1.Describe the three levels of solid textures and four liquid consistencies in the National Dysphagia Diet. Include foods that can be included at each level
2. Create 2 one-day meal plans (breakfast, lunch, dinner and snacks). Choose 2 of the following GI disorders (GERD, Ulcerative colitis, Crohns, cirrhosis, pancreatitis, diverticulitis, constipation, diarrhea). Include rationales for your choices as well as references. Discuss methods for increasing fiber in the diet if applicable to your choice of disease process.