Caregiver and Provider FAQs

1. Why is Eatsential the best option for texture-modified foods?

Eatsential foods are IDDSI compliant, Safe Quality Food (SQF) certified, whole food based and thoughtfully crafted to look and taste better than any other options on the market. They’re the easiest to prepare, with a premium look, taste and aroma that elevates the dining experience for people living with dysphagia. We’re also proud to offer gluten-, soy- and milk-free options, expanding access to more people with texture-modified dietary needs.

2. How can Eatsential prevent caregiver burnout?

Eatsential gives caregivers peace of mind and helps lighten the load of planning and preparing texture-modified meals each day. We offer a wide variety of nutritionally dense breakfast, lunch, dinner and snack foods—all consistently meeting IDDSI Level 4 Purée or Level 5 Minced & Moist Standards. With safety you can trust, our easy-to-prepare, chef-inspired, texture-modified foods make mealtime more enjoyable for caregivers as well as people with dysphagia.

3. Why does food texture and drink/liquid consistency matter?

Changing the texture of food and consistency of drinks/liquids makes swallowing safer and easier, slowing down food propulsion so the airway can close in time to allow food to take the correct path to the stomach. Texture-modified foods allow more time for tongue control and reduce tongue propulsion effort for the prevention of aspiration pneumonia, a common and potentially fatal complication in people living with dysphagia.

4. What are food safety measures for texture-modified prepared foods?

For easy and safe preparation and storage, follow these guidelines:

• Heat via steamer, oven, shallow water boil in a stove top pan, or microwave per package instructions from a 0°F frozen state to 165°F (170-180°F for pasta) for 15 seconds. Throw out rethermed foods after they’ve been at room temperature for four hours. Do not retherm foods to be eaten after four hours at room temperature.
• Thaw fruits, cereals and desserts for one hour prior to serving. Throw out foods after four hours at room temperature.
• Store Eatsential foods in the freezer for service through their expiration date. Most Eatsential foods are freezer stable for three years.

Watch our step-by-step preparation videos for additional guidance.

5. What other factors should be considered for people with difficulty in swallowing?

Besides food and drink, there are other important items to keep in mind when caring for people living with dysphagia:

• Mouthwash/swish and liquid medications, including cough syrup, may need to be thickened to a prescribed consistency.
• Medications such as certain allergy or urinary incontinence drugs can cause dry mouth, making swallowing even more difficult. Antipsychotic medications can also affect the muscles of the face and tongue involved in swallowing. Medications that depress the central nervous system—like those used to treat seizures or muscle relaxants—may decrease awareness and voluntary muscle control, affecting swallowing.
• Aging can compromise swallowing abilities, and the addition of medications may make this much worse.
• Posture and position affect swallowing, so adjustments during eating can be beneficial. For example, eating in an upright position can make swallowing easier for many people living with dysphagia.
• Mindful modifications can help people with dysphagia safely consume meals. This can include changing the pace of food presentation and feeding, reminding to swallow, encouraging multiple swallows and using adaptive feeding equipment.

6. What is the impact of malnutrition and pressure injuries?

First, it’s important to understand a few key facts about malnutrition and pressure injuries:

• For people with swallowing disorders, the likelihood of malnutrition and pressure injury increases.
• Each year, about 2.5 million people in the U.S. develop pressure injuries.
• Patients with pressure injuries have a mortality rate up to 50%.
• A hospitalized patient with a pressure injury has a mortality rate 2.8 times higher than one without.
• Hospital-acquired pressure injuries are serious and one of the most common incidents that harm patients.

Nutritionally dense foods safely prepared to accurate IDDSI texture standards are essential, especially for people with increased energy, protein and nutrient needs for healing. Operators and caregivers can trust Eatsential products for safe, reliable and enjoyable mealtime experiences.

7. What is the role of protein, and why is it important for people with dysphagia?

Inadequate protein intake is one factor linked to the loss of skeletal muscle mass with aging, known as sarcopenia. This is a common and gradual process that affects many people as they get older.
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Starting around age 30, people begin to lose muscle mass and strength. According to Harvard Health, the rate of loss is typically 1–2% per year from age 35 to 60, then up to 3% per year after age 60 for those who are inactive.
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The Multidisciplinary Digital Publishing Institute reports that about 5–10% of older adults are affected by clinically recognized sarcopenia. Sources on WebMD show that after age 80, 11% to 50% of people may have sarcopenia, depending on how it's defined and diagnosed.

Loss of muscle mass and strength increases the risk of malnutrition and:

• Falls and fractures
• Loss of independence
• Hospitalizations
• Disability and even death

Strength training and adequate protein intake to meet individualized protein recommendations are the most effective ways to slow or reverse muscle loss, which is why Eatsential products are developed to provide higher protein for those with greater nutrient needs to support health and healing.

8. How can Eatsential foods support disease management?

Eatsential’s foundation is in wholesome food. Our on-staff Registered Dietitian and culinary experts hand-craft recipes that improve blood sugar control, wound healing, gastrointestinal tolerance and immune function to optimize cognition and quality of life for people with dysphagia.