Transcript Click here to see the document

Provided Courtesy of Nutrition411.com
Purees That Please,
Part 3
Contributed by Judy Schlager, RD, LD
Updated by Nutrition411.com staff
Review Date 4/14
G-1561
Preparation of Pureed
Foods
Dysphagia diet general guidelines:
• Follow analyzed recipes, measuring all
ingredients carefully
• Drain and reserve liquids before pureeing
• Add measured amounts of liquid as necessary
to produce a smooth product
2
Preparation of Pureed
Foods (cont’d)
Dysphagia diet general guidelines:
• Scrape down the sides of the processor
frequently
• Follow HACCP guidelines for serving
• Serve with appropriate utensil, according to
recipe instructions
• Check processor blades often for nicks and
dullness—sharpen routinely
HACCP=Hazard Analysis & Critical Control Points
3
Tips for Pureeing
Difficult Foods
Starches:
• Pasta—add 1 tablespoon of dry milk/serving
to minimize gumminess
• Or use pastina (tiny pasta) or a commercial
pureed pasta mix
• Use warm milk as the liquid
• Rice—same as pasta
4
Tips for Pureeing
Difficult Foods (cont’d)
Eggs:
• Add 1 teaspoon dry cream gravy mix/serving
to prevent the eggs from turning green
when reheated:
− Also works for regular-textured eggs
− Use warm milk as the liquid
5
Tips for Pureeing
Difficult Foods (cont’d)
Ham:
• Ham gets really salty when pureed
• Use warm water as the liquid
Fish:
• Good luck
• Breaded fish purees better than plain fish
6
Food Preparation for
Dysphagia Diets
Center of plate items:
• Frozen convenience-shaped pieces
• Commercial pureed meats
• Soufflés made with pureed meats:
− Hot beef or turkey sandwich
− Hamburger or cheeseburger
− Sloppy joe
7
Food Preparation for
Dysphagia Diets (cont’d)
Salads and desserts:
• Pureed tossed salad with cherry tomatoes
(thicken tomato juice with commercial
thickener and serve with a #100 scoop)
• Carrot salad
• Thickened pureed fruits
8
Food Preparation for
Dysphagia Diets (cont’d)
Vegetables:
• Peas and carrot soufflé
• Thickened vegetables
Beverages:
• Thickeners
• Prethickened beverages
• Unflavored gelatin*
*Check with speech therapy before serving. Some will not approve the use of
gelatin.
9
Food Preparation for
Dysphagia Diets (cont’d)
Garnishes:
• Cranberry sauce prepared with gelatin and
cut into shapes*
• Thickened juices for glazes
• Sauces and gravies
• Aspics and gelled fruits/juices*
• Salad dressings, yogurts, and condiments
• Dry gelatin powder*
*Check with speech therapy before serving. Some will not approve the use of
gelatin.
10
Food Preparation for
Dysphagia Diets (cont’d)
Garnishes:
• Finely ground herbs and spices
• Thickened vegetables piped through a
pastry tube onto a sheet pan and then
frozen
11
Food Preparation for
Dysphagia Diets (cont’d)
Bakery and carbohydrate items:
• Frozen molded items
• Bread, slices or scoops
• Sandwiches, hot or cold
• Breakfast items
• Pasta
• Rice
12
Food Preparation for
Dysphagia Diets (cont’d)
Recipes:
• Available from many sources
• Check with your manufacturer
13
What Can We Do
Today?
The old way
14
What Can We Do
Today? (cont’d)
Better, but not great
15
What Can We Do
Today? (cont’d)
Better, but still not quite there
16
What Can We Do
Today? (cont’d)
Best
17
What Can We Do
Today? (cont’d)
Pears—better, best
18
What Can We Do
Today? (cont’d)
Peaches—better, best
19
What Can We Do
Today? (cont’d)
Cold sandwich—the old way
20
What Can We Do
Today? (cont’d)
Cold sandwich—open face
21
What Can We Do
Today? (cont’d)
Cold sandwich—double bread
22
What Can We Do
Today? (cont’d)
Hot sandwich—the old way
23
What Can We Do
Today? (cont’d)
Hot chicken sandwich—with gravy
24
What Can We Do
Today? (cont’d)
What about breakfast? French toast
25
Which Would You
Rather Serve?
26