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Dysphagia

, Volume 7, Issue 2, pp 81–85 | Cite as

Nutritional considerations for the pureed diet texture in dysphagic elderly

  • Denise L. Hotaling
Article

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”.

Key words

Long-term care Pureed diet texture Food processor Dysphagia Deglutition Deglutition disorders 

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References

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    Hotaling D: Evaluation of diet textures in long term care. Unpublished manuscript, 1989Google Scholar
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    Mayes C: Pureed diets “come alive” with the right food processor.Am Health Care Assoc J 11:24–28, 1985Google Scholar

Copyright information

© Springer-Verlag New York Inc 1992

Authors and Affiliations

  • Denise L. Hotaling
    • 1
  1. 1.United Helpers Management Company, Inc.OgdensburgUSA

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