**1. Introduction**

The contextual application and impact of nutritional interventions in the clinical treatment of dysphagia have been studied in the scientific literature [1–4]. Articles published as early as 1946 are presenting difficulties in swallowing due to either tonsillectomy, achalasia, myasthenia gravis, dysphagia lusoria—vascular compression of the esophagus—malignant causes and focused mainly on the esophageal phase of food ingestion [5–8]. An interest in difficulty in chewing and eating was also brought forward in the 1960s by the challenges of swallowing in neurological diseases or post-stroke patients [9–11]. Nearly 60 years later, the complexity of food ingestion in adults afflicted by deglutition disorders, more specifically dysfunctions of the oral and oropharyngeal regions, continues to be an important clinical challenge. The multifaceted aspects of food perception, mastication, preparation and propulsion of the bolus for an effective deglutition is still a major preoccupation for patients, families and caregivers.

#### *Dysphagia - New Advances*

#### **Figure 1.**

*Nutritional intervention route in dysphagia context.*

The natural and reflex driven act of feeding one-self in adulthood is in fact an intricate emotional, sensory and neuromuscular achievement. It is directed by visual, olfactory, tactile and gustatory stimulations leading to pleasure and social interactions. Feeding one-self needs to meet much more than just pure physiological goals, particularly in healthcare.

*"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."*

 *– Julia Child.*

The difficulty to chew and swallow foods and liquids, known as dysphagia, often leads to malnutrition, impaired immune system and pneumonia [12–15]. In fact, presbyphagia (gradual and subtle decrease in swallowing capacity) and persistent undernutrition have been linked to sarcopenia and, more specifically pulmonary sarcopenia [16–20].

Several medical conditions such as head and neck cancers, cerebrovascular accidents, dementia, neurodegenerative diseases and aging could lead to dysphagia. Contingent to the underlying etiology and the evaluation/reporting method, reported prevalence of oropharyngeal dysphagia vary greatly, ranging from 11.4 to 91.7% in various assessed populations [21, 22]. Finally, dysphagia could improve, remain stable or worsen, needing recurrent assessments and adaptation of nutritional treatments (**Figure 1**). The conditions presenting some of the highest prevalence rates are observed in the very old frail populations presenting neurodegenerative conditions [21, 22].
