Research and professional briefs: characterizing process control of fluid viscosities in nursing homes

Swallowing impairment with advancing age is a major health care problem, especially among nursing home residents. An estimated 40% to 60% of nursing home residents have signs of swallowing disorders or dysphagia. The high number of nursing home residents with dysphagia is, at least in part, caused b...

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Bibliographic Details
Published in:Journal of the American Dietetic Association 2004-06, Vol.104 (6), p.969-971
Main Authors: Smith, Terra L, Sun, Maria M, Pippin, Jennifer
Format: Article
Language:English
Subjects:
Aged
Beverages - standards
Deglutition Disorders - therapy
Dietetics
Humans
Nursing Homes - standards
Pilot Projects
Quality of Health Care
Starch - administration & dosage
Starch - chemistry
Viscosity
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Summary:Swallowing impairment with advancing age is a major health care problem, especially among nursing home residents. An estimated 40% to 60% of nursing home residents have signs of swallowing disorders or dysphagia. The high number of nursing home residents with dysphagia is, at least in part, caused by patients with swallowing disorders being more likely to be discharged to institutional care. Aging alone does not result in swallowing disorders. Conditions that contribute to swallowing problems include dementia, cerebral vascular accidents, Parkinson's disease, neuromuscular disorders, and some medications. This article discusses the health-related rationale for thickened liquids and fluid viscosities, reviews each phase of the study, and concludes with the practical implications of the study for clinical dietitians.
ISSN:0002-8223