Eating and Drinking with Acknowledged Risk (EDAR)
Eating and Drinking with Acknowledged Risk refers to the decision that a person will eat and drink against speech pathology recommendation
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Kathryn Fransz
Jun 1, 20232 min read
RECIPE: Minced and Moist, Level 5- Tuna and Lemon Risotto
Do you ever crave the warmth of a hearty meal but the freshness of the Mediterranean summer? Crave no more...
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Kathryn Fransz
May 9, 20231 min read
RECIPE: Extra Sauces and Gravies- Hummus Dip
Let's be real, Hummus is everyone's favourite warm up, snack or accompaniment. You can have it warm, cold, flavoured or the OG way and it wi
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Kathryn Fransz
May 1, 20232 min read
Dips and Tricks... but mostly dips
For those of you who are familiar with dysphagia and safe swallow strategies, you may be familiar with the term âextra sauces and gravies.â
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Kathryn Fransz
Apr 27, 20233 min read
RECIPE: Regular Easy to Chew, Level 7- Spinach and Ricotta Conchiglioni
A different take on pasta that is perfect for sharing with others and is as nice to look at as it is to taste!
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Kathryn Fransz
Apr 18, 20234 min read
Interview: Disenfranchised Grief- Angela, Social Worker
Angela, an experienced social worker and regular support to many people experiencing dysphagia.
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Kathryn Fransz
Apr 12, 20233 min read
Dysphagia and Disenfranchised Grief
Often when we grieve, we grieve a loss of some kind and sometimes that loss is a function, capacity or the âpersonâ and life you knew before
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Kathryn Fransz
Mar 26, 20236 min read
Maslow's Hierarchy and Dysphagia
If we consider Maslowâs (1943) theory, dysphagia and the challenges it brings falls into every stage of the hierarchy.
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Kathryn Fransz
Mar 16, 20232 min read
RECIPE: Transitional Foods- Fruit Juice Slushies
This is the perfect transitional food and is often used for therapy or quality of life measures but who hasn't enjoyed this as a fresh treat
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Kathryn Fransz
Mar 12, 20232 min read
What Are Transitional Foods?
Transitional foods are foods that start as one consistency and then change once they're in your mouth. I know what youâre thinking⌠Magic đŽ
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Kathryn Fransz
Mar 9, 20232 min read
RECIPE: Dual Consistency and Regular Easy to Chew- Minestrone
To back up our last blog post on dual consistencies, I chose this table winner as the perfect demonstration.
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Kathryn Fransz
Mar 5, 20232 min read
What are Dual Consistencies?
Dual consistency is a term used when a dish has both solid or semi solid foods AND fluid.
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Kathryn Fransz
Mar 3, 20232 min read
RECIPE: Level 2 Mildly Thick- Mango Lassi
Be this a fresh little summer hit or to accompany a spicy main dish, it's the perfect thick, rich and smooth drop to liven up your mealtime
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Kathryn Fransz
Feb 26, 20233 min read
Thickened Fluids: Level 2, Mildly Thick and Level 1, Slightly Thick
Thickened fluids are usually prescribed at varying levels to avoid aspiration, fluids going down the wrong way
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Kathryn Fransz
Feb 23, 20232 min read
RECIPE: Level 3 Liquidised- Gazpacho
Let your tastebuds take you on a trip to the sunniest summer lunch with your nearest and dearest.
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Kathryn Fransz
Feb 19, 20233 min read
Liquidised/ Moderately Thick- Level 3
Level 3 is another IDDSI level that describes both diet and fluid, like puree.
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Kathryn Fransz
Feb 16, 20232 min read
RECIPE: Level 4 Puree- Caprese Salad
This tasty favourite is the perfect entree, side dish or snack to share with friends- or just a fresh little treat for yourself because why
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Kathryn Fransz
Feb 12, 20232 min read
Puree/ Extremely Thick- Level 4
Level 4 is the first level to encompass both food and drinks. As a diet recommendation it is known as Puree and as a fluid recommendation...
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Kathryn Fransz
Feb 8, 20232 min read
RECIPE: Level 5 Minced and Moist- Pesto Risoni with Roasted Capsicum
Enjoy this moreish plate to warm the heart in winter or as a fresh side salad in the warmer months. There is an absolute sea of different...
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Kathryn Fransz
Feb 5, 20233 min read
Minced and Moist- Level 5
Level 5 or Minced and Moist is the next modification on the continuum. It describes foods that are soft and moist and of pieces equal to or
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