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[DYSPHAGIA] Re: Dysphagia Mechanical
- Subject: [DYSPHAGIA] Re: Dysphagia Mechanical
- From: RMirante@Lifespan.org (Mirante, Robin)
- Date: Mon, 4 Jun 2001 15:30:48 -0400
In reality it is done through patient/client or caregiver education as to
the end result of desired consistency and having the individual who does the
thickening demonstrate that they can achieve a "nectar" consistency with
different liquids. We use boxed individual servings on some floors
(pre-thickened). With outpatients, I have them thicken the liquid while
they are here and really get the "look and feel of it" versus adding a
specific amont of thickener because as you said it does differ. No, not
terribly exact. I have also had some outpatients (or their families)
actually prefer to order the pre-thickened boxes in bulk for home use for
the convenience of it.
-----Original Message-----
From: LOBSTERPAM@aol.com [mailto:LOBSTERPAM@aol.com]
Sent: Thursday, May 31, 2001 12:41 PM
To: RMirante@Lifespan.org; corinnadewey@hotmail.com;
dysphagia@medonline.com
Subject: Re: [DYSPHAGIA] Re: Dysphagia Mechanical
In a message dated 5/31/01 9:36:30 AM, RMirante@Lifespan.org writes:
<< These are each followed by an amount
of thickener used to achieve the specific consistency. >>
How do you account for/compensate for the observation that some liquids
require more or less thickener to achieve a certain consistency, largely
based on that liquid's specific gravity?
A tablespoon of thick-it generates different results in milk, grape juice,
coffee, tea, and Ensure. We had specific recipes for certain fluids in one
facility - but that was hardly practical everywhere.
Just curious. Anyone?
PSmith
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