Dysphagia is a common symptom of swallowing disorder that occurs when there is a malfunction in any part of the swallowing process. Dysphagia can reduce quality of life, impair nutrition, and compromise respiration by causing oropharyngeal secretions or food to enter the airway or aspiration. can educate patients on safe swallowing technique, guide dietary changes, and be an active part of the patient's swallowing management. Swallowing is divided into four stages, and difficulties may arise at any stage or with more than one stage.
Oral phase dysphagia typically causes prolonged retention of food in the oral cavity. It may also be accompanied by drooling, leakage of food from the mouth, under/hypersensitivity to taste and texture, and difficulty in initiating swallowing. The oral phase of the swallowing mechanism may be impaired due to inadequate lip closure, weakening of the chewing muscles, and limited coordination and movement of the tongue. Pharyngeal phase dysphagia typically results from either poor pushing of the bolus by the tongue or obstruction in the UES. Problems here may present as delayed swallowing reflex, nasal regurgitation due to impaired velopharyngeal closure, decreased epiglottic movement and decreased laryngeal elevation, or disturbances in UES. Depending on the cause of the oropharyngeal type, patients may feel as if a foreign body is stuck in their throat and experience reflux symptoms. The symptoms of esophageal dysphagia are usually felt prominently in the neck or chest. It may include chest pain and failure of the upper esophageal sphincter to
to pass the bolus into the esophagus.
Other side effects of dysphagia may include suffocation, airway obstruction, chronic malnutrition and inadequate water intake, weight loss, muscle wasting. includes examination of the oral mechanism, observations at the time of feeding. Evaluation After that, there are several options available, including dietary changes, compensatory strategies, and the use of special equipment to create a safe eating plan and reduce the risk of aspiration. As a result, experts in the field can help provide benefits for multi-disciplinary, multidisciplinary plans that support oral nutrition through multiple assessment and intervention approaches.
DKTs evaluate swallowing function and create a nutrition plan. Upon completion of the examination, DKTs advise patients and families and advise on time limits, equipment and strategies, dietary changes to support nutrition.
Dietary levels range from thin liquids such as water or juice to the texture of a chewable solid. it progresses along an alternating, increasing continuum of tissue. Thickening liquids slow down the flow and reduce the incoordination during swallowing. Even mild symptoms can have a negative impact on social life. Not being able to eat properly can cause feelings of social isolation and embarrassment.
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