Rheology Overview: Control of Liquid Viscosities in Dysphagia Management

In this article, the author presents a model that demonstrates that viscosity is an important variable in all aspects of the dysphagia evaluation and management. Data are presented that show that clinicians do not provide close control of this important variable. As a consequence, clinicians are at risk for producing diagnostic and management errors. The author summarizes the “dilution curve” method for creating viscosity‐accurate test materials and reviews the status of research for developing viscosity standards for thickened liquids.