Abstract
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.
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