Dysphagia Symptoms: Clinical Identification, Risks & Management

Information for Healthcare Professional Use OnlyNéstle Health Science dysphagia chef Gary Brailsford demonstrates how to prepare a raspberry and white chocolate celebration cake, suitable for those on IDDSI level 4/5/6 diets.The video walks through the step-by-step instructions for creating this tasty celebration cake for your patients with dysphagia.The video includes a:Demonstration of cooking raspberries with icing sugar to create a syrup-like coulis.Layering technique for a trifle presentation using sponge and jelly.Preparation of whipped double cream with vanilla and melted white chocolate to enhance the taste.Final presentation tips, including piping and garnishing with grated chocolate.If you enjoyed watching this video, watch the following recipe videos for another dessert or a main course suitable for those with dysphagia.

Information for Healthcare Professional Use OnlyThis safety briefing video discusses managing dysphagia through texture-modified diets, highlighting the importance of correct food consistency levels to ensure patient safety.The video discusses the importance of assessment. Referral to speech and language therapy is crucial for assessing dysphagia in patients.The video introduces the International Dysphagia Diet Standardization Initiative (IDDSI) which defines seven levels ranging from regular to pureed diets, used in dysphagia management.The video shares testing techniques including various fork tests, which are explained to assess the appropriateness of food textures for dysphagic patients in line with IDDSI guidance. Similar testing methods for fluids are also outlined, with specific testing guidance on thickening fluids.The video highlights safety precautions with an emphasis on avoiding modifications that could create choking risks, with techniques to ensure safe food and fluid consistency.Watch the full video to learn more about texture modified diets for dysphagia.Take the quiz

Information for Healthcare Professional Use OnlyThis webinar session with expert Speech and Language Therapists, Sandra Robinson and Olivia Nicholson discusses the critical importance of mouth care in individuals with dysphagia, emphasising the link between oral health and systemic conditions.They highlight the importance of proper mouth care for individuals with dysphagia to prevent complications like choking and respiratory issues.They discuss the research and connections between periodontal health and systemic diseases, though causation remains unproven.The role of saliva in digestion and oral hygiene and its interaction with dysphagia is also discussed. They discuss the impact of a dry mouth, xerostomia, on swallowing and subsequent dysphagia management.They introduce the mouth care map and initiatives to improve oral health practices in care settings. They place an emphasis on multidisciplinary teamwork and advocacy for comprehensive mouth care in clinical practice.Watch the full webinar to learn more about mouth care in dysphagia.

Information for Healthcare Professional Use OnlyThis video provides essential guidance on safely mixing thickened drinks for patients with dysphagia using Resource ThickenUp Clear.Highlights include:Understanding Dysphagia: The video discusses the nature of dysphagia and the use of thickened fluids to reduce the risk of aspiration.Types of Thickeners: The video differentiates between starch-based and gum-based thickeners, emphasising the benefits of using gum-based thickeners for safety.Preparation Guidelines: The video offers step-by-step instructions for correctly mixing drinks based on prescribed thickening levels, using Resource ThickenUp Clear.Mixing Techniques: The video highlights best practices for mixing various types of drinks, including hot and fizzy beverages.Storage and Safety: The video stresses the importance of proper storage and labelling of thickener products to ensure patient safety.Watch the full video to learn how to thicken drinks safely using Resource ThickenUp Clear.You may also be interested in this video on texture modified diets for dysphagia.Take the quiz

L. Rofes*, V. Arreola†, R. Mukherjee‡, J. Swanson§ & P. Clave*,† *Centro de Investigacion Biomedica en Red de enfermedades hepaticas y digestivas (CIBERehd), Instituto de Salud Carlos III, Barcelona, Spain. †Unitat de Proves Funcionals Digestives, Department de Cirurgia, Hospital de Mataro, Universitat Autonoma de Barcelona, Mataro, Spain. ‡Nestle Research Center, Nestec Ltd, L...

A great option to up protein levels on a pasta dish, this Bolognese sauce recipe is suitable for IDDSI level 5 dysphagia patients.

S. Popa Nita •  M. Murith •  H. Chisholm • J. Engmann •  Received: 5 March 2012 / Accepted: 10 December 2012 / Published online: 14 February 2013 The Author(s) 2013. This article is published with open access at Springerlink.com S. Popa Nita M. Murith H. Chisholm J. Engmann (&) Nestle´ Research Center, Nestec Ltd, Vers-chez-les-Blanc, PO Box 44, 1000 Lausanne 26,..

Perfect for fans of classic Chinese food, this recipe is suitable for IDDSI level 5 dysphagia patients who are vegetarian, vegan or just looking for something a little more adventurous for tea!

A lovely recipe choice for a heart-warming soup, this broccoli and stilton soup recipe is suitable for IDDSI level 4 dysphagia patients.

An indulgent fruit and chocolate dessert for those with a sweet tooth, this chocolate and pear custard recipe is suitable for dysphagia patients on IDDSI levels 4, 5 and 6.

Choosing appropriate side dishes for dysphagia patients can be challenging and mashed potato can get repetitive. Gary Brailsford shares tips on how to create rice alternatives with cauliflower and broccoli, adding both colour and vegetables on to the plate in a creative way. Suitable for IDDSI levels 4, 5 and 6.

This is a great recipe for dysphagia patients looking to enjoy a biscuit with their afternoon tea. Suitable for IDDSI levels 4,5 and 6 this recipe provides a step-by-step guide on soaking solution for biscuit.