Students and faculty work to improve meals for people with dysphagia

classroom of students with small dishes of pureed food on their desks

Clarion Mendes, director of clinical education in the University of Illinois Speech-Language Pathology Clinic, and Dawn Bohn, a teaching professor in the department of Food Science, have teamed up with a team of Bohn’s senior students to work improving meals for people with dysphagia, a condition that speech-language pathologists often encounter daily. This condition makes it difficult or unsafe to swallow certain foods or liquids and often requires that the foods and liquids are pureed or thickened. On October 27, 2017, 51 students and faculty members from the department of Speech and Hearing Science volunteered to participate in the first inaugural dysphagia product tasting.