Problem: how to increase elderly patients' food intake. Solution: serve creative & diversified meals
1984
Weissman, Donna | Schellhase, Lynn | Hynak-Hankinson, Mary Therese
Helping elderly patients maintain adequate nutritional intake is much more than simply planning meals to meet nutritional requirements. Dietetic interns at a Veterans Medical Center upgraded and expanded recipes to conform to guidelines for mechanical and puree-consistancy diets to provide 100 servings. Original recipes were modified in appearance, texture/consistancy palatability, and nutrient content. After approval by a sensory evaluation panel, the recipes were used to improve the quality of meals served to the elderly patients on mechanical and puree consistancy diets. (emc)
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