Originally Broadcast Wednesday, July 7th at 4pm Pacific
Webinar Description:
Food choice is based on inherent and learned preferences. Texture modified foods (TMF) often lead to dissatisfaction and non-compliance due to alteration in taste and texture. Texture preferences in health will help shape an understanding of why modified textures lack appeal with dysphagia. We will explore the added risk of sensory deficits with age or medical condition, which are further impacted when faced with a TMF diet. The risk of loss of food enjoyment is further compounded in our culturally diverse dysphagia population, with often unappealing TMFs that also lack cultural distinction. The eating behavioral changes that occur with dementia will be reviewed along with specific recommendations to improve engagement with their meal and encourage nutritional intake. A new focus is on therapeutic food use in between main meals that meets their changing needs. Transitional foods can be a therapeutic food, provide additional sensory stimulation and yet still fit under IDDSI food safety guidelines. We will end with an engaging conversation to share personal stories, practical tips, and put forth ideas on improving dining health for people with dysphagia and their caregivers.
Meet the Presenters: Reva Barewal, DDS, MS & Samantha Shune, PhD, CCC-SLP
Reva Barewal, DDS, MS, is a practicing prosthodontist with 20 years of experience working in private practice with adults and children requiring oral reconstruction. Reva is a clinical assistant professor in the department of Pulmonology and Critical Care at Oregon Health and Science University and plays a role as a dental specialist training medical fellows in sleep medicine. She serves as a member of the U.S. and Territories IDDSI expert reference group (USTIRG).
As an international speaker, lead research investigator in clinical trials related to transitional foods, and oral reconstruction, as well as her background as a French culinary chef, she brings a unique perspective to the eating challenges found across the lifespan from PFD to adults with dysphagia and/or chewing related issues.
Hearing personal stories of frustration and disappointment with food choices from her patients with dysphagia, she founded Dr. Reva’s Savorease, a company that makes food products specifically geared to support the nutritional and emotional needs of people with dysphagia. Her interests lie in creating therapeutic foods that meet changed behaviors, and preferences to support a positive dining experience even in the face of eating or swallowing challenges.
Samantha Shune, PhD, CCC-SLP, is an assistant professor and director of the Communication Disorders and Sciences Program at the University of Oregon. Her research and clinical interests include the effects of healthy and pathologic aging on swallowing and the mealtime process. She is particularly interested in better understanding shared food-related activities as opportunities to therapeutically target improved quality of life for both older adults and their social networks (e.g., partners, family members). Prior to returning to school for her PhD and throughout her doctoral program, she worked as an ASHA certified speech-language pathologist in various medical settings (inpatient/outpatient rehabilitation, skilled nursing, acute care), with a particular focus on dysphagia and stroke rehabilitation. In addition to her research, she currently teaches in the area of medical speech-language pathology and organizes a swallowing disorders support group. More information about her work is available at https://eatinglab.uoregon.edu
CEUs: No ASHA CEUs are offered for this webinar.
Cost: FREE. This webinar has been made free to all registrants. We recognize the financial hardship that is impacting many people due to the pandemic. As a non-profit, we feel this too. If you would like to make a donation, please visit our Donation Page.
The NFOSD wants to thank Bracco Diagnostics for their unrestricted educational grant.
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