JCPSLP Vol 20 No 3 November 2018

Table 1. Recipes included in the Beyond the Blender: Dysphagia Made Easy cookbook.

Texture A – Soft

Texture B – Minced moist

Texture C – Smooth pureed

Savoury 3 Creamy pumpkin pasta 3 Pumpkin gnocchi 3 Quinoa, feta and vegetable frittata 3 Burrito bowls 3 Vegetable and chickpea curry 3 Japanese style meatballs with vegetables Sweet 3 White chocolate and raspberry cheesecake 3 Nutella and banana French toast roll ups 3 Trifle 3 Mango cheesecake

Savoury 3 Pumpkin cauliflower curry 3 Dahl 3 Beef and sweet potato puree 3 Thai green curry 3 Lentil cauliflower curry 3 Lasagne Sweet 3 Chocolate avocado pudding 3 Mars bar cheesecake 3 Apple crumble 3 Lemon and blueberry tart 3 Baked custard

Savoury 3 Sweet potato and white bean chilli 3 Butter chicken 3 Sweet potato shepherd’s pie 3 Spiced pumpkin curry with creamy polenta 3 Red lentil dahl 3 Cheesy corn pie Sweet 3 Chocolate ripple cake 3 Pavlova 3 Rice pudding

cookbook was finalised in early 2018, it was appropriate to use the current Australian Standards for Texture Modified Foods and Fluids as outlined by Atherton et al. (2007). Future editions of the cookbook will need to be consistent with IDDSI terminology. It is anticipated the dysphagia kitchen experience will continue with future cohorts of MSpPath students and a second edition of the cookbook is planned for release in 2021. This cookbook will offer new and different recipes to those published in the first edition, including more culturally diverse recipes. It is also hoped that consumer feedback can be gathered about Beyond the Blender: Dysphagia Made Easy from people with dysphagia and their caregivers so that the cookbook can best meet the needs of the people using it and any recommended changes can be adopted in the second edition. As the dysphagia kitchen experience was designed for student learning and the cookbook was ultimately developed by students, it is appropriate to consider exploration of how students may have benefitted from participation in this experience. Therefore, formal evaluation of student skill development and perceptions of the dysphagia kitchen experience is planned. Summary Through participating in the dysphagia kitchen experience, SLP students gained an understanding of the process people with dysphagia and their caregivers undertake when modifying textures. This new insight will enable students to better support and educate patients and families about diet modification in the home context. Further, students were able to develop appropriate recipes across all diet textures using everyday ingredients and cooking equipment. The additional skills students honed in recipe auditing will be a practical and useful skill in the future if working with food services within hospitals and aged care facilities. This process has culminated in the development of a dysphagia-friendly cookbook that meets current Australian texture-modified food standards and has visual appeal similar to commercially available cookbooks. The cookbook will meet a current gap in the resources available for SLPs, patients and families working with and living with dysphagia. It is hoped the thousands of Australians living with dysphagia and those caring for them will benefit from this free, user-friendly resource that

collection of recipes into a well-designed, aesthetically pleasing cookbook. To keep costs down, the creation of a digital resource was the preferred option for creating the cookbook. A competition to find a name for the cookbook was held among current and graduated students. The cookbook team considered all entries and decided upon Beyond the Blender: Dysphagia Made Easy for the connotations that diet modifications may invoke (the need to puree all food in a blender). The term dysphagia was used deliberately as a means of helping people become aware of the medical term for swallowing difficulty. Throughout the cooking process, volunteers were asked to take photos of their dishes, so these images could be included in the final cookbook. However, upon consultation with the design studio, images of a higher resolution were needed to produce a quality product, and as such another solution was needed. Using some of the budget received through fundraising and university sources, images from online image galleries Pixabay (www.pixabay.com) and Shutterstock (www.shutterstock.com) were downloaded (and purchased where applicable) to accompany some of the recipes. For recipes where a suitable stock image was not available, the meals were cooked once more by a small group of volunteers, and then photographed by a member of the LiveWorm team using a high resolution digital single lens reflex (DSLR) camera. LiveWorm then took some of the recipe documents and photographs, and turned these into a series of design concepts to choose from. Once the design was chosen, the full bank of recipes and images were input into the design, and a draft book was created. This draft was reviewed by the Cookbook team three times, proofreading the document and suggesting edits. Once these edits were completed, the dysphagia cookbook was delivered. Beyond the Blender: Dysphagia Made Easy was published in full colour with a corresponding image for each recipe. The cookbook is 76 pages long and can be downloaded at no cost in high or low resolution volumes (https://griffith. edu.au/griffith-health/school-allied-health-science/learning- and-teaching). Limitations and future directions While the International Dysphagia Diet Standardisation Initiative (IDDSI) has not yet been adopted in Australia, Speech Pathology Australia has endorsed adoption from May 2019 (Speech Pathology Australia, n.d). As the

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JCPSLP Volume 20, Number 3 2018

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