[Dysphagia] the actual cricopharyngeal diet

[sorriso at adelphia.net (sorriso@adelphia.net)]

Here's the "diet" as requested by a member of the ASHA list from the VitalStim people:

Initial Diet for Patients with Cricopharyngeal Dysfunction

The following diet has been shown to be effective to the author (Marcy Freed) for the patients who have a degree of cricopharyngeal dysfunction:

	1.  Crunchy consistency	
		a.  Fritos
		b.  Potato chips
		c.  All crackers
		d.  Pepperidge Farms Bordeaux cookies
		e.  Toast with butter


	2.  Thinned puree consistency
		a.  Thinned Oatmeal or Cream of Wheat	
		b.  Yogurt without fruit
		c.  Strained creamed soups	
		d.  Mousse
		e.  Soft drinks
		f.  Tomato soup or pea soup

	3.  Soft/Slippery consistency
		a.  Angel hair pasta and olive oil
		b.  Sweet potatoes with butter or margarine	
		c.  Soft boiled eggs
		d.  Poached eggs
		e.  Squash ? butternut or acorn	
		f.  Waffles that are cut into tiny pieces
		g.  Meat loaf
		h.  Whipped potatoes
	
The patient may progress as the cricopharyngeal problem improves.  Don?t mix food and liquid!  First swallow food and then have a drink.

	4.  Foods NEVER tolerated
		a.  Pudding
		b.  Applesauce	
		c.  Pureed foods
		d.  Mashed potatoes
		e.  Red meats such as steak

The viscosity of food a,b,c and d contribute to increased vallecular and pyriform sinus retention.  Lower viscosity foods clear more easily.