EVERYTHING YOU NEED TO KNOW ABOUT DYSPHAGIA FOR FAMILY AND INSTITUTIONAL USE...

Pam Womack has combined her professional interests as a Registered Dietitian for 40 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, is Pam Womack's important family resource dealing with the complexities of feeding victims of Dysphagia. Her first book, 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.

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The Dysphagia Challenge
Techniques for the Individual

This perfect resource includes sections on:

• Terminology of Swallowing and National Dysphagia Textures
• Equipment Needed to Prepare TexturesHandling and Storing of Foods
• Freezing FoodsDiseases associated with dysphagia
• Liquid ConsistenciesCommercial ThickenersFeeding a Patient
• Observation of Swallowing ProblemsGuidelines 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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NEW 2009 Revision- Scoop It, Mold It, Pipe It!
Dysphagia Textures with Thickener

The book includes HACCP Guidelines and Food Code 2007 Supplement. Pam has expanded the data in this 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. This book includes

• Terminology of Swallowing and National Dysphagia Textures
• Equipment Needed to Prepare Dysphagia Textures
• Diseases associated with dysphagia Liquid Consistencies
• Commercial Thickeners
• Guidelines for Preparing Dysphagia Textures
• Recipe terminology and guidelines for plating dysphagia tectures
• Recipes in 1,5,and 10 portions showing techniques for scooping, molding, piping and the methods that work best for each recipe.

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