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IMPORTANT: Starting from Wednesday, May 22, 2024, all manuscripts accepted for publication in 2025 must also be published in an English version. This translation must be managed and funded by the authors, as the journal will no longer cover these costs.

The Revista Chilena de Fonoaudiología accepts manuscripts on an ongoing basis throughout the calendar year. The journal operates under a "continuous publication" model.

Speech Pathologists Proficiency for Determining Viscosity Grade in Liquid Foods

Authors

  • Rodrigo Tobar F. Universidad de Chile
  • Constanza Campos T. Lic. en Fonoaudiología
  • Valentina Cancino H. Lic. en Fonoaudiología
  • Monserrat Diez de Medina E. Lic. en Fonoaudiología
  • Nicole Fierro A. Lic. en Fonoaudiología
Vol. 15 (2016): Noviembre
https://doi.org/10.5354/rcdf.v15i0.44106

Abstract

Dysphagia is a disruption in the swallowing process which hinders movement of food, affecting the safety, efficiency and quality of feeding. Treatment includes different strategies, with viscosity modification being one of the most used strategies nowadays. However, the methodology used to determine food viscosity is subjective and not standardized. In this regard, this study seeks to establish the speech pathologists’ skills in determining the different types of food viscosity. Twelve samples of liquid foods were used, whose viscosities were determined objectively with a rotational viscometer. Then, the samples of liquid foods were classified into four categories: thin liquid, nectar, honey, and pudding. Forty speech pathologists working with patients diagnosed with dysphagia at health centers in the Metropolitan Region, Chile, subjectively evaluated the samples of liquid foods. Finally, an objective/subjective comparative study was performed to determine their competence in identifying the different types of food viscosity. Near 66,87% of the participants performed well in the task. Participants performed better in determining thin and pudding viscosities. Over 75% of intra-subject repeatability was obtained for 60% of the sample. Unlike postgraduate studies, it could be observed that professional experience has a positive impact on these skills. Finally, the results of this study indicate that the participants have intermediate skills in determining the degree of viscosity of liquid food. However, this is not homogeneous, and therefore, it is necessary to enhance our understanding and proper management of dysphagia. Agreement on standard procedures is also necessary.

Keywords:

dysphagia, food, speech pathologist, reology, viscosity.

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How to Cite
Tobar F., R., Campos T., C., Cancino H., V., Diez de Medina E., M., & Fierro A., N. (2016). Speech Pathologists Proficiency for Determining Viscosity Grade in Liquid Foods. Revista Chilena De Fonoaudiología, 15, 1–14. https://doi.org/10.5354/rcdf.v15i0.44106
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Revista Chilena de Fonoaudiología
Facultad de Medicina
Universidad de Chile
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