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Changes in consistency
Practice questions
Why is a watery, thin consistency not always suitable in a puréed diet?In which condition should food consistency be advanced gradually rather than reduced?Which monitoring indicator is most useful to know the effect of consistency modification?Which option best matches consistency modification with the patient's problem?What is the practical importance of a slowly flowing, spoonable consistency in a semi-liquid diet?Why is it wrong to completely ignore taste while changing food consistency?For which patient is it more appropriate to replace dry biscuits with a moist soft option?Which option gives a relatively safer food feature for a dysphagia patient?In which example does the diet consistency not match the patient's problem?In which condition may thin soup be less safe than thick soup?Which semi-solid food plan is better for a patient with poor appetite and early fatigue?If pureed food is releasing water on the plate, what problem may occur?Why should small bites be given to a patient on a modified-consistency diet?From an expert perspective, when is consistency modification considered successful?Why may food consistency be changed during oral feeding?Why is avoiding tobacco use important?If hygiene records are not maintained in food service, which risk increases?How is clinical nutrition useful when an older person has difficulty chewing?Why is follow-up done in clinical nutrition?If an elderly person has difficulty chewing, which work comes under a dietitian’s scope?