Introduction 
Dysphagia is a serious disorder with the potential of psychologically and socially affect patients1. Consequences may include malnutrition, dehydration and respiratory complications which affect the patient’s quality of life and are responsible for increasing number of hospital admissions. Psychosocially the effect of dysphagia can be devastating, compromising patient’s wellbeing and impairing social and family relationship1-3.
The food modifications imposed by dysphagia can make the meal time uncomfortable, difficult and even cause physical and emotional suffering4. For humans, food goes far beyond caloric and water requirements for their survival. Eating is also considered a social and pleasurable act, and food is seen as a source of pleasure, mediated by different flavours, consistencies and appearances1-5. Adaptations imposed by the presence of dysphagia lead to food selection and restriction, modifying social activities and daily routines1,2.
For the effective management of oropharyngeal dysphagia, it is important to consider the patient’s functional health status and to assess the impact of dysphagia on functional and psychosocial aspects1. A diagnosis of dysphagia alone or with other functional comorbidities is related to a poorer prognosis and more demanding rehabilitation. This is due to the risk of malnutrition during post-hospitalization and of respiratory complications that may compromise the rehabilitation1,6. Dehydration is another possible consequence that interferes with the recovery of the patient - although diet modification does not present pulmonary risks and thickeners respect water bioavailability, the water supply may be insufficient. The use of thickener impairs the water supply due to a voluntary reduction of fluid intake related with a lower drive to consume liquids7-9.
There is a paucity of studies regarding the psychosocial impact of dysphagia. This chronic condition erodes patient’s quality of life, psychosocial well-being and satisfaction10,11.
Comprehensible information for patients and caregivers is known to reduced psychological impact of the diseases and enhance satisfaction with health care9.Studies carried out in several clinical areas indicate however that patients desire more information about symptoms, biopsychosocial consequences, pain management and therapy management14-17.The information received at the time of hospital discharge for example is generally described as insufficient and/or unspecific, in opposition to patient’s preferences for individualized, complete and simple information. Knowledge acquired through information delivery allows patients to better cope with therapy, having a positive impact on anxiety management. More informed patients and caregivers are more autonomous and self-confidents in their ability to deal with symptoms, and more prepared for shared decision-making9,14,15.
The information delivered to the patient during hospitalization allows him to create a realistic perspective and expectations of his illness, facilitating the assessment and management of necessary changes. Planning the information to be given before discharge is important to prevent most of the doubts after discharge9,14,15. After the diagnosis, it is necessary to instruct patients with dysphagia on swallowing strategies, how to prepare solid and liquid food, establish the rehabilitation plan and advise about signs of complications1,5,16. Clear and defined terminology capable of guiding the production of different food consistencies is necessary to ensure the patient’s clinical condition and the evolution of the swallowing therapy. It is essential that all the professionals in the team are conscious of the safest diet for each patient and that they use the same standardized language1,16. The provision of written information can avoid confusion in the language used and consequently in the diet adopted, and reinforce the indications given by the speech and language therapist after clinical and instrumental evaluation1,16,17.
The purpose of this exploratory study was to evaluate the impact of an original booklet in the subjective wellbeing, satisfaction with communication and knowledge about dysphagia and to compare it with the routine delivery of information about the disease and treatment.