Eating is a fundamental daily task that encompasses not only food consumption, but also social interaction, cultural rituals, and shared values. Swallowing is not an isolated action; the disability resulting from dysphagia reflects the complex interactions between individuals and their environment. This conference will focus on the interdisciplinary approach to dysphagia management in adults by discussing biopsychosocial considerations, texture preference and the impact of a modified texture diet on our emotional, psychosocial and physical state, the changes in food sensory stimulation in older patients, and learn about the new Dietary Guidelines for Americans and how these concepts can be used in tube feeding patients.
