Share this post: ×

Phagophobia: The Fear of Eating

Written by Liza Blumenfeld, MA, CCC-SLP, BCS-S

sad

Every human has experienced the uncomfortable sensation of choking. For many, it is a sporadic event that passes without much thinking. A loved one may offer a reminder to “slow down” or “not talk with your mouth full”. Unfortunately, for some, the fear of swallowing is an all-encompassing emotion that can render the act of eating as joyless. A small percentage of these individuals bear this burden while being told that their symptoms are essentially baseless. In other words, they are told it is all in their heads.

continue reading →



Share this post: ×

Easy Pureed Meals

[Editor’s Note: Gourmet Pureed is a supporting partner of the NFOSD.]

 

If you’ve been told that you have to change the way you eat and now eat only a puréed diet, where do you go for convenient, healthful prepared meals?

If you are like most Americans you purchase the majority of your food in a grocery store but if you are home-bound or recovering from a medical crisis, where do you turn?

Fortunately, there are online suppliers like Gourmet Puréed.

Gourmet Puréed delivers fresh-cooked, nutritious, ready-made refrigerated puréed meals right to your door. Each meal has a main dish, vegetable and fruit or snack.

continue reading →



Share this post: ×

Preparing Modified Meals

Laura Michael, NFOSD Board Member and owner of Dysphagia Solutions, has prepared a wonderful, informational video series titled, “Making Every Bite Count,” which demonstrates how to prepare modified meals.

Perfectly Safe Popsicles & Frozen Treats

Video Update: Please note that although starch-based thickeners cannot be frozen, all xanthan gum-based  thickeners can be used to thicken liquids. Some companies, including Thick-It®, produce both starch-based and xanthan-based thickeners.

 

Equipment Review



Share this post: ×

Advice from Survivors to Patients with Oral, Head, and Neck Cancer



Share this post: ×

#D4DA Cookbook

Screen Shot 2015-04-26 at 11.22.49 AMThe University of Wisconsin-Madison speech-language pathology students hosted a “Dining for Dysphagia Awareness” community potluck in December 2014. Guests were asked to prepare a dish that met the criteria for a “Level 1: Dysphagia Pureed” or a “Level 2: Dysphagia Mechanically Altered.” The UW-Madison National Student Speech-Language and Hearing Association (NSSHLA) collected the recipes and created an event cookbook.

Click here for the recipes: #D4DA Cookbook