Name __________________________________ Score _________/100
_____/15 Describe the innervation for the normal swallow. Include the specific aspect of the swallow (anatomical structure & function) to which each cranial nervevcontributes.
In appropriate language, write exactly how you would explain to the administrator what dysphagia is and why it should be important to the administration that the problem is addressed.
|
Complaint |
Suspected impairment(s) |
Bedside Clinical Evaluation |
MBS |
FEES |
Other |
|
Coughing with
liquids |
1. 2.
|
. |
. |
. |
. |
|
Can't get swallow started |
1. 2.
|
. |
. |
. |
. |
|
Food sticks in my throat |
1. 2.
|
. |
. |
. |
. |
|
Food comes
back up after I swallow |
1. 2.
|
. |
. |
. |
. |
____/10 Develop a diagram to depict the impact of the presence of tracheostomy on swallowing function.
_____ Patients with total laryngectomy breathe through a hole in their neck
_____ Hemilaryngectomy involves removal of one side of the larynx
_____ It is impossible for patients with total laryngectomy to aspirate
_____ Patients with supraglottic laryngectomy are at risk for aspiration before the swallow
_____ Patients with hemilaryngectomy are at risk for aspiration during the swallow
_____ Patients with total laryngectomy are at risk for aspiration during the swallow
_____ Patients with hemilaryngectomy may have disrupted vocal function
_____ Supraglottic laryngectomy disrupts laryngeal elevation
_____ Disrupted UES function is associated with total and supraglottic laryngectomy
_____ Patients with total laryngectomy are not at risk for dysphagia
|
Column 1 |
Col 2 |
Col 3 |
Col 4 |
Col 5 |
|
Intervention Technique |
Impairment/Sign for which it is indicated |
I/S |
C/T/B |
Rationale |
|
chin tuck |
. |
. |
. |
. |
|
thermal stimulation |
. |
. |
. |
. |
|
Mendelsohn |
. |
. |
. |
. |
|
head tilt to left |
. |
. |
. |
. |
|
puree diet |
. |
. |
. |
. |
|
supraglottic swallow |
. |
. |
. |
. |
|
laryngeal adduction exercises |
. |
. |
. |
. |
|
tongue exercises |
. |
. |
. |
. |
|
alternating solids and liquids |
. |
. |
. |
. |