It is estimated that 10-30% of people over the age of 65 have some degree of dysphagia, impacting their ability to swallow foods and liquids (Dove Medical Press, Clinical Interventions in Aging). As a Healthcare or Senior Living foodservice operator, understanding the effects of dysphagia is paramount to patient or resident health and well being. Join us for our upcoming Dysphagia Guidelines webinar, where we will cover some of the recent changes in standardization of the condition and showcase culinary ways to better serve those affected by it.
Click here to download our Dysphagia Product Guide.
Get the Dysphagia Guidelines: What’s New and Best Practices Deck.
Melissa Holte Associate Channel Manager, HealthcareGeneral Mills
Debra Zwiefelhofer, RDN, LDPresidentNutrition Affairs, LLC
Gilles StassartCertified Executive ChefCertified Culinary AdministratorCorporate ChefGeneral Mills
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