The Top Chef Dysphagia Challenge
An Interprofessional Education (IPE) Collaboration between Baycrest Health Sciences and George Brown College lets teams of interdisciplinary students develop recipes for patients who have difficulty swallowing.
Today’s consumers are smart, and now it’s widely accepted that the food we eat directly helps (or hurts) our health. But what happens when this crucial piece of everyday life—mealtime— becomes incredibly difficult?
Dysphagia is the medical term for when someone has trouble swallowing, usually because of a problem with the mouth, throat or esophagus (the muscular tube that moves what you swallow safely into your stomach). It can have many causes, including multiple sclerosis, muscular dystrophy, Parkinson’s disease, stroke or brain injury, but the result is almost universal: eating becomes a painful, difficult chore.
Those who suffer from dysphagia are often put on special diets, with easy to swallow foods like puréed or minced dishes. While this is wonderful for ensuring patients safely get the nutrition they need, it can be underwhelming for the patient’s palate and most importantly, their dignity.
This was the inspiration for a non-traditional field education placement between George Brown College and Baycrest Health Sciences.
- Baycrest Health Sciences
- Debbie Bonfield
- Community Wellness, Health & Education
- Food and Beverage Innovation
- Food Innovation and Research Studio (FIRSt)
- Research and Innovation
- Sally Horsfall Eaton School of Nursing