pISSN 2233-5978
eISSN 2713-6191

Table. 2.

Major cooking steps by food category for dysphagia patient food

Rice Noodle Porridge & soup Frozen products Ready to eat
side dish
Canned products Beverage
Cooking step ∙Freezing

∙Defrosting

∙Grinding
*Adjust the size of rice

∙Cooking
*Control of moisture with sauce or water
*Adjust viscosity by adding thickener
∙Separating of noodles and broth

∙Cooking
*Adjust the length of noodles
*Adjust the viscosity of the broth by adding thickener

∙Mixing the noodles and broth together
∙Grinding or chopping
*Adjust the size of food

∙Cooking
*Control of concentration and viscosity of food
∙Defrosting

∙Grinding
*Adjust the size of food

∙Making the shape of food

∙Cooking
*Adjust viscosity by adding thickener

*If you provide a separate source: utilize viscosity- adjusted sources
∙Separating the ingredients from sauce

∙Grinding or chopping
*Adjust the size of food
*Adjust viscosity by adding thickener
∙Separating the ingredients from the syrup

∙Grinding or chopping
*Adjust the size of food

∙Cooking
*Adjust viscosity of syrup by adding thickener
∙Preparing an appropriate amount of drinks
*Adjust viscosity by adding thickener
Remark The cooking method may vary depending on the type of food.

*The size of food is adjusted to the individual’s level of dysphagia.

*The length of the noodles is adjusted to the individual’s level of dysphagia (IDDSI level 6: 15×15 mm pieces [no larger than], level 5: equal to or less than 4 mm width and no longer than 15 mm in length for adult).

*The viscosity of food is adjusted using a thickener according to the individual’s dysphagia level.

*The concentration and viscosity of food are adjusted according to the individual’s level of dysphagia.

*Eat after mixing food using a sauce with adjusted viscosity (viscosity of sauce is adjusted to the individual’s level of dysphagia).

J Korean Dysphagia Soc 2024;14:18~30 https://doi.org/10.34160/jkds.23.012
© J. Korean Dysphagia Soc.