Exam 2 Part 3

Question 1

What types of instrumentation would someone use when evaluating dysphagia?

Answer 1

Modified barium swallow study, fiber-optic endoscopic evaluation of swallowing (FEES)

Question 2

Procedures based on the best available evidence (research and expert opinion); procedures that are accepted or prescribed as being correct or most effective

Answer 2

Best practices (evidence based practice)

Question 3

The extent to which an intervention can be shown to be beneficial under optimal (or ideal) conditions

Answer 3

Treatment efficacy

Question 4

The extent to which services are shown to be beneficial under typical (or real-world) conditions

Answer 4

Treatment effectiveness

Question 5

“Patient will achieve safe and efficient swallowing to sustain adequate nutrition and hydration orally” or “Patient will be able to eat a regular diet safely”

Answer 5

Long-term goal

Question 6

What are some compensatory treatment techniques for dysphagia?

Answer 6

Postural, food placement

Question 7

No restrictions in foods but meats and some vegetables may be chopped

Answer 7

Regular food

Question 8

No restriction in liquid

Answer 8

Thin

Question 9

Ground or chopped tender meat, potatoes, pasta, cooked vegetables, beans, canned fruits, apple slices, cookies, fruit pies, fried eggs, hot cereal

Answer 9

Dysphagia advanced foods

Question 10

Ground or finely chopped tender meat with gravy, soft cooked vegetables, canned fruit, soft cookies, cooked cereal

Answer 10

Dysphagia mechanically altered foods

Question 11

Pureed meat, mashed potatoes, pureed vegetables, strained soups, pudding

Answer 11

Dysphagia pureed foods

Question 12

All liquids (including water) must be thickened to a nectar consistency

Answer 12

Nectar-like liquid

Question 13

All liquids must be thickened to a honey consistency

Answer 13

Honey-like liquid

Question 14

All liquids must be thickened to a pudding consistency

Answer 14

Spoon-thick liquid