期刊
NUTRITION & DIETETICS
卷 64, 期 2, 页码 112-115出版社
BLACKWELL PUBLISHING
DOI: 10.1111/j.1747-0080.2007.00101.x
关键词
dysphagia; fortification; infant cereal; iron; malnutrition; texture modified
Patients requiring texture-modified meals, particularly those with dysphagia, were identified as being at high risk of malnutrition and aspiration. The innovative use of a common infant cereal as an iron-fortified thickening agent significantly improved food texture and increased iron content of pureed and minced meals by 57%, without any discernible change in flavour. These results are currently benefiting up to 33% of patients and can be directly applied to all areas where consumers require thickened, iron-rich texture-modified meals with minimal additional cost.
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