Perspectives on mealtime management in residential aged care: insights from a cross-disciplinary investigation [0.03%]
机构老年人照护中餐饮管理的视角：跨学科调查的启示
Michelle K Bennett,Elizabeth Ward,Nerina Scarinci et al.
Michelle K Bennett et al.
Meeting the medical, nutritional, and psychosocial mealtime needs of aged care residents requires a holistic, multidisciplinary approach. To date the perspectives of this multidisciplinary team have not been adequately explored. The aim of ...
Vanessa Vucea,Heather H Keller,Kate Ducak
Vanessa Vucea
Poor food intake in residents living in long-term care (LTC) homes is a common problem. The mealtime experience is known to be important in the multifactorial causes of food intake. Diverse interventions have been developed, implemented, an...
The effect of varying ingredient composition on the sensory and nutritional properties of a pureed meat and vegetable [0.03%]
不同原料组成对一种肉泥蔬菜泥的感官和营养特性的影响
Nila Ilhamto,Heather H Keller,Lisa M Duizer
Nila Ilhamto
The objective of this research was to investigate the effects of ingredients and preparation methods on the sensory and nutritional properties of pureed turkey and carrots. Turkey samples varying in added liquid and muscle composition were ...
In-house pureed food production in long-term care: perspectives of dietary staff and implications for improvement [0.03%]
机构长期照护内部制备软食的膳食部门工作人员视角及改善意涵
Nila Ilhamto,Katrina Anciado,Heather H Keller et al.
Nila Ilhamto et al.
Texture modification of foods to a pureed consistency is a common management approach for older adults with dysphagia. Long-term care (LTC) facilities commonly produce some pureed food in-house. This study investigated challenges and prefer...
Laurel Ettinger,Heather H Keller,Lisa M Duizer
Laurel Ettinger
Cognitive difficulties make consumer testing with older adults who have dysphagia extremely difficult. Using a healthier older adult population to predict liking scores of this subgroup of older adults could provide a reliable method of det...
Characterizing commercial pureed foods: sensory, nutritional, and textural analysis [0.03%]
商业化泥状食品的感官、营养和质地分析
Laurel Ettinger,Heather H Keller,Lisa M Duizer
Laurel Ettinger
Dysphagia (swallowing impairment) is a common consequence of stroke and degenerative diseases such as Parkinson's and Alzheimer's. Limited research is available on pureed foods, specifically the qualities of commercial products. Because res...
Heather H Keller,Lisa M Duizer
Heather H Keller
Twelve focus groups were conducted in five sites with 80 allied health providers to identify their perspectives on providing pureed food to consumers. Thematic care analysis was completed to summarize and interpret these data. Providers' gr...
What do consumers think of pureed food? Making the most of the indistinguishable food [0.03%]
消费者如何看待纯食物？让无法辨识的食物发挥最大价值
Heather H Keller,Lisa M Duizer
Heather H Keller
This qualitative study is based on in-depth interviews with 15 consumers (+4 family members) of pureed food. Transcripts were thematically analyzed to summarize and interpret these data. Although no consumer enjoyed eating pureed food, some...
Heather H Keller,Julie L Locher,Catriona M Steele
Heather H Keller
Assessment of nutritional risk in community-dwelling older adults (65 to 75 years) in Kolkata, India [0.03%]
印度加尔各答社区老年人（65至75岁）的营养风险评估
Mondrita Majumder,Indranil Saha,Debnath Chaudhuri
Mondrita Majumder
This study was conducted to profile nutritional risk factors in a population of community-dwelling older adults in Kolkata, India. We applied the short version of the Mini Nutritional Assessment-Short Form (MNA-SF) questionnaire among 500 p...