Managing Dysphagia Through Diet Modifications

被引：89

作者：

Garcia, Jane Mertz ^{[1
]}

Chambers, Edgar ^{[1
]}

机构：

[1] Kansas State Univ, Sch Family Studies & Human Serv, Manhattan, KS 66506 USA

来源：

AMERICAN JOURNAL OF NURSING | 2010年 / 110卷 / 11期

关键词：

dysphagia; impaired swallowing; dietary modification; malnutrition; aspiration pneumonia; HONEY-THICK LIQUIDS; VISCOSITY MEASUREMENTS; ASPIRATION PNEUMONIA; PRACTICE PATTERNS; NECTAR-THICK; ACUTE STROKE; PREVALENCE; BEVERAGES; DIAGNOSIS; PUREED;

D O I：

10.1097/01.NAJ.0000390519.83887.02

中图分类号：

R47 [护理学];

学科分类号：

1011 ;

摘要：

Dysphagia can lead to malnutrition, dehydration, aspiration pneumonia, and even death. The condition has diverse causes and symptoms vary widely. Nurses are likely to encounter patients with dysphagia in various settings, including acute care medical units, rehabilitation centers, and skilled nursing facilities. Dietary modification-altering the consistency of foods and liquids-is a fundamental aspect of dysphagia management. This article describes normal and impaired swallowing, discusses several types and levels of dietary modification, and offers readers a concise list of nursing considerations.

引用

页码：26 / 33

页数：8

共 46 条

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