Nutritional Considerations in Dysphagia to Prevent Malnutrition As partners in patient care the speech-language pathologist (SLP) and the registered dietitian (RD) work together to treat patients with dysphagia and should be able to communicate and address the patient's nutrition status in their diagnostic and therapeutic approaches. Avoiding deterioration of nutrition status (malnutrition and dehydration) through early intervention ... Article
Article  |   October 2014
Nutritional Considerations in Dysphagia to Prevent Malnutrition
Author Affiliations & Notes
  • Melissa Kline
    Department of Clinical Nutrition, University of Pittsburgh Medical Center, Pittsburgh, PA
  • Deborah Hutcheson
    Department of Sports Medicine and Nutrition, University of Pittsburgh, Pittsburgh, PA
  • Financial Disclosure: Melissa Kline is a Dietitian Specialist at the University of Pittsburgh Medical Center. Deborah Hutcheson is an Assistant Professor and Director of the Coordinated Master's Program in Nutrition and Dietetics at the University of Pittsburgh.
    Financial Disclosure: Melissa Kline is a Dietitian Specialist at the University of Pittsburgh Medical Center. Deborah Hutcheson is an Assistant Professor and Director of the Coordinated Master's Program in Nutrition and Dietetics at the University of Pittsburgh.×
  • Nonfinancial Disclosure: Melissa Kline has no nonfinancial interests related to the content of this article. Deborah Hutcheson has no nonfinancial interests related to the content of this article.
    Nonfinancial Disclosure: Melissa Kline has no nonfinancial interests related to the content of this article. Deborah Hutcheson has no nonfinancial interests related to the content of this article.×
Article Information
Swallowing, Dysphagia & Feeding Disorders / Articles
Article   |   October 2014
Nutritional Considerations in Dysphagia to Prevent Malnutrition
SIG 13 Perspectives on Swallowing and Swallowing Disorders (Dysphagia), October 2014, Vol. 23, 157-165. doi:10.1044/sasd23.4.157
SIG 13 Perspectives on Swallowing and Swallowing Disorders (Dysphagia), October 2014, Vol. 23, 157-165. doi:10.1044/sasd23.4.157

As partners in patient care the speech-language pathologist (SLP) and the registered dietitian (RD) work together to treat patients with dysphagia and should be able to communicate and address the patient's nutrition status in their diagnostic and therapeutic approaches. Avoiding deterioration of nutrition status (malnutrition and dehydration) through early intervention and treatment is key to decreasing the associated costs and declines in quality of life. Gaining an understanding of the social and physiologic factors that impact oral intake and nutritional status throughout the lifespan assists the SLP to better collaborate with the RD to develop a patient-centered care plan to improve the quality of care and facilitate positive patient outcomes in this population.

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