Dysphagia

Dysphagia can impact on a person's ability to consume adequate nutrition for a number of reasons, including:

• The time taken to eat meals increases
• Self-restriction due fear of choking
• Loss of enjoyment and the social aspect of eating
• A dislike for texture modified food and fluids

As a result of these nutritional challenges, people who experience dysphagia can find it hard to get the nutrition they need, and malnutrition and dehydration can occur.

Dysphagia can impact on a person's ability to consume adequate nutrition for a number of reasons, including: 

• The time taken to eat meals increases
• Self-restriction due fear of choking
• Loss of enjoyment and the social aspect of eating
• A dislike for texture modified food and fluids

As a result of these nutritional challenges, people who experience dysphagia can find it hard to get the nutrition they need, and malnutrition and dehydration can occur.

Dysphagia can be managed by modifying the texture of food and fluids, and/or by correct positioning during mealtimes or practicing strengthening exercises for the muscles involved in the swallowing process. These strategies aim to make the swallowing process safer and will be advised by a speech and language therapist (SLT).

Food provides us with energy (calories) and nutrients which are the substances the body needs to enable us to function every day. No single food provides us with the right mixture of these nutrients which is why we need to try and eat a varied balanced diet to keep well.

Texture modified food and fluids are a big change to our usual diet in many ways, including the way they look and the way they feel in the mouth. They may also provide less energy (calories) and protein than our usual diet as they can become 'watered down' in the texture modification process. Good nutrition is important to avoid malnutrition and dehydration. Providing a variety of foods that have an appetising appearance and including additional energy, protein, vitamins and minerals where possible can help to optimise nutritional intake. Providing a range of hot and cold drinks throughout the day can help to prevent dehydration.

Good nutrition is important to avoid malnutrition and dehydration. Providing a variety of foods that have an appetising appearance and including additional energy, protein, vitamins and minerals where possible can help to optimise nutritional intake. Providing a range of hot and cold drinks throughout the day can help to prevent dehydration.

Ensuring food and fluids are the correct texture is essential in the management of dysphagia. Food and fluid thickeners can be used to thicken drinks and pureed meals to the recommended consistency that has been prescribed by the speech and language therapist (SLT).

Healthcare professionals may prescribe pre-thickened oral nutritional supplements for those with dysphagia who cannot get adequate nutrition from diet alone. They come in a range of flavours and provide additional energy, protein, vitamins and minerals.

1. Martino R, Foley N, Bhogal S, et al. Dysphagia after storke: incidense, diagnosis and pulonary complications. Stroke. 2005;36:2756-63
2. RCSLT. RCSLT resource manual for commissioning and planning services of slcn: Dysphagia. 2014. Accessed via http://www.rcslt.org/speech_and_language_therapy/commissioning/dysphagia_manual_072014
3. Felt P.Nutritional management of dysphagia in the healthcare setting. Healthcare Cateres international. 2006;1:11-43