The results suggest that puréed foods may be more acceptable and identifiable when served without molding for both younger and older adults.

La evaluación sensorial es el proceso en el que utilizamos nuestros sentidos (gusto, olfato, tacto, vista) y su aplicación para la determinación de la aceptabilidad de los alimentos. ¡Simplemente, se están evaluando los alimentos para asegurarse que se ven, huelen y saben delicioso! This 6-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, December 2012. http://edis.ifas.ufl.edu/fs216

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)

A puréed food is a food item that has been blended, mixed, or processed into a smooth and uniform texture. Examples of foods with a purée consistency include applesauce, pumpkin pie filling, and hummus. Puréed foods may be necessary for people with chewing and/or swallowing problems. For those requiring a puréed diet, it is important to provide a variety of foods. Almost any food can be puréed. However, some puréed foods may be much more acceptable than others. This 4-page fact sheet was written by Wendy J. Dahl and Jamila R. Lepore and published by the UF Department of Food Science and Human Nutrition, March 2013. http://edis.ifas.ufl.edu/fs205

Protein is an important nutrient. Many older adults do not consume enough of this vital nutrient, crucial to overall health and well-being. For those with dysphagia and on a puréed diet, consuming sufficient protein is even more difficult. While a texture-modified diet may not be the diet of choice, the goal is to make it as appealing as possible so that the person consuming the purées can experience a better quality of life. This 4-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, March 2013.http://edis.ifas.ufl.edu/fs208 Revised July 2016 and March 2020.