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


Introducing Simply Puree

We have recently introduced our Simply Puree range which provides you with a great, ready to serve solution to catering for residents with dysphagia. This range complies with IDDSI standards and covers a wide range of meal options. Click here to find out more.

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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