Cooking for Dysphagia

Expert-tested tips for cooking, serving, and storing delicious dysphagia-friendly recipes   For the estimated 590 million people worldwide who live with dysphagia and other swallowing disorders, mealtimes can be the most difficult part of the day. Beyond the need to secure adequate nutrition, people with swallowing disorders may long to taste their favorite meals and join the rest of the family at the dinner table. Enter Diane Wolff, the “Queen of Purée,” who made it her mission to reimagine the dysphagia diet—with bold flavors and colors—creating the cookbook she wishes she’d had as a caregiver for her mother.   In collaboration with Mayo Clinic experts, including registered dietitian nutritionists, speech-language pathologists, and occupational therapists, you’ll find this is more than just a cookbook, it’s an essential resource.  Cooking for Dysphagia and Other Swallowing Disorders features: 101 delicious and safe recipes designed for busy caregivers The latest IDDSI standards and guidelines for pureed food Budget-friendly tools for creating a dysphagia-friendly kitchen Essential ingredients to stock your pantry, fridge, and freezer Tips to batch meal preparation—saving time, money, and effort Guidance on making pureed food more appealing through presentation, color, and texture Contributions from Harvard’s Dr. Walter Willett, medical speech-language pathologists Karen Sheffler and Theresa Richard, and chef Andrew Cullum