Modificación de la textura de alimentos para los adultos mayores
Vol. 2011 No. 5/6, Historical Fact Sheets
Vol. 2011 No. 5/6

Modificación de la textura de alimentos para los adultos mayores: FSHN10-08s/FS183, 5/2011

Historical Fact Sheets
https://doi.org/10.32473/edis-fs183-2011
Published 2011-06-30
Wendy J. Dahl
University of Florida
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Keywords

FS183

How to Cite

Dahl, Wendy J. 2011. “Modificación De La Textura De Alimentos Para Los Adultos Mayores: FSHN10-08s FS183, 5 2011”. EDIS 2011 (5/6). Gainesville, FL. https://doi.org/10.32473/edis-fs183-2011.
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Abstract

This 2-page Spanish-language fact sheet discusses information on altering food texture for older adults and offers tips for enhancing puréed and ground foods. Written by Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, May 2011.

FSHN10-08s/FS183: Modificación de la textura de los alimentos para el adulto mayor (ufl.edu)

https://doi.org/10.32473/edis-fs183-2011
view on EDIS
PDF-2011

References

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

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