Pam Womack has combined her professional interests as a Registered Dietitian for 20 years and her personal challenge of caring for her father's dysphagia and produced three ground-breaking books about caring for someone with Dysphagia. Her book for home use, The Dysphagia Challenge, takes her clinical knowledge for the healthcare institution environment and recipes scaled for care facility size batches, and applies them to the home caretaker. She demystifies the technical terminology surrounding thickeners, textures, and purees and applies these concepts to the home kitchen. This book is a buffet of dysphagia-related knowledge useful in caring for and coping with a loved one stricken with a swallowing disorder. It includes many recipes that may help patients avoid the use of a feeding tube.

The Dysphagia Challenge is Pam Womack's third book dealing with the complexities of feeding victims of Dysphagia. Her first book, The Puree Challenge, A Recipe Book for Health Care" broke new ground for health care institutions by gathering the latest research on caring for the dysphagia patient from the intitutional dietitian's perspective. It dealt with mass preparation techniques, safe food handling, and, most important, chronicled the appropriate use of the various thickening agents available to hospitals, nursing homes, and similar long term care facilities. Pam's second health institution book aimed at health institution dietitians, "Scoop It, Mold It, Pipe It," Dysphagia Textures with Thickener that includes HACCP Guidelines expanded on her first book by exploring the clinical aspects of preparing foods using commercial-grade thickeners and preparation techniques, as well as being the first book to apply the new national HACCP guidelines (Hazard Analysis Critical Control Points) for safe food preparation to the extra processing steps involved in preparing dysphagia texture purees.

The Dysphagia Challenge, Techniques for the Individual, includes sections on:

• Terminology of Swallowing and National Dysphagia Textures
• Equipment Needed to Prepare Textures
• Handling and Storing of Foods
• Freezing Foods
• Diseases associated with dysphagia
• Liquid Consistencies
• Commercial Thickeners
• Feeding a Patient
• Observation of Swallowing Problems
• Guidelines for Preparing Dysphagia Textures
• Special Diet Considerations
• Dysphagia Recipes with Diet Modifications in 1-4 serving batches.

This book is a great educational tool for the dietitian, speech pathologist, family member or in-home care giver to cook for and deal with a person with Dysphagia.

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