Question

A hospital patient with a dysphagia problem has been receiving a soft food diet. You notice that she coughs repeatedly while eating meals and eat only small portions of the foods on her plate. You suspect that the diet is inappropriate and that she may need a more restricted dysphagia diet, but her medical chart doesn't specify the severity of the dysphagia. To address theses problems in your care plan, which health professionals would you need to consult, and what information would you require from each of them? The next meal is due within the hour, and you suspect the woman will be intolerant to the foods she is scheduled to receive. You haven't yet heard from the health practitioners you consulted while developing your care plan. What options might you consider in handling this immediate problem?

Answer 1

Dysphagia diet:

Dysphagia is a disorder that can be caused by neurological disease, stroke, dementia, or other factors. During this disease swallowing food is difficult and it is also poses the danger of choking and aspiration. It is also causes malnutrition and dehydration over time.

According to the given question the patient is facing problem while taking his diet and she may need a more restricted dysphagia diet, but her medical chart doesn't specify the severity of the dysphagia. The nurse may suspect that the diet of the patient was inappropriate, in this situation a Registered Dietitian (RD) can answer the concerns or questions about meeting the dysphagia patient specific nutritional needs and also a Speech-Language Pathologists (SLPs) can helps in more ways to patients with swallowing and adjusting to life after being diagnosed with dysphagia. If they receive nutrition safely then possible healthiest outcomes will come.

Reference:

Carlene Russell, MS, RD, LD, FADA, “Dining With Dysphagia,” The Master Track Series, Dietary Managers Association, 2003.