Rheological behavior and labels of texture-modified foods and thickened fluids as used for dysphasia's services
Comportamento reológico e nomenclatura dos alimentos utilizados por fonoaudiólogos de serviços de disfagia
Marina de Sordi; Lúcia Figueiredo Mourão; Luciano Bruno de Carvalho Silva
Abstract
Purpose: to study the aspects of rheological behavior and labels of texture-modified foods and thickened fluids as used by teams of speech-language pathologist of dysphasia's services of São Paulo based on Australian standardized labels and definitions and rheological behavior.
Method: quantitative and descriptive study. Data were collected from semi-structured questionnaires with speech-language pathologists in dysphasia teams. The questions were about foods used in clinical practice and the form of classification, and included the number of levels and labels used, and information on the interdisciplinary performance. The viscosities were measured in centipoises (cP) and the foods and fluids were classified according to rheological behavior. The last step was food classification, professionals reported using foods of the same rheological behavior in their practices.
Results: speech-language pathologists related 33 different labels to 07 levels of food textures and fluid thickness based on Australian standardized. The main topics were: liquid, pasty and solid, followed by grades and specifications. Speech pathologists from different dysphasia care services use different terminologies in order to designate the same preparation in the Sate of São Paulo.
Conclusion: larger studies are needed to enable us to set out unified terminology in Brazil.
Keywords
Resumo
Objetivo: estudar o comportamento reológico e a forma de classificação e nomeação das diferentes preparações utilizadas nas intervenções com pacientes disfágicos, realizada por fonoaudiólogos do estado de São Paulo, tendo como referência a proposta australiana de padronização da nomenclatura.
Método: estudo quantitativo descritivo e qualitativo. Os dados foram coletados por meio da aplicação de questionários semi-estruturados com fonoaudiólogos de serviços de disfagia no estado de São Paulo. Os fonoaudiólogos relataram os alimentos utilizados em sua prática por meio de exemplos de preparações bem como exemplos comerciais. Os profissionais classificaram os alimentos em diferentes níveis e relataram a nomenclatura utilizada para cada nível. A viscosidade das preparações foi medida em viscosímetro e agrupadas de acordo com os valores obtidos. Em seguida foram classificados de acordo a proposta australiana de unificação da nomenclatura.
Resultados: foram analisados 18 questionários. Os profissionais utilizaram alimentos de comportamento reológico próximo em sua prática. Os fonoaudiólogos apresentaram, em sua maioria, 06 formas de agrupamento dos alimentos baseados em suas características reológicas, principalmente a viscosidade. Foram apontados 33 termos para nomear 07 classes de alimentos segundo a proposta australiana. Os principais termos foram: líquido, pastoso e sólido, seguidos de graduações e especificações.
Conclusão: fonoaudiólogos de diferentes serviços de atenção em disfagia utilizam diferentes terminologias para designar a mesma preparação no estado de São Paulo. São necessários maiores estudos para que se possa estabelecer uma nomenclatura unificada no Brasil.
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Referencias
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Submitted date:
15/03/2011
Accepted date:
23/06/2011
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