An initiative to improve dysphagia care: Development of an educational cookbook ‘46 dysphagia diet menus’

As dysphagia diet standards in Thailand do not provide detailed guidelines for preparing Texture-Modified Diet (TMD), there is a critical gap in resources to support individuals with swallowing difficulties. This study aimed to address this issue by developing an educational dysphagia diet cookbook and evaluating its user satisfaction through feedback gathered after implementation. Dysphagia diet recipes were designed using the International Dysphagia Diet Standardisation Initiative (IDDSI) framework to be nutrient-rich, high in energy and protein, encouraging adequate intake for individuals with dysphagia. A feedback survey was conducted among healthcare professionals using a structured online questionnaire to assess the cookbook's utility. The cookbook, written in Thai and launched in January 2023, is divided into three sections: an overview of dysphagia care, guidance on the IDDSI framework, and 46 dysphagia diet recipes. Overall, the survey results showed high satisfaction. Challenges such as preparation complexity and ingredient availability were noted. Suggestions for improvement included adding video tutorials, an e-book format, and regionally adapted recipes. The '46 Dysphagia Diet Menus' cookbook demonstrates significant potential as a practical resource for dysphagia management. Future enhancements will focus on replacing identified challenges to improve accessibility and usability for healthcare providers and caregivers.