NEW! - Gastronomical Pleasures at the End of Life: The French Touch

Friday October 5, from 12:50 – 14:05
Organized in collaboration with the Institut de tourisme et d'hôtellerie du Québec (ITHQ)

Within each culture, diet is synonymous with pleasure, with sharing, with life. Yet the issue of nutrition at the end of life is riddled with traps and tensions between the person concerned, family members and caregivers.

Often people in palliative care are faced with an overabundance of foods, many which are difficult to chew or swallow, have a strong odor, or are poorly presented, and thus are frequently a source of frustration and conflict. During the last days of life, the absorption of liquids can be made very difficult because of the person’s extreme weakness, requiring the thickening of any liquid.

It is the purpose of this session that will present the experience developed during the last decades in some palliative care units in France.
  • Why should people at the end of life be limited to just water or fruit juice to drink?
  • How do we move away from a 'medical or ethical' approach to food and take pleasure at any cost, until the end?
  • How to make the most of energy and pleasure by modifying the classic recipes of our family gastronomy in terms of texture, presentation, flavors and perfumes?
  • How to transform the moment of the meal into a moment of sharing and pleasure?
  • How can we respond creatively to all of these challenges?