Students Learn the Science—and Heart—of Adaptive Cooking

Most of us don’t think twice about enjoying our favorite foods—whether it’s a slice of pizza or a perfectly grilled steak. We know what we like, and eating it brings us joy.

But what if swallowing became a challenge, and every meal had to be modified just so you could eat?

This is the reality for many people living with dysphagia, a condition that makes swallowing difficult, particularly in older adults. Assistant Professor Jessica Nigg teaches a food development course for graduate students where they learn how to create meals that meet the needs of people with special dietary needs—without sacrificing nutrition, taste, or dignity.

Each semester, Nigg challenges students with hands-on lab exercises in which small groups work together to prepare special recipes, then taste and evaluate each other’s dishes. One such lab addressed dysphagia, so students were tasked with modifying three classic meals—sliced turkey with mashed potatoes and green beans, chicken cutlets with broccoli and rice, and pizza with carrots. For the first time, they also used food molds to shape puréed ingredients into more recognizable, appetizing forms.

But the lab isn’t just about nutrition and flavor—presentation matters, too. “How food is presented sends a message of hospitality and care. It also influences appetite,” Nigg explained. “I always remind students—if you turn your nose up at these meals, imagine how your clients would feel.” 

For student Alayna Schlipman, the lesson hit close to home. Having worked as a dietary aide in an assisted living facility, she’s seen firsthand how much attitudes around food impact residents. “It’s so important that healthcare workers approach these meals with a positive attitude,” Schlipman said. “Making the food as presentable and enjoyable as possible shows respect.”

Her group took on the challenge of recreating pizza, carefully preparing each component instead of simply blending everything together—something she’s seen done in some facilities.

“I was happy to see that each part of our pizza met the texture requirements,” she said. “This experience deepened my understanding of why both presentation and taste matter. People with swallowing issues are no different. It’s our job to make sure they can enjoy their meals, too.”

Nigg was impressed with the results, especially given the two-hour time limit. “They did a great job,” she said.

For Schlipman, the lab was a powerful reminder that food isn’t just about nutrition—it’s about dignity and enjoyment. “I really appreciated this lab and getting this hands-on experience working with these foods."

—Emily Potts