Table 1.

The synoptical table to translate in plain language the crucial features of nutritional approach for each clinical scenario.

	Xerostomia	Stomatitis	Diarrhea	Nausea/Vomiting	Dysphagia (Mechanical)	Dysphagia (Neurological)	Sub-Occlusion	Dysgeusia and Dysosmia	Anorexia	Cachexia
Texture (IDDSI scale)	0–5	0–4	Any	Any	0–4	3–5	0–4	Any	Any	Any
Multiple textures	Any	Any	Any	Any	Avoid	Any	Any	Any	Any	Any
Temperature	Any	Low	Normal	Low	Any	Any	Any	Any to warm/hot	Any	Any
Sourness	Mild to high	Very low	Normal to low	Low	Any	Any	Any	Any	Any	Any
Sapidity	Any	Low to very low	Normal to low	Normal to low	Any	Any	Normal	Normal to very low	Any	Any
Spiciness	Any	Avoid	Low	Low	Any	Any	Normal to low	Normal to very high	Normal to very high	Normal to very high
Hydration	High	High	Low	Normal	High	High	High	Any	Any	Any
Fattiness	Normal	Normal	Low	Low to very low	High to very high	Normal	Any	High	High to very high	High to very high
Amount of fiber	Any	Any	Low to very low	Low	Avoid	Normal to avoid	Avoid	Any	Normal to low	Normal to low
Leading nutritional points	Proper oral hygiene Introducing different flavors Avoiding sour foods Acupuncture during and after radiation for H&N	Saline and sodium bicarbonate mouthwashes Oral cryotherapy Preferring soft or semisolid, mild-textured foods Opting for cool or room-temperature foods	Abundant oral liquids with solutions rich in electrolytes and glucose Probiotics supplementation Small and fractioned meals rich in soluble fibers Avoiding foods and beverages with high osmolarity, caffeine and theine	Eating small and frequent meals Having light snacks between meals Introducing ginger, chamomile, peppermint and cardamom Reducing liquid intake during meals Avoiding spicy, fatty, salty food and strong flavors Preferring bland foods, soft fruits or vegetables	Preferring more liquid forms of foods Reducing fiber content	Consuming small, fractionated semi-solid meals and thick liquids Prioritizing hard texture and fatty food Avoiding sticky or bulky foods, mixed textures	Consuming smaller meal portions Opting for a diet lower in fiber and softer-textured foods Selecting refined grains Avoiding foods with high fiber content, skins of fruits and vegetables	Preparing toppings or dressings Marinating meat or fish before cooking, or grilling them with acid products Opting for cold or lukewarm dishes Seasoning meat or fish with herbs and spices like rosemary, bay leaf, parsley, thyme, or Jamaica pepper Avoiding warm meals	Using toppings, contrasting colors, and serving small portions Opting for small, frequent meals, especially well-cooked and energy-rich foods, particularly in the morning Including high-calorie and high-protein foods in the diet (homemade smoothies, juices and cream soups)	Endorsing high-energy and high-protein foods with delicate aromas and flavors Preferring a homogeneous and creamy texture and a soft consistency Protein 1.5 g/day per kilogram of BW Opting for boiled, cooked, or grilled Adding fruit jams and honey to yogurt or salads and pairing aged cheese with soup