Join Kathy Weigand, RDN, CSG, LD/N who is a dietitian with 30 years of experience in the field of nutrition and dietetics for this very informative webinar.
Dysphagia is broadly estimated to affect 8% of the general population. This is 580 million people worldwide. Persons with dysphagia might experience trouble with: swallowing food or drinks, chewing, sucking, controlling saliva, taking medication, or protecting the airway from choking. Dysphagia can occur at any time during the lifespan and may be short or long term. The most common causes of dysphagia are related to underlying medical or physical conditions. There are a number of significant consequences related to dysphagia including life-threatening chest infection (or pneumonia), malnutrition or dehydration. Having a swallowing disorder greatly impacts an individual’s quality of life.
- The committee’s stated objectives are:
To develop a standardized way of naming and describing texture modified foods and thickened liquids for people with dysphagia across the lifespan - To implement a person-focused process, rather than profession focused. To develop a global terminology that will ‘work’ for all cultures and that will be accompanied by practical and valid measurement techniques that will facilitate use by persons with dysphagia, caregivers, clinicians, food service professionals and industry partners.
- To seek a common language that can be used for technical, cultural, professional and non-professional uses.
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