Oral Sensory Influences on Eating and Swallowing in the Neurogenic Population

West, Joyce F.

doi:10.1097/00013614-200404000-00009

Cited by 5 publications

(4 citation statements)

References 24 publications

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“…Specifically, aspiration occurred more frequently with the Ultrathin liquid with a density of 1.19 g/ ml than with the Varibar Thin liquid with a density of 1.34 g/ ml. The decreased lingual coordination and sensory deficits that occur after a stroke are more evident when swallowing the reduced viscosity and density liquids [17]. This would result in more frequent aspiration in these patients.…”

Section: Discussionmentioning

confidence: 99%

Are We Testing a True Thin Liquid?

Fink

Ross

2009

Dysphagia

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The purpose of this study was to examine the effects on a patient's swallowing of diluting E-Z-EM's Varibar((R)) Thin liquid barium product (which is often used in videofluoroscopic swallow studies) to achieve a consistency closer to water. Forty patients who were 18 years and older participated in this study. Their varied medical diagnoses included stroke, pneumonia, TBI, and cancer as well as diagnoses not usually associated with dysphagia such as abdominal pain and rhabdomyolysis. To screen for aspiration, E-Z-EM's Varibar Thin liquid was presented to patients to swallow as 2 cc, 5 cc, cup, and straw drinking trials. If no aspiration occurred, the patient was given the Varibar Thin liquid diluted by 50% using water (referred to as Ultrathin) to swallow in the same amounts. Then occurrence of aspiration with the Ultrathin liquid was compared to the occurrence of aspiration when the patient swallowed the Varibar Thin liquid. Fifty percent of patients aspirated on the Ultrathin liquid but not on the Varibar Thin liquid, across at least one of the test conditions. From these results we suggest that although E-Z-EM Varibar Thin liquid may have a low-viscosity range, it still may not be "thin enough" to identify all patients who aspirate or who are at risk for aspiration on thin liquids.

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Section: Discussionmentioning

confidence: 99%

Are We Testing a True Thin Liquid?

Fink

Ross

2009

Dysphagia

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“…When referring to the sensory foundations of eating, it is known that the mouth is one of the most sensitive areas in the body as it contains large amounts of varied sensory receptors and has a disproportionally large representation in the homunculus (West, 2004). As a result, any deficit in the structure and/or function of the sensory systems can lead to difficulties in performing eating activities (King et al., 2007).…”

Section: Literature Reviewmentioning

confidence: 99%

“…For example, sensory processing dysfunctions may be expressed by difficulty in perceiving and discriminating the sensory characteristics of food, such as tactile discrimination of size and texture, as well as its temperature and proprioceptive characteristics (for example weight). Sensory impairments, such as tactile over-responsivity, may result in extreme food selectivity or refusal to eat, and negatively impact motor abilities including the ability to adapt the digestive system to liquid/solid food, and to perform the continuous movements needed for chewing/swallowing, thus leading to problems such as aspiration and dysphagia (Matson and Kuhn, 2001; West, 2004). Research has started to explore the relationship between eating problems and the health and wellbeing of children with disabilities.…”

Section: Literature Reviewmentioning

confidence: 99%

The relationship between sensory processing disorders and eating problems among children with intellectual developmental deficits

Engel‐Yeger

Hardal-Nasser²,

Gal

2015

British Journal of Occupational Therapy

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Introduction: Sensory processing disorders are prevalent among children with intellectual developmental deficits and negatively impact their daily routines. Eating, which is a major part of daily routines, is known to be frequently impaired among children with intellectual developmental deficits. This study aimed to examine the relationships between sensory processing disorders and eating problems in children with different levels of intellectual developmental deficit. Method: Participants were 91 children aged 4 to 9 years: 25 with mild intellectual developmental deficits, 32 with moderate intellectual developmental deficits and 34 with severe/profound intellectual developmental deficits. All participants were recruited from special education kindergartens/schools for children with intellectual developmental deficits. Participants' primary caregiver in school completed the screening tool of eating problems and the short sensory profile. Findings: Significant correlations between sensory processing disorders and eating problems were found in each intellectual developmental deficit level (r ¼ À.40, p 4 .05 to r ¼ À.57, p 4 .001), but most correlations were found among children with moderate and severe/profound level. Energy level significantly predicted aspiration frequency; smell/taste sensitivity significantly predicted food selectivity and food refusal frequency. Conclusion: Eating problems should be screened among children with intellectual developmental deficits according to intellectual developmental deficit severity and other related factors such as sensory processing disorders. Applying this approach in occupational therapy intervention may contribute to a child's adaptive behaviour and performance in daily routines.

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“…Os sabores intensos, tais como o sabor azedo, são utilizados baseados na hipótese de que provocam ou acentuam a ativação de diferentes receptores sensoriais, e assim, seriam capazes de prover significantes inputs para o núcleo do trato solitário e centros mais altos na atividade de regulação da deglutição, resultando em uma deglutição mais coordenada (Logemann et al, 1995;Kaji et al, 2002;Chee et al, 2005;West 2004). …”

Section: Tempo De Trânsito Oralunclassified

Efeito do sabor azedo e da temperatura fria na fase oral da deglutição no acidente vascular encefálico

Gatto¹

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A DeusAos amores da minha vida:Paulo, Luzia, Beto, Stellinha, Regina, meus queridos sobrinhos e meu amado marido Danilo; Pelas angústias e preocupações que passaram por minha causa, Pelo amor, carinho e incentivo que me ofereceram,Dedico-lhes essa conquista como gratidão. Agradecimentos"Na evolução cultural da humanidade sempre estiveram presentes muitas mãos e mentes". Expresso minha gratidão àqueles que tornaram possível a concretização desta dissertação, apoiando-me e guiando meu caminho.À minha orientadora Dra Maria Aparecida Coelho de Arruda Henry, pela confiança e oportunidade a mim concedida. Pelas orientações, disponibilidade e apoio oferecidos, principalmente durante as fases mais difíceis desta jornada.À minha co-orientadora e exemplo Roberta Gonçalves da Silva, que presente ou distante sempre muito me ensinou, contribuindo não somente para meu crescimento científico, como também intelectual e pessoal. Obrigada pela disponibilidade, pelos ensinamentos, serenidade, confiança, sabedoria, carinho e preocupação com as orientações.Sua presença marcante sempre permanecerá comigo.Ao médico Dr. Arthur Oscar Schelp, que desde o início sempre me apoiou. Seu entusiasmo e incentivo foram importantes para que eu alcançasse este objetivo. Obrigada pelo acompanhamento constante e pelo apoio em todos os momentos.À minha querida amiga e companheira incansável nesta jornada, Paula Cristina Cola, pelo apoio, respeito e carinho. Pelas palavras de encorajamento e pelas sugestões e discussões, que com certeza foram fundamentais para a conclusão deste trabalho. Foi sempre prestativa, mesmo quando eu estava distante. Amiga, essa vitória também é sua. Muito obrigada.Aos membros da minha banca de qualificação, Dra Giedre Berretin Félix e Dr. Jair Cortez Montovani, pelas ricas sugestões. Suas correções e sugestões fizeram com que seguíssemos um caminho mais claro e com melhor direção. Com certeza foram muito importantes para que pudéssemos finalizar este trabalho.Ao grande amigo e bioengenheiro André Spadotto, pelo apoio e auxilio técnico.Obrigada pela disponibilidade e paciência. Obrigada, de coração, por tudo! Às minhas queridas amigas Gláucia Mariotto Gonçalves e Thais Helena Machado, que, mesmo distantes, mostraram-se sempre presentes em minha vida, preocupando-se e aconselhando-me. Obrigada pelo apoio e torcida de sempre.Aos estatísticos Carlos Padovani e Lílian Raquel de Carvalho pela valiosa colaboração.À fonoaudióloga Priscila Watson, pela compreensão e apoio nos momentos em que necessitei estar ausente.Aos funcionários da pós-graduação Lílian, Regina, Célia, Nathanael e Janete pela prontidão e auxílio nos momentos de certa ansiedade, sempre me passando tranqüilidade e me guiando para a conclusão deste trabalho. Meu agradecimento a vocês é todo especial! Aos técnicos e funcionários José Luis, João, Valdir, Raul, Lorival e Sandra, do setor de radiodiagnóstico da faculdade de Medicina de Botucatu, pela disponibilidade para prontamente atender às necessidades na coleta dos dados. Meu carinho e respeito por vocês.A Simone, s...

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Oral Sensory Influences on Eating and Swallowing in the Neurogenic Population

Cited by 5 publications

References 24 publications

Are We Testing a True Thin Liquid?

Are We Testing a True Thin Liquid?

The relationship between sensory processing disorders and eating problems among children with intellectual developmental deficits

Efeito do sabor azedo e da temperatura fria na fase oral da deglutição no acidente vascular encefálico

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