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”.
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References
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Hotaling, D.L. Nutritional considerations for the pureed diet texture in dysphagic elderly. Dysphagia 7, 81–85 (1992). https://doi.org/10.1007/BF02493438
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DOI: https://doi.org/10.1007/BF02493438