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Modified Texture Pureed Foods: Chicken Sandwich & Shrimp, Pork Chop, and Green Bean Dinner

Learn about the importance of eating and the challenges of dysphagia in Long-Term Care facilities. Explore modified texture foods and methods to increase food intake. Discover creative ways to make pureed foods appealing. Instructions and examples provided for mechanical soft foods and thickened liquids. Get inspired by the delicious Chicken Sandwich and Shrimp, Pork Chop, and Green Bean Dinner recipes.

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Modified Texture Pureed Foods: Chicken Sandwich & Shrimp, Pork Chop, and Green Bean Dinner

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  1. NH Food Bank, 2014 Modified Texture Pureed Foods Overview and Instructional Guide: Chicken SandwichShrimp, Pork Chop, and Green Bean Dinner

  2. Eating is Important Necessary for health Pleasurable experience Social activity Also important to eat independently

  3. Dysphagia: Difficulty Swallowing A common problem in Long-Term Care facilities Due to loss of function that comes with age Due to brain injury, surgery, stroke, dementia, dental issues, Parkinson's disease, Alzheimer's disease, cancer, and other diseases Causes choking and aspiration (food or liquid gets into the lungs)

  4. Dysphagia: Difficulty Swallowing Why might someone have difficulty swallowing?

  5. Long-Term Care Facility and Elderly Malnutrition is associated with and an indicator of death Loss of muscle mass Emotions: Angry and upset about eating “baby food” Apathy due to medications or depression Loss of appetite: Food is not appealing due to lack of texture

  6. Long-Term Care Facility and Elderly Why do we want elderly individuals to eat? What can happen if they don't eat? How would you feel if you were served pureed food, not having texture or crunch?

  7. Modified Texture Foods, a.k.a.Extensions Methods to Increase Food Intake Presentation - “we eat with our eyes” Aroma is just as important

  8. Modified Texture Foods, a.k.a.Extensions Methods to Increase Food Intake Food Categories: Mechanical Soft Food: moist and soft, able to chew with no teeth Pureed Food Enhanced Foods: Get the most out of each bite by loading them up with high calorie soft or liquid ingredients such as butter, cream, and cheese.

  9. Modified Texture Foods, a.k.a.Extensions Methods to Increase Food Intake Thickened Liquid Category: Add thickener to fluid, stir vigorously for 20 seconds. Allow to sit for 1-2 minutes

  10. Modified Texture Foods, a.k.a.Extensions Methods to Increase Food Intake Thickened Liquid Category: Nectar Thick – easily pourable (1.5 tsp thickener to ½ cup thin liquid) Honey Thick – thicker, less pourable( 1.5 tbsp to ½ cup thin liquid) Pudding Thick – holds shape, not pourable(2 tbsp to ½ cup thin liquid)

  11. Modified Texture Foods, a.k.a.Extensions Methods to Increase Food Intake What would be some good examples of: Mechanical Soft Food? Pureed Food? Nectar Thick Liquid? Honey Thick Liquid? Thin Liquid?

  12. Modified Texture Foods, a.k.a.Extensions Methods to Increase Food Intake Mechanical Soft Food: Tiramisu, soft meatloaf with gravy, soft pasta with sauce Pureed Food: Mashed potatoes, pudding Nectar Thick Liquid: Thin cream soup Honey Thick Liquid: Thick cream soup Thin Liquid: Apple juice

  13. Creative Ways to Make Food Appealing Commercial thickeners -3D effect -Goal is mashed potato consistency Gelatin -Cold items, sandwiches, fruits, desserts Food Molds: puree, then freeze-Fill with thickened pureed mixture, and freeze 2 hours

  14. Creative Ways to Make Food Appealing Piping: -Peas: round tip -Bacon: rose tip -Flat tip for roast beef slices, turkey slices, etc. -“Stacking” layers vs puree entire pizza

  15. Chicken Sandwich Utilizes several techniques including creating mechanical soft texture with thickened liquid, layering, and pureed food, both fresh and frozen in molds.

  16. Nutrient fortified food thickener

  17. Nutrient fortified food thickener

  18. A blend of water and powdered thickener are gently spread onto slices of bread with crusts removed. The mixture soaks into the bread, softening it.

  19. Cooked chicken breast is shredded in the blender

  20. Heavy cream is added for flavor, enhanced texture, and extra calories. Concentrated gravy base is also added for flavor and color.

  21. The end product pureed chicken with additives resembles a very fine chicken salad

  22. The chicken mixture is spread onto a slice of the mechanical soft bread

  23. Previously pureed, molded, and frozen tomato slices are heated slightly in the microwave to thaw and added to the sandwich.

  24. When starting from scratch, the blended tomatoes have thickener added

  25. Romaine lettuce is also pureed and thickened with the thickener mixture and heavy cream, and added to the sandwich.

  26. Finished Product!

  27. Shrimp, Pork Chop, and Green Bean Dinner The 3 main components of this meal are pureed and frozen in molds, ready to heat and serve. Additional sauces and accents are added.

  28. Previously frozen shrimp, pork chops, and green beans, vacuum sealed for freshness

  29. After heating on a plate, sweet and spicy sauce is added to the shrimp

  30. “Grill marks” are created with concentrated gravy base, using a wooden stirrer

  31. Taste test: “It's good!”

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