In 1990 we started a revolution when we created the first ever pre-formed pureed meats for the dysphagia diet. We’ve come a long way since the industry turned away from ‘mystery bowels’ of pureed foods. But one thing has remained constant: residents consume more food when it is eye-appealing, good tasting and a consistency that promotes a safer swallow.
- Patients who received formed pureed foods consumed an average of 500 more calories per day than those receiving made from scratch.
- Significantly more patients met at least 75% of estimated calorie needs after formed foods were implemented.
- The use of formed foods may be beneficial in improving intakes of patients on pureed diets and help accelerate the transition from enteral nutrition to an oral diet.