Irles Rocamora Jose Antonio, García-Luna Pedro Pablo
U. Nutrición. UGC Endocrinología y Nutrición. Hospital Univ. Ntra. Sra. de Valme. Sevilla..
U. Nutrición . UGC Endocrinología y Nutrición. Hospital Univ. Virgen del Rocío. Sevilla. España..
Nutr Hosp. 2014 Jan 21;29(4):873-9. doi: 10.3305/nh.2014.29.4.7285.
Texture modified diet is a significant loss of the organoleptic qualities of the feed, so often associated with suboptimal intake and can increase the risk of malnutrition in people with chewing or swallowing difficulties. It is known that these diets based on traditional ground, have varying nutritional adequacy. The emergence of numerous commercial products lyophilized or ready to eat, with a wide variety of nutritional value, according to the range and recipe is concerned, represent an important step in the normalization of nutritional value and food security in people with dysphagia. This review discussed the possible advantages or disadvantages compared to traditional ground, and the possibilities of inclusion in the menu of hospitals and nursing homes.
质地改良饮食会使食物的感官品质大幅下降，因此常与摄入量不足相关联，并且会增加咀嚼或吞咽困难者营养不良的风险。众所周知，这些基于传统研磨方法的饮食，其营养充足性各不相同。就产品种类和配方而言，众多具有广泛营养价值的冻干或即食商业产品的出现，是吞咽困难者营养正常化和食品安全方面的重要一步。本综述讨论了与传统研磨食物相比可能存在的优缺点，以及纳入医院和疗养院菜单的可能性。
