The National Dysphagia Diet Project: The Science and Practice
Identifieur interne : 005B92 ( Istex/Corpus ); précédent : 005B91; suivant : 005B93The National Dysphagia Diet Project: The Science and Practice
Auteurs : Pat FeltSource :
- Nutrition in clinical practice [ 0884-5336 ] ; 1999.
English descriptors
- KwdEn :
- Adequate nutrition, American society, Bolus size, Clinical evaluation, Clinical practice october, Clinician, Control subjects, Diet levels, Diet prescription, Dietetic association, Dietitian, Dysphagia, Dysphagia diet, Dysphagia diets, Dysphagia severity scales, Enteral nutrition, Food industry, Food preparation, Food properties, Food scientist, Food scientists, Food service facilities, Food textures, Individual patient, Liquid viscosity, National dysphagia diet project, Pathologist, Patient satisfaction, Physical medicine, Poster presentation, Prescriptive component, Pureed level, Shear force, Shear rate, Solid food texture, Solid food textures, Solid foods, Standardization, Task force, Task force members, Thin liquids, Viscosity.
- Teeft :
- Adequate nutrition, American society, Bolus size, Clinical evaluation, Clinical practice october, Clinician, Control subjects, Diet levels, Diet prescription, Dietetic association, Dietitian, Dysphagia, Dysphagia diet, Dysphagia diets, Dysphagia severity scales, Enteral nutrition, Food industry, Food preparation, Food properties, Food scientist, Food scientists, Food service facilities, Food textures, Individual patient, Liquid viscosity, National dysphagia diet project, Pathologist, Patient satisfaction, Physical medicine, Poster presentation, Prescriptive component, Pureed level, Shear force, Shear rate, Solid food texture, Solid food textures, Solid foods, Standardization, Task force, Task force members, Thin liquids, Viscosity.
Abstract
The National Dysphagia Diet project was conceived by the Dietetics in Physical Medicine and Rehabilitation dietetic practice group in 1996. Growing frustration regarding lack of standardization for the solid food textures and liquid consistencies as well as nomenclature led to formation of a task force to study the issue and to formulate a new diet based on scientific food properties and clinical swallowing problems. Members of the task force include food scientists, clinical and consulting dietitians, speech-language pathologists, and food industry representatives, all who have an interest and experience in dysphagia. The result of the project is a multilevel dysphagia diet that will be published by the American Dietetic Association in 1999. It is the goal of the task force to standardize all dysphagia diets on a national basis to enhance communication among professionals, institutional food preparers, and food industry leaders to provide better and more consistent care for dysphagic patients.
Url:
DOI: 10.1177/088453369901400513
Links to Exploration step
ISTEX:B88705CDA9C176261B46B4739FDD090CDBA78717Le document en format XML
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Growing frustration regarding lack of standardization for the solid food textures and liquid consistencies as well as nomenclature led to formation of a task force to study the issue and to formulate a new diet based on scientific food properties and clinical swallowing problems. Members of the task force include food scientists, clinical and consulting dietitians, speech-language pathologists, and food industry representatives, all who have an interest and experience in dysphagia. The result of the project is a multilevel dysphagia diet that will be published by the American Dietetic Association in 1999. 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Electronic mail may be sent to</affiliation></author><idno type="istex">B88705CDA9C176261B46B4739FDD090CDBA78717</idno><idno type="ark">ark:/67375/M70-M6W63FW6-7</idno><idno type="DOI">10.1177/088453369901400513</idno><idno type="article-id">10.1177_088453369901400513</idno></analytic><monogr><title level="j">Nutrition in clinical practice</title><title level="j" type="abbrev">Nutr Clin Pract</title><idno type="pISSN">0884-5336</idno><idno type="eISSN">1941-2452</idno><idno type="publisher-id">NCP</idno><idno type="PublisherID-hwp">spncp</idno><idno type="PublisherID-nlm-ta">Nutr Clin Pract</idno><imprint><publisher>SAGE Publications</publisher><pubPlace>Sage CA: Los Angeles, CA</pubPlace><date type="published" when="1999"></date><biblScope unit="volume">14</biblScope><biblScope unit="issue">5</biblScope><biblScope unit="page" from="S60">S60</biblScope><biblScope unit="page" to="S65">S65</biblScope></imprint></monogr></biblStruct></sourceDesc></fileDesc><profileDesc><creation><date>1999</date></creation><langUsage><language ident="en">en</language></langUsage><abstract xml:lang="en"><p>The National Dysphagia Diet project was conceived by the Dietetics in Physical Medicine and Rehabilitation dietetic practice group in 1996. Growing frustration regarding lack of standardization for the solid food textures and liquid consistencies as well as nomenclature led to formation of a task force to study the issue and to formulate a new diet based on scientific food properties and clinical swallowing problems. Members of the task force include food scientists, clinical and consulting dietitians, speech-language pathologists, and food industry representatives, all who have an interest and experience in dysphagia. The result of the project is a multilevel dysphagia diet that will be published by the American Dietetic Association in 1999. It is the goal of the task force to standardize all dysphagia diets on a national basis to enhance communication among professionals, institutional food preparers, and food industry leaders to provide better and more consistent care for dysphagic patients.</p></abstract></profileDesc><revisionDesc><change when="1999">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/B88705CDA9C176261B46B4739FDD090CDBA78717/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="corpus sage not found" wicri:toSee="no header"><istex:xmlDeclaration>version="1.0" encoding="UTF-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//NLM//DTD Journal Publishing DTD v2.3 20070202//EN" URI="journalpublishing.dtd" name="istex:docType"></istex:docType><istex:document><article article-type="research-article" dtd-version="2.3" xml:lang="EN"><front><journal-meta><journal-id journal-id-type="publisher-id">NCP</journal-id><journal-id journal-id-type="hwp">spncp</journal-id><journal-id journal-id-type="nlm-ta">Nutr Clin Pract</journal-id><journal-title>Nutrition in Clinical Practice</journal-title><issn pub-type="ppub">0884-5336</issn><issn pub-type="epub">1941-2452</issn><publisher><publisher-name>SAGE Publications</publisher-name><publisher-loc>Sage CA: Los Angeles, CA</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="doi">10.1177/088453369901400513</article-id><article-id pub-id-type="publisher-id">10.1177_088453369901400513</article-id><article-categories><subj-group subj-group-type="heading"><subject>Presentation</subject></subj-group></article-categories><title-group><article-title>The National Dysphagia Diet Project: The Science and Practice</article-title></title-group><contrib-group><contrib contrib-type="author" xlink:type="simple"><name name-style="western"><surname>Felt</surname><given-names>Pat</given-names></name><degrees>MS, RD</degrees><xref ref-type="corresp" rid="corresp1-088453369901400513"></xref><aff>Abbott Northwestern Hospital / Sister Kenny Institute, Minneapolis, Minnesota</aff></contrib></contrib-group><author-notes><corresp id="corresp1-088453369901400513">Correspondence: Pat Felt, MS, RD, Nutrition Services Zip 11117, Abbott Northwestern Hospital, 800 East 28<sup>th</sup> Street, Minneapolis, MN 55406-3799. Electronic mail may be sent to <email xlink:href="pafelt@hotmail.com" xlink:type="simple">pafelt@hotmail.com</email></corresp></author-notes><pub-date pub-type="epub-ppub"><month>10</month><year>1999</year></pub-date><volume>14</volume><issue>5</issue><fpage>S60</fpage><lpage>S65</lpage><permissions><copyright-statement>© 1999 The American Society for Parenteral and Enteral Nutrition</copyright-statement><copyright-year>1999</copyright-year><copyright-holder content-type="sage">The American Society for Parenteral and Enteral Nutrition</copyright-holder></permissions><abstract><p>The National Dysphagia Diet project was conceived by the Dietetics in Physical Medicine and Rehabilitation dietetic practice group in 1996. Growing frustration regarding lack of standardization for the solid food textures and liquid consistencies as well as nomenclature led to formation of a task force to study the issue and to formulate a new diet based on scientific food properties and clinical swallowing problems. Members of the task force include food scientists, clinical and consulting dietitians, speech-language pathologists, and food industry representatives, all who have an interest and experience in dysphagia. The result of the project is a multilevel dysphagia diet that will be published by the American Dietetic Association in 1999. It is the goal of the task force to standardize all dysphagia diets on a national basis to enhance communication among professionals, institutional food preparers, and food industry leaders to provide better and more consistent care for dysphagic patients.</p></abstract></article-meta></front><back><ref-list><title>References</title><ref id="bibr1-088453369901400513"><label>1</label><citation citation-type="other" xlink:type="simple"><person-group person-group-type="author"><name name-style="western"><surname>Giel</surname><given-names>L</given-names></name><name name-style="western"><surname>Ryker</surname><given-names>A</given-names></name></person-group>: <source>Is there a need for standardization of a Dysphagia Diet?</source> Poster presentation at the American Dietetics Association Annual Meeting and Exhibition, <year>1996</year>.</citation></ref><ref id="bibr2-088453369901400513"><label>2</label><citation citation-type="journal" xlink:type="simple"><person-group person-group-type="author"><name name-style="western"><surname>Brown</surname><given-names>A</given-names></name><name name-style="western"><surname>Mills</surname><given-names>RH</given-names></name><name name-style="western"><surname>Daubert</surname><given-names>C</given-names></name><etal></etal></person-group>: <article-title>Establishing labels and standards for thickened liquids in the dysphagia diet</article-title>. <source>The Consultant Dietitian</source><volume>23</volume>:<fpage>1</fpage>–<lpage>5</lpage>, <year>1998</year>.</citation></ref><ref id="bibr3-088453369901400513"><label>3</label><citation citation-type="book" xlink:type="simple"><person-group person-group-type="author"><name name-style="western"><surname>Cherney</surname><given-names>LR</given-names></name><name name-style="western"><surname>Pannell</surname><given-names>JJ</given-names></name><name name-style="western"><surname>Cantieri</surname><given-names>CA</given-names></name></person-group>: <article-title>Clinical evaluation of dysphagia in adults</article-title>. 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Electronic mail may be sent to</affiliation><affiliation>E-mail: pafelt@hotmail.com</affiliation></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="research-article" authority="ISTEX" authorityURI="https://content-type.data.istex.fr" valueURI="https://content-type.data.istex.fr/ark:/67375/XTP-1JC4F85T-7">research-article</genre><originInfo><publisher>SAGE Publications</publisher><place><placeTerm type="text">Sage CA: Los Angeles, CA</placeTerm></place><dateIssued encoding="w3cdtf">1999</dateIssued><copyrightDate encoding="w3cdtf">1999</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><abstract lang="en">The National Dysphagia Diet project was conceived by the Dietetics in Physical Medicine and Rehabilitation dietetic practice group in 1996. Growing frustration regarding lack of standardization for the solid food textures and liquid consistencies as well as nomenclature led to formation of a task force to study the issue and to formulate a new diet based on scientific food properties and clinical swallowing problems. Members of the task force include food scientists, clinical and consulting dietitians, speech-language pathologists, and food industry representatives, all who have an interest and experience in dysphagia. The result of the project is a multilevel dysphagia diet that will be published by the American Dietetic Association in 1999. It is the goal of the task force to standardize all dysphagia diets on a national basis to enhance communication among professionals, institutional food preparers, and food industry leaders to provide better and more consistent care for dysphagic patients.</abstract><relatedItem type="host"><titleInfo><title>Nutrition in clinical practice</title></titleInfo><titleInfo type="abbreviated"><title>Nutr Clin Pract</title></titleInfo><genre type="journal" authority="ISTEX" authorityURI="https://publication-type.data.istex.fr" valueURI="https://publication-type.data.istex.fr/ark:/67375/JMC-0GLKJH51-B">journal</genre><identifier type="ISSN">0884-5336</identifier><identifier type="eISSN">1941-2452</identifier><identifier type="PublisherID">NCP</identifier><identifier type="PublisherID-hwp">spncp</identifier><identifier type="PublisherID-nlm-ta">Nutr Clin Pract</identifier><part><date>1999</date><detail type="volume"><caption>vol.</caption><number>14</number></detail><detail type="issue"><caption>no.</caption><number>5</number></detail><extent unit="pages"><start>S60</start><end>S65</end></extent></part></relatedItem><identifier type="istex">B88705CDA9C176261B46B4739FDD090CDBA78717</identifier><identifier type="ark">ark:/67375/M70-M6W63FW6-7</identifier><identifier type="DOI">10.1177/088453369901400513</identifier><identifier type="ArticleID">10.1177_088453369901400513</identifier><accessCondition type="use and reproduction" contentType="copyright">© 1999 The American Society for Parenteral and Enteral Nutrition</accessCondition><recordInfo><recordContentSource authority="ISTEX" authorityURI="https://loaded-corpus.data.istex.fr" valueURI="https://loaded-corpus.data.istex.fr/ark:/67375/XBH-0J1N7DQT-B">sage</recordContentSource><recordOrigin>© 1999 The American Society for Parenteral and Enteral Nutrition</recordOrigin></recordInfo></mods><json:item><extension>json</extension><original>false</original><mimetype>application/json</mimetype><uri>https://api.istex.fr/document/B88705CDA9C176261B46B4739FDD090CDBA78717/metadata/json</uri></json:item></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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