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  • Şu anda misafir erişimini kullanıyorsunuz (Giriş yap)
  • MODULE 1
  • Genel
  • UNIT 1 - Dysphagia
  • Unit 2 - Care and nutrition
  • Unit 3 - Balanced dysphagia diet
  • Unit 4 - Food preparation
  • Congratulations you have completed the course!
  • Ana sayfa
  • Takvim

MODULE 1: METHODOLOGY AND TOOLS DEVELOPMENT FOR ADULT EDUCATORS

  1. Ana sayfa
  2. Kurslar
  3. INDEED: Innovative tools for diets oriented to education and health improvement in dysphagia condition
  4. INDEED English course
  5. MODULE 1
  6. Unit 4 - Food preparation
  7. Unit 4 - Food preparation
Kitabı yazdır
Bu bölümü yazdır

Unit 4 - Food preparation

4.3. Levels, descriptors and measurement methods in dysphagia oriented products

Resources

  • https://www.iddsi.org/Resources/Patient-Handouts

  • https://www.iddsi.org/Resources/Audit-Tools

  • watch

  • https://www.lybrate.com/topic/dysphagia-diet#food-items-you-can-easily-consume

  • https://iddsi.org/framework/food-testing-methods/

  • watch





◄ Material Unit 3 - Diet and nutritional treatment approach for dysphagia
Quiz 4 - Food preparation ►
İçindekiler 'yı atla
İçindekiler
  • 4.1. Introduction to texture‐modified foods and beverages for dysphagia diets
    • 4.1.1. Food and beverages for dysphagia management
    • 4.1.2. Inappropriate foodstuffs for dysphagia condition
    • 4.1.3.Texture-modified food and beverages: Grades, scales and need of standardization texture modified food
    • 4.1.3.1. Grades, scales and need of standardization texture modified food
    • 4.1.3.2. Desired characteristics of dysphagia foods _ More than texture
    • 4.1.4. Texture-modified food and beverages: Definition, requirements and implementation
    • References and sources to Know More
  • 4.2. Tools to modify the thickness of liquids and the texture of solid foods
    • 4.2.1. Rheological and textural properties in dysphagia management
    • 4.2.2. Methods for measurement the rheological and textural properties
    • 4.2.2.1. Empirical and imitative methods
    • 4.2.3. Adjusting the consistency of dysphagia-oriented food and beverages
    • 4.2.4. Thickening agents
    • Resources
  • 4.3. Levels, descriptors and measurement methods in dysphagia oriented products
    • 4.3.1. Levels, descriptors and methods for liquid food
    • 4.3.2. Levels, descriptors and methods for solid-like food
    • Resources
  • 4.4. Texture‐modified foods preparation techniques and equipment
    • 4.4.1. Texture-modified foods
  • 4.4.2. Methods of food preparation (Tips for texture‐modified foods cooking)
    • 4.4.3. Choice of cooking methods and equipment
    • 4.4.4. Alternative technologies (high‐pressure, hydrodynamic pressure, pulsed electric field, plasma, ultrasound treatment, 3D printing technology)
    • 4.4.5. Ready-to-eat texture modified foods
    • Resources
  • 4.5. Hygiene and food safety in dysphagia
    • 4.5.1. Food hygiene and texture-modified diets
    • 4.5.2. Type of hazards
    • 4.5.3. Most frequent foodborne illness
    • 4.5.4 Correct food hygiene
    • Resources
  • 4.6. Texture‐modified foods taste and aesthetic presentation
    • 4.6.1. Sensory Properties of Texture-modified diet
    • 4.6.2. Tips for improving the acceptability of puréed foods
    • 4.6.3. Presentation tips (spacing and shaping, spacing and color, moulded puréed food, piping)
    • 4.6.4. Plating and serving
    • Resources
Şu anda misafir erişimini kullanıyorsunuz (Giriş yap)
MODULE 1
  • Türkçe ‎(tr)‎
    • Čeština ‎(cs)‎
    • Deutsch ‎(de)‎
    • English ‎(en)‎
    • Español - Internacional ‎(es)‎
    • Français ‎(fr)‎
    • Italiano ‎(it)‎
    • Lietuvių ‎(lt)‎
    • magyar ‎(hu)‎
    • Polski ‎(pl)‎
    • Português - Portugal ‎(pt)‎
    • Română ‎(ro)‎
    • Slovenčina ‎(sk)‎
    • Türkçe ‎(tr)‎
    • Ελληνικά ‎(el)‎
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