The Speech Pack

I'm sorry - HOW IS THIS EC7?

I don't know what menu system you guys subscribe to and how closely you guys monitor diet textures, but there is no way someone can tell me this is the appropriate texture and preparation for someone on easy to chew.

What was on the menu was a turkey sandwich with fries and pumpkin bread. So we gave the regular pumpkin bread but served puree sliced bread 🤷🏻‍♀️ AND to top it off, there is no sauce or butter or anything for those dry sticky mashed potatoes. Because, easy to chew "can't have fries" - in what world?!

Costco has better mashed potatoes!

If you want to know what menu system we use, comment MENU.

XOXO

I've been working on my best project yet 🤍 💚

If you haven't noticed, I've been a bit MIA the last few months. Secret is out - now you know why!

Baby Cordero coming in August

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25% OFF SALE 🤍

This is the biggest sale of the year! I don't do discounts sales this large, like ever, so you're going to want to snags that item you've been eyeing!

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IT'S NOT IDDSI - IT'S THE MENU 🤍

When the menu company your building uses has meals that look like this, it makes people think IDDSI is bad. IDDSI isn't bad and it's not the problem.

Setting up meals that have literally more than 75% of the items set for "P" puree, makes it very difficult for us as the SLP to recommend diet textures appropriately and adequately.

Menu systems and meals with recipes like this cause our patients to have increased risk of poor PO intake, leading to risk of weight loss and this decreases their safety when we ask for SB6 and not puree.

Some patients are actually safer on SB6 and not puree! This is a hazard and not safe. Not to mention, why would you serve corn in the cob in a SNF when a good amount of people have dentures and poor dentition?

If anyone has issues with this menu system, please DM. I'm planning to create an email thread where we can create a collective memo to send to this company with complaints.

XOXO

Thinking outside the box 💡

I love taking strategies and treatment approaches, mixing them up and making them work for whatever else I can!

Here, I used the general idea of SFA but used WH-questions instead. This session was so fun and this patient felt more confident following this session.

This session also worked on reasoning, problem solving and expressive language.

XOXO

WHAT'S WRONG WITH THAT TRAY 🤍 On today's episode, I'll be discussing sauce.

Sauce - extra moisture added to an item of food on the tray can decrease residue in the oral cavity, decrease sticking in the pharyngeal phase of the swallow and improve overall propulsion.

It also doesn't need to be gravy. Adding some melted butter can do the trick when you're in a pinch!

I also personally think it can increase swallow trigger for some patients because they have to spend less time creating and forming a cohesive bolus in their oral cavity.

This doesn't mean adding extra sauce and gravy for everyone is helpful... AND you don't want their plate to turn into soup. However, there is a happy medium that you want to try to help to kitchen find when they are serving or when the patient is adding it themselves.

In the picture posted, everything is way too dry. The patient had a hard to swallowing because food was sticking and they needed consistent liquid rinses to clear the residue.

Hope this helps 🫶🏼

XOXO

Happy World Brain Day 🤍

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Seriously 🤍 What do you think would happen?

XOXO