Food Modifications for Special Needs series
Puréed Foods and Fiber
FS209/FSHN12-16 by Wendy J. DahlJanuary 16th, 2020
Puréed Foods, Thickened Beverages, and Water Needs
FS218/FSHN13-01 by Wendy J. DahlJanuary 23rd, 2020
MyPlate for Dysphagia
FS207/FSHN12-14 by Jamila R. Lepore, Nancy J. Gal, and Wendy J. DahlJanuary 20th, 2020
Preparation of Puréed Foods
FS205/FSHN12-12 by Wendy J. Dahl and Jamila R. LeporeApril 13th, 2020
Puréed Foods: High Protein
FS208/FSHN12-15 by Jamila R. Lepore and Wendy J. DahlMay 10th, 2020
Sensory Acceptability of Puréed Foods
FS206/FSHN12-13 by Jamila R. Lepore and Wendy J. DahlJanuary 14th, 2020
Spoon Test for Puréed Food
FS204/FSHN12-11 by Wendy J. Dahl and Jamila R. LeporeAugust 1st, 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.
