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Producing in-house pureed food in long-term care

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dc.contributor.advisor Duizer, Lisa
dc.contributor.author Ilhamto, Nila
dc.date.accessioned 2013-01-11T14:09:45Z
dc.date.available 2013-01-11T14:09:45Z
dc.date.copyright 2012-12
dc.date.created 2012-12-20
dc.date.issued 2013-01-11
dc.identifier.uri http://hdl.handle.net/10214/5284
dc.description.abstract There is limited knowledge on provisions used to ensure swallowing safety, nutritional adequacy and sensory acceptability of pureed foods in long-term care homes (LTCHs). The overall aim for this research was to expand knowledge of pureed food production in LTCHs, to study the impact of varying ingredients and preparation on sensory and nutrition and to model perceived oral textures in pureed food. Qualitative interviews with dietary staff (n=53) in 25 LTCHs showed a variety of challenges and practices in production, affecting overall quality. Pureed turkey varying in added liquid, meat muscle and seasoning method and pureed carrots varying in thickener type were evaluated by a descriptive sensory panel (n=10). Results indicate that small formulation changes can have a significant impact on the nutrition and sensory properties of pureed food. Instrumental tests using a viscometer, line-spread test and texture analyzer showed different strengths in predicting variation in orally-perceived textures. en_US
dc.description.sponsorship Funding for this project has been provided by Agriculture and Agri-Food Canada through the Canadian Agricultural Adaptation Program (CAAP). In Ontario, this program is delivered by the Agricultural Adaptation Council (AAC). en_US
dc.language.iso en en_US
dc.subject dysphagia en_US
dc.subject pureed food en_US
dc.subject older adults en_US
dc.subject long-term care en_US
dc.subject sensory en_US
dc.subject descriptive analysis en_US
dc.subject consumer liking en_US
dc.subject nutrition en_US
dc.subject semi-solid en_US
dc.subject instrumental texture en_US
dc.subject prediction equations en_US
dc.subject line spread test en_US
dc.subject viscosity en_US
dc.subject back extrusion en_US
dc.title Producing in-house pureed food in long-term care en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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