Characterizing the Flow of Thickened Barium and Non-barium Liquid Recipes Using the IDDSI Flow Test-Reference-Cited by-同舟云学术

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Characterizing the Flow of Thickened Barium and Non-barium Liquid Recipes Using the IDDSI Flow Test

Published:2018-06-11 Issue:1 Volume:34 Page:73-79
ISSN:0179-051X
Container-title:Dysphagia
language:en
Short-container-title:Dysphagia

Author:

Barbon Carly E. A.^ORCID,Steele Catriona M.

Funder

National Institute on Deafness and Other Communication Disorders

Toronto Rehab, University of Toronto

Publisher

Springer Science and Business Media LLC

Subject

Speech and Hearing,Gastroenterology,Otorhinolaryngology

Link

http://link.springer.com/article/10.1007/s00455-018-9915-6/fulltext.html

Reference25 articles.

1. Garcia JM, Chambers EIV, Molander M. Thickened liquids: practice patterns of speech-language pathologists. Am J Speech-Lang Pathol. 2005;14:4–13.

2. Steele CM, Alsanei WA, Ayanikalath S, et al. The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review. Dysphagia. 2015;30:2–26.

3. Cichero JAY, Steele C, Duivestein J, et al. The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: foundations of a global initiative. Curr Physical Med Rehabil Rep. 2013;1:280–91.

4. Fink TA, Ross JB. Are we testing a true thin liquid? Dysphagia. 2009;24:285–9.

5. Nita SP, Murith M, Chisholm H, et al. Matching the rheological properties of videofluoroscopic contrast agents and thickened liquid prescriptions. Dysphagia. 2013;28:245–52.

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2. Relationship between International Dysphagia Diet Standardisation Initiative Flow Test and Consistometric Measures for Consistency Classification: An Examination of Thickened Liquids Prepared Using Starch-Based and Xanthan Gum-Based Thickening Agents;Folia Phoniatrica et Logopaedica;2024-07-23

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