This study aims to investigate the knowledge of speech therapists about characteristics of food used in the management of dysphagia. This was a quantitative descriptive study, performed using an online questionnaire (SurveyMonkey ® ) about the desirable food and beverages attributes to facilitate deglutition in dysphagia rehabilitation: texture, viscosity, temperature, taste, and moisture. Participants were separated into two groups, experts in dysphagia and no experts in dysphagia. Differences between the two groups were compared using the Freeman-Halton extension of the Fisher exact probability test and chi-square test. From 1,072 respondents, 752 were included and 572 were experts in dysphagia. The speech therapist expert in dysphagia answered correctly about the texture and viscosity, while no experts answered correctly only about viscosity. The other attributes, temperature, taste, and moisture, were incorrectly answered by both groups. The speech therapists demonstrated reduced knowledge regarding the characteristics of foods most indicated for patients with dysphagia. Sensory Studiesresult in G1 (29.19%) and the worst result in G2 (12.77%). For the results of temperature variable, it was possible to observe a better result for G1 when compared to G2, but still presenting a high error rate (70.81%) when the inadequate responses ("warm," "room temperature," and "temperature does not interfere") are added. The low index "cold" responses could indicate the lack of knowledge of the professionals regarding the advantages offered by the use in clinical practice and in the prescription of cold food for patients with dysphagia.As for temperature, the taste characteristic did not obtain assertive results in this research. The literature confirms the benefits of the sour taste for the swallowing process (Chee et al., 2005;Kajii et al., 2002;Pelletier & Lawless, 2003) such as reduced risk of laryngotracheal penetration (Pelletier & Lawless, 2003), positive influence on the pharyngeal transit time and increased perception of the bolus, but the alternative "sour" obtained extremely low responses, being 11.71% for G1 and 2.22% for G2. The great majority of participants opted for the answer "taste does not interfere," demonstrating that they do not know the influence of taste on the dynamics of swallowing. The results indicate that the professionals who work with dysphagia are not using this characteristic in their clinical practice or in the prescription of food.The last analyzed characteristic, moisture, presented similar results between the two groups, both of which selected the answer "moisture does not interfere" in its majority, G1 68.54% and G2 71.11%. According to the researched literature, moist foods are beneficial for oral and pharyngeal transit and contribute with the oral fluid intake (Cichero, 2016;Vivanti et al., 2009). Only 31.29% of G1 and 28.88% of G2 indicated moist trait.Since swallowing mechanism is dependent upon bolus characteristics (Logemann, 2007), knowledge about the influence of texture, viscos...