Enhancing taste, texture, appearance and presentation of pureed foods improves resident quality of life and weight status

Abstract

Approximately 20% of residents in skilled nursing facilities (SNF) require pureed food (PF) for chewing and swallowing problems. Altered appearance and diminished palatability of PF results in decreased intake and subsequent weight loss. Advances in food technology have provided commercially available products that enhance PFs by creating improved texture and appearance. The purpose of this study was two-fold; 1) to determine whether these food enhancers were a cost-effective means of improving PF, and 2) whether lower cost ingredients could be used in place of commercially available enhancers to attain the same goal. A 42-day cross-over study was done in 24 SNF residents. The first 21 days, residents were served their regular pureed menu. During the following 21 days, the same menu was used but meat and vegetable recipes were amended using food enhancers. Foods were shaped to simulate regular menu items. A qualitative score was obtained using a questionnaire for staff and residents that measured impact on quality of life. Quantitative score was the percentage of total food intake using a form specifically designed for this study. Percent of food eaten increased by 14.6% during the test period. Short term weight gain was 1%. Long term results are being collected and will be reported. The cost of using the commercially prepared enhancers was 3¢–6¢/serving. This was offset by a decrease in nourishments and meal replacements given. Thickening agents like gelatin and hydrolyzed cornstarch were successfully used in cold foods and they did not add any cost. This presentation will provide study results and describe food preparation techniques that successfully improved appearance and palatability of PFs, increased resident food intakes and did not add significantly to food cost.