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Thick, cheap and easy: Fortifying texture‐modified meals with infant cereal
Author(s) -
KENNEWELL Suzanne,
KOKKINAKOS Maria
Publication year - 2007
Publication title -
nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 31
eISSN - 1747-0080
pISSN - 1446-6368
DOI - 10.1111/j.1747-0080.2007.00101.x
Subject(s) - flavour , texture (cosmology) , thickening , dysphagia , food science , medicine , malnutrition , surgery , biology , artificial intelligence , computer science , pulp and paper industry , engineering , image (mathematics)
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.