Learn More
The ability of sour and sweet-sour mixtures to improve swallowing in 11 nursing home residents with neurogenic oropharyngeal dysphagia was investigated using fiberoptic endoscopic evaluation of swallowing. Citric acid (2.7%) significantly reduced aspiration and penetration compared with water. Teaspoon delivery of liquids significantly reduced aspiration(More)
There is evidence that a strong, unpalatable, sour bolus improves swallowing in neurogenic dysphagia. It is not known whether other tastes may alter swallowing physiology. This study investigated the effect of moderate versus high taste concentrations (sweet, sour, salty, bitter) and barium taste samples on lingual swallowing pressure in ten healthy young(More)
The purpose of this study was to examine certified nurse assistants' (CNAs') knowledge of dysphagia and how to feed nursing home residents using nonparticipatory structured feeding observation, critique of staged feeding behaviors on film, and semistructured interview in a triangulation methods design. Content analysis of the data confirmed previous studies(More)
In this study, the author examined the feeding beliefs of 20 certified nurse assistants (CNAs) working in nursing homes using Q methodology and semistructured interviews. Beliefs are defined as a combination of CNA feeding knowledge, experience, and values. Two groups of CNAs with contra belief systems emerged from the analysis. "Social feeders" believe(More)
Two experiments were performed to examine the effects of cup size, gender, age, and parameters of sipping (cup vs. straw and sequence) on sip volume. Increasing the size of the vessel from 150 to 600 ml increased the volume of a sip by about 15%. Males took larger sips and had significantly larger maximum oral capacities than females. However, in a second(More)
OBJECTIVE This study tested the hypotheses that swallowing apnea duration (SAD) will increase given chemesthetic stimuli (ie, water < ethanol, acid, and carbonation), age (older > young), and genetic taste differences (supertasters > nontasters). STUDY DESIGN Prospective group design. SETTING University medical center. SUBJECTS AND METHODS Eighty(More)
This study presents the results of a blinded test of the performance of five commercial thickners. Experimental variables considered are brand of commercial thickener, type of liquid, desired thickness, and thickening time. Success of outcome is defined by a numerical rating scale comparing the consistency and taste to actual liquid samples. The findings(More)
Barium may affect the perception of taste intensity and palatability. Such differences are important considerations in the selection of dysphagia assessment strategies and interpretation of results. Eighty healthy women grouped by age (younger, older) and genetic taste status (supertaster, nontaster) rated intensity and palatability for seven tastants(More)
PURPOSE This study examined whether the perceived taste intensity of liquids with chemesthetic properties influenced lingua-palatal pressures and submental surface electromyography (sEMG) in swallowing, compared with water. METHOD Swallowing was studied in 80 healthy women, stratified by age group and genetic taste status. General Labeled Magnitude Scale(More)
Microbial challenge test methods to validate sterilizing-grade filters were developed to facilitate the use of parenteral drug products as liquid vehicles. Scaled-down filtration systems were developed in response to processing parameters, e.g., flow rates, pressures, duration, and temperature, provided by customers. Accordingly, 47 mm disc filter holders(More)