Soft Foods for Easier Eating Cookbook: Easy-to-Follow Recipes for People Who Have Chewing and Swallowing Problems

Overview

Each year, medical treatments leave millions of patients with chewing and swallowing difficulties. Most hospitals deal with this by puréeing their food. The unfortunate result is that food becomes unappetizing, and patients fail to obtain the nutrition they need. Now, nutritionists Sandra Woodruff and Leah Gilbert-Henderson have written the Soft Foods for Easier Eating Cookbook, an easy-to-follow guide that offers maximum nutrition and taste with minimum discomfort.

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Overview

Each year, medical treatments leave millions of patients with chewing and swallowing difficulties. Most hospitals deal with this by puréeing their food. The unfortunate result is that food becomes unappetizing, and patients fail to obtain the nutrition they need. Now, nutritionists Sandra Woodruff and Leah Gilbert-Henderson have written the Soft Foods for Easier Eating Cookbook, an easy-to-follow guide that offers maximum nutrition and taste with minimum discomfort.

Part One highlights simple strategies for living with chewing and swallowing difficulties, and offers guidelines for modifying recipes for soft and smooth texture, and to increase or decrease calories, fat, and carbohydrates. Part Two presents over 150 recipes for smashing smoothies, sumptuous soups, hearty entrées, and more. Information on nutrition and texture accompany each recipe, making it easy to find dishes that satisfy both your dietary needs and your love of good food.

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Editorial Reviews

Publishers Weekly
When patients have difficulty eating due to illness, surgery, an injury or medical treatments like chemotherapy, they're often advised (or forced) to alter their diets. Those patients are likely to welcome this primer and recipe collection from dieticians Woodruff (an RD) and Leah Gilbert-Henderson (a PhD). Gilbert-Henderson didn't just talk the talk, but committed herself to months on a pureed diet, informing her work with valuable perspective on the difficulty and monotony of a soft-foods diet. Since restrictions vary from patient to patient, the authors approach the subject with multiple needs and appetites in mind. Recipes range from the expected (smoothies, custards, scrambled eggs) to more involved, flavorful fare like Baked French Toast, Sweet Potato Soup with Cilantro Pesto, and Burgers with Barbecue Sauce. In addition to simple instructions, each recipe offers nutritional information and ways to increase or decrease calories and to remix dependable standbys. Packed with tips and tricks from those who've been there, this is a vital work that opens a vista of flavors to those whose options are severely limited.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • ISBN-13: 9780757002908
  • Publisher: Square One Publishers
  • Publication date: 6/15/2007
  • Pages: 320
  • Sales rank: 346,101
  • Product dimensions: 7.40 (w) x 9.10 (h) x 0.80 (d)

Meet the Author

Sandra Woodruff, MS, RD, LD/N, holds a master's degree in nutrition and food science from Florida State University. She has worked as a dietitian for a hospital-based wellness center, and is now a consultant, specializing in dietrelated health problems.

Leah Gilbert-Henderson, PhD, received her doctorate in nutrition science from the University of Tennessee. After moving to Tallahassee, Florida, Leah became a full-time clinical dietitian at a subacute hospital and long-term care facility.

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