Curious as to what your dysphagia level diets are at your facility? I am attempting to implement them here at our facility (at least in the preparation level).
I was horrified one day when I called the dietary department regarding a pt. who was supposed to be on puree foods and the kitchen sent him french toast soaked in syrup and stated that it WAS pureed food. In my mind puree consistency is like baby food consistency.
What are your thoughts or experiences with dysphagia diets? Anyone have a similiar conflict with consistencies? I don't want patient's to have a cookie-cutter diet recommendation either so I need to be careful about that, I really just want to ensure the patient is safe.
Please, I welcome any opinions and suggestions. Thanks!
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