Dysphagia

Introducing...

Catering for dysphagia

People with dysphagia may need specific support to help them stay safe with their eating and drinking and to retain pleasure in mealtimes. Care caterers are uniquely placed to help this process.

 

People with dysphagia may no longer be able to take their normal meals and drinks. Problems with swallowing can lead to food or drink entering the lungs or lead to choking, malnutrition, or dehydration. Dysphagia and its associated effects are a common cause of hospital admission for care residents and can be fatal.

 

The goals of nutrition management should be:

To maintain and ensure adequate nutrition and hydration
To implement the correct and safe texture modified diet
To maximise nutritional intake while maintaining safe eating
To maintain please in eating and drinking

 

Our range of solutions…

A wide range of foodstuffs can be used to modify the texture of meals to make them suitable for residents suffering from dysphagia. Consider using full flavoured sauces for blending, such as gravy instead of water to avoid compromising the flavour of the dish. Foods that need thickening can be achieved by adding commercial thickeners or instant potato.

Gelea

Presentation is key to whetting the appetite and Gelea from Biozon provides and innovative approach to enable you to create texture modified meals that resembles the original food.  It is a gelling agent which, when added to fresh ingredients, allows you to create healthy and flavoursome food without any aftertaste or unusual mouth feel.

Nourish

For kitchens that are short on preparation time, there is the Nourish range of prepared frozen puréed food available in a selection of different flavours. The Nourish dysphasic food range is designed to be nutritionally dense and bursting with flavour. With a choice of 22 recipes, kitchen staff are able to offer residents a flavoursome and nutritious range of options.

Top tips for pureeing!

  • Use strong flavours in the food so that it is still tasty when diluted and pureed e.g. parmesan and stilton rather than cheddar.

  • Use strong flavoured herbs such as thyme, sage, and tarragon.

  • Taste food before serving – would you like to eat it?

  • Lemon juice thickens double cream for use in desserts and also adds flavour.

  • Thick homemade soups can be made with interesting and flavoursome combinations such as broccoli and stilton, carrot and coriander or cinnamon, or tomato and bacon.

  • Skin peaches, nectarines, or tomatoes by immersing in boiling water for 20 seconds then putting them into cold water. Remove stones and pips and puree.

Disclaimer: These guides are not intended to replace individual care plans or substitute the advice of health professionals such as a doctor or dietician. If you are in any doubt, please consult a qualified appropriate medical professional.

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