title: [Texture-modified foods; from grounding or dehydration to current products].
abstract: Texture modified diets are among the most used in hospitals and nursing homes. These traditionally prepared diets may have a low nutritional value and particularly tend to have low energy and protein content. The continued use of these diets can lead to nutritional deficiencies and compromise the patient's nutritional status Over the last decades, we have witnessed the evolution of technology and evolved and nowadays it is possible to find on the market industrial products with a complete nutritional value and a suitable texture for deglutition among inpatients. These products are easy to prepare and serve, so that their inclusion in the hospital kitchens provides great advantages.
authors.affiliation: Unidad de Nutrición Clínica y Dietética. Hospital General Universitario Gregorio Marañón. Madrid. España.. cvelasco.hgugm@salud.madrid.org.
authors.forename: Cristina
authors.initials: C
authors.lastname: Velasco
authors.affiliation: Unidad de Nutrición Clínica y Dietética. Hospital General Universitario Gregorio Marañón. Madrid. España..
authors.forename: Pilar
authors.initials: P
authors.lastname: García-Peris
mesh_terms: D003679:Deglutition; D003890:Desiccation; D005502:Food; D005511:Food Handling; D006801:Humans; D009735:Nursing Homes; D009753:Nutritive Value
vernacular_title: tecnología de alimentos y evolución en los alimentos de textura modificada; del triturado o el deshidratado a los productos actuales.