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:

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

  
  


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  Why food appearance might help increase intake

  
  


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  How to advocate for better food presentation without overhauling the kitchen

  
  


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  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 

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