Rheological behavior and terminology of texture modified foods and thickened fluids used for dysphagia´s team in a interdisciplinary perspective / Comportamento reologico e terminologia dos alimentos utilizados pelos profissionais de fonoaudiologia e nutrição nas intervenções em disfagia em uma perspectiva interdisciplinar

AUTOR(ES)
DATA DE PUBLICAÇÃO

2010

RESUMO

Interdisciplinarity is essential and supported by researchers and clinicians in the area of dysphagia. Among the difficulties in working in teams to dysphagia is lack of standadised labels carries risks in patient care as well as difficulties in the reproducibility of research. Considering the lack of common labels of thickened fluids and texture-modified foods used in procedures with dysphagic patients in Brazil and the importance of standardizing the labels is proposed this study. Purpose: Study the number of levels and labels of thickened fluids and texture-modified foods as used by teams of speech-language pathologist and nutritionists of dysphagia s services of São Paulo based on Australian standardised labels and definitions and rheological behavior. Methods: Data were collected from semi-structured questionnaires with speech-language pathologists and nutritionists teams of dysphagia. The questions were about foods used in clinical practice and the form of classification, inclued the number of levels and labels used, and about the interdisciplinary performance. The viscosities were measured in centipoise (cP) and the foods and fluids were classified according to rheological behavior. The last pass was the classified s food according to the standard proposed by Australia. Results: Was analyzed 18 questionnaires from speech-language pathologists and 06 from nutritionists. They reported used foods of the same rheological behavior in their pratices. Speech-language pathologists were related 33 differents labels to 07 levels of food textures and fluid thickness based on Australian standardised. Nutritionists were related 13 differents labels. Of 08 teams examined, 04 have the same labels. Conclusion: The data showed difficulty of interdisciplinary performance. Differents terminology used to describe foods in the same range of viscosity

ASSUNTO(S)

reologia deglutition disorders rheology transtornos de deglutição interdisciplinaridade interdisciplinarity

ACESSO AO ARTIGO

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