Abstract
Percentage of foods prepared for patients with any degree of dysphagia at 32 Hospitals has been found to be 100% in two hospitals, 28% in one hospital, 10-20% in three hospitals and nine percent or below at 25 hospitals.
The types of such foods were minced, mixing machine-prepared and liquid for use with the feeding tube.
In 60% of the hospital pudding-like food and minced foods were available.
The kinds of food not adequate for patients with dysphagia included vegetable with much fibers, or strong odor, rice-cake, fish with many tiny bones and devils tougue.
