Dysphagia (difficult swallowing) is common problem that is seen across the hospital/nursing home setting, particularly in elderly population and patients with nervous system problem, brain or spinal cord injury. Thickened fluid and texture modified foods is developed to help individuals with dysphagia and chewing difficulties to swallow the food and liquid easily for preventing malnutrition.
This report examines the level of the texture modified food based on the Australian standards and the nutrient profile of the texture modified menu to compare with the needs of a reference individual. This report also explores three different level of thickness fluids for each of the three brands product.
The aim of this kitchen practical is to explore
This report examines the level of the texture modified food based on the Australian standards and the nutrient profile of the texture modified menu to compare with the needs of a reference individual. This report also explores three different level of thickness fluids for each of the three brands product.
The aim of this kitchen practical is to explore