Validation of the German Version of the Yale Pharyngeal Residue Severity Rating Scale.

The aim of this study was to validate the German Version of the Yale Pharyngeal Residue Severity Rating Scale and to investigate the impact of rater experience and training. The English original scale was translated into German language using a forward-backward method. For the validation, 30 images of different pharyngeal residue amounts have been selected and assigned to the scales' severity levels by two experts. 28 raters rated the images in randomized order in two passes. To investigate the impact of experience and training, raters were grouped into subgroups. Statistical analysis was carried out using kappa statistics. The results demonstrate excellent residue ratings for construct validity, inter-rater reliability and intra-rater reliability regarding overall group and all subgroups (Kappa > 0.90). No significant differences were found between groups by experience and inconstant differences were found between groups by training. The German version of the Yale Pharyngeal Residue Severity Rating Scale is a valid, reliable instrument for scoring location and severity of pharyngeal residue in the context of flexible endoscopic evaluations of swallowing.

Texture Adaption in Dysphagia: Acceptability Differences Between Thickened and Naturally Thick Beverages.

PURPOSE: The aim of the study was to investigate differences in the acceptability between thickened and naturally viscous beverages. DESIGN: This was an exploratory, cross-sectional study. METHODS: One hundred twenty-eight healthy volunteers rated overall liking/disliking of a selection of each of three thickened drinks and three beverages of natural viscosity pre- and postconsumption. Mean ratings were subjected to statistical analysis done with t tests. FINDINGS: Although all naturally thick beverages evoked good expectations, there were significant differences in expected acceptance of thickened fluids concerning the kind of beverage. Postconsumption of naturally thick beverages were rated significantly better than thickened. CONCLUSIONS: The findings suggest an alternative offer of naturally thick drinks and waiver of thickening water when viscosity adaption is needed. CLINICAL RELEVANCE: The sufficient and safe oral fluid intake in dysphagia requires compliance to dietetic recommendations. Naturally thick beverages can contribute to increase the appeal of texture-modified diet.