[Dysphagia] pre-thickened liquids vs. point of service

[Casper219 at aol.com (Casper219 at aol.com)]

Our dietary department (overseeing services for over 50,000 patients on any 
given day) has been using pre-thickened liquids for more than 10 years.  In the 
LTC industry, it is more effective from a regulatory perspective to use these 
products.  For example, we might be cited if a nurse overthickens or 
underthickens at point of service.  Waste is certainly still a factor but the waste 
with the pre-thickened products is much less because they are consistent.  Waste 
is also influenced by systems for passing fluids - if we serve at least 3 
4oz. beverages on every meal tray and other fluids in between meals, the staff 
assisting people to eat can play a role in whether the fluids are consumed 
throughout the meal (better) or held to the end (resulting in more waste).  We 
incur staff time to pour the pre-thickened items but that is equal or less than 
the staff time that would be required to thicken at point of service.  Overall 
satisfaction with taste and consistency is 100% better than when we used a 
point of service system.  We do not use individual servings of the pre-thickened 
liquids as that would drive the price up further.  We use Sysco label products 
and work closely with the manufacturer on quality control.  
You may want to look at some of the literature published by Jane Garcia and 
colleagues to help you make your decisions. 
Good luck,
Mary Casper



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