![]() With liquids, the general principle is that thicker liquids flow more slowly than thin liquids, allowing the patient additional time with which to achieve airway protection. The practice of modifying food and liquid consistencies as a means of facilitating safer and/or more efficient swallowing has been around since the beginning of the field of dysphagia (1, 2). And, it can also be true across different production runs of a single commercial food product, such as a thickened beverage for people with dysphagia. It is also true for the categories of liquid consistency and food texture that a clinician might recommend for a person with dysphagia. This general state of affairs is true for clothing sizes, taste characteristics, and colors. Some of those differences may be barely noticeable while others stand out as obvious. These every day examples speak to the fact that we use labels to identify items that share similar characteristics, but differences can still exist within those labelled categories. Or how about trying to purchase matching paint when you don’t have the color code for the paint already on your wall? Two paints labelled with the same color name can be quite different… ![]() ![]() How about ordering two cups of “dark” coffee sourced from different countries, only to experience that they have very different tastes? Have you ever experienced a situation where you try on two items of clothing or two pairs of shoes, both labelled as being the same size, only to discover that they actually fit differently?
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |