{"id":5479,"date":"2019-09-26T14:43:18","date_gmt":"2019-09-26T12:43:18","guid":{"rendered":"https:\/\/www.nutrisens.com\/vitalites\/appetising-pureed-dishes\/"},"modified":"2024-03-05T15:18:42","modified_gmt":"2024-03-05T14:18:42","slug":"appetising-pureed-dishes","status":"publish","type":"vitalites","link":"https:\/\/www.nutrisens.com\/en\/vitalites\/appetising-pureed-dishes\/","title":{"rendered":"Appetising pureed dishes"},"content":{"rendered":"<p class=\"rtejustify\"><strong><u><a href=\"https:\/\/www.nutrisens.com\/en\/swallowing-difficulties\/\">Dysphagia<\/a><\/u><\/strong>\u00a0sufferers experience <strong>discomfort when swallowing.<\/strong> The conditions mainly affects\u00a0<strong><a href=\"https:\/\/shop.nutrisens.com\/103-dysphagie-lp\">the elderly<\/a><\/strong>, <strong>ENT cancer patients<\/strong>, <strong>stroke<\/strong> patients and those with <strong>severe mental handicap<\/strong>.<\/p>\n<p class=\"rtejustify\"><strong>Dysphagia <\/strong>or\u00a0<strong><a href=\"https:\/\/www.nutrisens.com\/en\/swallowing-difficulties\/\">swallowing difficulties<\/a><\/strong>, require specially adapted\u00a0<strong>meals<\/strong>\u00a0to facilitate eating.<\/p>\n<p class=\"rtejustify\"><strong>Minced or pureed meals<\/strong> render food easier to chew and swallow.<\/p>\n<h2 class=\"rtejustify\"><strong>What is a pureed meal? <\/strong><\/h2>\n<p class=\"rtejustify\">The issues encountered by dysphagia sufferers can be addressed by changing the consistency of the food served. Meals can be <strong>pureed, minced, semi-liquid <\/strong>or <strong>liquid<\/strong>. Of course, the consistency does not alter the nutritional value of the food, its taste or colour.<\/p>\n<p class=\"rtejustify\">A\u00a0<strong><u><a href=\"https:\/\/www.nutrisens.com\/vitalite-le-mag\/\">pureed meal<\/a><\/u><\/strong>\u00a0is composed of food\u00a0<strong>of a pasty consistency<\/strong>,\u00a0<strong>smooth<\/strong>,\u00a0<strong>with no lumps.<\/strong>\u00a0It can be presented as a <strong>puree<\/strong>, or in the form of a <strong>quenelle<\/strong> or a <strong>pat\u00e9.<\/strong><\/p>\n<p class=\"rtejustify\"><img decoding=\"async\" style=\"width: 800px; height: 411px;\" src=\"\/sites\/default\/files\/mixes_0.jpg\" alt=\"\" \/><\/p>\n<p class=\"rtejustify\">Making pureed meals requires considerable <strong>skill<\/strong> to <strong>balance nutritional value and appeal<\/strong>. Kitchen staff are trained in particular techniques to ensure their dishes combine both aspects. At home, the balance may be more difficult to strike. Carers and elderly patients are rarely familiar with the issues involved.<\/p>\n<ul>\n<li class=\"rtejustify\">Which consistency?<\/li>\n<li class=\"rtejustify\">Pureeing food<\/li>\n<li class=\"rtejustify\">What should I use?<\/li>\n<li class=\"rtejustify\">Can you puree all foods?<\/li>\n<\/ul>\n<p class=\"rtejustify\">If the dish is not sufficiently smooth, food may <strong>go down the wrong way<\/strong>.\u00a0Fragments of food are inhaled via the windpipe instead of being swallowed and end up in the lungs.<\/p>\n<p class=\"rtejustify\">Aside from nutritional and culinary requirements, strict hygiene standards apply. Kitchens are full of resistant bacteria.\u00a0The utensils most exposed to bacteria are mixers and knives.<\/p>\n<p class=\"rtejustify\">In 2015, the French agency for healthcare establishments, the ANAP, published <strong><u><a href=\"https:\/\/www.anap.fr\/ressources\/publications\/detail\/actualites\/les-repas-dans-les-etablissements-de-sante-et-medico-sociaux-les-textures-modifiees-mode-demploi\/\">two guidelines on applying a standard to textures<\/a><\/u><\/strong>.<\/p>\n<p class=\"rtejustify\">The <strong>International Dysphagia Diet Standardisation Initiative<\/strong> (IDDSI), introduced to help professional carers determine the correct consistency to be administered according to the patient\u2019s condition, issues a <strong><u><a href=\"https:\/\/www.nutrisens.com\/vitalites\/iddsi-standardisation-internationale-des-textures\/\">guide defining 4 consistencies for food and 4 for drinks<\/a><\/u><\/strong>.<\/p>\n<p class=\"rtejustify\">The wrong consistency, an inappropriate helping or a lack of appeal can all lead to malnutrition among the elderly.<\/p>\n<h2 class=\"rtejustify\"><strong>Avoiding malnutrition in dysphagia sufferers <\/strong><\/h2>\n<p class=\"rtejustify\">For most of us, the desire to eat is sparked by an <strong>appetising dish<\/strong>. A pureed beef bourguignon should still taste like a beef bourguignon.\u00a0 Good quality ingredients are essential when preparing meals.<\/p>\n<p class=\"rtejustify\">Presentation also plays a key role in rendering a dish appetising. Mealtimes should always be pleasurable. Whether or not this is the case depends on several factors. Research suggests that physiological, cognitive and social processes come into play.<\/p>\n<h2 class=\"rtejustify\"><strong>Physiological and cognitive processes<\/strong><\/h2>\n<p class=\"rtejustify\">When we eat we use all our senses, in particular:<\/p>\n<ul>\n<li class=\"rtejustify\"><strong>Eyesight<\/strong>. <strong>Colours <\/strong>and <strong>presentation<\/strong> must be appealing. Reconstituted shapes help to recognise foods.<\/li>\n<\/ul>\n<p class=\"rtejustify\"><img decoding=\"async\" style=\"width: 800px; height: 414px;\" src=\"\/sites\/default\/files\/mixes2.jpg\" alt=\"\" \/><\/p>\n<ul>\n<li class=\"rtejustify\">Smell. Before we see or taste the dish, the smell stimulates our taste-buds and we anticipate the taste. Fish, soup, meat stews or chocolate cake have unmistakeable smells. A pureed dish should smell the same as the original dish.<\/li>\n<li class=\"rtejustify\">Eating is a <strong>social habit<\/strong>, associated with memories.\n<p>As far as possible, pureed dishes should have:<\/li>\n<li class=\"rtejustify\"><strong>agreeable shapes<\/strong>: use your imagination to shape food into quenelles, pat\u00e9s. Serve in circles or pipe purees. Differentiate meat and vegetables<\/li>\n<li class=\"rtejustify\"><strong>colours to stimulate the senses<\/strong>: avoid serving meat and vegetables of the same colour. Make sure the starter, dish and desert are of different colours. Use sauces and green or orange vegetable purees to brighten a dish.<\/li>\n<\/ul>\n<p class=\"rtejustify\"><img decoding=\"async\" style=\"width: 800px; height: 414px;\" src=\"\/sites\/default\/files\/mixes3.jpg\" alt=\"\" \/><\/p>\n<ul>\n<li class=\"rtejustify\"><strong>Use strong tastes to counter the loss of sensitivity<\/strong> that often comes with age and\/or ailments. It is not recommended to combine a restrictive diet with pureed meals as pureed meals can lead to a loss of appetite. Dishes should be tasty and appropriately seasoned with salt, herbs, spices and sauces. Avoid sprinkling chopped herbs, which can provoke choking.<\/li>\n<\/ul>\n<p class=\"rtejustify\">\n<h2 class=\"rtejustify\"><strong>Sociability<\/strong><\/h2>\n<p class=\"rtejustify\">Mealtime atmosphere is as important as the food served. Meals symbolise <strong>sharing<\/strong> and <strong>togetherness<\/strong>.<\/p>\n<p class=\"rtejustify\">Meals should be served in a friendly setting and a suitable environment (lighting, cutlery, crockery etc.).<\/p>\n<p class=\"rtejustify\"><img decoding=\"async\" style=\"width: 800px; height: 414px;\" src=\"\/sites\/default\/files\/mixes4.jpg\" alt=\"\" \/><\/p>\n<p class=\"rtejustify\">In conclusion, an <strong>appealing <\/strong>meal that <strong>stimulates the senses<\/strong> is more likely to be eaten.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dysphagia\u00a0sufferers experience discomfort when swallowing. The conditions mainly affects\u00a0the elderly, ENT cancer patients, stroke patients and those with severe mental handicap. Dysphagia or\u00a0swallowing difficulties, require specially adapted\u00a0meals\u00a0to facilitate eating. Minced or pureed meals render food easier to chew and swallow. What is a pureed meal? The issues encountered by dysphagia sufferers can be addressed by [&hellip;]<\/p>\n","protected":false},"featured_media":5480,"template":"","thematique_blog":[24],"tags_blog":[85,88],"class_list":["post-5479","vitalites","type-vitalites","status-publish","has-post-thumbnail","hentry","thematique_blog-alimentation-adaptee","tags_blog-ageing-well","tags_blog-dysphagia"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nutrisens.com\/en\/wp-json\/wp\/v2\/vitalites\/5479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nutrisens.com\/en\/wp-json\/wp\/v2\/vitalites"}],"about":[{"href":"https:\/\/www.nutrisens.com\/en\/wp-json\/wp\/v2\/types\/vitalites"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nutrisens.com\/en\/wp-json\/wp\/v2\/media\/5480"}],"wp:attachment":[{"href":"https:\/\/www.nutrisens.com\/en\/wp-json\/wp\/v2\/media?parent=5479"}],"wp:term":[{"taxonomy":"thematique_blog","embeddable":true,"href":"https:\/\/www.nutrisens.com\/en\/wp-json\/wp\/v2\/thematique_blog?post=5479"},{"taxonomy":"tags_blog","embeddable":true,"href":"https:\/\/www.nutrisens.com\/en\/wp-json\/wp\/v2\/tags_blog?post=5479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}