Presentation on theme: " PUREE DIETS and THICKENED LIQUIDS Improving Quality April 4, 2014 Utah Dietary Mangers."— Presentation transcript:
PUREE DIETS and THICKENED LIQUIDS Improving Quality April 4, 2014 Utah Dietary Mangers
Why Are You Here Today Improve quality of life!!! Improve hydration. Lower costs of thickened liquids. Improve the diets offered at your facility. Off work for a few hours and home early!
What we want to Accomplish: Learn more about puree food consistency. Learn about thickened liquids tips & traps. Learn about costs of thickeners.
Who do we interact with? Dietary Manger RESIDENT!NursingCNA’sSpeechRDAdminCaretakersFamily
What is the best puree food texture? All references state smooth and creamy. All food does not puree to smooth and creamy. Expectations from surveyors appear to vary with other survey observations. Some residents WANT some texture to know it is real food. Is a subjective area!
How to Know the Best Have a tasting system in place. Know recipes reflect current practice. Educate staff – the best recipe still may need work due to moisture content. Residents eat and drink well. Puree menu matches all regular menu components.
Puree Principles Serve food at the correct temperatures. Food should be consistency of mashed potatoes and pudding. No Weeping! Liquid foods can be liquid (soup) Use thickener as needed – powders change taste and content. No sticky, gummy, chunks, large grains.
Puree Prep Steps Wash Hands. Assemble clean and sanitized utensils. Recipe/Directions. Product: Cool if hot, Chilled if cold. Number of puree portions Portion food. Process.
Steps in Processing Bowl filled to correct height. Process for correct time. Added ingredients: liquid. Thickening agent. Process Taste Scraping Reheating/re chilling Portion Decorate or Garnish
Specific Foods To Puree Soup Meats Starch Vegetables Fruits Desserts
See It First Textures add variety. Plate placement can add color contrast. Selling the food with staff explaining content. Try different dishes, shapes, colors of serving plates, bowls and glasses. Drizzle sauces and condiments for interest.
Color and Placement Color adds contrast. May need some food coloring. Try sauces and shapes. Make puree garnishes: extra gelatin for cutouts, avocado, jelly, dessert sauces, condiments. Try different dishes, bowls, glasses
Know your equipment Blenders, grinders, processors, blixers. Caring for your equipment. Purchase the right size of tool.
Best Liquid Texture Acceptable to resident Tastes like liquids prepared Looks like real liquid Staff can prepare ahead of time Does not continue to thicken Blends well with many fluids, even hard to thicken nutrient dense items
Thickened Liquids Flavor is not altered. Does not affect diabetes control. Mixing parameters Can be prepared in bulk for kitchens Limits inventory and saves space