000008409 001__ 8409
000008409 005__ 20250424233342.0
000008409 0247_ $$2DOI$$a10.6083/6969z135t
000008409 037__ $$aIR
000008409 041__ $$aeng
000008409 245__ $$aUse of spirometry to evaluate breathing-swallowing coordination with solid foods
000008409 260__ $$bOregon Health and Science University
000008409 269__ $$a2020
000008409 336__ $$aAbstract
000008409 520__ $$aBreathing-swallowing coordination (BSC) is an important pulmonary defense that aids airway protection. However, commonly used measurement methods are prone to artifact and limited to measuring the presence and direction of airflow. Spirometry offers an alternate method to measure BSC with reduced artifact while also measuring air volume and flow. The purpose of this study is to determine the utility of using spirometry to measure BSC with solid food consistencies.
000008409 540__ $$fCC BY
000008409 542__ $$fIn copyright - joint owners
000008409 650__ $$aDeglutition Disorders$$017440
000008409 650__ $$aSpirometry$$026308
000008409 6531_ $$adysphagia
000008409 6531_ $$abreathing-swallowing coordination
000008409 691__ $$aOHSU-PSU School of Public Health$$041366
000008409 7001_ $$aBritton, Deanna$$uOregon Health and Science University$$041354
000008409 7001_ $$aThurman, Jessica
000008409 7001_ $$aMalik, A'amna
000008409 7001_ $$aPalmer, Andrew$$uOregon Health and Science University$$041354
000008409 7001_ $$aGraville, Donna$$uOregon Health and Science University$$041354
000008409 711__ $$aResearch Week$$uOregon Health and Science University$$d2020
000008409 8564_ $$9aa35efdf-6c79-41d8-bdbc-b320096ac3dc$$s83411$$uhttps://digitalcollections.ohsu.edu/record/8409/files/ResearchWeek.2020.Britton.Deanna.pdf$$ePublic$$227c3895493b956ed24100e3933bd6b56$$31
000008409 905__ $$a/rest/prod/69/69/z1/35/6969z135t
000008409 909CO $$ooai:digitalcollections.ohsu.edu:8409$$qstudent-work
000008409 980__ $$aResearch Week