CNERG: Application of culinary techniques to improve the palatability of meals for individuals with dysphasia

Centre for Health Care Research & Innovation and Conestoga Food Research & Innovation Lab

Dysphagia, or difficulty swallowing, affects a significant proportion of older adults, particularly those in long-term care. Managing dysphagia is essential for preventing malnutrition, dehydration, and other complications, yet many treatments fail to address the sensory challenges of texture-modified foods. These foods, often necessary for individuals with dysphagia, can be unappealing and may reduce food intake, leading to poor health outcomes. 

This project developed a novel approach to improving the palatability of modified diets for dysphagia patients by combining culinary techniques with food science. By utilizing analytical tools, such as the Bostwick consistometer and TA.XT Texture Analyzer, to measure the textures and viscosities of foods and liquids, this research correlated to the International Dysphagia Diet Standardization Initiative testing methods. The goal was to enhance modified texture food while maintaining the required standards for dysphagia diets, improving both the sensory experience and visual appeal of the meals. 

Food appearance, presentation, flavour, was explored to create more palatable meals without compromising safety or nutritional value. These innovations will enable care homes to create meals for individuals on texture modified diets that are more enjoyable and improving the likelihood of increased food consumption. 

The project's outcomes included the development of a comprehensive recipe and technique guide, training videos for caregivers and care home cooks, and the dissemination of findings to industry partners in long-term care and healthcare facilities. By improving the palatability of dysphagia diets, this project has the potential to enhance nutritional intake, which may lead to better health outcomes for individuals with this condition.  

Easy Eats delicious recipes for dysphagia-friendly meals cookbook