Syfte: Syftet med studien var att undersöka sjuksköterskornas beskrivning av sväljbedömning hos äldre personer med misstänkt dysfagi i kommunal hälso- och sjukvård. Metod: Metoden var en kvalitativ intervjustudie. Resultat: I resultatet visades följande kategorier ” Observationer av symtom”, ”En praktisk bedömning”, ”Närvaro vid måltiderna” , ”Kostanpassning”, ”Anpassning av vården”, ”Handledning av personal” , ”Teamträffarna hade betydelse för planering av vården” och ”Brist på kunskap och bedömningsinstrument”. Slutsats: Sjuksköterskor beskriver att sväljbedömning är en viktig uppgift i det dagliga arbetet. Sjuksköterskans närvaro och samverkan bidrar till att vägleda personalen så att inte olämpliga metoder använts, samt att närvara vid måltider och att observera en patients sväljfunktion. Sjuksköterskor som arbetar i kommunal hälso- och sjukvård behöver mer kunskaper angående sväljbedömningar samt hanteringen av ett bedömningsinstrument / Aim: The aim of this study was to investigate Registered Nurses’ (RNs) description of swallowing assessments in older people with suspected dysphagia in municipal health care. Method: The method was a qualitative interview study. Results: The results demonstrated the following categories “ Observation of symtoms”, "A practical assessment", "Attendance at mealtime", ”Adapting food", "Adaptation of care", “Supervision of staff " , "Team meetings had significance for planning of health care" , and "Lack of knowledge and assessment instruments". Conclusion: RNs describe that swallowing assessment is an important task in the daily work. The RNs presence and collaboration will help to guide staff so that no inappropriate methods are used, as well as to attend meals and observing a patient's swallowing function. RNs who work in municipal health care need more knowledge about swallowing assessments and management of an assessment instrument.

Introduction: To date, few research studies have evaluated pediatric feeding and swallowing practices in school systems across the United States. This study aims to i) understand the factors that impact a speech-language pathologists (SLPs) level of comfort in providing these services, ii) to identify barriers to service provision, iii) develop a concrete understanding of a SLPs role in providing feeding and swallowing services in a school setting, and iv) to identify the types of service suggested by school-based SLPs in response to a fictional case study. Methods: School-based SLPs and clinical fellows were invited to participate in a 10-15 minute web-based survey. The survey questions focused on basic demographic information, vocational history, barriers to treatment, and clinician comfort level. In addition, survey respondents were asked to develop a treatment plan in response to a fictional case study. In total, 200 anonymous survey responses were collected and analyzed. Results: Descriptive data, summarizing the demographic and vocational factors of the survey respondents, are provided. In addition, independent Pearson Chi-Square analyses were performed to determine the degree of association between the demographic/vocational factors and the SLPs self-reported comfort level. The results of these correlation analyses are reported and discussed. Barriers to dysphagia management and a summary of the services currently provided in the school setting are discussed from the perspective of professional practice issues. Analysis of the case study results indicated a wide range of treatment plans. The most common type of direct intervention suggested was an oral motor exercise regime, followed by diet modifications and the implementation of safe swallow strategies. Discussion: The survey results indicate a number of factors impact clinician comfort level including geographic region, previous medical experience and current service provision. A number of barriers to practice were identified which include academic and/or clinical preparedness and concerns related to the educational relevance of service. Approximately 26.5% of survey respondents indicated that there were providing feeding and swallowing related services in a school setting with 98.1 % of these clinicians providing collaborative consultation. The case study results highlighted the variability in treatment approaches.

The diploma thesis deals with the topic of field language and speech therapy for people with dysphagia. The work is divided into four chapters, while the first three define the theoretical framework of the work, the fourth chapter is empirical. The introductory chapter provides an insight into the physiology of swallowing and the anatomy of the orofacial area. The following chapter is devoted to the issue of dysphagia. The final theoretical chapter offers an insight into speech therapy intervention in patients with dysphagia. The fourth chapter presents a mixed design of a research survey focusing on the provision of field speech therapy care for people with dysphagia in the Czech Republic. The main goal of the research survey was to analyze the provision of this care in our country. This was followed by setting partial goals of the work and research questions. Within them, the work tries to analyze the specifics and barriers to the provision of field speech and language therapy care for patients with dysphagia. A questionnaire survey among clinical speech therapists and interviews with some of them was developed. The conclusion of the work is a summary of the results of the research survey supplemented by recommendations for speech therapy practice. The appendix contains a list of contacts of...

This diploma thesis deals with the topic of nutritional support in patients with neurological diseases (stroke and Critical-Illness-Polyneuropathy). The aim of this thesis is to find out, how implemented unified system of nutritional support affects the well-being of patients at neuro-rehabilitation clinic Asklepios Schlossberg Klinik in Bad König. There were observed 55 patients (30 men and 25 women) for 8 weeks. The theoretical part of this thesis describes basic components of nutrition, energy expenditure and needs, selected neurological diseases, dysphagia, malnutrition. The emphasis is put on nutrition in intensive neurological care. The practical part of the thesis analyses data obtained by the observation. There are observed changes of body weight, BMI and laboratory values of total protein, albumin and glycaemia in serum. These data are divided by sex, age, type of disease and initial BMI values. The observed patients had mainly overweight and obesity, which have lost a part of their excess weight due to catabolism. At the beginning of the observation 13 patient had normal BMI value, this number of patients rose to 24 after eight weeks. At the end of the observation the reduction of BMI value was on the average 2.45 units. Based on the results, it was found that although patients due to...

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台灣高齡者之吞嚥困難解決方案的市場分析與商機 / It has been suggested that dysphagia affects approximately 8 % of the world’s population. People may be completely unable to swallow or may have trouble in safely swallowing liquids, foods, or saliva. When that happens, eating becomes a challenge. Recent studies have identified elderly people who require the long- term care as being at increased risk for dysphagia due to changes in the swallowing mechanism as aging occurs, it may affect 30% to 40% of the population at 65 years old or more. Taiwan is on course to go from being an “aging society” to an “aged society” and is experiencing a rapid increase in the number of older adults who require long-term care. Dysphagia is a prevalent difficulty among elderly people. Though increasing age facilitates subtle physiological changes in the swallow function, age-related diseases are significant factors in the presence and severity of dysphagia. Among elderly diseases and health complications, stroke and dementia reflect high rates of dysphagia. In both conditions, dysphagia is associated with nutritional deficits and increased risk of pneumonia. Recent efforts have suggested that long-term care organizations or nursing homes are also at risk for dysphagia and are associated deficits in nutritional status and increased pneumonia risk. Swallowing rehabilitation is an effective approach to increase safe oral intake in these populations and recent research has demonstrated extended benefits related to improved nutritional status and reduced pneumonia rates. Living with dysphagia is challenging, but it can be managed. For elderly people with dysphagia, it's important to continue the principle of maintaining hydration, calories and nutrients, especially protein and fluids. Texture-modified foods and thickened liquids can help achieve nutritional and hydration goals. This research provides the market analysis of dysphagia solution and its market opportunities in Taiwan. It concludes with a market plan to assess the viability of such a business opportunity. Well- structured management of dysphagia can not only provide elderly people’s physical, mental and social well-being but also brings the elderly people the pleasures of eating and the dignity during the last few years of their lives.

Résumé : La dénutrition subséquente à la dysphagie chez les résidents en centre d’hébergement et de soins de longue durée (CHSLD) est un problème majeur en raison de ses conséquences délétères, de sa prévalence élevée et de ses multiples facteurs de risque. La principale intervention nutritionnelle chez cette clientèle est de faciliter l’alimentation avec un régime de textures adaptées (ex. : purée, hachée). Cependant, des taux élevés de dénutrition sont constatés, malgré les interventions. La production d’aliments à textures adaptées, souvent réalisée en institution, comporte de nombreux défis (qualités organoleptiques, valeur nutritive, textures) alors que les produits commerciaux peuvent présenter plusieurs avantages. Les aliments Épikura© se distinguent avec des valeurs nutritives standardisées, des textures mesurées et un aspect visuel amélioré, en plus d’une efficacité clinique montrée lors d’une étude pilote. Le manque de données probantes dans le domaine a inspiré l’idée d’évaluer l’effet des aliments Épikura© sur les apports nutritionnels et le poids de résidents dysphagiques en CHSLD. Pour ce faire, nous avons réalisé un essai clinique randomisé. Les participants ont reçu, de façon aléatoire, les aliments Épikura© (groupe expérimental) ou les aliments à textures adaptées institutionnels (groupe témoin) pendant 20 semaines. Dû à des contraintes organisationnelles et à la fragilité de la clientèle, la taille d’échantillon optimale (n calculé = 48) n’a pu être atteinte (n réel = 17). Une augmentation significative des apports énergétiques, glucidiques et lipidiques (p < 0,05) a tout de même été observée dans le groupe expérimental (n = 7), en comparaison avec le groupe témoin (n = 10). Les participants des deux groupes ont conservé un poids stable, toutefois une tendance à la baisse a été observée dans le groupe témoin. Nos résultats montrent que les aliments Épikura© ont le potentiel d’améliorer les apports énergétiques et nutritionnels chez les résidents dysphagiques en CHSLD. De plus, l’étude souligne les défis méthodologiques reliés à la recherche en milieu clinique et d’hébergement et met en évidence les perspectives de la recherche dans le domaine des aliments à textures adaptées. / Abstract : Malnutrition resulting from dysphagia among older adults living in a residential longterm care (LTC) facility is a major concern as regards its high prevalence, multiple risk factors and severe consequences. The main intervention among this clientele is to provide a texture-modified diet in order to facilitate feeding. However, despite interventions, high prevalence of malnutrition is observed. In-house production of texture-modified foods is common and challenging (organoleptic qualities, nutritional value, texture) whereas commercial products can provide several advantages. Epikura© foods distinguished itself by its standardized nutritional values, rheological measures and improved visual aspect, in addition to a clinical efficacy shown in a previous pilot study. The goal of this study is to assess the effect of Epikura© foods on nutritional intakes and weight of dysphagic residents of LTC facility. A randomized clinical trial was conducted where participants were randomly allocated to receive either Epikura© foods (experimental group) or in-house texture-modified foods (control group) during 20 weeks. Due to organizational constraints and the frailty of this clientele, optimal sample size (calculated n = 48) could not be reached (actual n = 17). Significant increase in energy, carbohydrates and lipids intakes (p < 0.05) has nevertheless been oberved in the experimental group (n = 7), in comparison with the control group (n = 10). Participants of both groups maintain a stable weight, although the control group experienced a downward trend. Our results showed that Epikura© foods have the potential to improve nutritional intakes among dysphagic residents of LTC facility. Moreover, this study highlights methodological challenges of conducting research in a clinical setting and emphasizes new research opportunities in the area of texture-modified foods.

Le concept d’Hôpital Promoteur de Santé (HPS) a pris beaucoup d’importance depuis son élaboration vers la fin des années quatre-vingt. Dans le contexte de la dernière réforme, le réseau montréalais des HPS et CSSS a été créé. Le Centre Universitaire de Santé McGill (CUSM) fait partie de ce réseau depuis 2007. Cette étude vise la création d’un milieu hospitalier promoteur de la santé pour les patients et s’adresse à l’expérience d’un repas pour les personnes âgées nécessitant une diète purée. Une étude de cas qualitative a été utilisée pour explorer la perception de patients vis-à-vis les aspects relatifs à leur cabaret, l’assistance qu’ils recevaient et le contexte social de leur repas. Les impressions des professionnels de la santé quant à l’expérience des patients ont aussi été obtenues. Les résultats indiquent que l’identification difficile des aliments en purée, la saveur, l’apparence et la variété sont tous des éléments qui affectent négativement leur expérience repas. Des sentiments d’impuissance ont aussi été rapportés par les patients et les professionnels de la santé. Le contexte social du repas a été souligné comme étant un aspect à cibler pour améliorer l’expérience des patients. Un programme utilisant des purées formées pourrait contrecarrer les effets négatifs de la prescription d’une diète purée. Des changements dans les pratiques infirmières, à savoir la création d’une ambiance sociale agréable au moment des repas, semble être une option peu couteuse qui pourrait améliorer l’expérience repas des patients et diminuer les sentiments d’impuissance relevés par les professionnels de la santé à l’égard de cet aspect de soin. / The Health Promoting Hospital (HPH) concept has gained much momentum since its development in Europe in the late nineteen eighties. The Montreal network of HPH was created in 2005, within the context of the last reform. The McGill University Health Center (MUHC) is a part of this network since 2007. This study focuses on the creation of a health promoting hospital setting for patients and addresses the mealtime experience of older hospitalized patients requiring a puree diet. A qualitative case study design was used to explore patients’ perceptions of aspects of their puree meal tray, assistance provided by staff and the social context in which the meal was taken. Health professionals’ view of the patients’ experience were also obtained. Results indicate that the difficult identification of food items, flavour, appearance and variety were all important factors negatively affecting the mealtime experience. Feelings of loss of control were also reported by patients and staff. The social context in which the meal was taken was highlighted as an area which could be targeted to improve mealtimes. A program using formed puree food items could help lessen the negative impact of the prescription of a puree diet. Changes in nursing practices regarding the creation of a pleasant social atmosphere were identified as an inexpensive option to improve the mealtime experience for patients and decrease feelings of lack of control for staff in this aspect of care.

OF THE THESIS This Master's thesis is dedicated to providing a complete account and analysis of activities designed to tackle specific logopaedic difficulties associated with Parkinson's disease. The principal theoretical sections of this thesis are concerned with an in-depth overview of Parkinson's disease and hypokinetic dysarthia (a speech disorder associated with Parkinson's disease), the dynamics of working with a group of senior participants, the Parkinson Society, the place of logopaedic therapy in Society and of specific components of logopaedic therapy aimed at persons with Parkinson's disease. The practical section which follows then proposes and carefully outlines specific activities suitable for such therapy. Activities are classified by their objectives - areas they intend to exercise improve. Designs of two model lessons comprising a combination of the activities proposed in the preceding chapters are included in the final section of the thesis.