The 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