This study, published in *Dysphagia*, explores the perspectives of Speech-Language Therapists (SLTs) in Singapore regarding the use of transitional foods in dysphagia and feeding management. The research delves into how these professionals approach the integration of foods that change consistency during the oral phase, a critical aspect of safe and effective swallowing interventions. Understanding these perspectives is vital for refining clinical practices. The findings offer valuable insights into the current landscape of dysphagia management in Singapore, highlighting the practical considerations and experiences of SLTs. This research matters because it sheds light on how transitional foods are understood and applied in real-world clinical settings, potentially informing educational programs and best practice guidelines for dysphagia clinicians.
Original publication date: 2026 Apr 27
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