PUREED FOODS FOR PEOPLE WITH DYSPHAGIA: Functionality, Interventions and Outcomes

Chewing and swallowing difficulties limit the ability to eat foods with their normal texture and thus increase the risk of malnutrition. In this new publication, the authors present relevant summaries based on current knowledge regarding chewing and swallowing solid foods; the elements and tools used to screen and assess for oral function; the evidence to date concerning pureed food production and the implementation of texture-modified diets including pureed foods in residential care settings; and the benefits of use of commercially prepared pureed foods.