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Deciphering Dysphagia
Dysphasia is a difficulty or discomfort with swallowing, commonly caused as a side effect of disease or its treatment. To compensate and reduce discomfort the texture of foods must be altered, making them easier to chew and swallow. The texture of food will depend on ones ability to chew and swallow and will range from liquid, smooth pureed, minced and moist or softened. What is important remember is that a texture modified food should never be bland. It should still be appealing, tasteful and satisfying.
The main concerns for those with Dysphasia are weight loss and lack of fibre in the diet. Reasons for such concerns include a decreased nutritional content of the modified foods, dislike of modified foods and thus preferring not to eat, embarrassment of needing to eat modified foods and the actual difficulty eating. This is why flavour is extremely important. Those with dysphasia must continue to enjoy foods, thus encouraging the maintenance of a full and sustaining diet.
Ensure foods are served and maintained at appealing temperatures. Those with dysphasia have a tendency to eat slower, leaving food to go cold and thus be less appetising. Be aware of foods that pose a choking hazard including stringy foods (eg celery), dry foods (eg popcorn, nuts), tough foods (eg steak), chewy foods (eg dried fruits, gummy lollies), husks, seeds and the skins of fruits and vegetables.
Added to site on : Friday, 11 April 2014