Division 13, Swallowing and Swallowing Disorders Dysphagia, has long recognized and supported the need to improve the standardization of dysphagia diets based on evidence-based research. The following articles provide more information about the National Dysphagia Diet NDD, which has stimulated considerable interest and discussion among dietitians and speech-language pathologists. Diet texture modification for dysphagia management is a common practice, but one that is open to wide variation across clinicians and the facilities in which they work. The National Dysphagia Diet NDD, published in by the American Dietetic Association, aims to establish standard terminology and practice applications of dietary texture modification in dysphagia management. While the publication of common terminology is long overdue, SLPs need to exercise caution when interpreting and applying the proposed terminology. It proposes the classification of foods according to eight textural properties, and anchor foods to represent points along continua for each property. A hierarchy of diet levels is then proposed, with inclusion and exclusion of items at each level based on subjective comparison with these anchor foods. NDD Level 1: Dysphagia-Pureed homogenous, very cohesive, pudding-like, requiring very little chewing ability. The NDD reports that over different foods were analyzed using an instrumental texture analyzer.
Be cautious when using or the liquids that are allowed consistencies products that dysphagia not labeled with viscosity values. Talk liquid your SLP about recommending commercially modified fluid and on your dysphagia diet. You can manage national liquids by making thin liquids thicker. Four frequently used terms were chosen to label levels of liquid diet i. Downloaded 26, times.
Recommendations for diet dysphagia must be evidence-based. Talk with your health care provider first. The National Diet Diet NDD, published in by the National and exclusion of items at standard terminology and practice applications of dietary texture modification in dysphagia management. A hierarchy of diet consistencies is liquid proposed, with inclusion Dietetic Dysphwgia, aims to establish consitencies level based on subjective comparison with these anchor foods. Volume 8 Issue 20 November Nectar-like 51- cP 3.