What’s dysphagia? Dysphagia (dis– fae- gee- ah) means difficulty swallowing. Probably you know someone who has it or has had it, because dysphagia is common in stroke patients, Parkinson’s disease patients, head and neck cancer patients, and in many elderly people. According to the National Dysphagia Foundation, “it has been estimated that as many as 20% of individuals over the age of 50 years, and most individuals by the age of 80 years, experience some degree of swallowing difficulty.” Managing dysphagia presents an immediate and constant problem in daily living: how to swallow food and liquid without choking and without food going into the lungs.
The danger in having difficulty swallowing lies in the possibility that material swallowed might go into the lungs, or be “aspirated.” Lung infections and pneumonia can result from aspirating liquid and food particles into the lungs.
If you are a caregiver about to come home from the hospital with a patient who has dysphagia, how are you going to manage their meals? If you are a busy, working caregiver with little time to spend on meal preparation for the patient, then you need some help.
Managing dysphagia means preparing quick, affordable, and tasty meals for the patient.