The Story Behind the Research

As soon as I saw Food and Medicine offered as a senior seminar, I enrolled immediately, as sustainable food systems and wellness has always interested me. It wasn't until my late father, Peter Grootenhuis, was diagnosed with amyotrophic lateral sclerosis (ALS) that I realized how, quite literally, food functions as medicine. There is no recommended diet for ALS patients; however patients that are slightly overweight tend to live longer. No matter how hard I tried finding a scientific study on ALS patients and diet to show my chemist of a father, the only sound evidence I found was from personal accounts. Although ALS diminishes appetite, he smiled through the pain of being fed every meal. I'm grateful he got to enjoy his favorite foods throughout his diagnosis.

 

My dad's diet plan during his final weeks was depressing and nonexistent. ALS affected his ability to swallow and chew, eventually resulting in the placement of a feeding tube. However, he was cleared by the speech pathologist to ingest thick, smooth liquids. Water was too thin of a liquid and resulted in aspirations, so applesauce and pudding became his only food options to ingest orally. 

 

When looking at one of 19 Stony Brook University Hospital's menus for patients, I was shocked to see the numerous options on the liquid ((https://www.stonybrookmedicine.edu/sites/default/files/Liquid.pdf) and pureed menu (https://www.stonybrookmedicine.edu/sites/default/files/pureed_lf.pdf) 

Cream of tomato soup? Pureed pears? (My dad's favorite fruit) I was amazed! 

 

When deciding upon research topic, I knew I wanted to incorporate my father and family's experience with disease, hospitals and food to develop a research question. I chose to explore hospital food as I remember the countless days in the hospital, feeding my dad the same bland applesauce. I wanted to know why this was the only meal the hospital could provide for my father. Throughout my research and this blog, the answer is explored.

 

This is for you dad.