Purees That Please, Part 3

Provided Courtesy of Nutrition411.com

Review Date 4/14 G-1561

Contributed by Judy Schlager, RD, LD Updated by Nutrition411.com staff

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Dysphagia diet general guidelines:• Follow analyzed recipes, measuring all

ingredients carefully• Drain and reserve liquids before pureeing• Add measured amounts of liquid as

necessary to produce a smooth product

Preparation of Pureed Foods

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Dysphagia diet general guidelines:• Scrape down the sides of the processor

frequently• Follow HACCP guidelines for serving• Serve with appropriate utensil,

according to recipe instructions• Check processor blades often for nicks

and dullness—sharpen routinely

Preparation of Pureed Foods (cont’d)

HACCP=Hazard Analysis & Critical Control Points

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Starches:• Pasta—add 1 tablespoon of dry

milk/serving to minimize gumminess• Or use pastina (tiny pasta) or a

commercial pureed pasta mix• Use warm milk as the liquid• Rice—same as pasta

Tips for Pureeing Difficult Foods

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Tips for Pureeing Difficult Foods (cont’d)Eggs:

• Add 1 teaspoon dry cream gravy mix/serving to prevent the eggs from turning green when reheated:−Also works for regular-textured eggs−Use warm milk as the liquid

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Tips for Pureeing Difficult Foods (cont’d)Ham:

• Ham gets really salty when pureed• Use warm water as the liquid

Fish:• Good luck• Breaded fish purees better than plain

fish

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Food Preparation for Dysphagia Diets

Center of plate items:• Frozen convenience-shaped pieces• Commercial pureed meats• Soufflés made with pureed meats:

−Hot beef or turkey sandwich−Hamburger or cheeseburger−Sloppy joe

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Food Preparation for Dysphagia Diets (cont’d)Salads and desserts:

• Pureed tossed salad with cherry tomatoes (thicken tomato juice with commercial thickener and serve with a #100 scoop)

• Carrot salad• Thickened pureed fruits

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Food Preparation for Dysphagia Diets (cont’d)

*Check with speech therapy before serving. Some will not approve the use of gelatin.

Vegetables:• Peas and carrot soufflé• Thickened vegetables

Beverages:• Thickeners• Prethickened beverages• Unflavored gelatin*

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Food Preparation for Dysphagia Diets (cont’d)Garnishes:

• Cranberry sauce prepared with gelatin and cut into shapes*

• Thickened juices for glazes• Sauces and gravies• Aspics and gelled fruits/juices*• Salad dressings, yogurts, and

condiments• Dry gelatin powder*

*Check with speech therapy before serving. Some will not approve the use of gelatin.

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Food Preparation for Dysphagia Diets (cont’d)Garnishes:

• Finely ground herbs and spices• Thickened vegetables piped through a

pastry tube onto a sheet pan and then frozen

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Food Preparation for Dysphagia Diets (cont’d)Bakery and carbohydrate items:

• Frozen molded items• Bread, slices or scoops• Sandwiches, hot or cold• Breakfast items• Pasta• Rice

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Food Preparation for Dysphagia Diets (cont’d)Recipes:

• Available from many sources• Check with your manufacturer

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The old way

What Can We Do Today?

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Better, but not great

What Can We Do Today? (cont’d)

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Better, but still not quite there

What Can We Do Today? (cont’d)

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Best

What Can We Do Today? (cont’d)

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Pears—better, best

What Can We Do Today? (cont’d)

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Peaches—better, best

What Can We Do Today? (cont’d)

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Cold sandwich—the old way

What Can We Do Today? (cont’d)

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Cold sandwich—open face

What Can We Do Today? (cont’d)

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Cold sandwich—double bread

What Can We Do Today? (cont’d)

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Hot sandwich—the old way

What Can We Do Today? (cont’d)

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Hot chicken sandwich—with gravy

What Can We Do Today? (cont’d)

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What about breakfast? French toast

What Can We Do Today? (cont’d)

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Which Would You Rather Serve?