Texture-Modified Foods: A Manual for Food Production for Long Term Care Facilities
This 2008 edition includes updated, concise information on dysphagia and texture modified diets, with an expanded section on meeting the nutrient needs of residents on texture-modified diets. Highlights recent research on fortification of the pureed diet. Staff training mini-modules will assist with implementing the National Dysphagia Diet Guidelines and include posters of quality control procedures for kitchen posting.
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