When does changing food texture become directly linked with patient safety?
Answer and explanation
Correct answer: When there is difficulty in chewing or swallowing
Difficulty chewing or swallowing can prevent adequate intake and may increase the risk of choking or aspiration, especially when food is not prepared in a suitable consistency. Modifying texture, such as softening, mincing, pureeing, or thickening when clinically indicated, should follow proper assessment and professional guidance. Food colour, utensils, or menu cleanliness do not directly determine swallowing safety. Therefore, option B is correct.
Frequently asked questions
What is the correct answer to this question?
When there is difficulty in chewing or swallowing
Why is this the correct answer?
Difficulty chewing or swallowing can prevent adequate intake and may increase the risk of choking or aspiration, especially when food is not prepared in a suitable consistency. Modifying texture, such as softening, mincing, pureeing, or thickening when clinically indicated, should follow proper assessment and professional guidance. Food colour, utensils, or menu cleanliness do not directly determine swallowing safety. Therefore, option B is correct.
Which subject and chapter does this question cover?
This is a Class 11 Home Science question. Chapter: Clinical Nutrition and Dietetics.
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