Preparing your Food
Preparing your Food
Please note that you must register or log in to purchase this resource.
|NDR-UK Ref No:||9088|
|Publication Format:||A5 leaflet|
Simple introduction to preparing texture modified food for people with dysphagia.
Review of these products is on hold pending the British Dietetics Association’s decision about adopting the IDDSI framework in the UK.
Advice requires some explanation from a Health Professional who has basic nutrition knowledge to enable correct implementation.
A series of diet leaflets on eating, drinking and swallowing (EDS) disorders, which are tailored to the Target Group (Target Group) needs.
The Target Group will understand:
- their EDS difficulties
- the risks associated with their EDS difficulties, particularly reduced food and fluid intake which can cause malnutrition and dehydration.
- Understand the need for textured diets and fluids as part of management of their EDS difficulties.
- Describe which food and fluid consistency has been recommended for them
- The Target Group will be aware of the 5 food groups and the amounts of food to eat from each group for general health, but this is not the main priority in this resource.
Updated to comply with new Dysphagia Diet Food Texture Descriptors published by the National Patient Safety Agency (NPSA) Dysphagia Expert Reference Group in association with Cardiff and Vale University Health Board, April 2011. To view the Dysphagia Diet Food Texture Descriptors document, click here.
- Kemp S. Restoring pleasure: nutritional management of dysphagia.
British Journal of Community Nursing (2001) 6;6: 284-289.
- Lin L, Wang S and Chen S. Efficacy of swallowing training for residents following stroke.
Journal of Advanced Nursing. (2003) 44;5;:469-478
- Stewart L. Development of the nutrition and swallowing checklist: a screening tool for nutrition risk and swallowing risk in people with intellectual disability:
Journal of Intellectual & Developmental Disability (2003) 28;2:171-187.
- Davis, L. Spicer M. Nutrition and dysphagia in older adults,
Topics In Geriatric Rehabilitation (2007) 23;3:211-219
- Robbins J Team management of dysphagia in the institutional setting,
Nutr Elderly(2007) 26:59-104
Management of Patients with Stroke. Dysphagia (Guideline 119).
Dysphagia Diet Food Texture Descriptors
NPSA et al (2011)
- Sura L.Dysphagia in the elderly: Management and nutritional considerations
Clinical interventions in aging (2012) 7:287-298
- Lister R. 0ropharyngeal dysphagia and nutritional management.
Current opinion in gastroenterology (2006) 22;4:341-6
- Geeganage C, Beavan J, Ellender S, Bath PMW. Interventions for dysphagia and nutritional support in acute and sub-acute stroke
Cochrane Database of Systematic Reviews 2012, Issue 10. Art. No.: CD000323. DOI: 10.1002/14651858.CD000323.pub2.
- Andersen U. Becka A. Kjaersgaardb A. et al. Systematic review and evidence based recommendations on texture modi?ed foods and thickened ?uids for adults (18 years) with oropharyngeal dysphagia
e-SPEN Journal 8 (2013) e127ee134
- Dietitians Association of Australia and The Speech Pathology Association of Australia Limited Texture-modi?ed foods and thickened ?uids as used for individuals with dysphagia: Australian standardised labels and de?nitions
Nutrition & Dietetics 2007; 64 (Suppl. 2): S53–S7