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Preparation Guide for Nutrient-Enriched Purées for Dysphagia Management

Preparation Guide for Nutrient-Enriched Purées for Dysphagia Management

Step-by-step: Preparing vegetable purées for dysphagia support

Dysphagia is a condition characterized by difficulty swallowing. It is most commonly observed in older adults and may affect the ability to swallow liquids, solids, or both. Dysphagia can result from a variety of causes, including stroke, Parkinson’s disease, dementia, cancer treatments, and even uncontrolled diabetes, where extreme dryness in the mouth contributes to swallowing difficulties.

Individuals with dysphagia are at risk of food or liquids entering the trachea and lungs, potentially causing coughing, choking, and pneumonia. Reduced ability to eat and drink can lead to decreased fluid and nutrient intake, which may result in dehydration, malnutrition, and even sarcopenia.

To help people with swallowing disorders eat and drink safely, it is necessary to adjust the textures of foods and beverages. Using appropriate textures ensures safe swallowing, reduces risk, and helps prevent malnutrition.

This guide has been specifically adapted for individuals with swallowing difficulties, in accordance with the IDDSI (International Dysphagia Diet Standardisation Initiative) guidelines. It is also useful for anyone seeking creative ways to add more fiber, protein, or fat to their daily diet.

Here, we will review fundamental principles for preparing various types of mashed foods and purées. The guide provides practical tools for preparing everyday meals that meet nutritional needs while allowing flexibility and creativity. The purées can be enriched with a variety of Easyline products to enhance their nutritional value.

Tools Needed

Sieve
Potato masher or blender
Wooden spoon or ladle
Wide pot
Mixing bowl (optional)
Whisk (optional)

Step 1: Classify Vegetables

Starchy vegetables: Potato, sweet potato, beans, lentils, chickpeas
Watery vegetables: Carrot, zucchini, pumpkin, turnip, cauliflower, beet
Tip: Watery vegetables usually need a starchy vegetable (like potato) to stabilize the purée.

Step 2: Cook the Vegetables

Peel and cut evenly.
Starchy vegetables: Boil in salted water or roast.
Watery vegetables: Boil until tender; add stock or milk if desired.
Legumes: Pre-soak beans/chickpeas; lentils can be cooked directly. Frozen legumes save time.

Step 3: Mash

Mash potatoes with a masher for smooth texture.
Blend other vegetables as needed.
Combine mashed potatoes with other vegetables for stability.

Step 4: Strain

Use a fine sieve to remove lumps and tough fibers.
Scrape the sieve to recover as much purée as possible.

Step 5: Enrich and Season

Add protein: Easywhey or Mid-Day Vegan powder
Add fiber: Easyfiber or similar
Add flavor: Vanilla liquid formulas (Easymeal-K Vanilla, Easydaily, DM Line) work well with sweet purées
Add fats/liquids: Cold butter, cream, or milk; ~1 cup per 3 cups of purée
Spices: Salt, pepper, turmeric, cinnamon, nutmeg, as desired
Mix well to uniform consistency