How gross is puree? This week, we’re talking about dysphagia and food presentation. We looked at a study that compared how patients felt about molded versus un-molded purees (spoiler: looks matter, but taste still wins). We’ll talk about how this ties into patient intake, quality of life, and what we actually can do about it in real-world settings—especially when we're not running the kitchen. Grab your scoop molds and let's dig in.

You’ll learn:

What the research says about patient preferences for dysphagia-safe meals

Why food appearance might help increase intake

How to advocate for better food presentation without overhauling the kitchen

Easy ways to educate patients and caregivers on mealtime strategies

Articles Cited:

Wright, L., Cotter, D., & Hickson, M. (2005). The effectiveness of food presentation on intake and nutritional status in elderly patients with dysphagia. Journal of Human Nutrition and Dietetics, 18(6), 321–326. https://doi.org/10.1111/j.1365-277X.2005.00635.x 

Get in Touch: [email protected]

Or Visit Us At: ⁠www.SpeechTalkPod.com⁠ 

Instagram: @speechtalkpod
Part of the Human Content Podcast Network

Learn more about your ad choices. Visit megaphone.fm/adchoices