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  • Αυτή τη στιγμή χρησιμοποιείτε πρόσβαση επισκέπτη (Σύνδεση)
  • MODULE 1
  • Γενικά
  • UNIT 1 - Dysphagia
  • Unit 2 - Care and nutrition
  • Unit 3 - Balanced dysphagia diet
  • Unit 4 - Food preparation
  • Congratulations you have completed the course!
  • Αρχική
  • Ημερολόγιο

MODULE 1: METHODOLOGY AND TOOLS DEVELOPMENT FOR ADULT EDUCATORS

  1. Αρχική
  2. Μαθήματα
  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
Εκτύπωσε βιβλίο
Εκτύπωση αυτού του κεφαλαίου

Unit 4 - Food preparation

4.5. Hygiene and food safety in dysphagia

Resources

  1. Food Service Manual for Healthcare Institutions. 3th ed. AHA. 2004

  2. Food Microbiology. 4th Ed. ASM Press. 2013

  3. https://www.who.int/activities/promoting-safe-food-handling

  4. https://ask.usda.gov/s/article/What-is-Cross-Contamination

  5. https://www.food.gov.uk/safety-hygiene/chilling

  6. https://www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/gestion_riesgos/Cuadriptico_Alergias_Alimentarias_interactivo.pdf





◄ Material Unit 3 - Diet and nutritional treatment approach for dysphagia
Quiz 4 - Food preparation ►
Παράλειψη Πίνακας περιεχομένων
Πίνακας περιεχομένων
  • 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
Αυτή τη στιγμή χρησιμοποιείτε πρόσβαση επισκέπτη (Σύνδεση)
MODULE 1
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    • 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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