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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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