J Korean Dysphagia Soc.  2024 Jan;14(1):18-30. 10.34160/jkds.23.022.

Development of Easy Cooking Methods for Dysphagia Patients Using Commercially Available Food

• Choi KJ
• Jeon HJ
• Hwang SY
• Shin WS

• KMID: 2559394
• DOI: http://doi.org/10.34160/jkds.23.022

Abstract

Objective
The number of patients suffering from dysphagia is increasing in line with societal aging. However, preparing dysphagia diets at home or in welfare facilities is challenging due to the lack of commercially specifically designed products. The thickening agents used to prepare dysphagia meals can be difficult due to changes in viscosity and homogenization. Therefore, this study was performed to prepare dysphagia meals using commercially available foods following the classification system outlined by the International Dysphagia Diet Standardization Initiative (IDDSI).
Methods
Commercial foods were categorized as main dishes, side dishes, and snacks. Selected foods were ground or minced, and 1-3 g of thickening agent was added. Following the IDDSI framework, fork flowability, spoon tilt, and gravity flow tests were conducted using a syringe, and based on these evaluations, texture-modified foods were classified as general, minced, ground, or liquid foods.
Results
Commercial foods used in the experiment could be used in IDDSI Level 2-7 dysphagia diets after adjusting their structures. Food size and viscosities were appropriately controlled, and an usage manual was developed.
Conclusion
This study successfully demonstrated the easy incorporation of commercial food products into the dysphagia diets for personal care and welfare facilities. By adopting the described approach, dysphagia patients could be provided various meal options with improved service. In addition, this study suggests possibilities for developing and producing diverse products designed specifically for dysphagia patients.

Keyword

Dysphagia; Commercial food products; Texture modified; Thickening agents; Designed meal