215 M2 Quiz Dysphagia Flashcards
What are 2 important details to know as SLPA about dysphagia
- Symptoms of dysphagia such as: coughing and choking while eating or drinking, and gurgling or wet vocal quality, complaints of food stuck in the throat.
- Know about the therapeutic interventions as we could be part of treatment for these interventions such as oral-motor exercises that are not for speech but are meant to strengthen the lips, cheeks, and jaw.
SLPA CANNOT
perform diagnostics or screenings for swallowing
perform procedures that need a high level of clinical skill
interpret results of feeding and swallowing evaluations
determine swallowing strategies
treat medically fragile students/patients/clients independently
MBS
Modified Barium Swallow is performed by radiologist, SLP, radiology tech. Mix barium sulfate powder into thickened liquid. Allows for screening esophageal stage of swallow
Level 1
pureed and cohesive foods with smooth textures
Level 2
Level 2 mechanically altered foods which are soft and moistened
Level 3 -
consists of food which are near normal in texture, cut into bite sized pieces
Level 4
regular consistency
Liquid recommendations-
thin, nectar like, honey like, spoon thick
-swallow guide-
contains written and pictorial instructions including position, diet level, rate, and method of feeding
Therapeutic interventions-
SLP may implement a therapy program to strengthen the swallowing mechanism
Oral-motor exercises
- to strenghten tongue, lips, cheeks, jaw
What is dysphagia-
describes disorder of swallowing
Consequences of dysphagia-
choaking, aspiration
Inhalation of a foreign object including food or liquid into the lungs
what is aspiration
What are some causes of dysphagia?
TBI, neurological deficits, cancer, MS, ALS, PD OR pneumonia, seizures, intubation
What are the 4 stages of swallowing?
Oral preparatory
Oral
Pharyngeal
Esophageal
Swallowing takes?
8 to 10 seconds
ASD may affect
sensory processing and can cause selective eating
supports children who have eating challenges
“Get permission” approach
textures and flavors from an easy consistency to a more difficult one or like from dry to moistened or bland to flavor-filled
Gradually transition
- Use food art, or food academics
Desensitization