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 



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