The Dysphagia Cookbook: Great Tasting and
Nutritious Recipes for People with Swallowing Difficulties
by Elayne Achilles
introduction by Todd Levine, M.D.
$14.95, Paperback
162 Pages
ISBN: 1-58182-348-7
Publication Date: January 2004
Publisher:
Cumberland House
PublishingThe ability to eat is one of our
basic necessities but the physical act of swallowing is one of the
most complicated acts performed by the nervous system. The complex
machinery of swallowing can be easily compromised by many factors.
People who suffer from Amyotrophic Lateral Sclerosis (ALS), as well as
those who are afflicted with other neurological diseases, may develop
swallowing difficulty (dysphagia). |
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Millions of people are afflicted with this debilitating disorder
caused from a variety of diseases such as ALS, Parkinson’s disease, multiple sclerosis, cerebral
palsy, as well as esophageal and laryngeal cancer. As a result, the
afflicted persons are required to intake their nutrition and hydration from nutritional drinks and
supplements or through the use of a feeding tube.
In 2001, my partner of seventeen years was diagnosed with ALS, more
commonly known as Lou Gehrig’s disease. As a result, I researched and
compiled one of the first cookbooks of its kind.
The Dysphagia
Cookbook
focuses on the pleasure of eating, something greatly desired when a
person’s eating capabilities are limited. I have tested
each recipe for ease of preparation since most meals are prepared by
someone who cares deeply about the person with eating difficulties. In
addition, to easy, delicious recipes, I have included tips to help
serve and provide comfort for the person suffering from dysphagia.
The Dysphagia Cookbook covers dysphagia
on many levels:
- The approach is practical rather than clinical.
- Classifications of S, G, or P indicate consistency levels of
soft, ground, or puréed.
- Flexible instructions suggest ways to adapt to recipes for
increasing levels of difficulty and for family members and guests
who do not suffer from these symptoms.
- A section containing must-have kitchen supplies and tools helps
cooks deal with ways of preparing food for people with swallowing
difficulties.
- Store-bought products that have been tested for thickness,
flavor, and ease of chewing are listed.
- Many recipes have an international flavor but do not use
difficult-to-find ingredients.
Reviews and Comments
From Readers
Journal of the National Medical Association. April, 2005 issue book
review by Susan K. Harned, Ph.D., CCC/SLP, Assistant Professor, Div. of
Speech Pathology & Audiology, University of Hawaii, John A. Burns School
of Medicine. (PDF Document)
Julia D. Edgar, Ph.D., CCC-SLP, Assistant Professor, Department of
Speech and Hearing Sciences, Arizona State University.
The Daily Oakland Press, Pontiac, MI, Monday,
Aug 9 2004.
Quest Magazine - May-June 2004.
Alma
W., Vienna, Virginia.
Acknowledgements
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