The typical definition of dysphagia is a disorder that makes it difficult for a patient to eat due to problems with swallowing. Malnutrition, dehydration, weight loss, aspiration pneumonia, and airway blockage are all possible outcomes. Ensuring the patient continues to consume enough food and protecting their airway are the primary objectives of dysphagia treatment. The Greek word dysphagia means disordered eating and usually describes problems with swallowing that make it hard to eat. Aspiration pneumonia, starvation, dehydration, weight loss, and airway blockage are all risks associated with dysphagia, which also have a significant impact on rehabilitation outcomes (such as hospital stay duration and mortality/morbidity rates). In both neurological and non-neurologic populations, dysphagia has been linked to a variety of causes. Distinguishing dysphagia from other conditions that do not involve difficulties swallowing but hinder food transfer to the mouth or beyond the stomach is essential. For instance, dysphagia does not include feeding disorder (difficulty in bringing food to the mouth) or gastric outlet obstruction (inability to move from the stomach into the small intestine).