[Dysphagia] SNF/DIETS/APPETITES-ALLISON B

[pressmah at sjhmc.org (pressmah@sjhmc.org)]

We also find that transitioning to home prepared purees gives the advantage
of allowing a slow transition to mashed consistencies.  Children first need
to get used to the new tastes.  Texture can later be adjusted when they are
ready.  Hilda Pressman

-----Original Message-----
From: SuzMorris@aol.com [mailto:SuzMorris@aol.com]
Sent: Friday, August 27, 2004 10:43 PM
To: Dysphagia@b9.com
Subject: Re: [Dysphagia] SNF/DIETS/APPETITES-ALLISON B



I'd like to add a similar comment regarding young children.? Companies 
preparing and marketing commercial baby foods (appropriately) do not add any

additional sugars, salt, herbs or spices to their pureed consistency
products that 
are marketed for younger infants.?? At one time there were lots of additives

because they were marketing to the taste buds of mothers rather than those
of the 
infant.?

However, as the taste system of infants matures they are drawn toward and 
really need stronger tastes than found in the bland baby foods.?? Many of
our 
kids with feeding issues remain on the Stage 1 and 2 commercial baby foods
for a 
long time.?? Parents and therapist often notice that their kids at 18-24 
months begin to refuse spoon feeding of pureed foods.? They think that it is

because the kids either have a behavioral issue or that they want more
texture. . .? 
Yet these kids often are not ready for lumpy foods.?? In many cases the 
refusal is because of the taste.?? Blenderizing fresh fruits and vegetables
(which 
usually have a stronger or richer taste) or adding very small amounts of 
spices or herbs (i.e. cinnamon to applesauce, onion salt to vegetables. . .
.etc.) 
entices the taste buds and the child frequently becomes interested in the 
pureed consistency once more.


Suzanne Evans Morris, Ph.D.
New Visions
1124 Roberts Mountain Rd.
Faber, VA 22938
434-361-285 ext. 5


In a message dated 8/27/04 11:27:52 AM, eripley@yahoo.com writes:


> Alyce Schoenagel <atsslp@yahoo.com> wrote:
> What we don't often consider is that their taste buds are dead!
> 
> ** They may not be exactly dead but, in the very elderly the only thing
they 
> can reliably taste is sweet - hence the scarfing down of Ensure that is so

> cloying just thinking about it rots my molars. So... I add maple syrup,
honey, 
> brown sugar etc, in small amounts to just about everything - and watch it 
> disappear.And no, it isn't snough to affect those with diabetes. I
wouldn't eat 
> broccoli with maple syrup but then, I don't have impaired taste sensation.

> Too often those who are selecting foods for the LTC resident forget that
it 
> may taste fine to them but they don't have to eat it.
> 
> Irene.
> 
> 




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