Abstract:
:In long-term care facilities little attention is given to the nutritional density, flavor, and presentation of the pureed diet texture. Use of the food processor to puree food offers opportunities for the development of pureed meals that are flavorful and appealing. This article presents guidelines that foodservice departments can use to transform their traditional pureed meals into "cuisine puree."
journal_name
Dysphagiajournal_title
Dysphagiaauthors
Hotaling DLdoi
10.1007/BF02493438subject
Has Abstractpub_date
1992-01-01 00:00:00pages
81-5issue
2eissn
0179-051Xissn
1432-0460journal_volume
7pub_type
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