Can you help people with dysphagia?

A few considerations could make a huge difference to those living with swallowing difficulties who want to go out to eat, says Paul Elkin

“Sorry, we are too busy”, “we do not have a blender”, “You can order the soup”.

The aforementioned are some of the excuses given when asking restaurants for help with my dietary condition. I have a disability called dysphagia, a difficulty in swallowing food and drink. In 2021, it was estimated that two million people in the UK suffer from dysphagia, often the by-product of another medical condition. In 2010, I was treated for cancer of the tongue. Luckily, I am cancer-free, but the after-effects of my radiotherapy treatment left me with speech, eating, drinking and swallowing difficulties. Recently, due to further complications, I had to have my jaw rebuilt, resulting in my meals now having to be liquefied.

Dysphagia can affect every aspect of a person’s quality of life, self-esteem and general well-being. Eating and drinking are important and any alterations to these pleasures can be life-changing and deeply distressing. Much social interaction occurs in situations that include food and drink, from a family meal at a restaurant to going to the pub with friends or popping into a café for lunch. Enjoying food and drink with others is an important factor in getting to know people, maintaining relationships and normal everyday social interaction. Dysphagia will impede a person’s ability to enjoy and benefit from this necessary social opportunity. Often it will also affect the people around them – their family and friends.

Recently, I attended two events. I contacted the venues beforehand, asking for assistance with my dietary requirement. The venues refused to help, stating they did not own a blender. I was offered soup.

Hospitality has been a huge part of my life. For more than 30 years, I enjoyed a career both working in and teaching food and beverage service around the world. I am familiar with the workings of most restaurants, from fast food to fine dining. Throughout my career, dining out was always a pleasurable experience, so being diagnosed with this condition was devastating news. However, what is disappointing is the lack of empathy in establishments not wanting to help.

I approached Chris Curtis from the Swallows Head and Neck Support Group about a restaurant card to highlight head and neck cancer patients’ needs when dining out. They have asked me to conduct a feasibility study for the introduction of such a card.

As part of this study, we are seeking hospitality establishments that are willing to participate. The establishments would receive information about the restaurant card, including a staff training poster, highlighting the needs of this group of people. Participating establishments would also receive a door sticker showing acceptance of the card and be placed onto a database. The names of participating establishments will be circulated to all head and neck cancer patients, new and old.

The common functionality problems that patients live with are issues with dry mouth, chewing, swallowing, speech and mouth opening, and intolerance to textures, spices, alcohol and food consistencies. Establishments willing to participate would agree to offer, for example:

● Extra sauce or gravy with a meal.

● Allowing smaller portions, a starter as a main or even child portions.

● Allowing extra time to eat a meal.

● Ensuring extra water is available.

● Offering to blend, purée or liquidise foods.

● Identify items on a menu that could be modified.

● Staff trained in choking first-aid techniques

I believe that the job of anyone working in hospitality is to ensure, first and foremost, that their customers are satisfied. To fix this issue is not expensive – all it requires is time, patience and a hand blender, which costs as little as £15.

Any assistance with this matter would be gratefully received. Establishments willing to participate in the study can contact me for further information on: swallowsrestaurantcard@gmail.com