Puréed food can be unappealing to residents on a smooth puréed diet resulting in lack of interest in eating.
It is important that texture, taste, food value, calories and visual appeal of puréed meals are not compromised so that these residents can still enjoy their food and receive the necessary nutritional intake.
This can be hard to achieve without adding complexity to the kitchen prep.
Created by Mark Baylis, Executive chef of Unilever Food Solutions, these meals have been designed specifically to the needs of aged care. They are simple to make by modifying popular standard recipes to suit puréed diets, utilizing the same cooking ingredients and kitchen equipment.
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Disclaimer: The content of this article is created for inspiration purposes only. It is not intended as clinical, medical or nutritional advice.
