Intintoli A M, Woulfin D
J Nutr Elder. 1990;9(3):63-8. doi: 10.1300/J052v09n03_05.
In a question and answer format, frequent clinical and food production problems that occur in long term care facilities are addressed. Subject matter includes the handling of food complaints, accommodating food preferences, maintaining safe food temperatures despite a wide variety of food consistencies, accommodating a resident's small appetite and maintaining the nutritional adequacy of the puree diet. The emphasis is on simplified food production which utilizes menu items that fit many diet consistencies. Various tested solutions to these problems are offered. The authors welcome additional questions.
以问答形式阐述了长期护理机构中频繁出现的临床和食品生产问题。主题包括食品投诉的处理、满足食物偏好、尽管食物质地多样仍保持安全的食品温度、适应居民的小食量以及维持泥状饮食的营养充足性。重点在于简化食品生产，利用适合多种饮食质地的菜单项目。针对这些问题提供了各种经过测试的解决方案。作者欢迎更多问题。
