Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Jane Mertz Garcia"'
Publikováno v:
Beverages, Vol 8, Iss 1, p 2 (2022)
Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers o
Externí odkaz:
https://doaj.org/article/06a20e1a6dc64af090f172955a8021f7
Publikováno v:
Perspectives of the ASHA Special Interest Groups. 7:841-857
Purpose: This survey examines the practice patterns of speech-language pathologists (SLPs) when recommending thickened liquids as part of dysphagia management. It also surveys SLPs' knowledge and learning methods about thickening agents and factors c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f52de7b7f19179fb12eb601ea1252eb4
https://doi.org/10.1044/2022_persp-21-00216
https://doi.org/10.1044/2022_persp-21-00216
Autor:
Jane Mertz Garcia, Edgar Chambers
Publikováno v:
Foods, Vol 8, Iss 2, p 74 (2019)
This study examined the changes in viscosity in response to small alterations in the amount of a thickening agent mixed with three commonly thickened beverages. A total of 11 incremental adjustments in the amount of a starch-based thickening agent (5
Externí odkaz:
https://doaj.org/article/1dd82d15b8944fd6816e0e0c7217b7a7
Publikováno v:
Journal of Texture Studies. 51:308-313
Simple measurement tools that provide objective information about the consistency of thickened liquids have received increasing attention given possible application to clinical practice for dysphagia. The International Dysphagia Diet Standardization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a311eb8b3c984dc6457067cb4a422840
https://doi.org/10.1111/jtxs.12491
https://doi.org/10.1111/jtxs.12491
Publikováno v:
Journal of texture studiesREFERENCES. 52(5-6)
This paper is a "call to action" in the service delivery of thickened liquids. We discuss the importance of staff education and further development of educational resources in dysphagia management involving the use of thickened liquids, particularly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3397e8f3d556e0b5e431de49215b5a1
https://pubmed.ncbi.nlm.nih.gov/34480490
https://pubmed.ncbi.nlm.nih.gov/34480490
Publikováno v:
American Journal of Speech-Language Pathology. 27:1458-1473
Purpose Modifying food texture is an important part of dysphagia management, yet less is known about the day-to-day practices that might impact the nutritional well-being of patients. This study surveyed staff involved in the service delivery of text
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e2fe4386ea9d8a9644c4bd4e67d228e
https://doi.org/10.1044/2018_ajslp-18-0021
https://doi.org/10.1044/2018_ajslp-18-0021
Autor:
Edgar Chambers, Jane Mertz Garcia
Publikováno v:
Foods
Volume 8
Issue 2
Foods, Vol 8, Iss 2, p 74 (2019)
Volume 8
Issue 2
Foods, Vol 8, Iss 2, p 74 (2019)
This study examined the changes in viscosity in response to small alterations in the amount of a thickening agent mixed with three commonly thickened beverages. A total of 11 incremental adjustments in the amount of a starch-based thickening agent (5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50613ed9a811ca24808f289cd9e27fb4
Publikováno v:
Topics in Clinical Nutrition. 30:264-275
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::066e812bd5da97766ccb659029b2ea29
https://doi.org/10.1097/tin.0000000000000039
https://doi.org/10.1097/tin.0000000000000039
Publikováno v:
Health Education Journal. 73:588-599
Objective: Our aim was to evaluate a health education programme (TBI options: Promoting Knowledge) designed to increase public awareness and understanding about traumatic brain injury (TBI) through in-person (classroom) and computer-based (electronic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8285950318a649480cfddbf4fc6769d3
https://doi.org/10.1177/0017896913510512
https://doi.org/10.1177/0017896913510512
Publikováno v:
American Journal of Speech-Language Pathology. 22:566-571
Purpose Preparing modified liquids to a target level of consistency is critical to patients' nutritional care. This study examined the relationship of line spread (i.e., the distance a liquid flows) to viscometer measurements for a variety of product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d473a8c4f6a509fb6023d2f9e5ce9e8
https://doi.org/10.1044/1058-0360(2013/12-0044)
https://doi.org/10.1044/1058-0360(2013/12-0044)