{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T03:32:47Z","timestamp":1791689567943,"version":"4.3.4"},"reference-count":40,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2021,11,5]],"date-time":"2021-11-05T00:00:00Z","timestamp":1636070400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FoodCare Co., Ltd. (Japan)","award":["NA"],"award-info":[{"award-number":["NA"]}]},{"name":"CareMay (Taiwan)","award":["NA"],"award-info":[{"award-number":["NA"]}]},{"name":"Culture Homes (Hong Kong)","award":["NA"],"award-info":[{"award-number":["NA"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Geriatrics"],"abstract":"<jats:p>Purees are often recommended for older adults in residential aged care facilities (RACFs) to target swallowing difficulties and nutrition. However, they lack appeal and may have negative impacts on nutritional intake. This study investigated the subjective experiences and objective swallowing function and safety of older adults in response to a modified puree. Twenty-eight residents from three RACFs whose regular diets consisted of purees were recruited. Purees were modified to improve visual appeal by adding a commercial enzyme gellant. Each participant was observed during three puree and three modified puree meals, and completed a brief questionnaire after each meal. A videofluoroscopic swallowing study (VFSS) was performed with 16 of the participants. Compared to purees, modified purees were observed to be easier for oral processing and intake amount was higher, but participants required assistance more often and mealtimes were longer. Participants did not show preference for either type of puree. VFSS showed similar swallowing responses between the two puree types; however, a distinction was observed for modified pureed meat compared to other ingredients. Modifying puree meals in RACFs is a feasible approach to improve nutritional intake while maintaining swallowing safety, but their appeal to consumers is not definitive.<\/jats:p>","DOI":"10.3390\/geriatrics6040108","type":"journal-article","created":{"date-parts":[[2021,11,7]],"date-time":"2021-11-07T20:42:54Z","timestamp":1636317774000},"page":"108","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Modifying Puree Meals in Residential Aged Care Facilities: A Multi-Centre Feasibility and Acceptability Study"],"prefix":"10.3390","volume":"6","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6268-4378","authenticated-orcid":false,"given":"Dai","family":"Pu","sequence":"first","affiliation":[{"name":"Faculty of Medicine, Nursing and Health Sciences, School of Primary and Allied Health Care, Monash University, Frankston 3199, Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuen-Yu","family":"Choi","sequence":"additional","affiliation":[{"name":"Swallowing Research Laboratory, Faculty of Education, The University of Hong Kong, Pokfulam, Hong Kong, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7114-5739","authenticated-orcid":false,"given":"Karen Man-Kei","family":"Chan","sequence":"additional","affiliation":[{"name":"Swallowing Research Laboratory, Faculty of Education, The University of Hong Kong, Pokfulam, Hong Kong, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"May Man-Wai","family":"Poon","sequence":"additional","affiliation":[{"name":"ENT Laser Hearing & Speech Therapy Centre, 59\u201365 Queen\u2019s Road Central, Hong Kong, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,11,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1007\/s00455-016-9758-y","article-title":"Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework","volume":"32","author":"Cichero","year":"2017","journal-title":"Dysphagia"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1007\/s00455-014-9578-x","article-title":"The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review","volume":"30","author":"Steele","year":"2015","journal-title":"Dysphagia"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1155\/2013\/646373","article-title":"Transnasal endoscopic evaluation of swallowing: A bedside technique to evaluate ability to swallow pureed diets in elderly patients with dysphagia","volume":"27","author":"Sakamoto","year":"2013","journal-title":"Can. 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