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SLP477- Disorders of Swallowing > Chapter 8 > Flashcards

Chapter 8 Flashcards

1
Q

1: Is swallow safety the top priority of the dysphagia management team, along with maintaining nutrition and quality of life of the patient?

A

Yes, it is

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2
Q

2: Can proper nutrition be achieved by a combination of oral and non-oral diet?

A

Yes, it can

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3
Q

3: As a fluid becomes more viscous, is it more easily deformed?

A

No, it becomes more difficult to deform

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4
Q

4: Are most foods or fluids that are eaten non-newtonian?

A

Yes, they are

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5
Q

5: Is one of the purposes of the International Dysphagia Diet Standardization Initiative to restrict the levels of consistencies for testing when doing fluoroscopic swallow studies?

A

-No, IDDSI’s purpose is to allow consistent testing and documentation for comparisons across time, patients, and studies

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6
Q

6: Do thickened fluids retain their consistency with time?

A

-No, it depends on the type of the thickener used

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7
Q

7: True or false: extremely thick (level 4) liquids are suggested for those with poor tongue control, but will increase the risk of post swallow residue.

A

True

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8
Q
  1. Should SLPs provide guidelines on modified food and drink preparation to other health care professionals only?
A

Nope, the patient and their family should be given guidelines as well

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9
Q
  1. True or false: food texture is not related to chemical senses of taste or odor.
A

True

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10
Q
  1. Do all foods and drinks behave similarly in persons with different types and severity levels of dysphagia?
A

No, foods and drinks may behave differently

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11
Q
  1. True or false: Even when limits are set for an elderly patient’s oral diet to ensure swallow safety, they should not be so restrictive as to discourage oral intake.
A

True, we do not want to restrict oral intake

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12
Q
  1. After the initial diagnosis and recommendation for safer feeding, does the clinician not need to see the patient again?
A

No, regular follow-ups are necessary

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13
Q
  1. Is a gastrostomy a permanent fixture once it is in place?
A

No, gastronomy can be removed and is more of a long-term alternative to other intubation or a temporary feeding method while the patient recovers

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14
Q
  1. Are nasogastric feeding tubes usually used in patients who will be on long-term nonoral diets?
A

No, nasogastrics are uncomfortable and for use less than 3 months, gastro tubes are a better long-term option

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15
Q
  1. Is choice of a nonoral diet via feeding tube made based on the findings of the instrumental swallow examination?
A

No, other factors like living situation, physical disability and dentition should be considered as well.

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16
Q
  1. T/F: Once a feeding tube is in place in the elderly, it is best to discontinue swallow exercises as they only make the patient more frustrated because he/she cannot eat orally.
A

False, even with elderly patients, swallowing treatment plans should still encourage oral feeding

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17
Q
  1. Should patients with degenerative neuromuscular diseases be placed on a feeding tube after they can no longer eat anything by mouth and show signs of malnutrition?
A

No, they should be placed on feeding tubes when they have the desire to maintain nutrition and before they can no longer eat orally

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18
Q
  1. Will getting the prescribed amount of calories allow a patient to recover from malnutrition?
A

Yes, it will

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19
Q
  1. Does malnutrition in hospital patients have comorbidities unrelated to the underlying diagnosis?
A

Yes, it does

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20
Q
  1. Is a pH test of tube aspirate is recommended for all types of tube-feeding?
A

No, the ph test of tube aspirate is only recommended for NG tubes

21
Q
  1. Should elderly patients be allowed to eat a liberal diet in order to maintain their social status and outside living activities as long as safety of swallowing is preserved in the diet?
A

Yeah!

22
Q
  1. Which professional is mainly responsible for monitoring the nutritional status of the patient?
A

Registered dietician

23
Q
  1. Proper nutrition can have which 2 benefits?
A

It can provide increased strength

It can build immune status

24
Q
  1. Standardization of foods through analysis of their properties will help in which 3 ways?
A
  • Improving test to test reliability
  • Allowing a comparison of FEES and MBS results more carefully
  • Calculating nutrition requirements
25
Q
  1. The key to recommending thickened fluids is to… (2 things)
A
  • protect the anyway and ensure maximal swallow safety

- minimize residue post swallow

26
Q
  1. Viscosity represents a characteristic of a liquid that can be described more simply as…
A

Thickness

27
Q
  1. What 3 factors might limit a patient’s intake of recommended thickened fluids?
A
  • Limited access to thickened fluids
  • Patient is unused to the change in taste and texture
  • Patient feels that thickened fluids do not quench their thirst
28
Q
  1. Who may benefit from the Free Water Protocol?
A

Only individuals who are mobile and have good cognitive functions

29
Q
  1. 2 examples of minced and moist foods include…
A
  • thick and smooth cereal

- mashed banana

30
Q
  1. For patients who require long-term nonoral feeding, gastrostomy tubes are preferred for which 4 reasons?
A
  • They last longer and therefore require less replacing
  • They are more comfortable than other forms of enteral feeding
  • They are more fixed in place and do not dislodge easily
  • Patients do not find them as disfiguring
31
Q

Describe the food texture according to IDDSI:

31. Regular

A

Daily foods of different textures

32
Q

Describe the food texture according to IDDSI:

32. Pureed

A

Blended food with any type of additional liquid to achieve a smooth, extremely thick fluid

33
Q

Describe the food texture according to IDDSI:

33. Soft

A

Foods that require little chewing, can be naturally so or processed to achieve this texture

34
Q

Describe the food texture according to IDDSI:

34. Minced and moist

A

Finely mashed or minced solids with thick and smooth sauces

35
Q

Describe the food texture according to IDDSI:

35. Liquidized

A

Blended food and any type of additional liquid to achieve a smooth, moderately thick fluid

36
Q

Where does the nutrition delivery method enter the body and end in the body?
36. Intravenous/peripheral parenteral nutrition; central total parenteral nutrition

A

Peripheral veins

37
Q

Where does the nutrition delivery method enter the body and end in the body?
37. Jejunostomy

A

External opening on the abdomen to the small intestines

38
Q

Where does the nutrition delivery method enter the body and end in the body?
38. Gastrostomy/percutaneous endoscopic gastrostomy

A

External opening on the abdomen to the stomach

39
Q

Where does the nutrition delivery method enter the body and end in the body?
39. Nasogastric tube

A

Nose to stomach

40
Q

Where does the nutrition delivery method enter the body and end in the body?
40. Nasoduodenal/nasojejunal

A

Nose to intestine

41
Q
  1. What is rheology?
A

The study of deformation and flow of matter

42
Q
  1. What are the two variables in rheology that influence the properties of a liquid?
A

Viscosity and density

43
Q
  1. Diets catering to patients with dysphagia should take into consideration which 4 things?
A
  • Amount
  • Consistency
  • Viscosity
  • Timing
44
Q
  1. Thickeners are used in treating swallowing disorders to change what property of the liquid or food?
A

The viscosity;

thickeners change the viscosity of thin liquids and foods, making them easier to swallow

45
Q
  1. A creep test is used to determine how materials__________________when put under stress
A

Deform:

A creep test is used to determine how materials deform when put under stress

46
Q
  1. A fluid with no single constant value of viscosity is called a…
A

Non-newtonian fluid

47
Q
  1. List three categories of foods that are not well tolerated by those with dysphagia
A

1: crumbly and non-cohesive foods
2: mixed consistency foods
3: sticky foods

48
Q
  1. Feeding that occurs by way of entering through the intestine is called….
A

Jejonoscopy feeding

49
Q
  1. Define presbyphagia.
A

Presbyphagia refers to characteristic changes in the swallowing mechanism of otherwise healthy adults

SLP477- Disorders of Swallowing (7 decks)

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