[Dysphagia] the actual cricopharyngeal diet

[cmandersn223 at rogers.com (Sharon Manders)]

Pardon my ignorance, I wonder if I am missing something?

I consider sweet potatoes and regular potatoes to be approximately  
the same texture/consistency, and are whipped really all that  
different from mashed? Does the addition of air make it easier to  
swallow?

I also don't understand how a soft drink is a "thinned puree". What  
is the difference between a yogurt and a pudding? I can think of some  
yogurts that are quite 'solid' and depending on how the pudding is  
made, they can be quite runny. Also, even when cut into tiny pieces,  
I have never met a slippery waffle. Are they drenching it in maple  
syrup? In addition, meat loaf is more of a minced/ground texture is  
it not?

I showed the 2 dietitians that I work with and the first one agreed  
with me about the above. The second asked me if this was a joke. She  
also wanted to know if the creator of the diet got paid for  
'advertising' Fritos and the cookies.

Neither of them could figure out how a 'crunchy' consistency could be  
any easier than, oh say, mashed potatoes.

I find this truly mind-boggling! But thanks for the laughs we got today.

Sharon

On Sep 15, 2005, at 4:14 PM, <sorriso@adelphia.net>  
<sorriso@adelphia.net> wrote:

> Here's the "diet" as requested by a member of the ASHA list from  
> the VitalStim people:
>
> Initial Diet for Patients with Cricopharyngeal Dysfunction
>
> The following diet has been shown to be effective to the author  
> (Marcy Freed) for the patients who have a degree of cricopharyngeal  
> dysfunction:
>
>     1.  Crunchy consistency
>         a.  Fritos
>         b.  Potato chips
>         c.  All crackers
>         d.  Pepperidge Farms Bordeaux cookies
>         e.  Toast with butter
>
>
>     2.  Thinned puree consistency
>         a.  Thinned Oatmeal or Cream of Wheat
>         b.  Yogurt without fruit
>         c.  Strained creamed soups
>         d.  Mousse
>         e.  Soft drinks
>         f.  Tomato soup or pea soup
>
>     3.  Soft/Slippery consistency
>         a.  Angel hair pasta and olive oil
>         b.  Sweet potatoes with butter or margarine
>         c.  Soft boiled eggs
>         d.  Poached eggs
>         e.  Squash ? butternut or acorn
>         f.  Waffles that are cut into tiny pieces
>         g.  Meat loaf
>         h.  Whipped potatoes
>
> The patient may progress as the cricopharyngeal problem improves.   
> Don?t mix food and liquid!  First swallow food and then have a drink.
>
>     4.  Foods NEVER tolerated
>         a.  Pudding
>         b.  Applesauce
>         c.  Pureed foods
>         d.  Mashed potatoes
>         e.  Red meats such as steak
>
> The viscosity of food a,b,c and d contribute to increased  
> vallecular and pyriform sinus retention.  Lower viscosity foods  
> clear more easily.
>
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