Thickened liquids have been shown to decrease aspiration in those with dysphagia (Clave et al., 2006; Kuhlemeier, Palmer, a Rosenberg, 2001; Nicosia, 2007). Speech Language Pathologists (SLPs) are often primary providers of education and training in the use of thickened liquids (ASHA, 2002, 2004); however, there is no research, to date, investigating how this process occurs. A mixed-methods approach was used to address both qualitative and quantitative research questions. The initial qualitative component of this study explored how SLPs educate patients/family regarding thickened liquids. Several educational and clinical practice themes emerged (e.g., naturally thick exemplars, manipulation of viscosity as a continuous variable rather than discrete categories). These results informed investigation and quantification of naturally thick liquids used as examples of standard thickness categories (i.e., nectar, honey, and pudding). Of the fifty-three items tested, 7 nectars, 11 thin honeys, and 4 honeys were compatible with VaribarRTM viscosity ranges; with 6 more materials falling between VaribarRTM ranges. All items quantified as naturally thick were plotted along a continuum by centipose (cP), with VaribarRTM ranges overlaid. Clinical applications of this continuum, along with future research directions, are discussed.... DannonAr Frusion (yogurt) Smoothie- Banana Berry, Peach Passion Fruit* EnsureAr- Creamy Milk Chocolate, Homemade Vanilla Food LionAr Fat-Free Buttermilk* Food LionAr Light (yogurt) Smoothie- Peach* GlucernaAr- Homemade Vanillaanbsp;...
|Title||:||Discovery and Determination of Naturally Thick Liquids: Developing a Viscosity Continuum|
|Author||:||Christina V. Bratlund|
|Publisher||:||ProQuest - 2009|