Abstract: A method for comprising the steps of performing a swallowing evaluation upon a patent to determine whether the patient suffers from dysphagia; selecting a quantifiable food characteristic that can be objectively measured; preparing multiple foods having different values of unit measure for a quantifiable food characteristic; using a first apparatus for measuring the quantifiable food characteristic of each of the multiple prepared foods; administering to the patient each of the multiple prepared foods having different values for the quantifiable food characteristic; observing the patient's ability to swallow each of the multiple foods having a different value for the quantifiable food characteristic; determining a safe range of values for the quantifiable food characteristic based on the patients ability to swallow each of the multiple foods; prescribing a customized dysphagia diet comprising the safe range of values for the quantifiable food characteristic for designating foods acceptable for consumption by