Dysphagia is a medical term for swallowing problems or difficulties, and it is very common in the elderly. It can be very uncomfortable in some cases and can put people off eating all together.<\/p>\r\n\r\n\r\n\r\n
Typically, a member of the Speech and Language Team will carry out an assessment and prescribe a food consistency they feel a person struggling to swallow would best tolerate. For some, this may be minced and moist, liquidised or pur\u00e9ed.<\/p>\r\n\r\n\r\n\r\n
The guidelines for the correct consistencies have become better defined and the International<\/em> Dysphagia Diet Standardisation Initiative (IDDSI)<\/em> have worked very hard to standardise the textures. Up until now, the guidance has been very ambiguous – ie \u2018custard thick\u2019 for a stage 2 – leaving it up to the person preparing and serving the texture modified food to subjectify their version of custard. We have all had varying consistencies of custard over the years. What is acceptable to one person may not be acceptable to another!<\/p>\r\n\r\n\r\n\r\n This spring, the new international guidance will be changed and far easier to follow. To discover more about the guidelines and IDDSI visit their website at www.iddsi.org<\/a>. Here you will find everything you need to know. There is a great resource section on the website and even an App available to make understanding the new standards and how to follow them completely foolproof!<\/p>\r\n\r\n\r\n\r\n The challenge we face with a texture modified diet is maintaining flavour and presentation. For those on a liquidised diet, the best solution to an appetising looking plate is to use attractive small dishes or ramekins to keep the elements of the meal separate.<\/p>\r\n\r\n\r\n\r\n For a pur\u00e9ed diet we can use food moulds which, as many of you will have seen within our Nellsar Homes, is a fantastic way of serving a pur\u00e9ed meal. The separate elements are pur\u00e9ed down and then moulded into the shape of the original fish fillet, sausage, chicken breast or vegetable. For those transitioning from a ‘regular’ to a ‘pur\u00e9ed’ diet, this makes the change feel much more dignified and visually acceptable, sending the right message to the digestive system.<\/p>\r\n\r\n\r\n\r\n The real art is in the flavour<\/em>. When a food is pur\u00e9ed, the surface area is increased which overstretches the flavour, giving it further to go. When cooking for someone on a liquidised or pur\u00e9ed diet, flavour must be a priority.<\/p>\r\n\r\n\r\n\r\n I have recently been on a quest to try and find the secrets of adding flavour and extra nourishment to a pur\u00e9ed meal. On my journey I have come across one person who, in my opinion has \u2018nailed it\u2019! Diane Wolf passionately incorporates the science of blending and preparing, with the importance of nutrition in maintaining good health and healing. Her book \u2018Essential Pur\u00e9e<\/em>\u2019 details her story, along with a variety of recipes and ways of making delicious pur\u00e9ed snacks, meals and desserts.<\/p>\r\n\r\n\r\n\r\n So, let’s get down to it. The main components of making the perfect pur\u00e9ed meal are:<\/p>\r\n\r\n\r\n\r\n And remember, creativity, thinking ‘outside the box’ and not being scared to experiment are also important when making a pur\u00e9eed meal for someone. If you wouldn\u2019t sit and eat it yourself, then ask yourself why? What could be done to make it better? Go to town!<\/em> Useful resources:<\/strong> <\/p>\r\n","protected":false},"excerpt":{"rendered":" What is Dysphagia? Dysphagia is a medical term for swallowing problems or difficulties, and it is very common in the elderly. It can be very uncomfortable in some cases and can put people off eating all together. Typically, a member of the Speech and Language Team will carry out an assessment and prescribe a food […]<\/p>\n","protected":false},"author":4,"featured_media":210929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"\r\n Dysphagia is a medical term for swallowing problems or difficulties, and it is very common in the elderly. It can be very uncomfortable in some cases and can put people off eating all together. Some of the signs that a person is finding it difficult to swallow their food can include:<\/p>\r\n\r\n\r\n\r\n If this continues and not addressed, then more serious symptoms such as weight loss and repeated chest infections can also develop.<\/p>\r\n\r\n\r\n\r\n A chest infection caused by dysphagia can sometimes lead to aspiration pneumonia. This is where food goes down the \u2018wrong way\u2019 and blocks the airway causing coughing or choking. If aspiration pneumonia does occur, it will require urgent medical treatment.<\/p>\r\n\r\n\r\n\r\n Typically, a member of the Speech and Language Team<\/em> will carry out an assessment and prescribe a food consistency they feel a person struggling to swallow would best tolerate. For some, this may be minced and moist, liquidised or pur\u00e9ed. <\/p>\r\n\r\n\r\n\r\n The guidelines for the correct consistencies have become better defined and the International<\/em> Dysphagia Diet Standardisation Initiative (IDDSI)<\/em> have worked very hard to standardise the textures. Up until now, the guidance has been very ambiguous - ie \u2018custard thick\u2019 for a stage 2 - leaving it up to the person preparing and serving the texture modified food to subjectify their version of custard. We have all had varying consistencies of custard over the years. What is acceptable to one person may not be acceptable to another! <\/p>\r\n\r\n\r\n\r\n This spring, the new international guidance will be changed and far easier to follow. To discover more about the guidelines and IDDSI visit their website at www.iddsi.org<\/a>. Here you will find everything you need to know. There is a great resource section on the website and even an App available to make understanding the new standards and how to follow them completely foolproof!<\/p>\r\n\r\n\r\n\r\n The challenge we face with a texture modified diet is maintaining flavour and presentation. For those on a liquidised diet, the best solution to an appetising looking plate is to use attractive small dishes or ramekins to keep the elements of the meal separate.<\/p>\r\n\r\n\r\n\r\n For a pur\u00e9ed diet we can use food moulds which, as many of you will have seen within our Nellsar Homes, is a fantastic way of serving a pur\u00e9ed meal. The separate elements are pur\u00e9ed down and then moulded into the shape of the original fish fillet, sausage, chicken breast or vegetable. For those transitioning from a 'regular' to a 'pur\u00e9ed' diet, this makes the change feel much more dignified and visually acceptable, sending the right message to the digestive system.<\/p>\r\n\r\n\r\n\r\n The real art is in the flavour<\/em>. When a food is pur\u00e9ed, the surface area is increased which overstretches the flavour, giving it further to go. When cooking for someone on a liquidised or pur\u00e9ed diet, flavour must be a priority.<\/p>\r\n\r\n\r\n\r\n I have recently been on a quest to try and find the secrets of adding flavour and extra nourishment to a pur\u00e9ed meal. On my journey I have come across one person who, in my opinion has \u2018nailed it\u2019! Diane Wolf passionately incorporates the science of blending and preparing, with the importance of nutrition in maintaining good health and healing. Her book \u2018Essential Pur\u00e9e<\/em>\u2019 details her story, along with a variety of recipes and ways of making delicious pur\u00e9ed snacks, meals and desserts.<\/p>\r\n\r\n\r\n\r\n So, let's get down to it. The main components of making the perfect pur\u00e9ed meal are:<\/p>\r\n\r\n\r\n\r\n And remember, creativity, thinking 'outside the box' and not being scared to experiment are also important when making a pur\u00e9eed meal for someone. If you wouldn\u2019t sit and eat it yourself, then ask yourself why? What could be done to make it better? Go to town!<\/em> Useful resources:<\/strong> <\/p>\r\n","_et_gb_content_width":""},"categories":[97],"tags":[98,102,77,114,118,119,78],"yoast_head":"\nMaintaining the delicious<\/h3>\r\n\r\n\r\n\r\n
The secret to great tasting puree<\/h3>\r\n\r\n\r\n\r\n
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<\/p>\r\n\r\n\r\n\r\n
http:\/\/www.iddsi.org<\/a>
www.essentialpuree.com<\/a>
Essential Puree the A-Z Guidebook<\/em> \u2013 Diane Wolf<\/p>\r\n\r\n\r\n\r\nWhat is Dysphagia?<\/h3>\r\n\r\n\r\n\r\n
Standardising textures<\/h3>\r\n\r\n\r\n\r\n
Maintaining the delicious<\/h3>\r\n\r\n\r\n\r\n
The secret to great tasting puree<\/h3>\r\n\r\n\r\n\r\n
<\/p>\r\n\r\n\r\n\r\n
http:\/\/www.iddsi.org<\/a>
www.essentialpuree.com<\/a>
Essential Puree the A-Z Guidebook<\/em> \u2013 Diane Wolf <\/p>\r\n\r\n\r\n\r\n