Harg researches, develops, and markets nutrient-enriched dehydrated foods with modified texture for the dietary management of malnutrition in the most vulnerable patients.
Starting from natural ingredients, our technology enables the production of foods with optimal density, viscosity, and consistency while preserving flavour, aroma, and colour.
What sets us apart is our strong focus on nutritional quality: we enrich our products with essential nutrients and develop balanced formulations in full compliance with International Guidelines.
Yes. Dysphameal products can be consumed either hot or cold.
Their consistency remains unchanged after heating or cooling, without the formation of surface films.
One of the product’s main advantages is precisely its texture stability, which remains consistent over time.
Dysphameal meals are adaptable: the consistency can be adjusted according to the individual’s level of dysphagia by varying the amount of added water.
When prepared according to the recommended instructions, the product achieves an IDDSI Level 4 consistency.
Yes. Dysphameal products are suitable for diabetic patients due to their low content of simple sugars.
No prescription is required to purchase Dysphameal products.
They are not medicines, but “Foods for Special Medical Purposes” (FSMPs).
Yes. Dysphameal products may be administered to children over three years of age.
The product is intended exclusively for oral use.
Dysphameal products can be purchased through our online shop at: www.dysphameal.com
Yes. Dysphameal products are complete technical meals that do not require additional pharmacological supplementation.
They may be used either as the sole source of nutrition or as a supplement to the regular diet.
Use under medical supervision is recommended.
Achieving optimal standards of care requires a continuous process of innovation and adaptation.
Improving quality depends on integrating different perspectives regarding healthcare and food service quality, combining the expertise of healthcare professionals, and ensuring effective communication among all stakeholders, including patients and service users.
It is also necessary to establish systematic quality assessment processes based on consistent and measurable indicators (structure, process, and outcomes), alongside potential incentive systems for facilities implementing quality review pathways that demonstrate measurable improvements across all areas.
Appropriate nutritional intervention significantly reduces the risk of complications, length of hospital stay, hospitalisation rates, and mortality.
Nutritional intervention should support and enhance the overall therapeutic pathway. In cases of undernutrition, for example, high-energy and high-protein diets are often required.
Nutritional risk assessment helps identify factors which, individually or combined, may contribute to the onset of malnutrition.
It is generally a structured and standardised procedure used to identify both undernutrition and overnutrition, taking into account various parameters such as body weight, height, BMI, and body circumferences.
Several screening tools are also available to assess nutritional status through simple questionnaires with scoring systems, including:
Inadequate nutrition may lead to malnutrition, resulting in weight loss (considered clinically significant when exceeding 10% over six months), fatigue, and increased susceptibility to infections.
Malnutrition is also frequently associated with an increased risk of dehydration due to insufficient fluid intake. In older adults, the sensation of thirst tends to decrease, leading to reduced daily water consumption.
Older adults often fail to maintain adequate nutrition. With advancing age, they may adopt a monotonous and nutritionally poor diet, while several factors can negatively affect eating habits. These factors vary from person to person and may include:
Nutritional frailty is a common condition in older adults (affecting approximately 25% of people aged 85 years and over), characterised by reduced physiological reserve and resilience, as well as an imbalance between caloric intake and energy expenditure.
This condition may contribute to malnutrition, weight loss, and muscle mass reduction, increasing the risk of deteriorating health and loss of independence.
Early recognition of nutritional frailty is essential in order to implement appropriate nutritional support and prevent complications.
Malnutrition is a condition characterised by functional, structural, and developmental alterations of the body resulting from an imbalance between nutritional requirements, nutrient intake, and nutrient utilisation, leading to increased morbidity, mortality, or impaired quality of life.
Dysphagia may be associated with disorders affecting the muscles and nerves of the tongue and mouth, making swallowing coordination difficult. In other cases, it may be caused by occasional issues, such as improper chewing, or by specific medical conditions, including oesophageal disorders, which require targeted treatment.
Dysphagia is particularly common among older adults, as ageing may lead to weakening of the jaw muscles, tooth loss, impaired smell and taste, and reduced saliva production.
Individuals experiencing symptoms of dysphagia, whose food and fluid intake is limited — whether hospitalised, living in care facilities, or receiving care at home — should be considered at high risk of nutritional deficiencies and managed accordingly.
