The primary methods used to prevent aspiration during oral intake in dysphagic stroke patients include texture modification of food/liquids and positional swallowing maneuvers, such as chin-tuck or head rotation (Smithard, 2016). Thickened liquids are easier for many patients to control intra-orally, thus preventing premature spillage into the pharynx (Murray et al., 2013). The positional swallowing maneuver prescribed for dysphagic patients varies with the type of swallowing disorder.
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