Alimentos en puré

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Publications

Showing 9 of 9 Publications

Puréed Foods: High Protein

Jamila R. Lepore and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Preparation of Puréed Foods

Wendy J. Dahl and Jamila R. Lepore

A UF/IFAS numbered Fact Sheet.

Puréed Foods: Lentil Desserts

Wendy J. Dahl and Alison O'Donoughue

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Puréed Foods, Thickened Beverages, and Water Needs

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Puréed Foods: A Guide to Quick Meals

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Modifying Food Texture for the Older Adult

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Puréed Foods for Swallowing Problems

Wendy J. Dahl

Puréed foods are prepared by mashing, grinding, or chopping food until a very fine, smooth texture is achieved. Mashed potatoes, squash, and pumpkin pie filling are examples of puréed foods. Although we all enjoy puréed foods as a part of a healthy diet, puréed diets may be recommended for frail people who have chewing and/or swallowing problems. This 3-page publication of the UF/IFAS Food Science and Human Nutrition Department was written by Wendy J. Dahl.

Pureed Foods: Texture Testing with the Slump Test

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Health and Wellness

Spoon Test for Puréed Food

Wendy J. Dahl and Jamila R. Lepore

Proper 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.