Dysphagia and Texture Modified Diets

Theoretical Classes (4h)
Class 1 (2h)
Dysphagia: physiological swallowing process, concept, signs and symptoms,
associated clinical conditions, main consequences, and the role of the
multidisciplinary team
Class 2 (2h)
Texture-Modified Diets: definition, objectives, clinical indications, the IDDSI
classification system, and an introduction to food fortification and oral nutritional
supplementation
Practical Classes (8h)
1.1. Culinary principles and techniques applied to texture-modified diets
1.2. Preparation and texture modification of options for various meals (breakfast,
lunch, afternoon snack, dinner, and supper) in soft, puréed, and liquid diets
1.3. Plating and presentation of texture-modified meals
1.4. Use of thickeners
1.5. Application of IDDSI classification tests to verify texture
1.6. Final assessment (written test + evaluation during the practical class)

NAO