Puréed Foods for Swallowing Problems
Vol. 2011 No. 2, Historical Fact Sheets
Vol. 2011 No. 2

Puréed Foods for Swallowing Problems: FSHN11-07/FS168, 3/2011

Historical Fact Sheets
https://doi.org/10.32473/edis-fs168-2011
Published 2011-02-28
Wendy J. Dahl
University of Florida
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Keywords

FS168

How to Cite

Dahl, Wendy J. 2011. “Puréed Foods for Swallowing Problems: FSHN11-07/FS168, 3/2011”. EDIS 2011 (2). Gainesville, FL. https://doi.org/10.32473/edis-fs168-2011.
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Abstract

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 older adults who have chewing and/or swallowing problems. This 3-page fact sheet describes reasons to prepare puréed foods and tips for preparing and serving great tasting and ready to swallow puréed foods. Written by Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, March 2011.

FSHN11-07/FS168: Puréed Foods for Swallowing Problems (ufl.edu)

https://doi.org/10.32473/edis-fs168-2011
view on EDIS
PDF-2011

References

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

Dahl, W. J., and S. Kendal, Perfectly Simple Purées. Dietitians of Canada. November 2008.

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