title: Keeping consumers safe: food providers' perspectives on pureed food.
abstract: Twelve focus groups were conducted in five sites with 80 allied health providers to identify their perspectives on providing pureed food to consumers. Thematic care analysis was completed to summarize and interpret these data. Providers' greatest concern was keeping consumers safe, and the right texture was prioritized over sensory appeal and acceptance. Providers recognized that these foods impacted the quality of life of consumers and worked to rationalize these diets with residents/patients and their families. In addition, offering foods they knew to be poorly accepted affected their self-concept as providers. As a result of these challenges, they did whatever they could in the kitchen and tableside to promote intake of pureed foods. Those in the "food chain" of pureed food provision suggested several ways to further improve these products. Greater communication between those who assist consumers with eating and those who produce the pureed food they consume is needed to promote acceptable pureed products.
authors.affiliation: a Department of Kinesiology , University of Waterloo , Waterloo , Ontario , Canada.
authors.forename: Heather H
authors.initials: HH
authors.lastname: Keller
authors.forename: Lisa M
authors.initials: LM
authors.lastname: Duizer
mesh_terms: D003258:Consumer Behavior; D004032:Diet; D005069:Evaluation Studies as Topic; D017144:Focus Groups; D005511:Food Handling; D019648:Foods, Specialized; D006801:Humans; D011788:Quality of Life; D012866:Skilled Nursing Facilities; D013649:Taste
keywords: foodservice providers; modified texture; pureed; qualitative