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Thursday, May 14, 2015

Tips for Better Pureed Foods

Agri-Food for Healthy Aging has developed a preliminary set of recommendations for LTC facilities for better pureed foods that provides examples for different types of food, as well as a checklist to ensure standardized texture outcomes.

Although in other countries dietetics associations have guidelines for modified food textures or dysphagia diets, in Canada there are not currently any similar guidelines on the topic of food textures or consistency descriptors. The Agri-Food for Healthy Aging initiative is a collaborative research group of a number of academic institutions and health and nutrition organizations in Ontario whose aim is to improve the health and wellbeing of aging and older adults through research in agriculture, food and nutrition.

This resource can be accessed by clicking here:

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