[Dysphagia] the actual cricopharyngeal diet

[bsonies at comcast.net (Barbara C. Sonies)]

You're correct-what a joke and it is really scary that some folks believe it
to be useable.


> From: Sharon Manders <cmandersn223@rogers.com>
> Date: Fri, 16 Sep 2005 17:56:45 -0400
> To: "<sorriso@adelphia.net>" <sorriso@adelphia.net>
> Cc: <dysphagia@b9.com>
> Subject: Re: [Dysphagia] the actual cricopharyngeal diet
> 
> 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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> 
> 
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