Dysphagia patients face a number of challenges nutritionally because of theirdifficulty swallowing. Certain foods may be avoided altogether for fear ofchoking, andliquids are often avoided for fear of aspiration, so that dysphagia patientsare at risk for bothmalnutrition and dehydration. Despite the technology of food administration topatients,there is a need to have a composition that can effectively alleviate patientswallowingdifficulty and provide convenient, quick last minute meals for dysphagiapatients that deliversnutrition. The invention concerns the use of a composition comprising ahomogenized,comminuted pulse product, and at least one selected from the group consistingof achemically unmodified starch and a hydrocolloid for the treatment of a patienthavingdysphagia.
