Protein is an important nutrient. Many older adults do not consume enough of this vital nutrient, crucial to overall health and well-being. For those with dysphagia and on a puréed diet, consuming sufficient protein is even more difficult. While a texture-modified diet may not be the diet of choice, the goal is to make it as appealing as possible so that the person consuming the purées can experience a better quality of life. This 4-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, March 2013.
http://edis.ifas.ufl.edu/fs208
Tag: Food Modifications for Special Needs series
Preparation of Pureed Foods (FSHN1212/FS205)
A puréed food is a food item that has been blended, mixed, or processed into a smooth and uniform texture. Examples of foods with a purée consistency include applesauce, pumpkin pie filling, and hummus. Puréed foods may be necessary for people with chewing and/or swallowing problems. For those requiring a puréed diet, it is important to provide a variety of foods. Almost any food can be puréed. However, some puréed foods may be much more acceptable than others. This 4-page fact sheet was written by Wendy J. Dahl and Jamila R. Lepore, and published by the UF Department of Food Science and Human Nutrition, March 2013.
http://edis.ifas.ufl.edu/fs205
Pureed Foods, Thickened Beverages, and Water Needs (FSHN1301/FS218)
Thickened liquids are often recommended for individuals who have problems swallowing thin liquids. Juice, milk, water, and even coffee can be thickened. Pre-thickened beverages are available commercially, or they can be prepared with various commercial thickeners. This 4-page fact sheet describes various consistencies of thickness, how much water various puréed foods contribute. Written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, March 2013.
http://edis.ifas.ufl.edu/fs218
Pureed Foods and Fiber (FSHN12-16/FS209)
People with swallowing problems who require a puréed diet may not meet their recommended intake of fiber. But puréed diets can be planned to achieve fiber recommendations by choosing higher-fiber puréed foods often. And a variety of fiber ingredients are available that can be added to puréed foods. This 4-page fact sheet was written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, January 2013.
http://edis.ifas.ufl.edu/fs209
MyPlate for Dysphagia (FHSN1214/FS207)
Resources and tools at ChooseMyPlate.gov that provide clear, actionable information about how to make better food choices can be easily adapted for persons with swallowing difficulties (dysphagia) that require texture-modified foods. This 3-page fact sheet was written by Jamila R. Lepore, Nancy Gal, and Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, December 2012.
http://edis.ifas.ufl.edu/fs207
Spoon Test for Pureed Food (FSHN1211/FS204)
Puréed foods prepared for people with swallowing problems should meet the recommended textural guidelines. Proper texture is the priority when creating purées. A puréed food should have a uniform texture that is “spoon thick” and does not require chewing. It should not be too dry, sticky, lumpy, or thin. Adjustments in thickness may be made according to the individual’s specific needs. This 2-page fact sheet was written by Wendy J. Dahl and Jamila R. Frazier, and published by the UF Department of Food Science and Human Nutrition, November 2012.
http://edis.ifas.ufl.edu/fs204