Abstract
<jats:p>Texture modification has been a long‐standing strategy for managing dysphagia by speech and language therapists (SLTs). Diet should meet the required texture consistency and meet the patient's nutritional requirements, alongside consideration of any other medical conditions (such as diabetes) and cultural needs. Texture‐modified diet management involves the person and multidisciplinary team (MDT), for example, dietitians, SLTs, physiotherapists, occupational therapists, social workers, nurses and doctors. Regular monitoring and review of patient adherence, nutritional intake and weight are essential. Dietitians should lead the monitoring of the patient's nutritional requirements but should liaise closely with the MDT, particularly the SLT, if further texture modification of the diet is required. Patient presentation is a significant factor when considering levels of texture modification.</jats:p>