China
Africa
Explore chapters and articles related to this topic
Complementary feeding
Published in Judy More, Infant, Child and Adolescent Nutrition, 2021
Breast milk or formula milk continue to be an important part of an infant’s nutritional intake, however, these milk feeds should decrease as the quantity of CFs increases:The amount of breast milk demanded and taken will naturally decrease as the vast majority of infants are able to regulate their own milk intake if allowed to continue feeding on demand. Bottle-fed infants need to be allowed to decrease their milk intake in the same way.Early morning milk feeds can be discontinued from around 9 months to encourage more food to be eaten at breakfast. A milk feed can then be offered after breakfast.An unsweetened yogurt, custard or milk pudding can be substituted for the milk feed following the meal, once 2 courses are being offered at the meal.
We Eat Only Disperse Systems: The Preparation of Dishes is Largely Based on the Control of the Microstructure of Food, I.E. Convalent and Non Convalent Forces Between Food Molecules
Published in Gilles Grateau, Robert A. Kyle, Martha Skinner, Amyloid and Amyloidosis, 2004
When these tissues are transformed (“cooked”, or processed), the dispersion state can change. The case of custard is interesting to consider, as it is made from egg yolk (a suspension of granules into plasma, S/W), sugar and milk. When this mixture is first whipped, its color turns from yellow to white, because of the introduction of air bubbles. Then, when cooked, the proteins aggregate, forming micro solids dispersed into the liquid phase. Curdling is a flocculation of the sauce, which can be dispersed again, as said the old wives, by shaking with milk.
Assessing adherence and exploring barriers to provision of prescribed texture modifications for dysphagia in a residential aged care facility in rural Australia
Published in International Journal of Speech-Language Pathology, 2022
C. Hill, R. P. Clapham, A. Buccheri, M. Field, A. Wong Shee, L. Alston
Food services staff explained that they were not confident when having to manually thicken fluids and described confusion regarding the requirements for each diet/fluid code. “I haven’t had to do it [thickening drinks] but I think if you just don’t get it right, then…” (S4 – food services staff). A food services staff member also expressed misunderstanding of current SLP recommendations and the foods they are allowed to provide to residents. “Apparently we’re not supposed to give them ice cream, custard, jelly because it melts in their mouth but yet they're on thickened fluids, the family will ask for it or it’s on our kitchen form to give to them. So what do we do there? Do we still give it to them even though we’re not supposed to because they’re on thickened fluids?” (S6 – food services staff).
Client perspectives on living with dysphagia in the community
Published in International Journal of Speech-Language Pathology, 2021
Simone R. Howells, Petrea L. Cornwell, Elizabeth C. Ward, Pim Kuipers
The process of managing dysphagia outside of the home at family and friend’s homes, restaurants and cafes was something all participants discussed. Many found ways to enjoy food/drink outside of the home and described a range of strategies they employed to minimise the negative impact dysphagia could have on their experience. For example, seeking out a table where people would not be able to observe the person with dysphagia: What I tend to do is sit and eat in less conspicuous places. Like, if I can sit in the corner somewhere facing the window… I feel a bit more comfortable than people watching me (P5). Avoiding ordering certain foods was also a key strategy: I’ll still go out with the family and have a meal, it’s just limited. Like, I’d never eat steak (P9). Others described sticking to foods they knew were “safe” such as cake and coffee rather than a main meal: I’ve never eaten so much soft cake. Just plain cake, like sponges and cream or cake and custard. That’s what I found … the easiest; and then didn’t have to worry about swallowing and didn’t have to worry about chewing (P14) or going to food outlets that would have a large range of options, such as a buffet: We go to[the club]. They have a buffet smorgasbord meal and I can go around there just picking and choosing (P15). Ordering items not listed on the menu was also a strategy that had been trialled with success: I kept staring at it (the menu) thinking “oh dear!”. But I asked them eventually … I said “do you do omelettes?” … and they said they would (P13).
Meeting the challenges posed by an escalating diabetes healthcare burden: A mixed methods study
Published in Contemporary Nurse, 2019
Christine Atsalos, Marlene Payk, Ann O’Neill, Sally Inglis, N. Wah Cheung, Debra Jackson
The participants also questioned the quality of special foods that were available, as in: Every time we call for clear food, we get either juice, jelly, custard – everything sweet. There should be soup, broth, or something like that … but they only have salty soup down there. Sometimes it can cause hypoglycaemia during the night.The ward managers acknowledged that, while approaches had been made to the nursing executive regarding these dilemmas, and some changes had been made, the ongoing problems regarding food distribution and quality remained. The inability to achieve effective change within the existing system had resulted in some of the ward nurses resorting to other options to secure food for these patients. These included bringing in bread from home, or suggesting patients or relatives go down to purchase food from the café.