“I want to be a voice therapist because I know how it feels to have something so innately connected to you be taken away,” says Steinmetz, whose case study patient was an Italian chef receiving chemotherapy for throat cancer. “When patients have dysphagia, it’s another example of having a huge part of their life disrupted. This class gave us the chance to think about how people can eat safely while also enjoying their experience.”
The class culminates in an in-person “Dysphagia Iron Chef” cooking challenge in New York City. The five student groups planned and prepared a meal to meet their case study patient’s nutritional, cultural, and taste preferences, as well as their medical needs, which are then judged by a panel of faculty experts and researchers in the departments of CSD and NUTR.
This year’s judges included Sonja Molfenter, associate professor in CSD; Brynn Jones-Rastelli, a PhD student in Molfenter’s NYU Swallowing Research Lab; and Monica Salinas, a registered dietitian with specialty in critical care as well as an adjunct instructor in NUTR and clinical preceptor for the NYU Dietetic Internship.
Student presented dishes such as a ground turkey and rice burrito bowl with a high-protein fruit smoothie and chocolate pudding; a flaked pesto salmon over lightly blended mushroom risotto with espresso pudding and thickened grape juice to simulate wine; and a cauliflower macaroni and cheese that was pureed and piped to give the consistency and look of noodles.
“Even though this course includes such diverse students, they learn so much from each other that sometimes you forget who is from CSD and who is from NUTR,” says Sasson. “Everyone came together so cohesively and the feedback from the online students has been overwhelmingly positive. We hope to continue to think of more creative ways to provide these kinds of real-world experiences to all our students at Steinhardt.”
New Cookbook from Nutrition and Art Therapy Students Encourages Families to Get Creative in the Kitchen
"Creative Kitchen," a joint project created by Art Therapy and Nutrition and Dietetics students, combines healthy, low-cost recipes with arts-based activities to bring families together during this time of crisis.
What do mashed potatoes, black bean soup, and coconut flan have in common? Not only are they foods easy for individuals with dysphagia, a swallowing disorder, to consume, but they are also dishes recently prepared by master’s students from the NYU Steinhardt Department of Communicative Sciences and Disorders and Department of Nutrition and Food Studies taking “Interdisciplinary Case-Based Management in Dysphagia.”
Department moves into new office and research space at 665 Broadway.