1. 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

2. 2 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

3. 3 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

4. 4 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

5. 5 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

6. 6 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

7. 7 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

8. 8 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

9. 9 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*

10. 10 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.

11. 11 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

12. 12 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

13. 13 Food Preparation for Dysphagia Diets (cont’d) Recipes: Available from many sources Check with your manufacturer

14. 14 The old way What Can We Do Today?

15. 15 Better, but not great What Can We Do Today? (cont’d)

16. 16 Better, but still not quite there What Can We Do Today? (cont’d)

17. 17 Best What Can We Do Today? (cont’d)

18. 18 Pears—better, best What Can We Do Today? (cont’d)

19. 19 Peaches—better, best What Can We Do Today? (cont’d)

20. 20 Cold sandwich—the old way What Can We Do Today? (cont’d)

21. 21 Cold sandwich—open face What Can We Do Today? (cont’d)

22. 22 Cold sandwich—double bread What Can We Do Today? (cont’d)

23. 23 Hot sandwich—the old way What Can We Do Today? (cont’d)

24. 24 Hot chicken sandwich—with gravy What Can We Do Today? (cont’d)

25. 25 What about breakfast? French toast What Can We Do Today? (cont’d)

26. 26 Which Would You Rather Serve?