Modifying Puree Meals in Residential Aged Care Facilities: A Multi-Centre Feasibility and Acceptability Study

Area of Science:

• Gerontology
• Food Science
• Clinical Nutrition

Background:

• Pureed diets are common for older adults with swallowing difficulties in residential aged care facilities (RACFs).
• These purees often lack sensory appeal, potentially reducing nutritional intake.
• Improving the palatability and nutritional outcomes of pureed diets is crucial for this population.

Purpose of the Study:

• To investigate the impact of modified purees on the subjective experiences, swallowing function, and safety of older adults in RACFs.
• To assess whether modifying puree texture and appearance enhances nutritional intake and resident satisfaction.
• To compare objective swallowing measures between traditional purees and visually enhanced modified purees.

Main Methods:

• Twenty-eight residents from three RACFs consuming pureed diets were recruited.
• A commercial enzyme gellant was used to modify puree texture and visual appeal.
• Participants were observed during meals, completed questionnaires, and underwent videofluoroscopic swallowing studies (VFSS).

Main Results:

• Modified purees were easier to process orally, leading to higher intake amounts compared to traditional purees.
• Mealtimes were longer, and more assistance was required for modified purees.
• No significant participant preference was noted between puree types.
• VFSS revealed similar swallowing safety for both types, with a specific observation for modified pureed meat.

Conclusions:

• Modifying pureed meals in RACFs is a viable strategy to potentially increase nutritional intake while ensuring swallowing safety.
• The sensory appeal of modified purees to residents remains inconclusive.
• Further research is needed to optimize modified puree formulations for enhanced acceptance and nutritional benefits in aged care.