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KMID : 1024320110010010047
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Journal of the Korean Dysphagia Society
2011 Volume.1 No. 1 p.47 ~ p.49
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Dietary Modification in Dysphagia
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Kim Won-Gyoung
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Abstract
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Dysphagia patients have anatomic or physiological swallowing problems and show a disturbance in the normal transfer of food from the oral cavity to the stomach. Symptoms of dysphagia include drooling, holding foods in the buccal recesses, coughing during or following meals, and chronic upper respiratory infections. Patients with dysphagia often show inadequate oral intake and it leads to dehydration or malnutrition. Modification in viscosity and texture of food is usually helpful in resolving nutritional problems of dysphagia patients. The degree of dietary modification could affect compliance of the patients to the diet. Adequate assessment and applying proper dietary modification are important for successful dietary intervention for the patients.
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KEYWORD
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Dysphagia, Dietary modification, Viscosity, Textures
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