Sensory Interventions in Dysphagia Management

Course Description

Course Description:

Can manipulation of sensory information impact swallow function?   It has long been understood that the sensory information from a bolus is critical to safe and timely movement of that bolus and protection of the airway.  This course will discuss the roles of various types of sensory input, including taste and flavor, smell, viscosity, and chemesthesis on swallow function.  The role of visual, auditory, and anticipatory cues in food acceptance and volume of intake will also be reviewed.  Clinicians will come away from this course with an appreciation of the impact of sensory information on feeding and swallowing, as well as suggestions for the potential use of sensory interventions in their clinical practice.   The evidence base for emerging techniques to improve swallow response, food acceptance, and volume of intake via manipulation of sensory input will be provided.