Consciously or unconsciously, over 30 million people in Europe alone are affected by chewing and/or swallowing disorders, also known as dysphagia. Diseases that can result in chewing and swallowing disorders are, for example, a stroke, multiple sclerosis, tumours or dementia.
Each stage requires a different, texture-modified form of nutrition in order to ensure an optimum, high-quality and varied diet for the person concerned.
These different forms of nutrition allow people to feel integrated and part of normal daily routine wherever possible and to receive the same level of acknowledgement as “normal eaters”.
A nutritionally balanced, visually appealing and tasty diet not only has a structuring function in everyday life for those affected but also enables them to enjoy and find pleasure in food.
smoothfood, which combines conventional food preparation methods with modern texturizers, is quick and easy to make and takes individual nutrition requirements into account.
In an ageing society, dysphagia is becoming an increasingly important topic, as can be seen, among others, in the International Dysphagia Diet Standardization Initiative (IDDSI, www.iddsi.org).
With smoothfood products, it is already possible today to cover all the food textures foreseen by the IDDSI at a high nutritional level.