The prevalence of chewing and swallowing difficulties (dysphagia) is increasing, along with an ageing population, hence the demand for texture-modified foods. People on texture-modified foods are at higher risk of malnutrition. Sharon’s presentation will summarise the existing evidence of dietary intervention of texture-modified foods, including impact on nutrition intake, dietary adequacy, malnutrition and patient satisfaction. Healthcare providers may consider implementing promising strategies.
Besides the fact Sharon is a dietitian, she enjoys cooking. She would love to share some recipes with you.