FOR RESIDENTS AND PATIENTS WITH DYSPHAGIA, PUREES ARE THE MAIN FORM OF TREATMENT. FOOD ITEMS THAT DIDN’T SEEM PUREE-ABLE HAVE NOW BECOME PART OF THE MENU, THANKS TO THE ADVANCES BEING MADE WITH CURA’S PUREE CREATIONS. BY TARA FITZPATRICK HOW CURA CHEFS ARE REIMAGINING PUREED FOODS FOR SPECIAL DIETS MENU
P urees are a necessary but not glamorous part of senior din- ing, but it’s one of the areas where we’ve seen the greatest strides in making life better for residents through the know-how of chefs and dietitians. A signature com- ponent of Cura Hospitality’s Connec- tions Memory Support Dining program, Puree Creations features research, training and a set of standards to make purees as picture-perfect as possible. To understand why purees are so necessary, we must look at dyspha- gia, a common condition in the elder- ly that is tough to handle on its own, but often leads to other complications, like pneumonia. WHAT IS DYSPHAGIA? Dysphagia essentially means difficulty swallowing, but there is a lot more to it. According to the Mayo Clinic, dys- phagia is a geriatric syndrome affecting 10% to 33% of older adults, and it’s of- ten seen in addition to other conditions, like dementia, stroke, or Alzheimer's or Parkinson's diseases. To get an idea of what dysphagia actually feels like, con- sider the main warning signs: Cough- ing or choking when eating or drink-
ing; bringing food back up, sometimes through the nose; a sensation that food is stuck in your throat or chest; per- sistent drooling. Not pleasant, to say the least! And, potentially dangerous, as it can lead to other issues. Here are a few questions asked by doctors to determine if a patient has dysphagia: “What happens when you try to swallow? Do you have dif- ficulty swallowing solids, liquids or
both? What is the onset, duration and frequency?” Once it’s determined a patient might have this disorder, healthcare providers can use a Videofluoroscopic Swallow Study (VSS) or other methods to see what is going on when the patient tries to swallow. PUREES TO THE RESCUE Dietary modification is the key com- ponent in the general treatment pro- gram of dysphagia. A diet of pureed foods is recommended, and here is where skilled senior dining chefs come in clutch, trying new recipes and re- jiggering ingredients again and again to get a product that’s so close to the real thing, sometimes you can’t tell them apart. One of the chefs who has worked closely with Cura’s Puree Creations program is Corporate Executive Chef
A pureed caprese salad.
PHOTO COURTESY OF CURA
FSD QUARTERLY
Q3 2024
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