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presented by Angela Mansolillo, MA/CCC-SLP, BCS-S
Financial: Angela Mansolillo receives compensation from MedBridge for this course. There is no financial interest beyond the production of this course.
Non-Financial: Angela Mansolillo has no competing non-financial interests or relationships with regard to the content presented in this course.
Satisfactory completion requirements: All disciplines must complete learning assessments to be awarded credit, no minimum score required unless otherwise specified within the course.
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"This course will be retired and no longer available. Please complete the course by December 31, 2023 to receive credit or look for other courses in our Certificate Program Dysphagia Management Across Patient Populations Certificate Program
, available in the course catalogue.
"
What's the difference between dysphagia and a normal, aging swallow? The aging swallow has specific characteristics which are distinct from and should not be confused with dysphagia. It is true, however, that dysphagia becomes more prevalent as we age and that aging may in some ways pre-dispose us to swallowing difficulties. In particular, this course discusses the role of sensory input in swallowing. Gustatory, olfactory, thermal, and chemesthetic input are highlighted in light of their contribution to the swallow response. Additionally, this course reviews potential sensory enhancements to foods and liquids that can improve swallow function. Finally, the evidence for use of sensory input in improving swallow function is reviewed.
Angela Mansolillo, MA/CCC-SLP, BCS-S
Angela Mansolillo is a speech-language pathologist and board-certified specialist in swallowing disorders with more than 25 years of experience. She is currently a senior speech-language pathologist at Cooley Dickinson Hospital in Northampton, Massachusetts, where she provides evaluation and treatment services for adults and children with dysphagia and is involved in program planning and development for…
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1. Sensory Input and Swallowing
What is the role of sensory input in swallowing? This chapter introduces the role of gustatory, olfactory, thermal, and chemesthetic input, and their contributions to the swallow response.
2. Utilizing Sensory Input to Improve Swallow Function
The second chapter of this course evaluates potential sensory enhancements to foods and liquids that can improve swallow function. The evidence for use of sensory input in improving swallow function will be reviewed.
3. Discussion of Food Preparation
The final chapter of this course includes a discussion of food preparation across a wide variety of patient situations.
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