balanced nutrition to patients is key for their overall care.

Patient stories

Learn more about how nutritional supplementation has affected the lives of one couple in the UK.

Physical frailty

As mentioned, physical frailty can be induced by disease-related malnutrition. We can split frail older patients in two groups: the first is the group that have involuntary weight loss and show physical frailty. The second is the group that do not show involuntary weight loss (yet) but do show signs of physical frailty. Older patients with physical frailty may benefit from preventative interventions against disability.
In a consensus paper a group of geriatricians and gerontologists discuss screening and treatment for older patients with physical frailty¹. Their recommendations consist of an exercise program, dietary management with high energy, high protein products, calcium and vitamin D supplementation.

Related Products

Fortisip Compact Protein | Mocha Flavour | Nutricia
Fortisip Compact Protein
A ready-to-drink, high energy, high protein, vitamin and mineral rich oral nutritional supplement containing 300kcal and 18g protein per 125ml bottle.
Fortisip Vanilla | Nutricia Adult Healthcare
Fortisip
A ready-to-drink, high energy, nutritionally complete oral nutritional supplement.
Fortijuice High energy | Apple Flavour | Nutricia
Fortijuce
A ready-to-drink, fat free, reduced mineral content juice-style oral nutritional supplement.
Fortisip Multi Fibre
A ready-to-drink, high energy, fibre-enriched, nutritionally complete oral nutritional supplement.
References
  1. Morley JE, et al. Frailty Consensus: a call to action. JAMDA 14 (2013): 392 397.

Early Alzheimer’s Disease

Memory and Alzheimer's Disease

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Alzheimer’s disease is a complex condition that often starts to develop decades before symptoms appear. Early signs include memory problems and difficulties with complex tasks. These signs can be subtle and people often think this is a result of ageing. In the early stages of Alzheimer’s disease, certain regions in the brain crucial for memory are affected. This causes the frequency and severity of memory lapses to become more evident than with normal aging.Our brains communicate through a vast network of billions of nerve cells. These nerve cells connect with each other through connections called ‘synapses’. Throughout our lives we lose and regrow these brain connections. In a healthy brain the amount of new synapses generated balances the loss of older ones. In the case of Alzheimer’s disease, the rate at which these connections are damaged accelerates so that new ones formed can no longer compensate for those lost. This is when the brain network starts to fail and symptoms such as memory loss appear.

Nutricia’s pledge to providing the Best Care in the field of Alzheimer’s disease

Meet the patients, carers and healthcare professionals who are benefitting from Nutricia’s approach to the dietary management of early Alzheimer’s Disease. 

Nutrition and the brain

Nutrients within food are important for keeping the brain tissue healthy. Specific key nutrients are important to help build the brain connections or synapses.
These nutrients are :
  • Omega 3 fatty acids
  • Uridine
  • Choline
  • B Vitamins
  • Antioxidants
  • Phospholipids
Studies have shown that people with early Alzheimer’s disease often have low levels of these key nutrients, despite eating a normal diet. Increased intake of these nutrients is necessary because the pathways supporting synapse formation and function depend on them. Research has shown that taking these single nutrients alone or together has not consistently demonstrated benefits in early Alzheimer’s disease. In contrast, a multi-nutrient combination, taken daily at the right levels, have shown benefits in clinical trials in early Alzheimer’s disease. Other benefits that have been reported by patients taking this multi-nutrient combination, are lower levels of apathy, increased energy, alertness and improved mood. This was reported to lead to increasing social interactions, renewed interest in hobbies and restarting activities recently stopped due to the illness.
Early Alzheimers Disease - 2 | Nutricia Adult Healthcare

The role of nutrition in brain health

Learn more about how certain nutrients can help rebuild connections in the brain.

Patient stories

Patients around the world are taking Souvenaid today. Learn more about one family’s real-life experiences here.

Souvenaid stories

Healthcare professionals from around the world are using Souvenaid with their patients with early Alzheimer’s disease. Learn more about their experiences here.

For Healthcare Professionals

Are you a Healthcare Professional? Please visit our Souvenaid Healthcare Professional website for more information.
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For Carers & Patients

Are you a carer or a patient who has been recommended to take Souvenaid by your Healthcare Professional? Please visit our consumer website for more information.
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Souvenaid | Nutricia Adult Healthcare
Souvenaid
Souvenaid is a food for special medical purposes that nutritionally supports memory function during the early stages of Alzheimer's disease.
References
  1. Scheltens P, et al. Alzheimers Dement. 2010;6:1-10.e1.
  2. Scheltens P, et al. J Alzheimer’s Dis.2012;31:225-236.
  3. Olde Rikkert MG, et al. J Alzheimers Dis. 2015;44(2):471-80.
  4. Bianchetti A et al. Psicogeriatria 2014; 9(2):66-75.
  5. Kalisvaart CJ et al. European Geriatric Medicine 2014; 5 (S1): 98. Poster P051.
  6. Freund-Levi Y, et al. J Nutr Health Aging. 2012; 16(9): 859.
  7. *LipiDiDiet, is registered under the European Union’s 7th Framework Programme for research, technological development and demonstration (grant agreement number 211696).

Dysphagia & Stroke

Dysphagia and Stroke

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Dysphagia Stroke - 1 | Nutricia Adult Healthcare

A stroke is distressing for both the patient and their family. It is caused by a disruption of the blood supply to a part of the brain, either by a blood clot (most common) or a weakened blood vessel. Strokes can result in problems with movement and balance, as well as swallowing difficulties, also known as dysphagia. Dysphagia, which occurs in around half of stroke patients, can also be brought on as a side effect of the treatment of some forms of cancer, as well as neurological disorders such as dementia, Parkinson’s disease, multiple sclerosis and other conditions. It can not only be an uncomfortable and sometimes painful condition, but also potentially a dangerous one, with patients at risk of choking and lung problems, including pneumonia.

The role of nutrition

Swallowing difficulties can lead to increased anxiety at mealtimes. The risk of drinks or food “going down the wrong way” leads to loss of enjoyment when eating or drinking with patients reducing their fluid and food intake out of worry. The levels of malnutrition and dehydration in stroke patients is high and can affect the recovery process.It is important that stroke patients have their nutritional ‘risk’ assessed by a qualified healthcare professionals and, if necessary, appropriate nutritional management put in place to improve the chances of recovery.An effective and widely used way of managing dysphagia is to change the consistency and texture of food and drinks. This makes it easier and safer for people with swallowing difficulties to control their swallow, significantly reducing the chance of food or fluids entering the lungs, and ensuring they get the nutrition they need.

Dysphagia Stroke - 2 | Nutricia Adult Healthcare

Central to treatment

Dr Wirth talks about the critical importance of nutrition for dysphagia following a stroke.

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Nutilis Powder 670g | Nutricia
Nutilis Powder
A food and fluid thickener with amylase resistant features for the dietary management of dysphagia.

Critical Care and Surgery

Critical Care and Surgery

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Critical Care Surgery - 1 | Nutricia Adult Healthcare

Intensive Care Units (ICU) today are treating older patients with more complications than ever before. However, their chances of survival and recovery have significantly improved in the past decade due to advances in science and technology. New surgical techniques and improved anesthesia, as well as improved pre and post nursing care, optimal nutrition and early mobilisation has helped to reduce the impact of surgery on patients. These advancements in healthcare enable patients to return home more quickly, spending less time in the ICU and the hospital, while at the same time reducing hospital costs.¹⁻³ Patients are now able to recover earlier enabling them to return to their normal lives more speedily.

The role of nutrition in critical care

There has also been scientific progress in the field of medical nutrition, and now there is a better understanding of optimal feeding in the critical care setting. ⁴⁻⁹ Both clinical nutrition guidelines and ICU experts have recognised the need for a new, individualised approach to nutritional care.¹⁰⁻¹⁴ At Nutricia we are aware of the importance of optimal nutritional support and continue to develop our science and technology – offering innovative feeding solutions designed for the ICU and surgical environments. We support healthcare professionals by offering a comprehensive range of tube feeds, complimented with medical devices, accessories and services to provide best care to their patients.

Critical Care Surgery - 2 | Nutricia Adult Healthcare

Medical devices in critical care and surgery 

Enteral (or ‘tube’) feeding pumps, sets and tubes are used to deliver nutrition into the patient’s stomach. To help patients and their families follow the tube feeding advice given by their healthcare professional, a trustworthy enteral feeding pump is essential, both in the hospital and back at home. Patients and healthcare practitioners need a device that is intuitive, accurate and that will not hinder movement. Nutricia’s Flocare range of innovative medical devices, accessories and supporting tools have been developed to simplify tube feeding for patients and their families, because Nutricia strongly believe that your feeding routine should fit comfortably into your daily routine. Flocare Infinity pumps are renowned for their reliability, safety and ease-of-use. The cartridge style giving set makes it easy to set up a feed. The clear step-by-step interface makes programming your feed straightforward. Troubleshooting is facilitated by the clear audio and visual alarm messages. In addition, the robust design means that the pumps may be rinsed under running water and are usable in any orientation.

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Flocare Infinity Pump - 1 | Nutricia Adult Healthcare
Flocare Infinity Pump
Portable enteral feeding pump, based on the rotary peristaltic principle. This pump offers maximal flexibility.
Nutrison Protein Intense | Nutricia Adult Healthcare
Nutrison Protein Intense
A nutritionally complete, high, whole protein, ready-to-use, enteral tube feed.
Nutrison Protein Plus | Nutricia Adult Healthcare
Nutrison Protein Plus
A nutritionally complete, high protein, fibre free, ready-to-use enteral tube feed.
Nutrison Protein Plus Multi Fibre 1.28 kcal/ml | Nutricia
Nutrison Protein Plus Multi Fibre
A ready-to-use, high protein, nutritionally complete, enteral tube feed enriched with fibre.
References

Anderson AD et al. 20031; Gustafsson UO et al. 20122; Yeh et al. 20153; Doig GS et al. 20094; Casaer MP et al. 20115; Van Zanten AR et al. 20146; Weijs et al. 20147; Allingstrup M J et al. 20128; Elke G et al. 20149; McClave S et al. 200910; Dhaliwal R et al. 201411; Martindale RG 201512; Evans DC et al. 201513; Preiser JC. et al. 201514.