Sophia Cornelius, development dietitian at apetito and Wiltshire Farm Foods Professional, discusses the importance of both safety and meal presentation for those who require texture modified meals.
Catering for a range of specialist dietary needs can bring added complexity to busy kitchens; however, it is vital that it be managed correctly to ensure that residents still receive good nutrition tailored to individual needs
When preparing meals for those living with swallowing difficulties – also known as dysphagia – there are many factors that need to be considered, with two of these being safety and meal presentation.
Texture modified diets are the primary management for dysphagia; therefore, ensuring that residents are provided with the correct texture is essential for their health and wellbeing.
Log in or register FREE to read the rest
This story is Premium Content and is only available to registered users. Please log in at the top of the page to view the full text.
If you don't already have an account, please register with us completely free of charge.
