Food Modifications for Special Needs series
Puréed Foods and Fiber
FS209/FSHN12-16 by Wendy J. DahlJune 11, 2024A UF/IFAS numbered Fact Sheet.
Puréed Foods, Thickened Beverages, and Water Needs
FS218/FSHN13-01 by Wendy J. DahlJune 25, 2024A UF/IFAS numbered Fact Sheet.
Preparation of Puréed Foods
FS205/FSHN12-12 by Wendy J. Dahl and Jamila R. LeporeJune 11, 2024A UF/IFAS numbered Fact Sheet.
Sensory Acceptability of Puréed Foods
FS206/FSHN12-13 by Jamila R. Lepore and Wendy J. DahlJune 25, 2024A UF/IFAS numbered Fact Sheet.
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.
