Dysphagia and mastication disorder are malfunctions of chewing mechanism, oral transport, and swallowing during intake of solids and liquids. It could be deadly if the patient chokes on rough food and later gets into critical situation caused by the inflammation in the lungs.
Pureed diet is common for this group of patients as they are particularly vulnerable not only to the methods of eating but also to the nutrition intake. Most public hospitals and care homes need to strictly control their budget for catering which consequently affects the quality of the meals.
This project pursues the essential element of this diet group which is often overlooked. To our brains, the way we „taste“ food is a fusion of a food‘s taste, odour, sight, and touch of textures into a single sensation. The aim is to improve the presentation of this diet by developing a certain production or preparation method, which as a result would let the patients enjoy their meals aesthetically and safely without any chemical preservations and additives.
Brief & idea.
During the research, I interviewed doctors who specialize in dysphagia in the region for the needs and typical circumstances in patients. Unfortunately, it was impossible to contact or have a personal conversation with the patients directly due to the COVID-19 restrictions.
With my professional background in cooking, I experimented and tested some recipes to create a soft meal for this group of patients using blending, mould making, and freezing as production methods. Finding the right texture/consistency and mould making technics were the main challenges.
Two ready-to-eat vegetarian soft meal recipes (plant-based Sushi and Stir-fry Zurich style with Rösti) were tested and documented as a video presentation along with the packaging-, marketing concepts, and the business model.