00:00SLA, Metabolism and Nutrition, new frontiers in the commission and the title of the agreement
00:11promoted by the alliance between NEMO clinical centers, AISLA and SLA Food, under the auspices
00:15of Slow Food and hosted at the University of Gastronomic Sciences in Pollenzo, which
00:19aims to redefine the fundamental role of a nutritional intervention aimed at taking
00:24care of people with amyotrophic lateral sclerosis, to act specifically on the course
00:29of the disease and improve the quality of life. In these two days of immersive training
00:34for operators, students and caregivers, NEMO clinical centers are confirmed as a point
00:38of reference in the appointment of the person with SLA, thanks to a long-term vision and
00:42to the multidisciplinary care model.
00:44The appointment must be early in order to be able to anticipate the SLA. It becomes central
00:51the collaboration between all the figures involved in this complicated process aimed
00:57at guaranteeing adequate nutrition to SLA patients, adequate care.
01:02Dysphagia is one of the most important challenges to face.
01:06If I can't swallow, I think in my mind, I put some liquid. It doesn't work that way.
01:12We give food that must be, how to say, harmonized between them in their softness.
01:19We, as clinical nutritionists, as scientists, are doing a great job and AISLA is doing
01:24a wonderful job for this purpose.
01:26In Piedmont, there are about 450 people affected by myotrophic lateral sclerosis with dysphagia problems,
01:33a theme on which the Piedmont region is sensitive.
01:36It is clear that the multidisciplinary approach is what allows us, in any type of situation
01:43that comes to the character of chronicity, to act effectively.
01:48We believe that every improvement and every technological contribution can be important
01:54in order to improve the quality of life of those who receive regional health care.
02:00The protagonists of the event are the professionals of the science of taste and nutrition,
02:04strongly wanted by the president of SLA Food, Davide Raffanelli.
02:08It is very important to bring more visibility on a nutritional aspect.
02:17I can bring a testimony of how to be able to eat in a correct way,
02:27which is also psychologically very important.
02:32It recreates that moment of strong conviviality with your family, with your friends.
02:39Putting the mutual experience and skills and the message that emerges from the days of Pollenzo
02:44with the aim of changing cultural paradigms of care and assistance.
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