Abstract: Dysphagia is one of the fatal symptoms for post stroke patients. Complications such as aspiration, pneumonia and malnutrition are the most common causes of death in stroke patients. Modified texture foods and thickened fluids were widely used in post-stroke dysphagia patients to prevent the complications. However, the effectiveness of such interventions can be affected by patient compliance and other factors. This paper reviewed the assessment tools for oral intake ability in patients with dysphagia, the classification of modified texture foods and thickened fluids, their application and challenges in clinical practice. It is expected to provide useful information about clinical interventions for post-stroke dysphagia patients.

Key words: dysphagia, thickened fluids; modified texture foods; oral intake management