Dietitians get creative with texture modified snacks

Dietitians from Bunbury Regional Hospital are increasing the visual appeal of pureed diets.

In an exciting new trial, the dietetics and nutrition team are improving the dining experience for patients on texture-modified diets.

Recognising the challenges these patients face, the team have introduced a new range of savoury snacks.

Texture-modified diets are prescribed for individuals with swallowing difficulties or other health concerns requiring specific food consistencies. However, these can often be limited in variety and presentation, leading to reduced intake and a risk of not getting enough of the right nutrients.

To address this, our dietitians recently conducted a taste trial using four savoury items - tomato tart, spinach quiche, vegetable frittata and cheese soufflé - which were shaped using food moulds.

Bunbury Regional Hospital Head of Department Dietetics and Nutrition Ashlee Madigan said the trial involved 22 participants and the response was overwhelmingly positive.

“Food is a fundamental part of the healing process, and our goal was to bring back a sense of normalcy and enjoyment to meals, even for those on texture modified diets,” she said.

“Patient feedback was positive, with the vegetable frittata a crowd favourite.”

Based on the success of the trial, the new snacks were recently added to the hospital’s texture modified diet menu. A sweet moulded snack option has also been included, offering patients greater variety and satisfaction during meals.