Functional Eating Practices and Functional Texture Design in Dysphagia Management

Dysphagia—the medical term for difficulty swallowing—affects an estimated 1 in 6 adults at some point in their lives. For many older adults and individuals recovering from stroke, cancer, or neurologic disease, dysphagia becomes a persistent condition requiring long-term dietary modifications. While safety in swallowing has historically driven dysphagia management, there is a growing recognition that function, not just safety, must define the standard of care. This includes a shift toward functional eating practices and a closer look at functional texture design.

In this blog, we explore what these terms mean, why they matter, and how emerging tools like Crispy Melts—Savorease’s dissolvable solid supplement—are changing the way we support people with dysphagia.

What Are Functional Eating Practices?

Functional eating practices refer to eating behaviors and strategies that support independence, safe PO (per os, or oral) intake, sensory satisfaction, and nutritional adequacy. This approach is distinct from simply offering "safe" foods. Functional eating takes into account the whole experience of eating—including:

• Chewing and oral motor stimulation

• Texture transitions that prepare the swallow

• Sensory feedback (sound, taste, smell, appearance)

• Behavioral engagement and patient motivation

• Nutritional density and satiety support

Functional eating practices move us away from passive spoon-feeding of purees toward intentional strategies that foster recovery, autonomy, and dignity.

What Is Functional Texture Design?

The concept of "functional texture design" originally emerged in fields like materials science and industrial engineering, where the structure and surface properties of materials are intentionally designed to achieve specific performance outcomes—such as grip, flow, or durability. In that context, texture is a purposeful element of functionality.

We are now translating this concept into the field of dysphagia care. In the same way a surface may be engineered for friction or absorption, a food texture can be engineered for therapeutic benefit—specifically to support safe, functional swallowing.

Functional texture design involves engineering food textures to:

• Match the motor and sensory capacity of the person eating

• Promote chewing and salivation

• Dissolve or transform safely in the mouth

• Comply with IDDSI (International Dysphagia Diet Standardisation Initiative) levels for safety

• Encourage a graded progression of oral function

This design approach requires an understanding of oral biomechanics, saliva flow, bite force, tongue propulsion, and bolus cohesion. It's not about “soft” alone—it’s about the right kind of soft, or transitional textures that stimulate without overwhelming.

Crispy Melts: A Case Study in Functional Texture

Crispy Melts by Savorease were developed to meet this exact challenge: creating a safe-to-swallow solid snack that supports chewing, oral preparation, and therapeutic outcomes. Unlike puddings or purees, Crispy Melts:

• Start with a crunch, stimulating bite force and auditory cues

• Dissolve rapidly, meeting IDDSI Levels 4–6

• Engage all senses: sight, sound, texture, flavor

They are designed as a solid supplement—not a treat or meal replacement, but a therapy-supportive tool to:

• Enhance PO intake for malnourished patients

• Stimulate oral skill rehabilitation

• Improve patient willingness to eat

• Support transitions from NPO to full oral diets

Clinicians have reported increased engagement during therapy, higher FOIS progression, and patient satisfaction with the experience of "eating food again."

Why This Matters for Clinical Teams

Dietitians, SLPs, and interdisciplinary care teams must navigate a complex balance of:

• Nutritional goals (calories, protein, micronutrients)

• Swallowing safety (IDDSI compliance, aspiration risk)

• Patient behavior (refusal, fatigue, apathy)

• Clinical outcomes (rehabilitation, oral intake levels)

Functional eating and texture-aware tools offer a way to align all four domains. Rather than defaulting to sweet shakes and uniform purees, care teams can now incorporate transitional solids like Crispy Melts to:

• Reintroduce chewing safely

• Provide fiber and plant-based nutrition

• Create a meal-like experience

• Build pathways to independent eating

The future of dysphagia care is not just safe—it’s functional, sensory, and dignified. As we move away from one-size-fits-all textures, functional eating practices and texture-aware innovations like Crispy Melts offer a new pathway: one that nourishes the body and the experience of eating.

Let’s raise the standard.

Explore Crispy Melts for therapy use here

References

1. Perry L, Love CP. Screening for dysphagia and aspiration in acute stroke: a systematic review. Dysphagia. 2001;16(1):7-18. doi:10.1007/s004550000026

2. Crary MA, Carnaby GD, Sia I, Khanna A, Waters M. Spontaneous swallow frequency has potential to identify dysphagia in acute stroke. Stroke. 2013;44(12):3452-3457. doi:10.1161/STROKEAHA.113.003132

3. Shune S, Barewal R. Exploring the perspectives of long-term care residents on the mealtime experience: a pilot study. Geriatr Nurs. 2022;43:241-247. doi:10.1016/j.gerinurse.2021.11.001

4. Pitts T, Gayagoy AG, Rose MJ, et al. The influence of lingual sensory deficits on swallow mechanics in healthy older adults. J Appl Physiol. 2018;124(1):141-148. doi:10.1152/japplphysiol.00514.2017

5. Chen J, Engelen L. Food Oral Processing: Fundamentals of Eating and Sensory Perception. Wiley-Blackwell; 2012.

6. Shune S, Bayne D, Barewal R. Sensory and nutritional effects of transitional finger foods in older adults with dysphagia. J Nutr Gerontol Geriatr. 2022;41(3):204-218. doi:10.1080/21551197.2022.2069420

7. IDDSI Board. The International Dysphagia Diet Standardisation Initiative Framework. Published 2015. https://www.iddsi.org/framework