Palatable Puree: Improving weight status and quality of life among older persons needing dysphagic food products

People with swallowing disorders must eat pureed or minced texture foods to eat safely. However, the process of pureeing or mincing greatly reduces the food’s appeal, often degrades its nutritional quality and can lead to undernutrition. New reformed modified-texture food products have been developed specifically for people with swallowing disorders.

Improving the Nouse® Perceptual Vision Interface for Individuals who have a Physical Disability

Nouse® software technology is a unique Canadian patented technology that uses advanced Video Recognition algorithms to allow a computer user to operate a computer hands‐free using the nose )or any other part of the body). Essentially, the Nouse® allows an individual to use their nose as a mouse. Over the past 4 years, a partnership between the University of Ottawa, Bruyère Continuing Care and IVIM Inc. has been working on refining this technology to ensure it is suitable for a physically disabled population.