Understanding dysphagia 4 Dysphagia is the medical term for swallowing difficulties. It is very common in the care home population and the problem may be temporary or ongoing. People with dysphagia need specific support to help them stay safe with their eating and drinking and to retain the pleasure in mealtimes. Care caterers are uniquely placed to help this process. People with dysphagia may no longer be able to take their normal meals and drinks. Problems with swallowing can lead to food or drink entering the lungs (known as aspiration which can cause aspiration pneumonia) or lead to choking, malnutrition or dehydration. Dysphagia and its associated effects are a common cause of hospital admission for care residents and can be fatal. The goals of nutrition management should be: • T o maintain and ensure adequate nutrition and hydration • To implement the correct and safe texture modified diet • To maximise nutritional intake while maintaining safe eating • To maintain pleasure in eating and drinking Signs of a swallowing difficulty include • Coughing or choking on food/fluids • A wet voice after swallowing • Prolonged chewing • Pouching of food in mouth • Regurgitation • Excessive drooling If a problem is noticed with the swallow it is important to refer to your local speech therapy service for assessment. Texture modified diets The consistency of food may need to be modified to support people with swallowing difficulties. The following are internationally recognised descriptors used by health and care professionals across the UK It is therefore important that care chefs are familiar with what these terms mean and how they can be implemented.
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