title: [Texture modified diet; digestibility, nutritional value, and contributions to menu of hospitals and nursing homes].
abstract: Texture modified diet is a significant loss of the organoleptic qualities of the feed, so often associated with suboptimal intake and can increase the risk of malnutrition in people with chewing or swallowing difficulties. It is known that these diets based on traditional ground, have varying nutritional adequacy. The emergence of numerous commercial products lyophilized or ready to eat, with a wide variety of nutritional value, according to the range and recipe is concerned, represent an important step in the normalization of nutritional value and food security in people with dysphagia. This review discussed the possible advantages or disadvantages compared to traditional ground, and the possibilities of inclusion in the menu of hospitals and nursing homes.
authors.affiliation: U. Nutrición. UGC Endocrinología y Nutrición. Hospital Univ. Ntra. Sra. de Valme. Sevilla.. josea.irles.sspa@juntadeandalucia.es.
authors.forename: Jose Antonio
authors.initials: JA
authors.lastname: Irles Rocamora
authors.affiliation: U. Nutrición . UGC Endocrinología y Nutrición. Hospital Univ. Virgen del Rocío. Sevilla. España.. garcialunapp@yahoo.es.
authors.forename: Pedro Pablo
authors.initials: PP
authors.lastname: García-Luna
mesh_terms: D003680:Deglutition Disorders / Q000178:diet therapy; D004032:Diet; D005526:Food, Formulated / Q000032:analysis*; D006761:Hospitals; D006801:Humans; D009735:Nursing Homes; D009753:Nutritive Value