Featuring: Dr. Reva Barewal at Savorease Therapeutic Foods
Originally Broadcast on Wednesday, February 15, 2023
Please note: The NFOSD is a nonprofit patient advocacy organization. We do not endorse specific products, treatments, or brands. The NFOSD does not provide person-specific medical advice or treatment recommendations. This presentation is for informational purposes only, and does not intend to substitute professional medical advice, diagnosis, or treatment. Never modify your treatment plan without consulting with your healthcare team. If you need assistance identifying a swallowing disorder specialist, please contact us at email@example.com.
Featured Company: Savorease Therapeutic Foods
Featured Product: Savorease Crispy Melts – a functional food for dysphagia
Company Website: https://savorease.com/
Presenter: Dr. Reva Barewal is a prosthodontist with over 20 years of experience working in private practice with adults and children requiring oral reconstruction. She is also a clinical assistant professor in the department of Pulmonology and Critical Care at Oregon Health and Science University (OHSU). More recently, using her background as a French culinary chef, she created the first truly dissolvable functional food for people with dysphagia. She is now the founder of Savorease Therapeutic Foods. For the first time, people on a puree diet can experience crunchy textures and delicious savory flavors with her innovative products.
She has been involved in research and development of the evidence proving how functional foods for dysphagia can improve nutrition, quality of life and safety. Two studies recently received global awards for innovation in research. Her interest lies in improving the lives of people with dysphagia using nutritious foods that stimulate the senses and help with recovery.
Presentation Description (30 minutes): This presentation will focus on the current issues with nutrition for dysphagia and the reason Savorease was created. A research summary will cover the evidence of how our functional foods behave in the mouth and throat to allow people with dysphagia to enjoy crunchy finger foods again. We will cover the health purpose behind the ingredients and why we chose to eliminate sugar and focus on savory, plant-based nutrition especially for people with dysphagia. We will share how Savorease has the power to improve eating enjoyment, calorie and protein intake and support dysphagia therapy. Suggestions for use will be offered so that you can gain full advantage of this new product for your needs.