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KMID : 1024320140040020037
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Journal of the Korean Dysphagia Society
2014 Volume.4 No. 2 p.37 ~ p.44
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Principles and Considerations in the Prescription of Dysphagia Diets: Viscosity, Size, Texture, Taste and Temperature
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Ryu Ju-Seok
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Abstract
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Dysphagia is a dysfunction of the swallowing process. Providing adequate nutritional intake for patients with dysphagia is a challenge. Therefore the diet provided to the patients suffering from dysphagia requires extra caution, and efforts should be made to supply an appropriate amount. In order to prescribe the dysphagia diet, it would be necessary to accurately evaluate the deglutition function of the patient and understand the natural progress of basic disorder which led to dysphagia. Bolus manipulation is a primary ry treatment strategy in the management of dysphagia. There are several important factors that should be considered in bolus management. The factors include viscosity, texture, taste, temperature and size. Therefore, this report shall examine the points to consider when prescribing dysphagia diet to the patients suffering from dysphagia and the commonly encountered issues when making such prescription
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KEYWORD
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Dysphagia, Diet, Prescription, Viscosity, Texture
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