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Food Modifications for Special Needs series

Puréed Foods and Fiber

FS209/FSHN12-16 by Wendy J. DahlJanuary 17, 2020

Puréed Foods, Thickened Beverages, and Water Needs

FS218/FSHN13-01 by Wendy J. DahlJanuary 24, 2020

MyPlate for Dysphagia

FS207/FSHN12-14 by Jamila R. Lepore, Nancy J. Gal, and Wendy J. DahlJanuary 21, 2020

Preparation of Puréed Foods

FS205/FSHN12-12 by Wendy J. Dahl and Jamila R. LeporeApril 14, 2020

Puréed Foods: High Protein

FS208/FSHN12-15 by Jamila R. Lepore and Wendy J. DahlMay 11, 2020

Sensory Acceptability of Puréed Foods

FS206/FSHN12-13 by Jamila R. Lepore and Wendy J. DahlJanuary 15, 2020

Spoon Test for Puréed Food

FS204/FSHN12-11 by Wendy J. Dahl and Jamila R. LeporeAugust 2, 2021Proper texture is the priority when preparing purées. A puréed food should have a uniform texture that is "spoon thick" and should not require any chewing. It should not be too dry, sticky, lumpy, or thin/runny. Adjustments in thickness may be made according to an individual's specific needs. This one-page publication of the UF/IFAS Food Science and Human Nutrition Department was written by Wendy J. Dahl and Jamila R. Lepore.