Pureed food training.

[Judy Lavern]

I found this on the internet just by looking up pureed food training.  I would like to suggest that any home that services a person with the requirement for pureed food to use any means necessary to train the persons providing care.

 

If this is a matter of life and death for a recipient, the cost should not be a factor, right?

 

Enclosed is what I found.

 

In July 2000 the Health Department of Western Australia funded Osborne Park Hospital (OPH) to

conduct the

Texture Modified Diet Improvement Project (TEMDIP). The project was run from July 2000

to January 2002. It was coordinated by a dietitian who worked closely with a senior cook and speech

pathologist to assess and improve the puree diet at OPH. One of the project results was the

development of the

Puree to Perfection manual.

The

Puree to Perfection manual aims to assist in the implementation of an attractive and nutritionally

superior menu for people requiring a puree diet. It contains a three week menu, corresponding recipes, a

training demonstration and guidelines to implement the system into any catering setting.

OPH has successfully used this manual to achieve a system that produces quality puree food. Pre and

post evaluation of the puree meal service using a satisfaction survey has shown significant

improvements in

appearance, variety, taste, nutritional content, texture and consistency of the

meals compared to the previous puree system in operation.

A wastage study conducted after implementation of the new menu also showed minor reductions in food

waste. Nevertheless it is important to note that the new meals have been nutritionally fortified, thus

improving the nutritional intake of clients.

The manual is set out into divided sections:

¨

THREE WEEKLY CYCLIC MENU

Incorporates core food groups and includes soups, mains, and desserts

¨

STANDARDISED PUREE RECIPES

Including nutritional analysis of each recipe

¨

TRAINING DEMONSTRATION:

Designed to train catering staff in the process and production of the menu and puree recipes.

Includes a theory presentation & practical food demonstration with colour overheads.

¨

APPENDICES

Contains valuable information to assist with implementation of the menu and recipes including colour

photos of each meal, costs, serve size calculations etc.

The recipes have been produced using a variety of preparation techniques and ingredients to ensure a

product that is visually appealing, delicious to taste and nutritious. In order to puree most foods, it is

necessary to add water. This, of course, increases volume without increasing nutritional content and

requires that the individual on a pureed diet eat more, which is not always possible. If non-nutritional

thickeners are also added, the energy density and vitamin/protein/mineral content of the meal can also

be further reduced.

For these reasons special attention has been given to minimising the amount of fluid and thickeners

used in the recipes to reduce diluting nutrients. In addition skim milk powder has been added to many

recipes to increase protein and calcium of the meals. Pasta and rice are also incorporated frequently to

encourage intake of cereal serves, which are often neglected in a puree diet.

The menu has been designed to work in most kitchen settings however individual modifications may be

required. Osborne Park Hospital functions as a cook fresh system however the new puree meals are

produced one day a week in bulk and frozen. Soups, vegetables and certain desserts are made on the

day of service. Alternatively all recipes can be made in advance and chilled but not all recipes are

suitable for freezing. A one month production cycle has been developed to help assist in efficient bulk

production.

Any further queries regarding the content of this manual or to obtain an

manual order form, contact the Nutrition and Dietetics Department at

Osborne Park Hospital on (08) 9346 8128.

The cost of the manual is $155 (GST inclusive)

Plus $10 postage and handling.