Food Modifications for Special Needs series
Publications
MyPlate for Dysphagia
Jamila R. Lepore, Nancy J. Gal, and Wendy J. Dahl
A UF/IFAS numbered Fact Sheet.
Sensory Acceptability of Puréed Foods
Jamila R. Lepore and Wendy J. Dahl
A UF/IFAS numbered Fact Sheet.
Spoon Test for Puréed Food
Wendy Dahl andJamila R. (Frazier) Lepore
Proper texture is the priority when preparing purées for swallowing disorders. A puréed food should have a uniform texture that is "spoon thick" and should not require any chewing. It should not be too dry, sticky, lumpy, or thin/runny. Adjustments in thickness may be made according to an individual's specific needs. This one-page publication of the UF/IFAS Food Science and Human Nutrition Department was written by Wendy J. Dahl and Jamila R. Lepore.
Publications
MyPlate for Dysphagia
Jamila R. Lepore, Nancy J. Gal, and Wendy J. Dahl
A UF/IFAS numbered Fact Sheet.
Sensory Acceptability of Puréed Foods
Jamila R. Lepore and Wendy J. Dahl
A UF/IFAS numbered Fact Sheet.
Spoon Test for Puréed Food
Wendy Dahl andJamila R. (Frazier) Lepore
Proper texture is the priority when preparing purées for swallowing disorders. A puréed food should have a uniform texture that is "spoon thick" and should not require any chewing. It should not be too dry, sticky, lumpy, or thin/runny. Adjustments in thickness may be made according to an individual's specific needs. This one-page publication of the UF/IFAS Food Science and Human Nutrition Department was written by Wendy J. Dahl and Jamila R. Lepore.
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