Iron Chef, Dysphagia Style

Picadillo ground beef from the Dining With Dysphagia cookbook. What do a coconut-milk-infused shake, spicy risotto, and macaroni and cheese have in common? They are just a few examples of the winning recipes from a cooking competition created for people who have difficulty swallowing. Sampled by professional and celebrity chefs in New York City, these culinary creations were developed by students taking Interdisciplinary Care-Based Management of Dysphagia. This short course was offered between terms for students enrolled in the online master’s in speech-language pathology program, known as Speech@NYU, and those seeking a master’s in nutrition at New York University, Steinhardt. The course was taught by Erin Embry, clinical assistant professor in the Department of Communicative Sciences and Disorders (CSD) and director of Speech@NYU, and Lisa Sasson, clinical assistant professor of nutrition. “The course was founded in the belief that although individuals may have limitations in their diets, they should not be deprived of the joy and satisfaction of healthy, delicious food,” Sasson says. For the Iron Chef-style contest, students received a patient profile, which they used to create a plan of action aimed at helping the patient experience the joy of food. Student contestants carefully analyzed medical diagnoses, recommended diet and cultural/psychosocial considerations in determining what flavors, textures, and consistencies were appropriate, nutritious, and safe f...
Source: American Speech-Language-Hearing Association (ASHA) Press Releases - Category: Speech-Language Pathology Authors: Tags: Speech-Language Pathology Dysphagia Swallowing Disorders Source Type: blogs