Report Title
Consistency of Noncommercial Based Thickening Agents on LLUMC Dysphagia Menu Items
Collective Title
Master of Science in Nutrition and Dietetics Research Reports 2022
Abstract
Introduction:
More than 60% of the population 60 years and above experience some level of dysphagia. Patients with a medical history such as stroke, Alzheimer’s disease, autoimmune diseases, and gastroesophageal reflux may also have an increased risk for dysphagia. The International Dysphagia Diet Standardization Initiative (IDDSI) is a framework covering the global standards for dysphagia modified food texture descriptions. Current literature related to food thickeners in dysphagia management observe the suitability of various thickeners on all levels of dysphagia. However, many of these studies may or may not compare their findings with the current IDDSI guidelines.
LLU Discipline
Nutrition and Dietetics
Department
Nutrition and Dietetics
School
School of Allied Health Professions
First Advisor
Cindy Kosch
Second Advisor
Lida Gharibvand
Third Advisor
Cory Gheen
Fourth Advisor
Liang Ji
Fifth Advisor
Gurinder Bains
Degree Name
Master of Science (MS)
Degree Level
M.S.
Year Degree Awarded
2022
Date (Title Page)
2022
Language
English
Keywords
Deglutition disorders—Diet therapy; Thickening agents; Pureed food
Type
Research Report
Digital Format
Digital Publisher
Loma Linda University Libraries
Copyright
Author
Usage Rights
This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.
Recommended Citation
Lopez, Andreena; Tran, Briana; and Tse, Janelle, "Consistency of Noncommercial Based Thickening Agents on LLUMC Dysphagia Menu Items" (2022). Loma Linda University Research Reports. 53.
https://scholarsrepository.llu.edu/rr/53
Collection
Loma Linda University Research Reports
Collection Website
scholarsrepository.llu.edu/rr/
Repository
Loma Linda University. University Libraries.