Resumo

VELASCO, Cristina  e  GARCIA-PERIS, Pilar. Texture-modified foods: from grounding or dehydration to current products. Nutr. Hosp. [online]. 2014, vol.29, n.3, pp.465-469. ISSN 1699-5198.  https://dx.doi.org/10.3305/NH.2014.29.3.7153.

Texture modified diets are among the most used in hospitals and nursing homes. These traditionally prepared diets may have a low nutritional value and particularly tend to have low energy and protein content. The continued use of these diets can lead to nutritional deficiencies and compromise the patient´s nutritional status. Over the last decades, we have witnessed the evolution of technology and evolved and nowadays it is possible to find on the market industrial products with a complete nutritional value and a suitable texture for deglutition among inpatients. These products are easy to prepare and serve, so that their inclusion in the hospital kitchens provides great advantages.

Palavras-chave : Texture modified diet; Pureed diet; Food technology; Food safety.

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