Unit 4 - Food preparation (e-book)
4.1 General characteristics of the texture modified diets
The preparation and adaptation of the ingredients and texture of the food consumed daily is essential in the case of people with dysphagia. This process is essential for the improvement of their nutritional and health status.
The extent to which the food and beverages should be adapted depends on the grade of difficulty of dysphagia, as well as the ability for mastication and oral processing.
The diet recommended by SLT is the safest to eat based on the current swallowing ability and should be followed at all times.