Unit 4 - Food preparation: 4.1. Introduction to texture‐modified foods and beverages for dysphagia diets

Unit 4 - Food preparation

4.1. Introduction to texture‐modified foods and beverages for dysphagia diets

The aim of this lesson is to understand the need for the use of texture modified diets in dysphagia management and what are the requirements of texture‐modified foods and beverages.

Learning outcomes

To understand the benefits of the texture‐modified foods for dysphagia diets
To know desired characteristics of dysphagia foods
To discuss choice of foods (recommended and inappropriate ingredients)

Contents (PPT/PDF 25 slides)