Nutritional considerations for the pureed diet texture in dysphagic elderly.

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

Dysphagia

journal_title

Dysphagia

authors

Hotaling DL

doi

10.1007/BF02493438

subject

Has Abstract

pub_date

1992-01-01 00:00:00

pages

81-5

issue

2

eissn

0179-051X

issn

1432-0460

journal_volume

7

pub_type

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