Clinical and Economic Impact in Dysphagia Management: A Preliminary Economic Evaluation for the WeanCare-Dysphameal Approach

Background/Objectives: Oropharyngeal dysphagia (OD) is a frequent condition among older adults in long-term care facilities, often leading to malnutrition, dehydration, and increased mortality. Modified-texture diets (MTDs) are used to address these risks, though traditional preparation methods often compromise nutritional density and standardization. The WeanCare protocol with Dysphameal® technology introduces an innovative solution by offering IDDSI-compliant, high-density, freeze-dried meals. This study assesses its clinical effectiveness and economic impact. Methods: A six-month quasi-experimental pre–post study was conducted in two Italian nursing homes involving 13 older participants with diagnosed OD. Participants received all meals and hydration through Dysphameal®, and data were collected on anthropometry, biochemical markers, care workload, and economic parameters. Statistical analyses included regression, correlations, and pre–post comparisons. Results: Improvements were noted in fat-free mass (FFM), skeletal muscle mass (ASMM), and basal metabolic rate (BMR) in all participants. Albumin and lymphocyte counts improved, as did participant autonomy at mealtime. Operational time per participant dropped by 44% in kitchen and by 7 min/day in wards. Supplement use decreased, leading to significant cost savings and improved staff allocation. Conclusions: The WeanCare–Dysphameal® system improves nutritional status, reduces caregiver workload, and enhances economic efficiency in institutional settings. It represents a scalable solution for OD management, ensuring consistency, safety, and sustainability in dysphagic care.