Texture modification refers to the process of altering the physical characteristics of food to make it easier to chew or swallow. This is particularly important for individuals with swallowing difficulties, known as dysphagia, who may struggle with solid or coarse foods. By changing the texture, foods can be made softer, smoother, or more liquid, ensuring that they are safe and enjoyable to eat. Common methods of texture modification include pureeing, mashing, or thickening liquids. These techniques help create meals that are not only easier to consume but also retain nutritional value. Professionals, such as dietitians and speech therapists, often work together to develop appropriate texture-modified diets for patients, ensuring their dietary needs are met while minimizing the risk of choking.