[Dysphagia] Clear fluids

[sharon.manders at gmail.com (Sharon Manders)]

Hi Michel,

I didn't say that lactose changed the texture (nor did the RD). I was
asking why people (SLPs) even order clear liquids in the first place.
As far as I am concerned, clear liquids and regular liquids are
practically the same thing texture wise (rheology aside).

I also think people may have misunderstood my initial question. Only
surgeons order clear liquids as a diet. I was asking about clear
fluids in addition to a food texture. SLPs in my facility and others
that I have been in, order a food texture and a liquid texture. I am
referring to the liquid part of the diet order.

Sorry for not expressing myself clearly initially [one would think as
an SLP I would be able to! :) ]

My question is: What liquid textures do other SLPs order? I have read
the National Dysphagia Diet (from the US) and according to that, there
are 4 textures: thin, nectar thick, honey thick and pudding (isn't
that pureed?) Does anyone add an additional "level" i.e. clear
liquids? If so, why?

In addition, my RDs are *always* involved re: nutrition status, but we
are the ones who are involved with the texture. I would never even
dream of ordering a diabetic or healthy heart or renal diet - that is
not my job. I order the texture, they order the rest of the diet.

I hope that clarifies things a little.

I do appreciate the comments though and welcome any further comments
from other people (RDs and SLPs).

Thanks,

Sharon

On 10/4/06, Michel Sanscartier <m.sanscartier@videotron.ca> wrote:
>
>  Since when lactose is changing any liquid's consistency?
>
> Is that exactly what the RD you work with told you?
>
> If it is, unfortunately, she didn't express herself correctly. She meant
> that after some surgery, the GI tract is very sensitive and the secretion of
> lactase can lower and we often see lactose intolerance for some days. A
> "Clear" diet, chemically speaking is without any substance that could cause
> irritation of the GI tract. There's absolutly no link with dysphagia.
> Rheologicaly speaking, clear liquid has another definition. If we speak
> about consistency, the consistometer is the tool to determine if a liquid is
> clear or not (? 24 cm). If we speak about the viscosity, some authors has
> defined clear if ? 50 cP (witch don't make any sense to me). There's a lot
> of work to do in research to establish the link between rheology and
> dysphagia. In the mean time, I would suggest that the nutritional and
> medical status is discuss with the RD before you give any suggestion for the
> diet.
>
>
>
> Michel Sanscartier RD, MS
>
>


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