EdenteV2, Istex, Corpus, bibRecord, 006F54

Dietary management of swallowing disorders

Identifieur interne : 006F54 ( Istex/Corpus ); précédent : 006F53; suivant : 006F55

Dietary management of swallowing disorders

Auteurs : Ann W. Martin

Source :

Dysphagia [ 0179-051X ] ; 1991-09-01.

RBID : ISTEX:E099FC0F1A2E85FD1B93E7D76D4C3FF4B53D421B

English descriptors

KwdEn :
- Adequate nutrition, Adequate quantity, American dietetic association, Canned fruit, Certain foods, Chelsea, Chelsea community hospital, Chewable foods, Clinical dietetics, Coarse textures, Cold cereals, Cottage cheese, Dairy products, Diet plan, Dietary allowances, Dietary management, Dysphagia, Dysphagia diet, Dysphagia diet plan, Dysphagia diets, Dysphagic, Dysphagic patient, Dysphagic patients, Fluid intake, Food group, Hard candies, Individual selection, Juices gravy, Major concerns, Meal planning, Meat salads, Milk products, Mucus, Neurosurg nursing, Nursing staff, Nutritional adequacy, Pharyngeal peristalsis, Preparatory stage deficits, Pureed, Pureed fruits, Room temperature, Small amounts, Small pieces, Smooth peanut butter, Soft textures, Stage abilities, Standard diet trays, Standard hospital diets, Tender meats, Thick juices, Thin liquids.
Teeft :
- Adequate nutrition, Adequate quantity, American dietetic association, Canned fruit, Certain foods, Chelsea, Chelsea community hospital, Chewable foods, Clinical dietetics, Coarse textures, Cold cereals, Cottage cheese, Dairy products, Diet plan, Dietary allowances, Dietary management, Dysphagia, Dysphagia diet, Dysphagia diet plan, Dysphagia diets, Dysphagic, Dysphagic patient, Dysphagic patients, Fluid intake, Food group, Hard candies, Individual selection, Juices gravy, Major concerns, Meal planning, Meat salads, Milk products, Mucus, Neurosurg nursing, Nursing staff, Nutritional adequacy, Pharyngeal peristalsis, Preparatory stage deficits, Pureed, Pureed fruits, Room temperature, Small amounts, Small pieces, Smooth peanut butter, Soft textures, Stage abilities, Standard diet trays, Standard hospital diets, Tender meats, Thick juices, Thin liquids.

Abstract

Abstract: Two major concerns in the dietary management of the dysphagic patient are to maintain adequate nutrition and to ensure safety during oral feeding. Dysphagic patients require modifications of standard hospital diets. Kitchen or nursing staff must remove from standard diet trays solid foods and liquids that pose swallowing hazards. Training kitchen and nursing staff and removing food are time consuming. It is also hazardous if certain foods are served to dysphagic patients through error or lack of knowledge. In addition, there is risk of inadequate nutrition when food is removed from trays. This paper proposes a four-level diet plan for patients who have difficulty swallowing solids and liquids. These diets gradually advance for patients undergoing treatment to improve swallowing function. The proposed diets save time for kitchen and nursing staff, reduce the risk of aspiration among patients, and serve as models for families as they prepare for discharge and meal planning at home. Diet guidelines are based on recommendations of the American Dietetic Association.

Url:

https://api.istex.fr/document/E099FC0F1A2E85FD1B93E7D76D4C3FF4B53D421B/fulltext/pdf

DOI: 10.1007/BF02493514

Links to Exploration step

ISTEX:E099FC0F1A2E85FD1B93E7D76D4C3FF4B53D421B

Le document en format XML

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<ArticleTitle Language="En">Dietary management of swallowing disorders</ArticleTitle>
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<Para>Two major concerns in the dietary management of the dysphagic patient are to maintain adequate nutrition and to ensure safety during oral feeding. Dysphagic patients require modifications of standard hospital diets. Kitchen or nursing staff must remove from standard diet trays solid foods and liquids that pose swallowing hazards. Training kitchen and nursing staff and removing food are time consuming. It is also hazardous if certain foods are served to dysphagic patients through error or lack of knowledge. In addition, there is risk of inadequate nutrition when food is removed from trays. This paper proposes a four-level diet plan for patients who have difficulty swallowing solids and liquids. These diets gradually advance for patients undergoing treatment to improve swallowing function. The proposed diets save time for kitchen and nursing staff, reduce the risk of aspiration among patients, and serve as models for families as they prepare for discharge and meal planning at home. Diet guidelines are based on recommendations of the American Dietetic Association.</Para>
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<Keyword>Swallowing</Keyword>
<Keyword>Diet</Keyword>
<Keyword>Nutrition</Keyword>
<Keyword>Deglutition</Keyword>
<Keyword>Deglutition disorders</Keyword>
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<abstract lang="en">Abstract: Two major concerns in the dietary management of the dysphagic patient are to maintain adequate nutrition and to ensure safety during oral feeding. Dysphagic patients require modifications of standard hospital diets. Kitchen or nursing staff must remove from standard diet trays solid foods and liquids that pose swallowing hazards. Training kitchen and nursing staff and removing food are time consuming. It is also hazardous if certain foods are served to dysphagic patients through error or lack of knowledge. In addition, there is risk of inadequate nutrition when food is removed from trays. This paper proposes a four-level diet plan for patients who have difficulty swallowing solids and liquids. These diets gradually advance for patients undergoing treatment to improve swallowing function. The proposed diets save time for kitchen and nursing staff, reduce the risk of aspiration among patients, and serve as models for families as they prepare for discharge and meal planning at home. Diet guidelines are based on recommendations of the American Dietetic Association.</abstract>
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Dietary management of swallowing disorders

Dietary management of swallowing disorders

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