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Cooking for Dysphagia and Other Swallowing Disorders
Diane Wolff
其他書名
101 Delicious Recipes and Techniques for Safe, Easy Eating
出版Mayo Foundation for Medical Education & Research, 2025
主題Cooking / GeneralCooking / Health & Healing / GeneralHealth & Fitness / GeneralHealth & Fitness / Diseases & Conditions / GeneralHealth & Fitness / Diseases & Conditions / Nervous System (incl. Brain)Health & Fitness / Diet & Nutrition / GeneralMedical / Audiology & Speech PathologyMedical / CaregivingMedical / Diet TherapyMedical / Neurology
ISBN9798887703916
URLhttp://books.google.com.hk/books?id=xSgG0QEACAAJ&hl=&source=gbs_api
註釋For the estimated 15 million people nationwide who live with dysphagia, or a swallowing disorder, mealtime can be the most difficult part of the day: Bland, beige, mush, reminiscent of baby food, or worse. Beyond the need to secure adequate nutrition, people with swallowing disorders may long to taste their favorite meals and join the rest of the family around the dinner table. Enter Diane Wolff, a writer who made it her mission to reimagine the dysphagia diet--with bold flavors and colors--after her mother's life-changing stroke. Nearly two decades later, the "Queen of Purée," as she is known to the dieticians, speech language pathologists, and family caregivers she advises, has assembled the book she wishes she'd had on her caregiver journey.





Cooking for Dysphagia features easy-to-make, expertly tested recipes alongside a systematic approach to organizing your kitchen and pantry for fresh, delicious dysphagia-friendly cooking. But it's more than just a cookbook; it's a guide to living with a life-changing condition, with essays from Harvard's Dr. Walter Willett, and medical speech-language pathologists Karen Sheffler and Theresa Richard.





Whether you're on a pureed diet while recovering from surgery or caring for a loved one in their later years, Cooking for Dysphagia will empower you with:

  • Over 101 delicious and safe recipes designed for busy caregivers
  • The latest IDDSI standards and guidelines for pureed food
  • Budget-friendly tools for creating a dysphagia-friendly kitchen
  • Essential ingredients to stock your pantry, fridge, and freezer
  • Tips to batch meal preparation, saving time, money, and effort
  • Pointers on making pureed food look delicious, including piping




This guide adheres to the International Dysphagia Diet Standardization Initiative (IDDSI) food chart and the Harvard School of Public Health's Healthy Eating Plate, ensuring that your meals meet the highest standards. All content has been reviewed and recipes tested by Mayo Clinic registered dietitian nutritionists, speech-language pathologists, and an occupational therapist.



Including contributions from:

  • Dr. Walter Willett, M.D., Dr. P.H, chair of the renowned Department of Nutrition at the Harvard T.H. Chan School of Public Health, professor of medicine at Harvard Medical School, and author of Eat, Drink and Be Healthy.
  • Karen Sheffler, MS, CCC-SLP, BCS-S, a medical speech-language pathologist and a board-certified specialist in swallowing and swallowing disorders.
  • Theresa Richard, M.A. CCC-SLP, BCS-S, founder of the MedSLP Collective and host of the podcast Swallow Your Pride.