Spoon Test for Puréed Food
Puréed foods prepared for people with swallowing problems should meet the recommended textural guidelines. Proper texture is the priority when creating purées. A puréed food should have a uniform texture that is “spoon thick” and does not require chewing. It should not be too dry, sticky, lumpy, or...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2012-12-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/120356 |
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| _version_ | 1823867814675480576 |
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| author | Wendy J. Dahl Jamila R. Lepore |
| author_facet | Wendy J. Dahl Jamila R. Lepore |
| author_sort | Wendy J. Dahl |
| collection | DOAJ |
| description | Puréed foods prepared for people with swallowing problems should meet the recommended textural guidelines. Proper texture is the priority when creating purées. A puréed food should have a uniform texture that is “spoon thick” and does not require chewing. It should not be too dry, sticky, lumpy, or thin. Adjustments in thickness may be made according to the individual’s specific needs. This 2-page fact sheet was written by Wendy J. Dahl and Jamila R. (Frazier) Lepore, and published by the UF Department of Food Science and Human Nutrition, November 2012.
FSHN12-11/FS204: Spoon Test for Puréed Food (ufl.edu)
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| format | Article |
| id | doaj-art-611576a27a80470dbbcf7c68478ddbfc |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2012-12-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-611576a27a80470dbbcf7c68478ddbfc2025-02-08T06:04:48ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092012-12-01201212Spoon Test for Puréed FoodWendy J. Dahl0Jamila R. Lepore1University of FloridaUniversity of FloridaPuréed foods prepared for people with swallowing problems should meet the recommended textural guidelines. Proper texture is the priority when creating purées. A puréed food should have a uniform texture that is “spoon thick” and does not require chewing. It should not be too dry, sticky, lumpy, or thin. Adjustments in thickness may be made according to the individual’s specific needs. This 2-page fact sheet was written by Wendy J. Dahl and Jamila R. (Frazier) Lepore, and published by the UF Department of Food Science and Human Nutrition, November 2012. FSHN12-11/FS204: Spoon Test for Puréed Food (ufl.edu) https://journals.flvc.org/edis/article/view/120356FS204 |
| spellingShingle | Wendy J. Dahl Jamila R. Lepore Spoon Test for Puréed Food EDIS FS204 |
| title | Spoon Test for Puréed Food |
| title_full | Spoon Test for Puréed Food |
| title_fullStr | Spoon Test for Puréed Food |
| title_full_unstemmed | Spoon Test for Puréed Food |
| title_short | Spoon Test for Puréed Food |
| title_sort | spoon test for pureed food |
| topic | FS204 |
| url | https://journals.flvc.org/edis/article/view/120356 |
| work_keys_str_mv | AT wendyjdahl spoontestforpureedfood AT jamilarlepore spoontestforpureedfood |