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[Dysphagia] Re: What is a goldfish cracker
Hi. I don't know if anyone answered your questions yet. RD stands for Registered Dietician. Goldfish crackers are just snack crackers in the shape of goldfish. They are made by a company called Pepperidge Farm. They're actually pretty good! Check out these sites. Yes, you are right, I am sure they don't have these things in Australia. Hope you have a wonderful day! Lynn
http://www.pepperidgefarm.com/home.asp
http://www.pfgoldfish.com/flash.asp
-----Original Message-----
From: dysphagia-request@b9.com
To: dysphagia@b9.com
Sent: Wed, 14 Sep 2005 12:05:30 -0600
Subject: Dysphagia Digest, Vol 22, Issue 16
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Today's Topics:
1. swallowing evaluation in Tampa area (Candace Grant)
2. cricopharyngeal diet (sorriso@adelphia.net)
3. Re: cricopharyngeal diet (Michel Sanscartier)
4. Re: cricopharyngeal diet (Kimberley ODonnell)
5. RE: cervical auscilation (Paula leslie)
----------------------------------------------------------------------
Message: 1
Date: Tue, 13 Sep 2005 16:31:01 -0400
From: "Candace Grant" <candaceg@vitelcom.net>
Subject: [Dysphagia] swallowing evaluation in Tampa area
To: <dysphagia@b9.com>
Message-ID: <004901c5b8a2$0eb4a660$0405a8c0@HOME>
Content-Type: text/plain; charset="UTF-8"
I have a patient, a young man with 3+ year history of slow progression of
mild flaccid dysarthria and swallowing problems. He has been going to
various neurologists for the 3 years without a definitive (or even working)
diagnosis. He is going to be in the Tampa area the end of this month and I
wonder if there is someone on this list who could see him. My e-mail is
listed below. Thanks!
Candace Grant
candaceg@vitelcom.net
PO. Box 11840
St thomas, VI 00801
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Message: 2
Date: Tue, 13 Sep 2005 17:23:06 -0400
From: <sorriso@adelphia.net>
Subject: [Dysphagia] cricopharyngeal diet
To: dysphagia listserv <dysphagia@b9.com>
Message-ID:
<25055049.1126646586505.JavaMail.root@web1.mail.adelphia.net>
Content-Type: text/plain; charset=utf-8
There has been a discussion going on on the ASHA Division 13 list regarding what
the heck a cricopharyngeal diet is. In response to a post requesting assistance
with a patient, one therapist suggested a cricopharyngeal diet, prompting the
question, "what is it?"
We've come to learn that it stems from vitalstim education and the
identification of and significance of cricopharyngeal dysfunction in dysphagia.
The diet evidently refers to a solid food's viscosity and fat content in that a
goldfish cracker is "better" than applesauce for the identified patient. No
research evidence has been cited in the discussion.
There, you know as much as I do (for those of you who didn't already know).
My question to this list is, what do you know about the cricopharyngeal diet?
Can you add more to the discussion? Is this a valid premise? Is there
research?
Linda A. Zanchi, MA CCC-SLP
------------------------------
Message: 3
Date: Tue, 13 Sep 2005 19:04:48 -0400
From: Michel Sanscartier <m.sanscartier@videotron.ca>
Subject: Re: [Dysphagia] cricopharyngeal diet
To: sorriso@adelphia.net, dysphagia listserv <dysphagia@b9.com>
Message-ID: <002201c5b8b7$8a566190$0200a8c0@PORTABLE>
Content-Type: text/plain; format=flowed; charset=UTF-8;
reply-type=original
That is something else!
Cricopharyngeal diet!!!
First, as I always answer to that group, why don't you ask the
RD you work with?
Linda, did you ask him or her?
Did you ask her also to discuss with you if the patient had an esophageal
dysphagia.
I know that in the US, RDs don??Tt dare to do much in upper dysphagia
problems.
BUT, they know a lot in esophageal dysphagia and they work everyday with
that.
GERD and all the esophageal problems is clinical nutrition 101 for us.
Second, viscosity is for liquid PLEASE.
A FOOD properties analysis is a class that all RD take (at least in Canada).
There are many levels of organoleptic properties of food but only 3 are
relevant for dysphagia:
- Texture for all food (machines, utensils and mouth can measure it).
Texture is usually used in the industry for solid food. The qualifying would
be : hard, soft, puree, ??? (there are at least 25 others).
- Consistency is an empirical measure that can be defined by a consistometer
(there??Ts honey, nectar and clear consistencies). It??Ts like asking: what is
your height: the answer would tall or short or medium. The liquid is
submitted to the gravity. The little metal container cost over $500 us last
time I called.
- Viscosity is measure by a viscosimeter. That little machine cost over $10
000 us.
It??Ts precise but as you will probably read soon, there??Ts no link between
viscosity of liquids and consistency (except maybe for honey). The measures
are in Kpascal / sec or in centipoise. It??Ts like asking someone the same
question: what is your height: in that case, the answer would be 152 cm or 5
feet.
I??Tm sure that the RD you work with could have told you the same things.
Third, if your patient has a Wallenberg syndrome or a stroke that wasted his
CN IX, X and/or XI there are many things that you could try. You probably
know it for rehab (Mendelson) but the diet? Please, work with the RD from
your hospital. I sincerely hope that RDs will become more involved in
dysphagia. We can make a great team, I know it.
In case someone corrects my mistakes like that last time, please know that
I'm a French Canadian speaking and that I'm far from being perfect
bilingual. I??Tm doing my best here.
Michel Sanscartier RD, MSc
1900 rue Beaudry
Montr??al, Qc
H2L 3E9
514-522-3847
m.sanscartier@videotron.ca
----- Original Message -----
From: <sorriso@adelphia.net>
To: "dysphagia listserv" <dysphagia@b9.com>
Sent: Tuesday, September 13, 2005 5:23 PM
Subject: [Dysphagia] cricopharyngeal diet
> There has been a discussion going on on the ASHA Division 13 list
> regarding what the heck a cricopharyngeal diet is. In response to a post
> requesting assistance with a patient, one therapist suggested a
> cricopharyngeal diet, prompting the question, "what is it?"
>
> We've come to learn that it stems from vitalstim education and the
> identification of and significance of cricopharyngeal dysfunction in
> dysphagia. The diet evidently refers to a solid food's viscosity and fat
> content in that a goldfish cracker is "better" than applesauce for the
> identified patient. No research evidence has been cited in the
> discussion.
>
> There, you know as much as I do (for those of you who didn't already
> know).
>
> My question to this list is, what do you know about the cricopharyngeal
> diet? Can you add more to the discussion? Is this a valid premise? Is
> there research?
>
> Linda A. Zanchi, MA CCC-SLP
> _______________________________________________
> Dysphagia mailing list
> Dysphagia@b9.com
> http://lists.b9.com/mailman/listinfo/dysphagia
>
------------------------------
Message: 4
Date: Wed, 14 Sep 2005 09:55:48 +1000
From: Kimberley ODonnell <OdonneK@doh.health.nsw.gov.au>
Subject: Re: [Dysphagia] cricopharyngeal diet
To: sorriso@adelphia.net, dysphagia@b9.com, m.sanscartier@videotron.ca
Message-ID: <s327f3b4.003@dohprimo.ccf.health.nsw.gov.au>
Content-Type: text/plain; charset=ISO-8859-1
Hi all
Please excuse my ignorance, hopefully just due to the fact that I am from
Australia, but what is a goldfish cracker and what does RD stand for?
Thanks in advance.
Kim
Kimberley O'Donnell
Speech Pathologist - BAppSc MSPAA CPSP
Royal Rehab. Centre Sydney
ph:(02) 9808 9210 or (02) 9807 1144 - pager 48
59 Charles Street RYDE NSW 2112
>>> Michel Sanscartier <m.sanscartier@videotron.ca> 14/09/2005 9:04:48 am >>>
That is something else!
Cricopharyngeal diet!!!
First, as I always answer to that group, why don't you ask the
RD you work with?
Linda, did you ask him or her?
Did you ask her also to discuss with you if the patient had an esophageal
dysphagia.
I know that in the US, RDs don't dare to do much in upper dysphagia
problems.
BUT, they know a lot in esophageal dysphagia and they work everyday with
that.
GERD and all the esophageal problems is clinical nutrition 101 for us.
Second, viscosity is for liquid PLEASE.
A FOOD properties analysis is a class that all RD take (at least in Canada).
There are many levels of organoleptic properties of food but only 3 are
relevant for dysphagia:
- Texture for all food (machines, utensils and mouth can measure it).
Texture is usually used in the industry for solid food. The qualifying would
be : hard, soft, puree, * (there are at least 25 others).
- Consistency is an empirical measure that can be defined by a consistometer
(there's honey, nectar and clear consistencies). It's like asking: what is
your height: the answer would tall or short or medium. The liquid is
submitted to the gravity. The little metal container cost over $500 us last
time I called.
- Viscosity is measure by a viscosimeter. That little machine cost over $10
000 us.
It's precise but as you will probably read soon, there's no link between
viscosity of liquids and consistency (except maybe for honey). The measures
are in Kpascal / sec or in centipoise. It's like asking someone the same
question: what is your height: in that case, the answer would be 152 cm or 5
feet.
I'm sure that the RD you work with could have told you the same things.
Third, if your patient has a Wallenberg syndrome or a stroke that wasted his
CN IX, X and/or XI there are many things that you could try. You probably
know it for rehab (Mendelson) but the diet? Please, work with the RD from
your hospital. I sincerely hope that RDs will become more involved in
dysphagia. We can make a great team, I know it.
In case someone corrects my mistakes like that last time, please know that
I'm a French Canadian speaking and that I'm far from being perfect
bilingual. I'm doing my best here.
Michel Sanscartier RD, MSc
1900 rue Beaudry
Montr?al, Qc
H2L 3E9
514-522-3847
m.sanscartier@videotron.ca
----- Original Message -----
From: <sorriso@adelphia.net>
To: "dysphagia listserv" <dysphagia@b9.com>
Sent: Tuesday, September 13, 2005 5:23 PM
Subject: [Dysphagia] cricopharyngeal diet
> There has been a discussion going on on the ASHA Division 13 list
> regarding what the heck a cricopharyngeal diet is. In response to a post
> requesting assistance with a patient, one therapist suggested a
> cricopharyngeal diet, prompting the question, "what is it?"
>
> We've come to learn that it stems from vitalstim education and the
> identification of and significance of cricopharyngeal dysfunction in
> dysphagia. The diet evidently refers to a solid food's viscosity and fat
> content in that a goldfish cracker is "better" than applesauce for the
> identified patient. No research evidence has been cited in the
> discussion.
>
> There, you know as much as I do (for those of you who didn't already
> know).
>
> My question to this list is, what do you know about the cricopharyngeal
> diet? Can you add more to the discussion? Is this a valid premise? Is
> there research?
>
> Linda A. Zanchi, MA CCC-SLP
> _______________________________________________
> Dysphagia mailing list
> Dysphagia@b9.com
> http://lists.b9.com/mailman/listinfo/dysphagia
>
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------------------------------
Message: 5
Date: Wed, 14 Sep 2005 15:54:53 +0100
From: Paula leslie <Paula.Leslie@newcastle.ac.uk>
Subject: RE: [Dysphagia] cervical auscilation
To: "Shari" <msisam@suscom.net>
Cc: dysphagia@b9.com
Message-ID: <43168E37@webmail.ncl.ac.uk>
Content-Type: text/plain; charset="ISO-8859-1"
Hello Shari
I would advise that you evaluate the evidence base for this technique
carefully before deciding to use it, and certainly before parting with any
money for tapes/courses etc. Similarly I would be interested to see on what
grounds any procedures/policies are based. Ask the producers of such
materials to demonstrate on what basis this intervention is "evidence based
medicine"?
Good Luck!
Paula
>===== Original Message From "Shari" <msisam@suscom.net> =====
>Is anyone aware of a way to teach and determine competency on cervical
auscultation? I was looking for a tape, a virtual online teaching site or any
written procedural or policy on the topic. Please let me know if anything is
available. Thank you very much.
Shari_______________________________________________
>Dysphagia mailing list
>Dysphagia@b9.com
>http://lists.b9.com/mailman/listinfo/dysphagia
Paula Leslie
Degree Programme Director
Note: UK Swallow Research Group Inaugural Meeting 2nd December, London
Please contact me for details!!!!
Surgical and Reproductive Sciences
Faculty of Medical Sciences
University of Newcastle
Newcastle upon Tyne
NE2 4HH
UK
+44 (0) 191 222 6279(T)/8988(F)
http://www.ncl.ac.uk/sars/postgrad/MSc.htm
------------------------------
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