Rethinking Texture Modified Food: Level 4 Pureed
So many older Australians experience difficulties with eating and drinking; they can be some of the most vulnerable people in our community.
Difficulty with chewing and swallowing, called dysphagia, can have such an impact on a person’s physical and emotional wellbeing. As cooks and chefs, we must take special care in the preparation of their meals to ensure they both smell and taste delicious.
Difficulty with chewing and swallowing, called dysphagia, can have such an impact on a person’s physical and emotional wellbeing. As cooks and chefs, we must take special care in the preparation of their meals to ensure they both smell and taste delicious.
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Featuring Maggie Beer with:
- Peter Morgan-Jones, HammondCare Food Ambassador
- Amanda Orchard, Chef, Maggie Beer Foundation
In this Module:
As we age, our bodies undergo changes that can sometimes affect our ability to swallow food and fluids. Changes can include a decrease in saliva production, the loss of teeth, shrinking gums, loss of sensory perception, weakened jaw muscles, and changes to the strength of the tongue.
The medical term to describe difficulty in swallowing is dysphagia. It occurs when the muscles and nerves that control the mouth or the tongue, or the swallow itself, become weak or uncoordinated. It can cause coughing, gagging or even choking whilst consuming food or drink. People with dysphagia should be assessed by a Speech Pathologist and may need prescribed changes to the texture of their food and fluids. Needing a texture-modified diet doesn’t mean meals should be less interesting. To support a person’s independence and maintain their dignity, it’s important that every bite is appealing, aromatic, delicious and tasty, using nutritious, colourful ingredients.
With the right skills and a little creativity, aged care cooks and chefs can prepare sensational meals that residents and clients will consume with renewed enthusiasm.
The medical term to describe difficulty in swallowing is dysphagia. It occurs when the muscles and nerves that control the mouth or the tongue, or the swallow itself, become weak or uncoordinated. It can cause coughing, gagging or even choking whilst consuming food or drink. People with dysphagia should be assessed by a Speech Pathologist and may need prescribed changes to the texture of their food and fluids. Needing a texture-modified diet doesn’t mean meals should be less interesting. To support a person’s independence and maintain their dignity, it’s important that every bite is appealing, aromatic, delicious and tasty, using nutritious, colourful ingredients.
With the right skills and a little creativity, aged care cooks and chefs can prepare sensational meals that residents and clients will consume with renewed enthusiasm.
Learning Outcomes
In this module you will learn about:
- Discuss the impact that chewing and swallowing difficulties can have on residents.
- Demonstrate methods for preparing texture modified dishes that are visually enticing and full of flavour.
- Prepare texture modified meals using silicone moulds.
- Describe other ways to present texture modified foods using basic chef’s tools available in the kitchen.
Information Pack
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