Award Date: 2018
Project Lead(s): Maria Piccini
Project Title: Dysphagia-Friendly Cooking Series
This project will conduct “dysphagia-friendly cooking classes,” which include education about dysphagia and related nutritional issues, introduce a new international food/liquid texture standardization and share tested and validated recipes that were previously developed by our team at the Food Innovation & Research Studio at George Brown College. Caregivers will experience the modified textures and will learn how to make safe to swallow foods that are appetizing and appealing.