Propuesta Para Obtener Consistencias Líquidas Para la Evaluación de la Disfagia

Autores:

Tipo de recurso:: article

Fecha de publicación:: 2021

Institución:: Corporación Universitaria Iberoamericana

Repositorio:: Repositorio Ibero

Idioma:: spa

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network_acronym_str	IBERO
network_name_str	Repositorio Ibero
repository_id_str
dc.title.none.fl_str_mv	Propuesta Para Obtener Consistencias Líquidas Para la Evaluación de la Disfagia Proposal To Obtain Liquid Consistencies For Dysphagia Assessment.
title	Propuesta Para Obtener Consistencias Líquidas Para la Evaluación de la Disfagia
spellingShingle	Propuesta Para Obtener Consistencias Líquidas Para la Evaluación de la Disfagia Aguirre, Fernando Delprado IDDSI Viscosity Thickener Swallowing Dysphagia assessment Thickened liquids Flow test IDDSI Viscosidad Espesante Deglución Evaluación de la disfagia Líquidos espesados Prueba de flujo Iniciativa internacional de estandarización de dieta de disfagia
title_short	Propuesta Para Obtener Consistencias Líquidas Para la Evaluación de la Disfagia
title_full	Propuesta Para Obtener Consistencias Líquidas Para la Evaluación de la Disfagia
title_fullStr	Propuesta Para Obtener Consistencias Líquidas Para la Evaluación de la Disfagia
title_full_unstemmed	Propuesta Para Obtener Consistencias Líquidas Para la Evaluación de la Disfagia
title_sort	Propuesta Para Obtener Consistencias Líquidas Para la Evaluación de la Disfagia
dc.creator.none.fl_str_mv	Aguirre, Fernando Delprado Durango Sánchez, Chary Gómez Yepes, Andrea Rodríguez Sánchez, Nini Johanna
author	Aguirre, Fernando Delprado
author_facet	Aguirre, Fernando Delprado Durango Sánchez, Chary Gómez Yepes, Andrea Rodríguez Sánchez, Nini Johanna
author_role	author
author2	Durango Sánchez, Chary Gómez Yepes, Andrea Rodríguez Sánchez, Nini Johanna
author2_role	author author author
dc.subject.none.fl_str_mv	IDDSI Viscosity Thickener Swallowing Dysphagia assessment Thickened liquids Flow test IDDSI Viscosidad Espesante Deglución Evaluación de la disfagia Líquidos espesados Prueba de flujo Iniciativa internacional de estandarización de dieta de disfagia
topic	IDDSI Viscosity Thickener Swallowing Dysphagia assessment Thickened liquids Flow test IDDSI Viscosidad Espesante Deglución Evaluación de la disfagia Líquidos espesados Prueba de flujo Iniciativa internacional de estandarización de dieta de disfagia
publishDate	2021
dc.date.none.fl_str_mv	2021-07-21 00:00:00 2021-07-21 00:00:00 2021-07-21 2022-06-14T20:56:50Z 2022-06-14T20:56:50Z
dc.type.none.fl_str_mv	Artículo de revista http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/resource_type/c_2df8fbb1 http://purl.org/coar/version/c_970fb48d4fbd8a85 Text info:eu-repo/semantics/article Sección Investigativa Investigative Section http://purl.org/redcol/resource_type/ART info:eu-repo/semantics/publishedVersion
format	article
status_str	publishedVersion
dc.identifier.none.fl_str_mv	10.33881/1657-2513.art.21103 2463-2252 1657-2513 https://repositorio.ibero.edu.co/handle/001/3263 https://doi.org/10.33881/1657-2513.art.21103
identifier_str_mv	10.33881/1657-2513.art.21103 2463-2252 1657-2513
url	https://repositorio.ibero.edu.co/handle/001/3263 https://doi.org/10.33881/1657-2513.art.21103
dc.language.none.fl_str_mv	spa
language	spa
dc.relation.none.fl_str_mv	https://arete.ibero.edu.co/article/download/art21103/1691 Núm. 1 , Año 2021 41 1 33 21 Areté Attrill, S., White, S., Murray, J., Hammond, S., & Doeltgen, S. (2018). Impact of oropharyngeal dysphagia on healthcare cost and length of stay in hospital: A systematic review. BMC Health Services Research, 18(1), 594. https://doi.org/10.1186/s12913-018-3376-3 Badilla, N. (2016a). Métodos de prueba del marco de la IDDSI 2.0. IDDSI. https://iddsi.org/IDDSI/media/images/Translations/IDDSI_TestingMethods_V2__LA_SPANISH_FINAL_July2020.pdf Badilla, N. (2016b). Métodos de prueba del marco de la IDDSI 2.0. IDDSI. Baena, M., & Molina, G. (2016). Abordaje de la disfagia en enfermos de alzhéimer. Nutricion Hospitalaria, 33(3), 739–748. https://doi.org/10.20960/nh.286 Barbon, C., & Steele, C. (2018). Thickened Liquids for Dysphagia Management: a Current Review of the Measurement of Liquid Flow. Current Physical Medicine and Rehabilitation Reports, 6(4), 220–226. https://doi.org/10.1007/s40141-018-0197-6 Canham, M. (2017). Revisión de la disfagia orofaríngea en adultos mayores. Nursing, 34(1), 42–47. https://doi.org/10.1016/j.nursi.2017.02.012 Full text access Castro, Diana., & Sampallo, Rosa. (2014). Consistencias y texturas alimenticias en disfagia. Perspectiva fonoaudiológica. Revista Gastrohnup, 16(2), 79–87. Chen, J., Cichero, Julie., Lam, P., Steele, C., Hanson, B., Dantas, R., Duivestein, J., Kayashita, J., Lecko, C., Murray, J., Pillay, M., Riquelme, L., & Stanschus, S. (2017). Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework. Dysphagia, 32(2), 293–314. https://doi.org/10.1007/s00455-016-9758-y Cichero, Julie., Steele, C., Duivestein, J., Clavé, P., Chen, J., Kayashita, J., Dantas, R., Lecko, C., Speyer, R., Lam, P., & Murray, J. (2013a). The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative. Current Physical Medicine and Rehabilitation Reports, 1(4), 280–291. https://doi.org/10.1007/s40141-013-0024-z Cichero, Julie., Steele, C., Duivestein, J., Clavé, P., Chen, J., Kayashita, J., Dantas, R., Lecko, C., Speyer, R., Lam, P., & Murray, J. (2013b). The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative. Current Physical Medicine and Rehabilitation Reports, 1(4), 280–291. https://doi.org/10.1007/s40141-013-0024-z Clavé, P., & Shaker, R. (2015). Dysphagia: Current reality and scope of the problem. Nature Reviews Gastroenterology and Hepatology, 12(5), 259–270. https://doi.org/10.1038/nrgastro.2015.49 Côté, C., Germain, I., Dufresne, T., & Gagnon, C. (2019). Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: The Bostwick consistometer and the IDDSI Flow Test. Are we talking about the same concept? Journal of Texture Studies, 50(2), 95–103. https://doi.org/10.1111/jtxs.12377 Flynn, E., Smith, C., Walsh, C., & Walshe, M. (2018). Modifying the consistency of food and fluids for swallowing difficulties in dementia. Cochrane Database of Systematic Reviews, 9(9), CD011077. https://doi.org/10.1002/14651858.CD011077.pub2 Garcia, J., & Chambers, E. (2019). Incremental adjustments to amount of thickening agent in beverages: Implications for clinical practitioners who oversee nutrition care involving thickened liquids. Foods, 8(2), 74. https://doi.org/10.3390/foods8020074 García, M., García, J., Raventós, M., & Alba, M. (2016). Viscosidad en la dieta de pacientes diagnosticados de disfagia orofaríngea. Acta Bioquímica Clínica Latinoamericana, 50(1), 45–60. Garin, N., De Pourcq, J., Martín, R., Cardona, D., Gich, I., & Mangues, M. (2014). Viscosity differences between thickened beverages suitable for elderly patients with dysphagia. Dysphagia, 29(4), 483–488. https://doi.org/10.1007/s00455-014-9533-x Glassburn, D., & Deem, J. (1998). Thickener viscosity in dysphagia management: Variability among speech-language pathologists. Dysphagia, 13(4), 218–222. https://doi.org/10.1007/PL00009575 Goh, K., Acharyya, S., Ng, S., Boo, J., Kooi, A., Ng, H., Li, W., Tay, K., Au, W., & Tan, L. (2016). Risk and prognostic factors for pneumonia and choking amongst Parkinson’s disease patients with dysphagia. Parkinsonism and Related Disorders, 29, 30–34. https://doi.org/10.1016/j.parkreldis.2016.05.034 González, Y., Santos, D., & Véliz, O. (2019). Patrón normal de maduración de la deglución. Medicentro Electrónica, 23(1), 26–36. Gutierrez, R., Martinez, M., Medina, S., & Paniagua, A. (2016). Incorporación de la “international dysphagia diet standarisation initiative” (IDDSI) a la codificación de dietas hospitalarias de disfagia y fácil masticación. Endocrinología y Nutrición, 63(2), 396. Hernández, R. (2014). Metodología de la investigación (Mc Graw Hi, Ed.). Hyeri, K., Han-Im, H., Ki-Won, S., & Jeehyun, L. (2017). Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener. Journal of Texture Studies, 48(6), 571–585. https://doi.org/10.1111/jtxs.12268 Kim, S., & Yoo, B. (2015). Viscosity of dysphagia-oriented cold-thickened beverages: effect of setting time at refrigeration temperature. International Journal of Language & Communication Disorders, 50(3), 397–402. https://doi.org/10.1111/1460-6984.12141 Méndez, I., López, M., & Pérez, Á. (2017). Disfagia orofaríngea. Algoritmo y técnicas diagnósticas. Revista Andaluza de Patología Digestiva, 40(3), 132–140. Ministerio de Salud y Protección Social. (2014). Perfil y competencias profesionales del fonoaudiólogo en Colombia. Ministerio de Salud y Protección Social. https://www.minsalud.gov.co/sites/rid/Lists/BibliotecaDigital/RIDE/VS/TH/Fonoaudiologia_Octubre_2014.pdf Newman, R., Vilardell, N., Clavé, P., & Speyer, R. (2016). Effect of Bolus Viscosity on the Safety and Efficacy of Swallowing and the Kinematics of the Swallow Response in Patients with Oropharyngeal Dysphagia: White Paper by the European Society for Swallowing Disorders (ESSD). Dysphagia, 31(2), 232–249. https://doi.org/10.1007/s00455-016-9696-8 Ortega, O., Martín, A., & Clavé, P. (2017). Diagnosis and Management of Oropharyngeal Dysphagia Among Older Persons, State of the Art. Journal of the American Medical Directors Association, 18(7), 576–582. https://doi.org/10.1016/j.jamda.2017.02.015 Park, J., & Yoo, B. (2020). Particle agglomeration of gum mixture thickeners used for dysphagia diets. Journal of Food Engineering, 279(109958), 4–8. https://doi.org/10.1016/j.jfoodeng.2020.109958 Perlaza, L. (2015). Atención fonoaudiológica del paciente crónico con disfagia L. Areté, 15(1), 39–51. https://doi.org/10.33881/1657-2513.art.%x Pownall, S., & Taylor, C. (2017). Use of thickening agents and nutritional supplements for patients with dysphagia following stroke. British Journal of Neuroscience Nursing, 13(6), 260–268. https://doi.org/10.12968/bjnn.2017.13.6.260 Quispe, M. (2018). Conocimiento de Primeros Auxilios en Docentes de la Institución Educativa primaria María Auxiliadora de Puno. Rojo, A. (2018). La disfagia en pacientes neurológicos. Universidad de Valladolid. Rommel, N., & Hamdy, S. (2016). Oropharyngeal dysphagia: Manifestations and diagnosis. Nature Reviews Gastroenterology and Hepatology, 13(1), 49–59. https://doi.org/10.1038/nrgastro.2015.199 Salles, Alessandra., Dos Santos, Cyntia., Da Silva, Deuzi., Costa, Tiago., & Coutinho, Denise. (2019). Consistencies and terminologies the use of the International Dysphagia Diet Standardization Initiative. Nutrición Hospitalaria, 36(6), 1273–1277. Salles, Alessandra., Lenz, Dominik., De Souza, Rafael., Muniz, Rebeca., De Andrade, Tadeu., Costa, Tiago., & Coutinho, Denise. (2019). Lack of Standardization in Commercial Thickeners Used in the Management of Dysphagia. Annals of Nutrition and Metabolism, 75(4), 246–251. https://doi.org/10.1159/000504334 Sezguin, B., Durusoy, D., Sezis, M., Ozturk, K., Kaya, I., Eyigor, S., & Gode, S. (2018). The effect of “xanthan gum-based fluid thickener” on hydration, swallowing functions and nutritional status in total maxillectomy patients. European Archives of Oto-Rhino-Laryngology, 275(12), 2997–3005. https://doi.org/10.1007/s00405-018-5167-1 Steele, C., Ashwini, N., Guida, B., Cichero, J., Duivestein, J., Hanson, B., Lam, P., & Riquelme, L. (2018a). Creation and Initial Validation of the International Dysphagia Diet Standardisation Initiative Functional Diet Scale. Archives of Physical Medicine and Rehabilitation, 99(5), 934–944. https://doi.org/10.1016/j.apmr.2018.01.012 Steele, C., Ashwini, N., Guida, B., Cichero, J., Duivestein, J., Hanson, B., Lam, P., & Riquelme, L. (2018b). Creation and Initial Validation of the International Dysphagia Diet Standardisation Initiative Functional Diet Scale. Archives of Physical Medicine and Rehabilitation, 99(5), 934–944. https://doi.org/10.1016/j.apmr.2018.01.012 Tobar, R., Campos, C., Cancino, V., Diez, M., & Fierro, N. (2016). Dominio del fonoaudiólogo para la determinación del grado de viscosidad de alimentos líquidos TT. Revista Chilena de Fonoaudiología, 15, 1–14. Vargas, M., Eusse, P., Alvarado, J., & Santoya, O. (2020). Abordaje Fonoaudiológico de la Deglución en el Síndrome de Enclaustramiento. Areté, 20(1), 29–37. https://doi.org/10.33881/1657-2513.art.20104 Vilardell, N., Rofes, L., Arreola, V., Speyer, R., & Clavé, P. (2016). A Comparative Study Between Modified Starch and Xanthan Gum Thickeners in Post-Stroke Oropharyngeal Dysphagia. Dysphagia, 31(2), 169–179. https://doi.org/10.1007/s00455-015-9672-8 Zuercher, P., Moret, C., Dziewas, R., & Schefold, J. (2019). Dysphagia in the intensive care unit: Epidemiology, mechanisms, and clinical management. Critical Care, 23(1), 1–11. https://doi.org/10.1186/s13054-019-2400-2
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dc.publisher.none.fl_str_mv	Corporación Universitaria Iberoamericana
publisher.none.fl_str_mv	Corporación Universitaria Iberoamericana
dc.source.none.fl_str_mv	https://arete.ibero.edu.co/article/view/art21103 reponame:Repositorio Ibero instname:Corporación Universitaria Iberoamericana instacron:Corporación Universitaria Iberoamericana
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spelling	Propuesta Para Obtener Consistencias Líquidas Para la Evaluación de la DisfagiaProposal To Obtain Liquid Consistencies For Dysphagia Assessment.Aguirre, Fernando DelpradoDurango Sánchez, CharyGómez Yepes, AndreaRodríguez Sánchez, Nini JohannaIDDSIViscosityThickenerSwallowingDysphagia assessmentThickened liquidsFlow testIDDSIViscosidadEspesanteDegluciónEvaluación de la disfagiaLíquidos espesadosPrueba de flujoIniciativa internacional de estandarización de dieta de disfagiaCorporación Universitaria Iberoamericana2021-07-21 00:00:002022-06-14T20:56:50Z2021-07-21 00:00:002022-06-14T20:56:50Z2021-07-21Artículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Textinfo:eu-repo/semantics/articleSección InvestigativaInvestigative Sectionhttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/publishedVersionapplication/pdf10.33881/1657-2513.art.211032463-22521657-2513https://repositorio.ibero.edu.co/handle/001/3263https://doi.org/10.33881/1657-2513.art.21103https://arete.ibero.edu.co/article/view/art21103reponame:Repositorio Iberoinstname:Corporación Universitaria Iberoamericanainstacron:Corporación Universitaria Iberoamericanaspahttps://arete.ibero.edu.co/article/download/art21103/1691Núm. 1 , Año 20214113321AretéAttrill, S., White, S., Murray, J., Hammond, S., & Doeltgen, S. (2018). Impact of oropharyngeal dysphagia on healthcare cost and length of stay in hospital: A systematic review. BMC Health Services Research, 18(1), 594. https://doi.org/10.1186/s12913-018-3376-3Badilla, N. (2016a). Métodos de prueba del marco de la IDDSI 2.0. IDDSI. https://iddsi.org/IDDSI/media/images/Translations/IDDSI_TestingMethods_V2__LA_SPANISH_FINAL_July2020.pdfBadilla, N. (2016b). Métodos de prueba del marco de la IDDSI 2.0. IDDSI.Baena, M., & Molina, G. (2016). Abordaje de la disfagia en enfermos de alzhéimer. Nutricion Hospitalaria, 33(3), 739–748. https://doi.org/10.20960/nh.286Barbon, C., & Steele, C. (2018). Thickened Liquids for Dysphagia Management: a Current Review of the Measurement of Liquid Flow. Current Physical Medicine and Rehabilitation Reports, 6(4), 220–226. https://doi.org/10.1007/s40141-018-0197-6Canham, M. (2017). Revisión de la disfagia orofaríngea en adultos mayores. Nursing, 34(1), 42–47. https://doi.org/10.1016/j.nursi.2017.02.012 Full text accessCastro, Diana., & Sampallo, Rosa. (2014). Consistencias y texturas alimenticias en disfagia. Perspectiva fonoaudiológica. Revista Gastrohnup, 16(2), 79–87.Chen, J., Cichero, Julie., Lam, P., Steele, C., Hanson, B., Dantas, R., Duivestein, J., Kayashita, J., Lecko, C., Murray, J., Pillay, M., Riquelme, L., & Stanschus, S. (2017). Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework. Dysphagia, 32(2), 293–314. https://doi.org/10.1007/s00455-016-9758-yCichero, Julie., Steele, C., Duivestein, J., Clavé, P., Chen, J., Kayashita, J., Dantas, R., Lecko, C., Speyer, R., Lam, P., & Murray, J. (2013a). The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative. Current Physical Medicine and Rehabilitation Reports, 1(4), 280–291. https://doi.org/10.1007/s40141-013-0024-zCichero, Julie., Steele, C., Duivestein, J., Clavé, P., Chen, J., Kayashita, J., Dantas, R., Lecko, C., Speyer, R., Lam, P., & Murray, J. (2013b). The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative. Current Physical Medicine and Rehabilitation Reports, 1(4), 280–291. https://doi.org/10.1007/s40141-013-0024-zClavé, P., & Shaker, R. (2015). Dysphagia: Current reality and scope of the problem. Nature Reviews Gastroenterology and Hepatology, 12(5), 259–270. https://doi.org/10.1038/nrgastro.2015.49Côté, C., Germain, I., Dufresne, T., & Gagnon, C. (2019). Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: The Bostwick consistometer and the IDDSI Flow Test. Are we talking about the same concept? Journal of Texture Studies, 50(2), 95–103. https://doi.org/10.1111/jtxs.12377Flynn, E., Smith, C., Walsh, C., & Walshe, M. (2018). Modifying the consistency of food and fluids for swallowing difficulties in dementia. Cochrane Database of Systematic Reviews, 9(9), CD011077. https://doi.org/10.1002/14651858.CD011077.pub2Garcia, J., & Chambers, E. (2019). Incremental adjustments to amount of thickening agent in beverages: Implications for clinical practitioners who oversee nutrition care involving thickened liquids. Foods, 8(2), 74. https://doi.org/10.3390/foods8020074García, M., García, J., Raventós, M., & Alba, M. (2016). Viscosidad en la dieta de pacientes diagnosticados de disfagia orofaríngea. Acta Bioquímica Clínica Latinoamericana, 50(1), 45–60.Garin, N., De Pourcq, J., Martín, R., Cardona, D., Gich, I., & Mangues, M. (2014). Viscosity differences between thickened beverages suitable for elderly patients with dysphagia. Dysphagia, 29(4), 483–488. https://doi.org/10.1007/s00455-014-9533-xGlassburn, D., & Deem, J. (1998). Thickener viscosity in dysphagia management: Variability among speech-language pathologists. Dysphagia, 13(4), 218–222. https://doi.org/10.1007/PL00009575Goh, K., Acharyya, S., Ng, S., Boo, J., Kooi, A., Ng, H., Li, W., Tay, K., Au, W., & Tan, L. (2016). Risk and prognostic factors for pneumonia and choking amongst Parkinson’s disease patients with dysphagia. Parkinsonism and Related Disorders, 29, 30–34. https://doi.org/10.1016/j.parkreldis.2016.05.034González, Y., Santos, D., & Véliz, O. (2019). Patrón normal de maduración de la deglución. Medicentro Electrónica, 23(1), 26–36.Gutierrez, R., Martinez, M., Medina, S., & Paniagua, A. (2016). Incorporación de la “international dysphagia diet standarisation initiative” (IDDSI) a la codificación de dietas hospitalarias de disfagia y fácil masticación. Endocrinología y Nutrición, 63(2), 396.Hernández, R. (2014). Metodología de la investigación (Mc Graw Hi, Ed.).Hyeri, K., Han-Im, H., Ki-Won, S., & Jeehyun, L. (2017). Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener. Journal of Texture Studies, 48(6), 571–585. https://doi.org/10.1111/jtxs.12268Kim, S., & Yoo, B. (2015). Viscosity of dysphagia-oriented cold-thickened beverages: effect of setting time at refrigeration temperature. International Journal of Language & Communication Disorders, 50(3), 397–402. https://doi.org/10.1111/1460-6984.12141Méndez, I., López, M., & Pérez, Á. (2017). Disfagia orofaríngea. Algoritmo y técnicas diagnósticas. Revista Andaluza de Patología Digestiva, 40(3), 132–140.Ministerio de Salud y Protección Social. (2014). Perfil y competencias profesionales del fonoaudiólogo en Colombia. Ministerio de Salud y Protección Social. https://www.minsalud.gov.co/sites/rid/Lists/BibliotecaDigital/RIDE/VS/TH/Fonoaudiologia_Octubre_2014.pdfNewman, R., Vilardell, N., Clavé, P., & Speyer, R. (2016). Effect of Bolus Viscosity on the Safety and Efficacy of Swallowing and the Kinematics of the Swallow Response in Patients with Oropharyngeal Dysphagia: White Paper by the European Society for Swallowing Disorders (ESSD). Dysphagia, 31(2), 232–249. https://doi.org/10.1007/s00455-016-9696-8Ortega, O., Martín, A., & Clavé, P. (2017). Diagnosis and Management of Oropharyngeal Dysphagia Among Older Persons, State of the Art. Journal of the American Medical Directors Association, 18(7), 576–582. https://doi.org/10.1016/j.jamda.2017.02.015Park, J., & Yoo, B. (2020). Particle agglomeration of gum mixture thickeners used for dysphagia diets. Journal of Food Engineering, 279(109958), 4–8. https://doi.org/10.1016/j.jfoodeng.2020.109958Perlaza, L. (2015). Atención fonoaudiológica del paciente crónico con disfagia L. Areté, 15(1), 39–51. https://doi.org/10.33881/1657-2513.art.%xPownall, S., & Taylor, C. (2017). Use of thickening agents and nutritional supplements for patients with dysphagia following stroke. British Journal of Neuroscience Nursing, 13(6), 260–268. https://doi.org/10.12968/bjnn.2017.13.6.260Quispe, M. (2018). Conocimiento de Primeros Auxilios en Docentes de la Institución Educativa primaria María Auxiliadora de Puno.Rojo, A. (2018). La disfagia en pacientes neurológicos. Universidad de Valladolid.Rommel, N., & Hamdy, S. (2016). Oropharyngeal dysphagia: Manifestations and diagnosis. Nature Reviews Gastroenterology and Hepatology, 13(1), 49–59. https://doi.org/10.1038/nrgastro.2015.199Salles, Alessandra., Dos Santos, Cyntia., Da Silva, Deuzi., Costa, Tiago., & Coutinho, Denise. (2019). Consistencies and terminologies the use of the International Dysphagia Diet Standardization Initiative. 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Propuesta Para Obtener Consistencias Líquidas Para la Evaluación de la Disfagia

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