Abstract: The present disclosure is related to a liquid viscoelastic swallowing aid formulated to promote safe swallowing of Solid Oral Dosage Forms (SODF), e.g., tablets and/or capsules, in a patient in need thereof, and uses of such a liquid viscoelastic swallowing aid.

Abstract: Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Abstract: Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Abstract: Nutritional products having improved cohesiveness for promoting safer swallowing of food boluses for patients having swallowing conditions are provided as well as methods of making and using such products. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Abstract: Nutritional products having improved cohesiveness for promoting safer swallowing of food boluses for patients having swallowing conditions are provided as well as methods of making and using such products. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Abstract: Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Abstract: Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Abstract: The present disclosure is directed to apparatuses and methods for diagnosing a swallowing dysfunction. The apparatus may include a multi-parametric dysphagia analysis system in a plastic foil. The analysis systems may be smart sensing systems that are flexible, lightweight, and based on substrates having low-cost printed electronics technologies thereon. The methods may include measurement and classification of non-invasive parameters that may be indicative of a swallowing dysfunction or the probability of same. In a general embodiment, the methods include placing a sensor on a patient for measurement of at least one parameter associated with the patient's swallowing profile. The measured parameter is then analyzed and compared with several known normal and dysphagic swallowing profiles to provide an indication of the probability of an underlying swallowing dysfunction.

Abstract: The present disclosure is directed to apparatuses and methods for diagnosing a swallowing dysfunction. The apparatuses may include a multi-parametric dysphagia analysis system in a plastic foil. The analysis systems may be smart sensing systems that are flexible, lightweight, and based on substrates having low-cost printed electronics technologies thereon. The methods may include measurement and classification of non-invasive parameters that may be indicative of a swallowing dysfunction or the probability of same. In a general embodiment, the methods include placing a sensor on a patient for measurement of at least one parameter associated with the patient's swallowing profile. The measured parameter is then analyzed and compared with several known normal and dysphagic swallowing profiles to provide an indication of the probability of an underlying swallowing dysfunction.

Abstract: Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Abstract: The present disclosure is directed to apparatuses and methods for diagnosing a swallowing dysfunction. The apparatuses may include a multi-parametric dysphagia analysis system in a plastic foil. The analysis systems may be smart sensing systems that are flexible, lightweight, and based on substrates having low-cost printed electronics technologies thereon. The methods may include measurement and classification of non-invasive parameters that may be indicative of a swallowing dysfunction or the probability of same. In a general embodiment, the methods include placing a sensor on a patient for measurement of at least one parameter associated with the patient's swallowing profile. The measured parameter is then analyzed and compared with several known normal and dysphagic swallowing profiles to provide an indication of the probability of an underlying swallowing dysfunction.