Palabras clave
Lentils
pureed food
dysphagia
pudding
cheesecake
pureed food
dysphagia
pudding
cheesecake
Cómo citar
Dahl, Wendy J, y Alison O'Donoughue. 2018. «Pureed Foods: Lentil Desserts: FSHN18-3 FS306, 3 2018». EDIS 2018 (2). Gainesville, FL. https://doi.org/10.32473/edis-fs306-2018.
Resumen
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. Written by Wendy J. Dahl and Alison O’Donoughue and published by the UF/IFAS Department of Food Science and Human Nutrition, March 2018.
http://edis.ifas.ufl.edu/fs306
Unless otherwise specified, articles published in the EDIS journal after January 1, 2024 are licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.