First Bite #87 – February 11, 2020

Savoring the Science behind that “First Bite”

(.1 ASHA and AOTA CEUs) For more info, click here.

Course Description

In this episode, Michelle is joined by the award-winning and innovative Dr. Reva Barewal! Dr. Reva graduated from the University of Toronto Dental School in 1992. From 1992 to 1993 she was in a General Practice Residency at Mount Sinai Hospital, Toronto, Canada. Following her residency, she practiced as a general dentist for six years. She completed a Prosthodontic Post Doctoral Program at the University of Texas Health Science Center at San Antonio in 2002, winning first place in the John Sharry competition of 2002. In 2006 she was awarded the first implant award for research by Astra Tech and the inventor of dental implants. Her professional training, combined with her passion and further education as a culinary chef, gave her unique insight into her patient’s needs when it came to the satisfaction that was missing in altered diets and mealtime…so she combined her skills and created Savorease! The first product of its kind that has delicious dissolvable crackers and dips that not only meet IDDSI guidelines but also give the pleasure of the sought-after “crunch” and “taste” often missing in these diets. Your taste buds will be salivating, while your neurons are firing as she explains the science and research behind chewing, biting, crunching, and tasting!


By the end of this PodCourse, participants will be able to identify and describe:

  • How the dissolvability of a food impacts a patient’s bite/chew pattern.
  • 3 different ways in which “taste” and “crunch” impact a patient’s desire to eat.
  • positive outcomes of following the IDDSI diet when considering solids and purees.


Dr. Reva Barewal

Dr. Reva Barewal, is a practicing prosthodontist with 20 years of experience working in private practice with adults and children requiring oral reconstruction. Reva is a clinical assistant professor in the department of pulmonology and critical care at Oregon Health and Science University. She serves as a member of the U.S. and Territories IDDSI expert reference group. As an international speaker, lead research investigator in clinical trials related to transitional foods, and oral reconstruction, as well as her background as a French culinary chef, she brings a unique perspective to the eating challenges found across the lifespan with dysphagia and/or chewing related issues. Hearing personal stories of frustration and disappointment with food choices for people with dysphagia, she founded Taste For Life, a company that makes food products specifically geared to solve the nutritional and emotional needs to optimize dining health for people with dysphagia.