We pursue several lines of research in the O-SEE Lab. By using both inductive and deductive approaches to research and both quantitative and qualitative methods of analysis, we aim to better understand swallowing in context in order to develop more holistic, ecologically valid approaches to managing swallowing and eating impairments.
In one line of work, we are determining how dysphagia influences family functioning (and disability) and how, in turn, family functioning influences perceived swallowing-related patient disability. This also includes examinations of caregiver burden and dysphagia’s contributions to such burden. In a another line of work, we are using community-based participatory research methods to identify key interdisciplinary dining-related behaviors and outcomes for care facility residents with dysphagia that confer risk for and protection against negative biopsychosocial health outcomes. A further goal of this research is to establish collaborative community partnerships in the area. In a third line of work, we are exploring the interactions between social interaction and consumption, specifically testing the potential role social modeling could play in increasing nutritional intake for patient populations. In a final line of work, we are exploring the potential utility of texture enhancement (e.g., transitional foods) on improving meal-related outcomes such as safety and nutrition.
Our work has been supported by funding from The National Institutes of Health – National Institute on Aging and the University of Oregon (Office of the Vice President for Research and Innovation; Special Education and Clinical Services Department).