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.

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.

While a dysphagia diagnosis can be intimidating, there are great resources available to make the transition more palatable. To many, the thought of a puree diet doesn’t sound all that exciting, but with the guidance of these cookbooks you can create some appealing and tasty meals.

Living with Dysphagia

Living with Dysphagia

A food and beverage guide for individuals with chewing and swallowing difficulties

Caregivers will get a lot of use out of this little book. It was written with the guidance of the National Dysphagia Diet, and offers a variety of ideas for each level with-in the diet. This is an excellent starter book to use as a reference tool to help with the everyday challenges of adapting to dysphagia.

Inside you will find information on:

  • Dysphagia Diet Levels (types)
  • Thickened liquid consistencies
  • Strategies at mealtime
  • Hints for using thickeners
  • Recipes and much more…




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Soft Foods for Easier Eating Cookbook
by Sandra Woodruff, RD, and Leah Gilbert-Henderson, PhD

Do you want the complete guide to puree meals? Yes you say, then this is the book for you. From stocking your kitchen with food and equipment to recipes with plating instructions, Soft Foods for Easier Eating covers it all.

Inside you will find information on:

  • Causes of Dysphagia
  • Converting your recipes to puree
  • Thickening liquids
  • Recipes with complete nutritional information

What is your favorite Dysphagia resource? Share it with us in the comment section.

Remember to use these resources in conjunction with your healthcare provider’s recommendations.

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

Usually when someone goes on a pureed diet their overall nutrition and mealtime experience declines – but there’s a solution that can help- FOOD MOLDS!!

What are the benefits of using a food mold?  

  • Appearance.Texture and appearance play an important role in our mealtime experience and affect our appetite. Using food molds, you are able to create a more appealing plate of food that looks and tastes like the real thing. Puree molds are very easy to use and they turn a plate of “mushy looking baby food or a blob of food” into a meal that we can recognize and will be more willing to try!
  • Better Nutrition. Mealtime becomes more enjoyable and appetizing because of the increased appeal of the molded pureed food; this encourages the individual to consume more food which leads to better nutrition.
  • Convenient. Food molds are pre-portioned to 3-4 oz. serving, making a plate of food quick and easy to put together.

pureed sandwich

How do you use a food mold?

Food Molds are extremely easy to use. Add your thickened puree to the mold and freeze (minimum of 2 hours). Remove the food from the mold while still frozen. Allow 5-10 minutes for the food to defrost.  The formed food pops out- just like ice cubes – they are ready to eat or warm and serve.

Once removed from mold, heat at 350°F for approximately 10 minutes.

Puree    Puree mold-filling     molded meal

Food Mold Tips

  • Storing for later use. If you are not planning to use all the molded foods at once, place the left over frozen individual molded food items into individual size plastic bags in the freezer. That way the food is ready to go when you are.
  • Be Creative. Each mold can have several uses, for example the meatloaf mold could be use for French toast or toast; the peach mold could also be used for apple or pears.
  • Food Molds are dishwasher safe, but make sure to place them on the top rack.
  • Recipes: click here.
  • Dysphagia Divas- Using Food Molds Videos: click here.

Food Molds Available on


Chicken Breast| Fish Fillet | Ham slice | Meatloaf | Stew Meat | Pork Chop | Shrimp| Strip Steak


Peach Cluster| Pineapple Rings | Apricot Halves| Melon Slices | Pear Halves | Strawberries


Baby Carrots | Carrot slices | Corn Cobbettes |Peas | Tomato Slice | Asparagus | Broccoli Florets | Green Beans


Garnish Flowers| Ravioli | Pizza Slices

Click here for pictures and more information

There are three types of thickening agents you will find on the market for Dysphagia. We will discuss the characteristics of each and help you understand the differences between the three. Before you change any current product you are using be sure to discuss options with your speech language pathologist, doctor, dietitian or other health care provider that is assisting you with your dysphagia management.

Starch-based Powders

Thickening Agent: Maltodextrin

Basic CMYK

Thickening Beverages: These powder thickeners can be mixed with any beverage to get the desired consistency. Starch based powders will be slightly more difficult to use in carbonated, alcoholic and high protein shake /supplement beverages. A clear beverage will appear cloudy and have a slightly grainy texture.


Thickening Foods: This can be used to thicken food; most manufactures will have recipes for using the thickener. This type of thickener works great if you want to use mold foods or have food hold their shape.

Mixing Tips:

  1. Make sure to mix immediately and thoroughly, it can lump if not mixed thoroughly.
  2. Be sure to wait 1 to 3 minutes for it to reach its proper consistency.
  3. Liquids thickened with a starch based powder will continue to thicken over time.

Shelf Life: 24-36 months unopened

Cost: Least expensive

Use for Pediatrics:

Thick-It– Do not use Thick-It® Instant Food and Beverage Thickener with infants born before 37 weeks gestation. Thick-It® Instant Food and Beverage Thickener should only be used with infants and newborns in consultation with a physician. (Source: Package)

Thick & Easy- We do not recommend any of our products for any children 3 years of age or younger.

Thicken Up– This product is only appropriate for use in individuals greater than 3 years old. (Source: Nestle Website)


Gum-based Powders

Thickening Agent: Xanthan or Cellulose Gum with Maltodextrin

Basic CMYK

Thickening Beverages: Gum powder thickeners can be mixed with any beverage to the desired consistency. These thickeners work well in carbonated, alcoholic and hot beverages. Clear beverages remain clear and have a smooth, slightly slippery texture.


Thickening Foods: This can be used to thicken food; most manufactures will have recipes for using the thickener. Gums do not thicken as “stiff” as starch thickeners. If you want to mold foods or have them hold shape we suggest using the starch.

Mixing Tips:

  1. Make sure to mix immediately and thoroughly, it can lump if not mixed thorough
  2. Requires 3 to 5 minutes to reach consistent depending on the brand
  3. Liquids will hold their consistency over time

Shelf Life: 24-36 months unopened

Cost: Gum powder thickeners will be more expensive than starch thickeners because they are a newer type of thickening agent and the ingredient is more costly.

Use for Pediatrics:

Thick & Easy Clear- We do not recommend any of our products for any children 3 years of age or younger. (Source: Package)

Thicken Up Clear- This product is only appropriate for use in individuals greater than 3 years old. (Source: Nestle Website)


Gel Thickener

Thickening Agent: Xanthan Gum

Basic CMYK

Thickening Beverages: Liquid thickeners can be mixed with any beverage to the desired consistency. They work well in hot drinks and carbonated drinks. Clear beverages remain clear and have a smooth, slightly slippery texture.  Gel Thickener requires no waiting time to reach consistency.


Thickening Foods:  You can thicken foods with gel thickeners. The manufacturer will have recipes for using the gel thickener in foods. Gums do not thicken as “stiff” as starch thickeners. If you want to mold foods or have them old shape we suggest using the starch

Mixing Tips:

  1. Gel liquid thickeners require measuring and vigorous mixing to get them into solution.  It is recommended to use a whisk or shaker bottle to mix.
  2. Liquid thickeners will not lump, but if not mixed adequately the consistency will not be smooth and cohesive.

Shelf Life: 12-24 months unopened

Cost:  Liquid thickeners are more expensive then powders but less then pre-thickened beverages.

Use for Pediatrics:

Simply Thick Simply Thick® thickener is NOT intended for use with preterm or infants under 12 months of age.  Or children under the age of 12 years with a history of NEC.  (Source: Simply Thick Website)


Check out our downloadable Thickener Comparison Chart