Protein content of puréed diets: implications for planning.

  title={Protein content of pur{\'e}ed diets: implications for planning.},
  author={Wendy J Dahl and Susan J Whiting and Robert Tyler},
  journal={Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada},
  volume={68 2},
PURPOSE Texture-modified diets offered in long-term care (LTC) facilities are often prepared from the regular menu, planned using Canada's Food Guide to Healthy Eating. The appropriateness of protein levels of puréed diets in LTC facilities was determined. METHODS Protein content was measured in 29 duplicate diets, collected from 20 urban LTC facilities in Saskatchewan (SK) and Ontario (ON). Mealtime puréed food intakes of 20 LTC residents were assessed. The target protein levels were… CONTINUE READING


Publications citing this paper.
Showing 1-10 of 15 extracted citations

Characterizing commercial pureed foods: sensory, nutritional, and textural analysis.

Journal of nutrition in gerontology and geriatrics • 2014
View 9 Excerpts
Highly Influenced

Prevalence and Determinants of Poor Food Intake of Residents Living in Long-Term Care.

Journal of the American Medical Directors Association • 2017
View 1 Excerpt

Similar Papers

Loading similar papers…