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All Journal JURNAL PENGABDIAN KEPADA MASYARAKAT (ADI DHARMA)
Wiatanti, Devina
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science

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MENGENAL DAN MENCEGAH DISFAGIA MELALUI MODIFIKASI MAKANAN DAN LATIHAN MENELAN Wiatanti, Devina; Yolandari, Yovi; Rihhadatul'aisy, Fathyanidaa Jasmine; Jannah, Laily Nur; Sheba, Shiane Hanako
JURNAL PENGABDIAN KEPADA MASYARAKAT (ADI DHARMA) Vol 4 No 1 (2025): JURNAL PENGABDIAN KEPADA MASYARAKAT (ADI DHARMA)
Publisher : ABISATYA DINAMIKA ISWARA PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58268/adidharma.v4i1.237

Abstract

Dysphagia is a swallowing disorder commonly experienced by older adults as well as patients with neurological disorders and chronic diseases. This condition may lead to various complications, including aspiration, malnutrition, and dehydration. The management of dysphagia is not limited to medical treatment but also requires a comprehensive non-pharmacological approach, including education, modification of food and fluid textures, and swallowing exercises. Food texture modification is performed to match the patient’s swallowing ability, thereby ensuring a safer and more effective eating process. Education plays an important role in improving patients’ understanding of safe eating practices, proper body positioning during meals, and adherence to recommended dietary guidelines. In addition, swallowing exercises are implemented to strengthen the muscles involved in the swallowing process and to improve coordination. Consistent application of these interventions is expected to reduce the risk of aspiration, enhance nutritional intake, and improve the quality of life of patients with dysphagia
Co-Authors Jannah, Laily Nur Rihhadatul'aisy, Fathyanidaa Jasmine Sheba, Shiane Hanako Yolandari, Yovi