Unit 4 - Food preparation (e-book)
4.1 General characteristics of the texture modified diets
4.1.2 Texture modified food
Texture modification is done to improve the quality and safety of foods for people with dysphagia. The term texture-modified foods (TMF) refers to foods with a texture that is softer, softer or smaller in size than it would normally be. It is obtained by physical or chemical modification to reduce the risk of choking.
The level of food texture adaptation depends on the severity of dysphagia.
Figure 2. Modified Textured (Source: obtained from ASPACE Huesca)
Figure 3. Infographic
about dangerous textures in dysphagia (Source: designed by Canva
Pro)
Infographics available for download on the training platform (https://indeed-project.org/)