Background and objectives: To present a new method of text-modified food management for patients with dysphagia that integrates the idea of food exchange. In addition to prioritizing nutrition in each recipe, the diet plan emphasizes straightforward preparation methods that balance nutrition and palatability.
Methods and study design: On the basis of the recommended intake in the Expert Consensus, the design of the texture-modified food incorporates the concept of equivalent food exchange. The plan consists of a staple food, a meat, a vegetable, a snack, and a fruit as the base units, and the volume and nutrient density of each unit is modified to meet the needs of patients with dysphagia.
Results: Five categories of standard portions were established, the standard portion of staple foods, milk should be used instead of water during preparation, and carbohydrate components (dextrin) should be added so that each portion provides approximately 200 Kcal of energy. The standard portion of meat, protein components (90% whey) should be added to provide approximately 14 g of protein and 150 Kcal of energy per portion. Two types of standard snacks are recommended, each serving provides 250 Kcal of energy. Vegetables and fruits provide 70 Kcal and 90 Kcal of energy. We compiled 11 recipes representative of the food exchange system and our recipe design priorities (texture modification, sufficient nutrition, color, fragrance and taste).
Conclusions: The method is combined theory and practice and can be applied to clinical nutrition work to promote the nutritional intake of patients with dysphagia.