SPTH3002 Lecture Notes - Lecture 9: Dysphagia, Thickening Agent, Tap Water
26 Oct 2018
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Changing the physical characteristics of the food or fluid. Chopping, mashing, mincing, pureeing, sieving - changes the texture of the food. Thickness (naturally thick - like nectar, thickshake, mousse, etc); jelly, ice cream and ice cubes are considered thinned fluids. Less likely to fall off the back of tongue and less chances of going into the airways. Weight/texture provides extra pressure for triggering the swallow reflex. Note: pushing spoon down in middle of tongue (gently but firmly) could also trigger a swallow - a strategy used with patients with affected oral sensations. Taste and consistency - can thicken almost anything. Could point out to patients to only drink fluids with specific coloured lid (e. g. , purple) may be meaningful and specifc - with manufactured thickened liquids. Some are thinner (e. g. , water, and breast milk) and some are thicker (e. g. , fruit nectar) Fruit nectar can be just over borderline thin fluids. Do not have thickening agents added to them.
