Archives

Nutrition Packed Smoothies for People with Dysphagia

January 1, 2022 by Megan Berg.
Are your patients on puree diets sick of applesauce, pudding, and yogurt? Smoothies offer an enormous range of options to improve taste and nutrition for people who are on altered textured diets. This 3-page visual handout offers specific smoothie ingredient options to improve intake of proteins, fats, vitamins, minerals, fiber, and to improve digestive and overall health. To be used in collaboration with a dietitian.
This content is only available to members.

IDDSI Level 5 – Minced and Moist

January 1, 2022 by Megan Berg.
This resource provides information for patients and their caregivers on this consistency’s characteristics, the reasons for recommendation/need for this consistency, ways to test it at home, and helpful recommendations for preparation.
This content is only available to members.

IDDSI Level 4 (Pureed/Extremely Thick)

December 26, 2021 by Megan Berg.
The International Dysphagia Diet Initiative (IDDSI) level four encompasses both drink and food which are “extremely thick” and “pureed.” This material provides information for patients and their caregivers on this consistency’s characteristics, the reasoning for recommendation/need for this consistency, ways to test this consistency at home, and helpful recommendations and examples.
This content is only available to members.

Which Thickener is Right for Me?

December 26, 2021 by Megan Berg.
This handout lays out the basics of these types of thickeners, including main ingredients, shelf life, how they’re thickened, and pros/cons.
This content is only available to members.

What to Know Before Signing a Legal Variance Form

December 26, 2021 by Megan Berg.
This handout is designed for patients and families facing the complex and personal decision of either signing a variance form or following specific safe swallow precautions prescribed in a healthcare setting. All patients and families deserve to know 1) their risk of dysphagia; 2) strategies to reduce their risk of dysphagia; and 3) their rights regarding their choice to use those strategies or not within a healthcare setting. This handout describes these three important factors.
This content is only available to members.

Dual and Mixed Consistencies

December 24, 2021 by Megan Berg.
Dual or mixed consistencies are made up of both liquids and solids, which can make management and tolerance of these types of foods even more difficult. This handout explains what dual/mixed consistencies are, provides examples, explains why these consistencies are challenging, and provides suggestions for compensatory strategies.
This content is only available to members.