Everyone deserves to enjoy their favorite meals and beverages, but for those with swallowing disorders, the situation can be complicated. Dysphagia makes it difficult, if not impossible, for people to eat many common foods. However, that doesn’t mean those suffering from the challenging condition must resign themselves to forgoing all but the most basic needs.
It used to be the case that dysphagia diets were almost universally bland and utilitarian. Now, there are more opportunities than ever for people with swallowing disorders and their caregivers to experiment with innovative solutions. Read on to find useful advice for anyone who cooks for dysphagia patients.
Make the Best Use of Thickeners
Some of Americans’ favorite foods and drinks are thin liquids, which can pose a danger to people with certain types of swallowing disorders. With food thickener packets, many of them can be returned safely to the menu. Buying packets of thickening agents makes it easy to use them on the go or in circumstances where measuring powder poses a challenge.
Thickening agents aren’t just for water and clear liquids. They can also be used in thin soups, favored beverages like coffee and tea, and just about any other liquid. Just be sure to purchase high-quality thickening agents that are free from potential allergens and unpleasant tastes. A product will only improve food safety for dysphagia patients if they are willing to eat it.
Get Creative With Home-Made Purees
There’s no reason meal preparers should need to stick to a small collection of common pureed foods. Most food items can be pureed successfully with a little work. For high-fiber foods, that may mean straining out solids after pureeing them. In some cases, individual ingredients may also need to be replaced. Try using polenta instead of wheat flour pizza crust, for example.
For fruits and vegetables, high-speed blenders are the best tools available. They break down the cell walls easily to liberate the essential nutrients held within. Patients who are picky eaters may like to see their snacks and meals before they are pureed, as well. Engaging people’s senses during meal preparation can help to make up for some of the flavor lost during the pureeing process.
Try Out Dysphagia Recipes
Even home chefs who don’t feel entirely confident in the kitchen can find innovative ways to incorporate new foods into patients’ diets. There are hundreds of excellent recipes out there for different levels of dysphagia, which can make it feel less overwhelming to try out new things.
When evaluating recipes, pay attention to dysphagia levels. Lightly processed, soft foods may be fine for some patients, whereas others can only consume thickened liquids safely. There are often ways to alter recipes to make them more accessible to patients with worsening swallowing disorders, but be sure to clear recipes with a knowledgeable physician, nutritionist, or dietician if it’s unclear whether they will be acceptable.
Engage the Patient Fully
One of the great things about experimenting with new dysphagia recipes and products is that it offers an opportunity to engage patients thoroughly in the eating process. Scents can be just as important as taste, so many people like to smell the food as it is cooking before it gets broken down in the blender. Having a visual image to associate with a liquefied meal can help improve swallowing, too.
Engage all of a patient’s senses when trying new recipes and solicit feedback if possible to find out what works and what doesn’t on an individual level.
