Lecture 4 Flashcards

(44 cards)

1
Q

What is dysphagia?

A

Difficulty swallowing

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2
Q

What are the causes of dysphagia?

A

Neurological disorders
Mechanical causes
Head and neck conditions
Age

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3
Q

What are mechanical causes of dysphagia ?

A
  • Abnormal growths or structural changes in the esophagus

* Inflammation or chronic gastric reflux disorders

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4
Q

What are head and neck conditions that cause dysphagia?

A

• Head and spinal cord injuries; some head and neck cancers (radiation therapy for head and neck cancer)

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5
Q

How do causes of dysphagia differentiations from children to older adults?

A
  • Children: cerebral palsy or developmental disabilities

* Older adults: dry mouth, weakness, general frailty including changes to nerve and muscle function with age

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6
Q

Where can swallowing problems occur?

A

Swallowing problems can occur anywhere along the path from the mouth to stomac

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7
Q

How common if dysphagia?

A
  • 40% older individuals
  • Half of acute care Pts
  • 2/3 of long-term care Pts
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8
Q

what are the phases of a normal swallow?

A

1) Oral preparatory phase
2) Oral transport phase
3) Pharyngeal phase
4) Esophageal phase

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9
Q

What is the oral preparatory phase?

A

Food/liquid enters the mouth, and the mouth closes. The food is chewed and mixed with saliva, becoming a bolus

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10
Q

What is the oral phase?

A

The tongue pushes the bolus of food/drink towards the back of the mouth.

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11
Q

What is the pharyngeal phase?

A

The bolus passes from the mouth through the throat and into the esophagus and the airway closes.

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12
Q

What is the esophageal phase?

A

The bolus passes through the esophagus into the stomach.

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13
Q

What are the S&S of dysphagia in the oral preparatory phase?

A
• Food pocketing
-decrease cheek tone, sensitivity 
• Poor bolus formation
e.g.:Poor tongue control, partial glossectomy 
• Food leaks, drooling
-decrease lip tone
• Difficulty chewing
- Poor jaw movement
• Excessive saliva
• Xerostomia (thick saliva & dry mouth) 
• Aspiration
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14
Q

What are the S&S of dysphagia in the oral transport phase?

A

Aspiration due to delayed or absent swallow reflex

Epiglottis sint able to close properly

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15
Q

What are the S&S of dysphagia in the pharyngeal phase?

A

✓Coughing and/or wet “gurgly” vocal quality (airway protection incomplete or non-existent)

✓Aspiration due to  laryngeal closure

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16
Q

What are the S&S of dysphagia in the esophageal phase?

A

✓Bolus remains in esophagus
-due to decrease esophageal peristalsis, narrowing of esophageal
passage

✓Aspiration after the swallow

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17
Q

What are the 2 kinds of how you know someone has aspiration?

A

Passage of material below vocal cords into larynx and trachea

Overt: Elicits cough reflex

Silent: Does not elicit cough or choking sensation

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18
Q

What is aspiration associated with?

A

Chronic expectoration of mucopurulent sputum

Recurrent pulmonary infection

Rapid decrease in respiratory function

19
Q

What are the 3 kinds of aspiration?

A

Prandia: Occurs through chewing & swallowing

Salivary: Aspiration of own saliva

Reflux: Refluxate into lungs→ chemical irritation

20
Q

Who would be on the team of someone who has dysphagia?

A
Physician 
SLP
RD
Radiologit
Nurse
21
Q

What is a BWA?

A

Bedside swallowing assessment

22
Q

What do you do for BSA?

A

• Physical exam:

  • Oro-pharyngeal motor function
  • Tolerance to food & fluid consistencies

• Clinical evaluation: oral & pharyngeal phases

23
Q

What are the S&S of dysphagia?

A

Drooling,pocketing,poorcontrol,weakness,slurredspeech,

wet/’gurgly’ voice, etc.

24
Q

What is a video-fluoroscopy?

A

Barium added to food because its metallic it shows up on X-rays

25
What is FEES?
Fiberoptic endoscopic evaluation of swallowing * Endoscope inserted trans-nasally * View: larynx & pharynx
26
What are the nutrition diagnoses common with dysphagia?
Inadequate oral intake Inadequate fluid intake Malnutrition Inadequate protein/energy intake Swallowing difficulty
27
How do we deal with dysphagia?
• Initial nutrition assessment -Swallowing assessment included in this
28
How could we change the diet of someone with dysphagia?
• Altered - food texture - fluid viscosity/consistency * Adjustments to eating / feeding techniques * Modification of positioning / environment * Oral supplementation * EN, PN
29
Can the diet someone is on change when they have dysphagia ?
Yes: - May change with swallowing capabilities - Solids & liquids evaluated separately - Diet highly individualized & progressive
30
What are some of the adjustments to eating/feeding techniques fo someone with dysphagia?
* Positioning * Encouraging lip closure * Chewing on strong side * Self / assisted feeding * Environment * Amount & rate * Pt orientation * Assistive & adaptive feeding equipment
31
What is the IDDSI scale for foods and their numbers?
``` Reg 7 Soft 6 Minced and moist 5 Pureed 4 Liquidized 3 ```
32
What is the IDDSI scale for drinks and their numbers?
``` Thin 0 Slightly thick 1 Mildly thick 2 Moderately thick 3 Extremely thick 4 ```
33
What is the texture of level 7 foods?
Normal everyday foods Can bite off pieces Need to chew hard and soft Not tire easy from chewing
34
What are examples of level 6 food?
Chopped no bigger than 1.5x1.5cm Served minced and moist No fibrous fruit or be careful with high water content Steamed or boiled veg No regular dry bread!!! Rice needs sauce, shouldn't be sticky or gluey or separate into individual grains
35
What are examples of level 5 food?
Pieces are no more than 4mm Fruit, meat and fish mashed/chopped/blended Cereal is thick Rice needs sauce, shouldn't be sticky or gluey or separate into individual grains No regular bread!
36
What are examples of level 4 food?
``` Pureed everything Doesn't require chewing No lumps Not sticky Use spoon ```
37
What are examples of level 4 liquids?
No drank from cup or straw, but with spoon No chewing No lumps Not sticky
38
What are examples of level 3 foods?
Liquidized Eaten with spoon or drank from cup Cannot be eaten with fork Smooth
39
What are examples of level 3 liquids?
Drunk from cup or with spoon Some effort to drink through wide straw Smooth
40
What are examples of level 2 liquids?
Are sippable Poohs quickly from spoon but slow than thin drinks and slightly thick Need some effort to drink through standard straw
41
What are examples of level 1 liquids?
Thicker than water | can flow through straw
42
What are examples of level 1 liquids?
flow like water | can flow through a straw
43
What do we need to consider with a liquidized diets (level 4-0)?
``` Monitor: • Energy, protein, fluids, & micronutrient intake • Hydration -Thin liquids usually the most difficult consistency • Need for Nutrition support ```
44
What is the water protocol?
in some hospitals and TLC to push small amounts of water between meals