Standards of A Texture Modified Diet for Elderly and Dysphagia Patients
Keywords:
texture modified diet, elderly, dysphagiaAbstract
Dysphagia can progress through the swallowing process including oral phase, pharyngeal phase, and esophageal phase. Dysphagia is caused by swallowing related physiological changes in elderly people. This may reduce the efficacy of the swallowing mechanism. Other possible causes can be suffering from a neurological problem, or head and neck cancer. Once patients are diagnosed with dysphagia, medical professionals need to start the intervention plan immediately in order to minimize other complications such as aspiration, pneumonia, malnutrition, and dehydration. After a swallowing assessment, it is recommended to consider enteral and parenteral nutrition options, unless patients are able to swallow safely. However, food texture modifications should be prioritized in the nutrition prescription in parallel with individual’s swallowing level. Therefore, this article aims to review the standards of a texture modified diet from 3 countries: The United States, Australia, and Japan. Also, the first international standard of dysphagia diet from International Dysphagia Diet Standardisation Initiative (IDDSI) organization is mentioned. This study describes terminology, gives examples, and provides a criteria of testing methods for each standard. This could be beneficially applied in nutrition management practice in the dysphagia group.
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