The use of modified foods and fluids in the management of dysphagia

Robert Davies, Elizabeth Bradley

Research output: Contribution to journalReview article

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Abstract

Dysphagia is the medical term encompassing a range of difficulties associated with swallowing foods, fluids and saliva, which can lead to malnutrition, dehydration, increased length of hospital stay, aspiration pneumonia and potentially death. Dysphagia can be managed through modifying foods and fluids to make swallowing safer and to optimise nutrition and hydration. Alternative routes of nutrition and fluids can include tube feeding, risk-acknowledged feeding and comfort feeding. The suitability and appropriateness of these options should be considered especially for those who are receiving palliative care or end-of-life management.
Original languageEnglish
JournalBritish Journal of Neuroscience Nursing
Volume13
Issue number5
DOIs
Publication statusPublished - 1 Oct 2017
Externally publishedYes

Bibliographical note

This document is the author’s post-print version, incorporating any revisions agreed during the peer-review process. Some differences between the published version and this version may remain and you are advised to consult the published version if you wish to cite from it.

Keywords

  • Dysphagia
  • Nutrition
  • Fluid
  • Thickeners
  • Oral nutritional supplements

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