ABSTRACT
Some dry foods may be offered to patients who have enough tongue movement and saliva to turn and to moisten them; for example, plain, fresh cake with icing usually requires no blending. Those with poor tongue control benefit from pureed foods. Swallowing refers to the entire act of deglutition, from placement of food in the mouth, through the oral and pharyngeal stages, until the material enters the esophagus. Saliva lubricates oral soft tissues and food, provides debridement of tooth surfaces, influences plaque accumulation, and distributes bacterial acids producing caries. Thickening prevents foods and beverages from free-falling through the throat onto the vocal cords or into the lungs. Foods can be shaped to resemble their natural counterparts and garnished with gelatin cubes, aspics, Parmesan cheese, and dollops of sauces such as smooth cranberry, mayonnaise, whipped cream or cream cheese, sherbet, apple butter, jellies, and spices.
