Transcript Food Preparation for Dysphagia Diets (cont`d)

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Purees That Please,
Part 3
Contributed by Judy Schlager, RD, LD
Review Date 3/11 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
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
Tips for Pureeing
Difficult Foods
Starches:
• Pasta—add 1 tablespoon of dry
milk/serving to minimize gumminess
• Or use pastini (tiny pasta) or a
commercial pureed pasta mix
• Use warm milk as the liquid
• Rice—same as pasta
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
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
Food Preparation for
Dysphagia Diets
Center of plate items:
• Frozen convenience-shaped products
• Commercial pureed meats
• Soufflés made with pureed meats
• Hot sandwiches made with pureed
meats:
−Hot beef or turkey sandwich
−Hamburger or cheeseburger
−Sloppy joe
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
Food Preparation for
Dysphagia Diets (cont’d)
Vegetables:
• Pea 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.
Food Preparation for
Dysphagia Diets (cont’d)
Garnishes:
• Cranberry sauce in 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.
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
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
Food Preparation for
Dysphagia Diets (cont’d)
Recipes:
• Available from many sources
• Check with your manufacturer
What Can We Do
Today?
The old way
What Can We Do
Today? (cont’d)
Better, but not great
What Can We Do
Today? (cont’d)
Better, but still not quite there
What Can We Do
Today? (cont’d)
Best
What Can We Do
Today? (cont’d)
Pears—better, best
What Can We Do
Today? (cont’d)
Peaches—better, best
What Can We Do
Today? (cont’d)
Cold sandwich—the old way
What Can We Do
Today? (cont’d)
Cold sandwich—open face
What Can We Do
Today? (cont’d)
Cold sandwich—double bread
What Can We Do
Today? (cont’d)
Hot sandwich—the old way
What Can We Do
Today? (cont’d)
Hot chicken sandwich—with gravy
What Can We Do
Today? (cont’d)
What about breakfast? French toast
Which Would You
Rather Serve?