We had a very successful expo at ASHA this year! Karen Scheffler @SwallowStudySLP stopped by and we made a video of the IDDSI Flow test!

We met hundreds of SLPs and had 2 new products to taste.

Smoothe Foods brought their new POWER BOWL, which is delicious and very healthy! With Avocado, quinoa, lentils, & Beets it’s a fabulous frozen entree that just needs to be heated in the microwave. The Power Bowl will be available mid December.

We also did Tastings of our Gelatein. With 20 grams of protein this product is a winner. See all the details here;


Let us know how you like the video!



National Dysphagia Diet: A standard for Optimal Care was published in 2002. The founder of Dysphagia-Diet, Don Tymchuck, served as the scientific expert for this publication. The NDD was adopted by many healthcare facilities across the US. For the past few years an International board of swallowing specialists has been hard at work creating and finalizing the International Dysphagia Diet Standarisation Initiative (IDDSI) Framework which utilized Don’s contributions as part of its resource base. The IDDSI Framework will be translated into a number of languages as part of worldwide implementation. This initiative has been adopted as a standardization by the Academy of Nutrition and Dietetics this past October and won an award from the American Speech, Language & Hearing Association.

We are currently working to incorporate these standards into our catalog and information. The official launch is expected to be in 2018, however we are anticipating having a full switch over by November 2017.

You can review this initiative by clicking on this link. http://iddsi.org/

Stay tuned for more news and updates!





Exciting things are happening here at Dysphasia-Diet!

We have just added 13 NEW flavors to ourPhagia-Logo-web

The NEW fruits and vegetables are a delicious addition to our line and create so many possibilities.

Our new flavors are:

  • Apricot Puree
  • Broccoli Puree
  • Corn Puree
  • Green Bean
  • Mixed Vegetable
  • Pea Puree
  • Peas & Carrots
  • Zucchini
  • Blueberry Puree
  • Pineapple Puree
  • Raspberry Puree
  • Strawberry Puree
  • Strawberry Banana Puree

These new flavors create so many possibilities! Mix the Zucchini with the Bread Puree for a taste of Zucchini Bread.

Use Coconut milk and the Pineapple Puree for a refreshing Pina Colada!

Try them today! Share your recipes with us, we want to hear from you!

Silicone Mold Fanv2
Silicone Puree Food Molds

From Freezer to Oven!

Offering a more appealing shape for your pureed foods.

Made from 100% premium FDA approved silicone with a glossy non-stick finish for easy release.
INCLUDES food safe lid for exceptional storage and heating performance.
Freezer, oven, microwave and dishwasher safe.
Resists stains and odors, is Oven safe to 465°F and Freezer safe to -40°F.
Silicone molds can be stacked in the freezer for easy and convenient storage.
Dimensions: 11.5” x 10” x 1”

Try them today!

June is National Dysphagia Awareness Month. Here at Dysphagia -Diet we are helping those with a swallowing disorder live their best possible life.
To celebrate the advances that the Dysphasia community has overcome,  and the people we have helped, we want to hear your story. Help us promote National Dysphagia Awareness Month by telling our community your story. Let’s support each other as we continue to offer products and support for improving the quality of your life.

At Dysphagia Diet, we are constantly looking for products that meet our clients dietary and functional eating and drinking needs. We would like to introduce the launch of our newest product, Phagia ®.

With eight flavors available from French Toast to Peanut Butter Sandwich the variety and tastes will satisfy any appetite. We are focused on improving the quality of life and enjoyment of food for those who suffer from swallowing disorders.

We are working hard in the test kitchens to bring you some fun, new, innovative ways to use these mixes. Check back soon for some great recipes utilizing our newest product line Phagia®.




Interested in a fun way to learn about dysphagia? Looking for new recipes? Or maybe a dysphagia support group?…Look no further! We have put together a list of online resources and tools to help you navigate your way living with dysphagia.

Getting to Know Dysphagia 


Blogs for Patients,  Caregivers  and SLPs

Blogs for SLPs

Support Groups


by Liz Van Oss Tymchuck, MS, RDN, LD

Senior citizens are faced with changes in their bodies that impact their everyday lives.  Their joints and muscles are not what they used to be so they exercise less.  Many have problems with incontinence, so they avoid drinking adequate fluid.  Other issues include decrease in gut motility, intolerance to food and side effects of medications. The end result of these changes often is chronic constipation.  What is an older person to do?

Consuming the Right Type of Fiber

One suggestion often made is to increase fiber in the diet.  Fiber is defined as the edible parts of plants that are resistant to digestion and absorption.  Not all fiber is the same and is referred to as soluble or insoluble.  Put simply, some fiber dissolves in water and some does not.  Fiber from the soft parts of fruits or from the sap of plants dissolves in water, while fiber from the stems, leaves, bulbs, roots and tubers does not.  It is that latter type, insoluble fiber, that aids in relief of constipation.  One exception to this simplified rule is fiber in the form of plant gums such as locus bean gum, guar gum or carageenan (to name a few) which dissolve in water, but pass through the small intestine to the colon where they add bulk to stool, thus aid in the relief of constipation.

The recommendation for fiber intake for people over 50 years is 30 grams per day for men and 21 grams per day for women.1  The best form of fiber is from food sources.

Foods that provide the highest amount of dietary fiber are as follows:

  • whole grain cereals at 3 to 8 grams per serving
  • fruits at 1 to 3 grams per serving
  • vegetable at 1 to 5 grams per serving and
  • legumes at 6 to 7 grams per serving.2

Basic CMYK

Suggestions for increasing fiber in the diet from the Academy of Nutrition and Dietetics are as follows:

Eat 5 to 10 ounces of bread, cereal, rice and pasta daily with at least half of them from whole grains.

  • Choose a variety of fiber-rich foods such as fruits, vegetables and whole grains.
  • Add bran to muffins, pancake batter, casseroles, breakfast cereals and salads.
  • Boost the fiber in cereals with fresh fruit and sprinkle with bran.
  • Choose whole grain baked goods with seeds, raisins or other dried fruit3

fiber post pictures


Increase Fluid Intake

In addition to increasing fiber in the diet, it is important to increase fluid intake.  Taking small drinks often during the day will even out the fluid intake and hopefully help with incontinence issues at the same time.


Other Methods

Sometimes it is not possible to take in the quantity of food required to provide the recommended amount of fiber.  As suggested above, adding unprocessed bran which provides 7 grams of fiber per ¼ cup is an excellent means to increase the fiber content of a person’s diet.  Another method is to consume one of the several fiber enhanced fruit beverages available or to add a powdered gum based product to foods.  The advantage of this last suggestion is that these products are usually tasteless, odorless and provide about 3 grams of fiber in just one tablespoon.

It is important to remember that constipation is a symptom of changes in aging bodies, not a disease.  Making a few changes in the diet should help bring relief to the situation for senior citizens.

fiber post pictures


  1. Coleman, Erin. Federal Guidelines for Fiber for Men & Women.  Healthy Eating. 

http://healthyeating.sfgate.com/federal-guidelines-fiber-men-women-2284.html  25 June, 2015.

  1. Lane RH. Dietary Fiber – New Ways to Include in Diet. Gerontological Nutritionists, Summer 2007.
  2. Grains of truth about FIBER. Gerontological Nutritionists, Summer 2007.

Loss of appetite is common with many health conditions. This can lead to dangerously low intakes of adequate nutrients including calories, protein, vitamins and minerals. The mealtime setting is very important for a pleasant eating experience. The following suggestions are helpful tips for creating an ideal mealtime environment and boosting calories and protein.

Here are some helpful mealtime tips for those with Dysphagia:

active retired cooking in the kitchen

  •  The first helpful meal time strategy may start with the dishes, cups and utensils used. Keep in mind it might be easier to eat from a bowl than a plate or a cup might be easier than a bowl. Straws are often not allowed for people with dysphagia so ask your health care professionals about straw use. Sometimes, it can be as simple as holding the items in place with a non-skid mat.
  •  At meals, minimize distractions such as TV, pets, children and phones.
  • Sitting upright with feet on the floor helps with breathing and feeding oneself.
  • Make sure a person’s head does not fall back or sideways. Use pillows to prop the head in place, if necessary.
  • Remaining upright for 30-45 minutes after meals helps the food move into the stomach and minimizes regurgitation (burping).
  • Allow plenty of time to eat. To minimize aspiration or choking take small bites and no talking while chewing. Make sure one swallow is completed before the next bite.
  • Clear the throat with a gentle cough and alternate sips of liquid with solids to moisten the mouth and clear out food particles.
  • If completing the meal in one sitting is too hard, take a break. Smaller meals eaten more frequently may be a better option.
  • Involve the person with dysphagia in food preparation. Smelling food stimulates saliva and primes the person for the meal.

Here are some tips to help add calories and protein to a meal:

*Please keep in mind that the following food items and suggestions may need to be altered (i.e. food thickener, pureed, slurry, etc.) depending on the prescribed dysphagia diet level and may not be suitable for every medical condition.  Consult your health care provider if you have any questions.


  •  Try to avoid serving “empty calorie” foods such as coffee, soda pop, candy, cookies and gelatin. These can spoil the appetite. Make every bite count! 
  • For Extra Protein, Eat More: Eggs, Milk, Lean Meats, Cheese, Peanut Butter / Nut Butter
  • Add 1-2 Tablespoons of Nonfat Dry Milk to: Muffins,  Cream Soups, Casseroles, Meatloaf, Custard, Cooked Cereal, Milk Shakes, Yogurt
  • Add Cheese to: Mashed Potatoes, Soups, Casseroles, Sandwiches, Vegetables, Meatloaf
  • Add Extra Butter or Margarine to: Rice, Pasta Dishes, Cooked Cereal, Potatoes, Vegetables, Sandwiches
  • Spread Peanut Butter or Cream Cheese on: Fruit Slices, Crackers, Muffins, Pancakes, Graham Crackers, Pretzels
  • Eat More Often – 2-3 hours after each main meal eat a high calorie/high protein snack