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  • Ospite (Login)
  • MODULE 1
  • Introduzione
  • UNIT 1 - Dysphagia
  • Unit 2 - Care and nutrition
  • Unit 3 - Balanced dysphagia diet
  • Unit 4 - Food preparation
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MODULE 1: METHODOLOGY AND TOOLS DEVELOPMENT FOR ADULT EDUCATORS

  1. Home
  2. Corsi
  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. Material Unit 4 - Food preparation

Material Unit 4 - Food preparation

    • Lesson 4.1. Texture‐modified foods and beverages for dysphagia diets (presentation)Lesson 4.1. Texture‐modified foods and beverages for dysphagia diets (presentation)
    • Lesson 4.2. Tools to modify the thickness of liquids and the texture of foods (presentation)Lesson 4.2. Tools to modify the thickness of liquids and the texture of foods (presentation)
    • Lesson 4.3. Descriptors and measurement methods of the food or drink levels (presentation)Lesson 4.3. Descriptors and measurement methods of the food or drink levels (presentation)
    • Lesson 4.4. Texture‐modified foods preparation techniques and equipment (presentation)Lesson 4.4. Texture‐modified foods preparation techniques and equipment (presentation)
    • Lesson 4.5. Hygiene and food safety in dysphagia (presentation)Lesson 4.5. Hygiene and food safety in dysphagia (presentation)
    • Lesson 4.6. Texture‐modified foods taste and aesthetic presentation (presentation)Lesson 4.6. Texture‐modified foods taste and aesthetic presentation (presentation)
    • Unit 4 Food Preparation (pdf)Unit 4 Food Preparation (pdf)
◄ Quiz 4 - Food preparation
Ospite (Login)
MODULE 1
  • Italiano ‎(it)‎
    • 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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