To maintain or attain normal nutritional status while reducing ...

[Caiter2013]

To maintain or attain normal nutritional status while reducing danger of aspiration and choking, the texture of foods and/or viscosity of fluids are personalized for a patient with dysphagia .
 
  Define and give an example of each of the following terms used to describe characteristics of foods/fluids.

Question 2

Using Mr. Garcia's 24-hour recall, estimate the total number of kilocalories he consumed as well as the energy distribution of kilocalories for protein, carbohydrate, and fat using the food lists for diabetes.
 
  What will be an ideal response?

[Perkypinki]

Answer to Question 1

 Consistency: Measure of the flow of a liquid or a semiliquid during a given time and temperature under the sole force of gravity.
 Texture: The way in which the structural components of a food are arranged internally and externally.
 Viscosity: Internal friction of a substance or its resistance to flow. Usually refers to liquids.

Answer to Question 2

Exchange kcal PRO g CHO g FAT g
11starches 880 33 165 11
2 fruits 120 0 30 0
8 lean meats 360 56 0 16
1 medium-fat meats 75 7 0 5
2 high-fat meats 200 14 0 16
3 fats 135 0 0 15
1 veg 25 2 5 0
1 Reduced-fat milk 120 12 8 5
Total 1915 124 208 78

He consumed an estimated 1915 kcal and 124 g protein (26), 208 g CHO (43), and 68 g fat (32).

[Caiter2013]

Gracias!

[mcarey591]

Thanks for the timely response, appreciate it