Transitional Foods in Adult Flexible Endoscopic Evaluation of Swallowing (FEES) Protocol

This was a retrospective study of 39 patients receiving FEES at a university medical center, outpatient otolaryngologist clinic. Using a Visual Analysis of Swallowing Efficency and Safety (VASES), for analysis it was found that transitional foods exhibited greater swallowing efficency when compared to purée. The clinical relevance is that transitional foods may benefit a patient when considering diet texture recommendations and therapeutic planning.

Redefining the Value of Snacks in Nursing Homes:

Bridging Psychosocial and Nutritional Needs 

The primary purpose of this study was to identify residents’ snacking preferences and barriers encountered. Ten residents engaged in a total of 17 semi-structured interviews following a period with typical snacks and then Savorease snacks. The themes revealed that residents value snacking because of social aspects and feel that the importance as far as nutrition and enjoyment are not emphasized enough. Overall, a disconnect between the food-related emotional “wants” and physical needs of residents likely contributes to malnutrition risk. 

Sensory-Enhanced, Fortified Snacks for Improved Nutritional Intake Among Nursing Home Residents

N ursing home residents were provided typical facility snacks or sensory-enhanced, Savorease Therapeutic snacks across two separate 8-week time blocks. Snacks were weighed before and after sessions using a food scale. Calories, fat, carbohydrates, protein, sodium, sugar, and fiber consumed were calculated daily. Participants consumed increased protein and fat, and fewer carbohydrates and sugar in the enhanced snack condition, with no significant difference in caloric intake. 

Implementing Transitional Foods in Inpatient SLP Practice: Clinical Outcomes

Use of High-Dissolving Transitional Foods in Patients with Phagophobia: A Case Series

Phagophobia, the fear of swallowing, often causes patients to restrict their oral intake despite normal swallowing function shown on instrumental tests. Diagnosis and treatment delays are common due to low awareness among healthcare providers, patient avoidance, and comorbid conditions. This case series highlights how incorporating high-dissolving transitional foods (TF), specifically Savorease™ Crispy Melts, into therapy can support patients with phagophobia. The findings demonstrate the potential of TF to reduce food-related anxiety, promote gradual texture progression, and prevent relapse. High dissolving TFs address both psychological and physical aspects of swallowing difficulties, aiding in texture progression and symptom relief. The findings also underscore the importance of interdisciplinary care involving SLPs, gastroenterologists, ENTs, and psychologists to achieve lasting results.