Modifying Food Texture for the Older Adult
Vol. 2010 No. 5, Historical Fact Sheets
Vol. 2010 No. 5

Modifying Food Texture for the Older Adult: FSHN10-08/FS156, 7/2010

Historical Fact Sheets
https://doi.org/10.32473/edis-fs156-2010
Published 2010-08-31
Wendy J. Dahl
University of Florida
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Keywords

FS156

How to Cite

Dahl, Wendy J. 2010. “Modifying Food Texture for the Older Adult: FSHN10-08 FS156, 7 2010”. EDIS 2010 (5). Gainesville, FL. https://doi.org/10.32473/edis-fs156-2010.
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Abstract

FSHN10-08, a 3-page illustrated fact sheet by Wendy J. Dahl, discusses information on altering food texture for older adults, and offers tips for enhancing puréed and ground foods. Includes references. Published by the UF Department of Food Science and Human Nutrition, July 2010.

FSHN10-08/FS156: Modifying Food Texture for the Older Adult (ufl.edu)

https://doi.org/10.32473/edis-fs156-2010
view on EDIS
PDF-2010

References

Dahl, W.J. (2008). Modified Texture Food Production: A Manual for Patient Care Facilities, 2nd Edition. Dietitians of Canada.

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