Puréed foods
Publications
Showing 9 of 9 Publications
Puréed Foods: Lentil Desserts
Wendy Dahl andAlison O'Donoughue
A pureed diet may be recommended for individuals with swallowing problems; however, it can be challenging for those with a puréed diet to receive adequate protein, fiber, vitamins, and minerals. This 4-page document provides recipes made with puréed lentils, offering desserts that are both tasty and nutrient-dense.
Spoon Test for Puréed Food
Wendy Dahl, Jamila R. (Frazier) Lepore, 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.
Puréed Foods: A Guide to Quick Meals
Wendy J. Dahl
A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems
Puréed Foods for Swallowing Problems
Wendy J. Dahl
Puréed foods are prepared by mashing, grinding, or chopping food until a very fine, smooth texture is achieved. Mashed potatoes, squash, and pumpkin pie filling are examples of puréed foods. Although we all enjoy puréed foods as a part of a healthy diet, puréed diets may be recommended for frail people who have chewing and/or swallowing problems. This 3-page publication of the UF/IFAS Food Science and Human Nutrition Department was written by Wendy J. Dahl.
Puréed Foods: Texture Testing with the Slump Test
Wendy Dahl
A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Health and Wellness