June is Dysphagia Awareness month, so I want to ask you this question:
If you have ladies and gents in your care who are on pureed diets, how do their pureed meals shape up?
About three years ago some customers came to me and asked me:
"How can you help us to improve the presentation of our pureed meals?"
They were very conscious that they were pureeing down different components of meals, such as potatoes, fish and vegetables, and serving them all up in one bowl to their residents, which actually looked pretty disgusting, not very appetising not very visually appealing, didn't smell very nice and actually didn't taste very nice either.
And they really wanted to find ways to improve the presentation of these meals for their ladies and gents, and we really wanted to help them!
