The fact that a dysphagia diet is complicated doesn’t mean that it shouldn’t be well-balanced. Use these tips to ensure you’re getting the right and enough nutrition...(http://e-mesotheliomacancer.com/index.php/2017/08/04/dysphagia-diet/)

1. Dysphagia Diet: What to Eat and What to Avoid
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Dysphagia, also referred to as Difficulty in Swallowing, is a common disorder that may be caused by neurological
disease, stroke, mesothelioma, especially pleural mesothelioma, inflammation, esophageal spasm (sudden
squeezing of esophagus muscles), scleroderma (esophagus tissues become hard and narrow), dementia, and other
factors.
Although it can affect anyone, the disorder tends to be more common in older adults, babies, and people with
complications of the brain or the nervous system.
With this condition, it usually takes more effort to transport food from the mouth to the stomach.
Some of the symptoms of dysphagia include choking when eating, recurrent heartburn, coughing or gagging when
swallowing, bringing food back up, drooling, a sensation of food getting stuck in the throat or chest, including others.
Now apart from increasing the risk of choking and aspiration, this condition also increases the likelihood of
malnutrition and dehydration over time.
If you suffer from dysphagia, it’s crucial to make necessary diet adjustments in order to obtain enough fluids,
essential nutrient, and energy needed for proper body function.
What are the Features of a Dysphagia Diet?
A dysphagia diet is a special type of diet that consists of different textures of foods and liquids that are easier to chew
and safer to swallow. The food/liquid textures help reduce the negative effects of the disorder such as choking or
gagging.
While ensuring that the food is easy to chew and safe to swallow, it’s important to ensure its well-balanced too.
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2. Now dysphagia foods/liquids can be classified in a number of ways according to thickness- from thin liquid to solid,
bite-sized foods.
Let’s have a look recommended foods/liquids depending on their consistencies/textures. We will also discuss the
foods/liquids to be avoided on this diet.
Level 1: Puree Foods/Extremely Thick
This diet consists of pudding-like foods- foods that are pureed, homogenous, and cohesive. They should pretty
much have a mashed potato-like consistency that holds shape in a spoon, not spill over.
You can even add a thickening agent to give some foods a good consistency. Good examples of Level 1 foods
include;
Thinned cooked cereals
Pureed meats, fish, and poultry
Pureed scrambled eggs and cheese
Baby cereals
Pureed ham, tuna, and chicken salad
Pureed vegetables(avoid peas and corn)
Mashed potatoes
Pureed candled sweet potatoes
Decaffeinated Coffee/Tea
Ice cream
Pureed fruits
Thick milkshakes
Plain yoghurt
Cream
Whipped gelatin
Foods to avoid in level 1: Foods that do not puree into a smooth consistency should be avoided as they may make
swallowing much more difficult. This means that all tough foods like meats and some seeds should be thoroughly
pureed before consumption.
Level 2 Foods/Liquids or Dysphagia Mechanical Soft Diet
Also commonly known as “Minced and Moist,” this diet consists of foods with moist, soft texture.
Vegetables should be properly cooked and easy to chew. All meats should be well ground, no large chunks
whatsoever.
All foods should be thoroughly chopped or mince into tiny pieces, preferably 1/8”.
Recommended foods in this group include;
Minced meat, poultry, fish
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3. Flaked fish
Minced soft cooked, poached/scrambled eggs
Minced stuffed fish
Cooked cereals
Minced vegetables
Cottage cheese
Milkshakes
Minced potatoes
Yoghurt
Semi-thickened fruit juices
Cream
Rice pudding and tapioca
Creamed soups
Gravies
Foods to avoid in level 2: Avoid floppy textures such as raw spinach and lettuce. The foods should not contain any
seeds, husk, crust, or skin as it may become difficult to eat and swallow as well. Also, try to avoid fibrous, chewy,
crumbly, and crispy foods.
Level 3: Ground Foods
Foods in this level should be diced/ground into a quarter inch pieces, more or less like the size of rice.
This texture requires some chewing and tongue control. The foods should also be soft and tender.
Examples of foods in this group include;
Ground meat, poultry, and fish
Ground Swedish meatballs
Ground meat salads (avoid raw eggs)
Ground potatoes
Cooked cereals
Cottage cheese
Ripe bananas
Ground poached eggs
Ground canned vegetables
Pureed vegetables
Cream
Ground canned fruits
Ground soft French toast
Decaffeinated coffee/tea
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4. Foods to avoid in level 3: Avoid seeds, foods with husks, and skin like whole-grains, corn, peas, including others.
Level 4 Foods: Chopped Foods
Foods in this group should be chopped into small pieces. They should be tender and easy to break with a fork. The
size should be similar to croutons.
Examples of chopped foods in Level four include;
Chopped meat or poultry
Scrambled or poached eggs
Meat salads
Chopped Swedish meatballs
Cooked cereals
Chopped pasta/noodles
Omelets
Milkshakes
Yoghurt
Ice cream
Whipped gelatin
Cheese
Creamed vegetable soup
Chopped pancakes
Foods to avoid in level 4: Avoid very hard, crunchy or sticky foods.
Level 5: Modified Regular Foods
In this level, all foods are acceptable. They should be soft, moist, and regularly textured e.g. crunchy, crispy, tough,
and may contain seeds or husks.
This diet is ideal as long as you can produce enough saliva and chew well enough to form a bolus, which is safe for
swallowing.
Examples of foods in Level 5 include;
Soft meats, poultry, and fish
Meat salads
Cooked cereal
Eggs
Baked fish
French toast or pancakes
Spaghetti
Yoghurt
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5. Pasta/noodles
Gravies
Potatoes
Fruit ice
Peeled, fresh fruit
Tips to Ensure You’re Getting Proper Nutrition
The fact that a dysphagia diet is complicated doesn’t mean that it shouldn’t be well-balanced. Use these tips to
ensure you’re getting the right and enough nutrition.
Consume a wide variety of foods to ensure your body gets essential nutrients
Eat small, frequent meals
Chew small bits- large bits may be difficult to swallow
Eat both hot and cold foods to provide a variety of temperatures in the diet
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