Hotaling D L
United Helpers Management Company, Inc., Ogdensburg, New York 13669.
Dysphagia. 1992;7(2):81-5. doi: 10.1007/BF02493438.
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."
在长期护理机构中，人们很少关注泥状饮食质地的营养密度、风味和呈现方式。使用食品加工机将食物打成泥状，为开发美味且吸引人的泥状餐食提供了机会。本文提出了一些指导方针，餐饮服务部门可以利用这些方针将传统的泥状餐食转变为“烹饪泥状食品”。
