{{ (moduleVm.actions && moduleVm.changeStatus) ? moduleVm.status : '' }} Tolerability and Product Properties of a Gum-Containing Thickener in Patients With Dysphagia

Purpose of Activity

To present a research study determining the gastrointestinal (GI) tolerability of drinks and foods thickened with a gum-containing thickener compared with a starch-based thickener for patients with dysphagia.

Learning Objectives/Outcomes

After completing this continuing education activity you will be able to:

  1. Summarize the current literature regarding utilization of thickening products in individuals with dysphagia.
  2. Identify themethods utilized to investigate the effects of using gum-containing thickening products versus starch-based thickeners in patients with dysphagia.
  3. Evaluate the study findings and their implications.
Price: $12.50

Credits:

  • ANCC 1.0 CH
  • DC - BON 1.0 CH
  • FL - BON 1.0 CH
  • GA - BON 1.0 CH

Lippincott Professional Development is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation. This activity is also provider approved by the California Board of Registered Nursing, Provider Number CEP 11749. Lippincott Professional Development is also an approved provider of continuing nursing education by the District of Columbia Board of Nursing, Florida Board of Nursing, and Georgia Board of Nursing, #50-1223.







Test Code: RNJ0518B
Published: May/Jun 2018
Expires: 6/5/2020
Passing Score: 7/10 (70%)
Authors: Linda Killeen, BSc; Mirian Lansink, PhD; Dea Schröder, BSc
Categories: Gastrointestinal
Specialties: Rehabilitation