연하장애에서의 식사 조절
Dietary Modification in Dysphagia
2
조회
0
다운로드
5
인용
0
참고문헌
키워드
초록
Dysphagia patients have anatomic or physiological swallowing problems and show a disturbance in the normal transfer of food from the oral cavity to the stomach. Symptoms of dysphagia include drooling, holding foods in the buccal recesses, coughing during or following meals, and chronic upper respiratory infections. Patients with dysphagia often show inadequate oral intake and it leads to dehydration or malnutrition. Modification in viscosity and texture of food is usually helpful in resolving nutritional problems of dysphagia patients. The degree of dietary modification could affect compliance of the patients to the diet. Adequate assessment and applying proper dietary modification are important for successful dietary intervention for the patients.
Abstract
Dysphagia patients have anatomic or physiological swallowing problems and show a disturbance in the normal transfer of food from the oral cavity to the stomach. Symptoms of dysphagia include drooling, holding foods in the buccal recesses, coughing during or following meals, and chronic upper respiratory infections. Patients with dysphagia often show inadequate oral intake and it leads to dehydration or malnutrition. Modification in viscosity and texture of food is usually helpful in resolving nutritional problems of dysphagia patients. The degree of dietary modification could affect compliance of the patients to the diet. Adequate assessment and applying proper dietary modification are important for successful dietary intervention for the patients.
참고문헌 (12)
- White GN, "Dysphaiga : causes, seessment, treatment, and management", Geriatrics, 63, pp.15~20 (2008)
- Keller HH, "Malnutrition in institutionalized elderly: how and why?", J Am Geriatr Soc, 41, pp.1212~1218 (1993)
- Steele CM, "The rheology of liquids : a comparision of clinicians’ subjective impressions and objective measurement", Dydsphagia, 18, pp.182~195 (2003)
- Oh BM, "Rehabilitation in dysphagia ; Pocket manual of dysphagia" (2007), Pacific Publisher Co
- Korean Dietetic Associaition, "Manual of medical nutrition therapy", pp.458~465 (2008), Korean Doetetic Association
- Pelletier CA, "A comparision of consistency and taste of five commercial thickners", Dysphagia, 12, pp.74~78 (1997)
- Smith TL, "Characterizing process control of fluid viscosities in dysphgia management", J Am Diet Assoc, 104, pp.969~971 (2004)
- Mcallum SL, "The national dysphagia diet : implementation at t regional rehabilation center and hospital system", J Am Dietetic Association, 103, pp.381~384 (2003)
- Strowd L, "Dysphagia dietary guidelines and the rheology of nutritional feeds and barium test feeds", Chest, 133, pp.1397~1401 (2009)
- Lotong V, "Texture and flavor characteristics of beverage containing commercial thickening agents for dysphagia diets", J Food Sci, 68, pp.1537~1521 (2003)
- Whelan K, "Inadequate fluid intakes in dysphgia acute stroke", Clin Nutr, 20, pp.423~428 (2001)
- Mahan LK, "Krause’s food, nutrition and diet therapy", pp.1087~1092 (2004), Saunders