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Diet for Dysphagia

Dysphagia is a medical term that describes difficulty chewing or swallowing liquids or solid food. It is fairly common in multiple sclerosis, Alzheimer's and Parkinson's patients. It can also occur because of accidents or traumatic injuries. Some types of dysphagia occur in the mouth; others occur in the esophagus. Regardless, diet is vital for health maintenance.

  1. Calories

    • Difficulty swallowing obviously causes concerns regarding adequate nutrition and calorie intake. For individuals diagnosed with dysphagia, common tricks can boost calories. For example, add 1 cup of powdered milk to 1 quart of liquid milk. This mixture is often used in shakes, oatmeal, puddings and soups. Add small jars of protein-fortified baby food to pureed foods, soups and drinks for a calorie boost. Calorie intake is determined by the age, weight and height of each patient and according to daily recommended dietary requirements of organizations like the Food and Drug Administration.

    Liquids

    • Swallowing difficulties may cause choking in dysphagia patients. Liquid thickeners are commonly used to help ease the swallowing process. Using commercial thickeners or ones made from ingredients you have at home can reduce the chances of choking or aspiration that thin liquids often cause. Thickening agents are commonly found in hospitals and nursing homes. At home, patients may blend common thickening agents like mashed potato flakes, flaked baby cereal or unflavored gelatin powder into liquids such as milk, soup or broth to make them thicker. To make foods thinner, add plain yogurt, broth or milk. It may take some experimenting to determine the right consistency.

    Dietary Needs

    • Dietary needs for dysphagia patients are determined by age, height and weight. However, most adults must consume between 6 to 8 cups (between 48 and 64 oz.) of foods pureed into liquid on a daily basis. Foods should be pureed to the consistency that meets the needs of the individual, combining proteins, starches and vegetables according to the recommendations of a dietitian. Dietary nutritional requirements should be individually based. Common foods eaten by dysphagia patients include cottage cheese, pureed poultry, fish and meat, eggs and cheeses, and vegetables (but not corn or peas because they don't puree very well). Diets should provide not only calories, but protein, carbohydrates, fat, sodium and fiber. Discuss your nutritional needs with your doctor and dietitian to determine the correct blend of each.

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