Easy Eats: A college-community collaboration to create recipes and test texture modified foods for long-term care residents with dysphagia
Sujit Abraham, BSc; Nicole Detlor, P.Eng., M.Sc.; Cynthia Riddle, BSc; Sean Duffy, RSE; Kavvya Sharma, BSc; Chunhai Wu, Dip.; Jennifer Shamblaw, RD, BSc; Emily Parkinson, MN, PHC-NP, GNC(C); Fateema Kassam, RN, MN; Catherine E. Tong, PhD; and Linda Sheiban Taucar, RN, M.Sc.
In long-term care (LTC), the prevalence of dysphagia can range from 7-70%. A common part of a dysphagia treatment plan is the recommendation of a texture modified diet (TMD). In the LTC setting, TMDs are strongly associated with undernutrition and unintended weight loss, and researchers have called for more sensorially appealing and nutritious texture modified foods (TMFs).
The aim of this partner-driven, applied research project was to improve the palatability of TMFs for residents in LTC, while being cognizant of the realities and needs of the sector. Together with frontline staff, our work included the creation and testing of 15 recipes, along with an e-cookbook and instructional videos.
Our vibrant and flavorful garnishes (e.g. Green Herb oil), all a Food Level Three (liquidized food) on the International Dysphagia Diet Standardized Initiative (IDDSI), can enhance a variety of meals.
We also conducted texture tests with common ingredients and found that different blenders produce food purees that are different IDDSI levels. All involved in serving TMFs should be aware of the IDDSI levels and know how to test for these, given that different appliances will render distinct textures. Our recipes and texture analyses support the provision of TMDs in LTC.