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PUREE DIETS and
THICKENED LIQUIDS
Improving Quality
April 4, 2014
Utah Dietary Mangers
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Why Are You Here Today
S Improve quality of life!!!
S Improve hydration.
S Lower costs of thickened liquids.
S Improve the diets offered at your facility.
S Off work for a few hours and home early!
What we want to Accomplish:
S Learn more about puree food consistency.
S Learn about thickened liquids tips & traps.
S Learn about costs of thickeners.
Who do we interact with?
RESIDENT!
Family
Caretakers
Nursing
Dietary
Manger
Admin
CNA’s
Speech
RD
What is the best puree food texture?
S All references state smooth and creamy.
S All food does not puree to smooth and creamy.
S Expectations from surveyors appear to vary with
other survey observations.
S Some residents WANT some texture to know it is real
food.
S Is a subjective area!
How to Know the Best
S Have a tasting system in place.
S Know recipes reflect current practice.
S Educate staff – the best recipe still may need work
due to moisture content.
S Residents eat and drink well.
S Puree menu matches all regular menu components.
Puree Principles
S Serve food at the correct temperatures.
S Food should be consistency of mashed potatoes and
pudding.
S No Weeping!
S Liquid foods can be liquid (soup)
S Use thickener as needed – powders change taste and
content.
S No sticky, gummy, chunks, large grains.
Puree Prep Steps
S Wash Hands.
S Assemble clean and sanitized utensils.
S Recipe/Directions.
S Product: Cool if hot, Chilled if cold.
S Number of puree portions
S Portion food.
S Process.
Steps in Processing
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Bowl filled to correct height.
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Process for correct time.
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Added ingredients: liquid.
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Thickening agent.
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Process
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Taste
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Scraping
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Reheating/re chilling
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Portion
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Decorate or Garnish
Specific Foods To Puree
S Soup
S Meats
S Starch
S Vegetables
S Fruits
S Desserts
See It First
S Textures add variety.
S Plate placement can add color contrast.
S Selling the food with staff explaining content.
S Try different dishes, shapes, colors of serving plates,
bowls and glasses.
S Drizzle sauces and condiments for interest.
Color and Placement
S Color adds contrast.
S May need some food coloring.
S Try sauces and shapes.
S Make puree garnishes: extra gelatin for cutouts,
avocado, jelly, dessert sauces, condiments.
S Try different dishes, bowls, glasses
Know your equipment
S Blenders, grinders, processors, blixers.
S Caring for your equipment.
S Purchase the right size of tool.
Best Liquid Texture
S Acceptable to resident
S Tastes like liquids prepared
S Looks like real liquid
S Staff can prepare ahead of time
S Does not continue to thicken
S Blends well with many fluids, even hard to thicken nutrient
dense items
Thickened Liquids
S Flavor is not altered.
S Does not affect diabetes control.
S Mixing parameters
S Can be prepared in bulk for kitchens
S Limits inventory and saves space
Thickened Beverages'
S Variety
S Pre-Thickened
S Powder
S Gel’s
Hydration
S Cost of dehydration, under hydration
S Increased nursing costs
S Loss of revenue for the facility
S Wound care
S Causes of low fluid intake?
S Not appealing.
S Lack of Variety.
Tricks & Traps
S Tricks
S Variety
S Appearance
S Prep ahead
S Bulk
S Traps
S Under Mixing
S Guessing over mixing
S Sets Up
S Serving Temperature
Cost Information
S Explanation of cost
S Back Door costs
S Powder Lowest costs.
S Resident Appeal
S Waste Costs
S Pre-Thickened Highest cost.
S Inventory cost and space
S Gel-Thickener
Thank you for coming
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