[Dysphagia] Thickened liquids: Tetrapacs vs on-site thickening

[Sharon.Cameron at rvh.nb.ca (Cameron, Sharon (R3))]

Cost of staff time in preparation also needs to be considered a factor.
Waste will also need to be calculated because when not using the pre-thickened products, some facilities have higher waste others have lower rates of wastage. 

Sharon Cameron
Registered Dietitian
Stan Cassidy Centre for Rehabilitation
800 Priestman Street
Fredericton, NB  E3B 0C7
506-452-5652


-----Original Message-----
From: dysphagia-bounces at dysphagia.com [mailto:dysphagia-bounces at dysphagia.com] On Behalf Of Pressman, Hilda
Sent: Friday, June 15, 2007 1:45 PM
To: Walsh, Linda (R1SE); dysphagia at dysphagia.com
Subject: Re: [Dysphagia] Thickened liquids: Tetrapacs vs on-site thickening

The companies that make the thickened liquids can help you with this.  You need to take in to account the cost of the regular juice as well as the thickening agent vs. the prethickened liquid

-----Original Message-----
From: dysphagia-bounces at dysphagia.com
[mailto:dysphagia-bounces at dysphagia.com]On Behalf Of Walsh, Linda (R1SE)
Sent: Wednesday, June 13, 2007 6:12 PM
To: dysphagia at dysphagia.com
Subject: [Dysphagia] Thickened liquids: Tetrapacs vs on-site thickening


A few years ago we SLPs worked with our Food Services Dept to alter
their recipes for soups and liquids to make them safer for patients who
clearly aspirate thin liquids. This was an improvement over the previous
process of thickening liquids at the bedside, but we find it is still
inconsistent. We would like to move to using some of the thickened
liquids available commercially in tetrapacs but our hospital insists it
will be more expensive. Has anyone done a cost-analysis taking into
account wastage if products are not acceptable to patients?

Thanks for any info sharing.

Linda 

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