National Dysphagia Diet: Standardization for Optimal Care
American Dietetic Associati, 2002 - Medical - 47 pages
The National Dysphagia Diet, a multi-level diet for patients experiencing dysphagia, includes: Sample diets Preparation methods and practice applications Resource lists for professionals and for patients A must for dietary managers, dietitians and medical professionals who work with patients experiencing dysphagia.
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INTRODUCTION TEXTURAL PROPERTY CONSIDERATIONS OF FOODS FOR DYSPHAGIA
PRACTICE APPLICATION OF THE NATIONAL DYSPHAGIA DIET
NATIONAL DYSPHAGIA DIETS
FOOD PREPARATION FOR DYSPHAGIA DIETS IN PATIENT CARE FACILITIES
airway penetration American Dietetic Association Amyotrophic Lateral Sclerosis aspiration assessment avoided if thin beverages bolus CCC-SLP centipoise cereals chunks clinicians coconut cohesive cooked cough cream cheese desserts Diet level Diet Task Force dietary liquids Dietitians DOSS Dysphagia Diet Task dysphagia management Dysphagia Mechanically Altered Dysphagia Pureed dysphagic patients eggnog evaluation facilities Food Groups Recommended food scientists food thickeners fruits Groups Recommended Avoid Hormel juices liquid consistency liquids are restricted management of dysphagia meats menu moist moisten National Dysphagia Diet NDD Level NDDTF Novartis Novartis Nutrition nutritional supplements nuts oral phagia pharynx potatoes PREPARED PUREED FOODS Prethickened Liquids pudding rheological sauce seeds semisolid Severity Scale shear rates sherbet slurried smooth soft solid food texture Soups speech-language pathologists standards for thickened starch Swallowing Disorders taste test materials textural properties thickened liquids thickened to appropriate thin liquids allowed vegetables VFSS videofluoroscopic swallowing Viscometry viscosities of dietary Well-cooked yogurt