caa a22 4500 469050675 CHVBK 20180323132829.0 cr unu---uuuuu 170328e19920601xx s 000 0 eng 10.1007/BF02493438 doi (NATIONALLICENCE)springer-10.1007/BF02493438 Hotaling Denise United Helpers Management Company, Inc., 732 Ford Street, 13669, Ogdensburg, New York, USA aut Nutritional considerations for the pureed diet texture in dysphagic elderly [Elektronische Daten] [Denise Hotaling] In long-term care facilities little attention is given to the nutritional density, flavor, and presentation of the pureed diet texture. Use of the food processor to puree food offers opportunities for the development of pureed meals that are flavorful and appealing. This article presents guidelines that foodservice departments can use to transform their traditional pureed meals into "cuisine puree”. Springer-Verlag New York Inc, 1992 Long-term care nationallicence Pureed diet texture nationallicence Food processor nationallicence Dysphagia nationallicence Deglutition nationallicence Deglutition disorders nationallicence Dysphagia Springer-Verlag 7/2(1992-06-01), 81-85 0179-051X 7:2<81 1992 7 455 https://doi.org/10.1007/BF02493438 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02493438 text/html Onlinezugriff via DOI NATIONALLICENCE 100 1- Hotaling Denise United Helpers Management Company, Inc., 732 Ford Street, 13669, Ogdensburg, New York, USA aut NATIONALLICENCE 773 0- Dysphagia Springer-Verlag 7/2(1992-06-01), 81-85 0179-051X 7:2<81 1992 7 455 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer