Dysphagia is a swallowing disorder that can affect patients of all ages under a variety of medical conditions. According to the ASHA, one in 25 adults in the United States experience swallowing problems. However, since the disorder spans across ages and medical conditions, research indicates that its prevalence may be underestimated.
When working with patients with dysphagia, the role of a speech-language pathologist (SLP) is to diagnose and manage patients’ dysphagia. However, a recent project from Speech@NYU – NYU Steinhardt’s online master’s in speech-language pathology – sheds light onto not only how SLPs can do more for patients with dysphagia, but also how patients with dysphagia don’t have to let their medical condition impact their eating experience.
Tasty Meals for People with Dysphagia
Dining with Dysphagia: A Cookbook is a collection of recipes that are both easy to follow and easy to swallow. Based on the NYU Steinhardt’s annual Dysphagia Iron Chef Competition, the goal of this cookbook is to showcase how eating can be an enjoyable, medically-safe experience for individuals with all levels of dysphagia. The cookbook features eight recipes:
- Rosemary Mashed Potatoes
- Pumpkin Soup
- Picadillo Ground Beef with Tomatoes, Olives, and Raisins
- Gefilte Fish with Beet-Horseradish Cream
- Goat Cheese and Fig Jam Knife-and-Fork Burger
- Vegetarian Squash Chili
- Asian Chicken Meatballs
- Chocolate Chia Pudding
NYU students created all of the recipes featured in this cookbook as part of the capstone to their intersession class that brings together students from the speech-language pathology department and nutrition department. The students combine their expertise to create recipes for case studies of real people with different levels of dysphagia. Speech@NYU was inspired by the collaboration between departments and felt that the recipes were important to share with not only the dysphagia and swallowing disorders community, but with the over health community, as well.
“Food is nurturing, and too often it’s assumed that when someone is sick, we should just give them calories and nutrients. That’s not what food is, and we wanted to emphasize in this intersession class that regardless of a medical condition, we should always think about the importance of food – especially when someone’s sick,” says Lisa Sasson, clinical associate professor in the Department of Nutrition, Food Studies, and Public Health at NYU Steinhardt.
Click here to learn more about dysphagia, the cookbook, and the work NYU is doing for the community.
Author Bio: Colleen O’Day is a Community Manager for Speech@NYU, the online master’s in speech-language pathology from NYU Steinhardt. Find her on Twitter @ColleenMODay