Podcasts about pureed

Alzheimer's Disease Care: Swallowing Problems Part I: The Basics with Melissa Batchelor   Typically, around 85% of people will experience swallowing problems, medically known as dysphasia, at the end-of-life. What this means is that your loved one, or someone you care for, has trouble swallowing food, liquids, or both.    This is a 4-part series on Alzheimer's Care and Swallowing Problems, and this episode is focused on The Basics.          In Part 2, I will talk about how to Modify Textures + Flavor  Building.  In Part 3, I will review what Adaptive Equipment is and how to use it; and in  In Part 4, I will talk about Maximizing Independence in Eating.   If you missed an episode, you can check them out where you found this one – or on my YouTube Channel, MelissaBPhD.  ✔️ MAIN POINT 1: WHAT IS A SWALLOWING PROBLEM   What is Dysphagia? Some people will have trouble swallowing certain foods or liquids;      others can't swallow at all Signs of dysphagia – Coughing or choking when eating or drinking – Bringing food back up, sometimes through the nose – A sensation that food is stuck in your throat or chest – Persistent drooling of saliva   Complications of Dysphagia: Malnutrition  Dehydration Aspiration Pneumonia   Treating Dysphagia: Speech-Language Therapy to learn new swallowing techniques Change consistency of food and fluids to make them safer to swallow Alternative forms of feeding – Tube Feeding or Handfeeding   ✔️  MAIN POINT 2: SWALLOWING PROBLEMS: WHO, WHAT, AND WHY  ▪      Demographics ▪ Estimated that 9 million Americans experience difficulty swallowing ▪ 1 in 5 older adults; 40% of those living in nursing homes or assisted living facilities ▪ Alzheimer's Disease: 80%  ▪ Parkinson's Disease: 60%   ▪  Underlying Health or Chronic Conditions Nervous System ▪ Stroke, Head Injury, Parkinson's Disease or Dementia Cancer  ▪ Mouth or Throat Cancer Gastroesophageal Reflux Disorder (GERD) Other Conditions: ▪ Trouble with swallowing or chewing ▪ Have trouble moving or have lost feeling in parts of your mouth, such as lips or tongue ▪ Tooth pain; Missing teeth   ▪  Psychosocial Considerations ▪ Impaired social and psychological well-being ▪ Increased worry about choking in front of others ▪ Caregiver fear/ anxiety ▪ Caregiver burnout in managing the needs of unfamiliar disease ▪ Lack of comprehensive guidelines for the management of dysphagia in older adults.   ✔️ MAIN POINT 3: LEARNING THE LINGO TO ADAPT FOOD AND FLUIDS    Diet Consistencies: Regular Diet Mechanical Soft Diet – These foods require less chewing than foods on a regular diet. – Foods may require different textures and thicknesses, such as chopped, ground, or pureed foods Pureed Diet – Minced, Pureed, or Liquidized Foods don't require chewing, such as mashed potatoes or pudding Can also blend or stain other foods to make them smoother Liquids, such as broth, milk, juice or water, may be added to foods to make them easier to swallow.   Liquid Consistencies: Pudding Thick (Extremely thick) Honey Thick (Moderately thick) Nectar Thick (Mildly Thick) Thin (Slightly thin)   If you have questions, comments, or need help, please feel free to drop a one-minute audio or video clip and email it to me at melissabphd@gmail.com, and I will get back to you by recording an answer to your question.  About Melissa Batchelor, Ph.D., RN, FNP-BC, FGSA, FAAN: I earned my Bachelor of Science in Nursing ('96) and Master of Science in Nursing ('00) as a Family Nurse Practitioner (FNP) from the University of North Carolina Wilmington (UNCW) School of Nursing (SON). I genuinely enjoy working with the complex medical needs of older adults. I worked full-time for five years as FNP in geriatric primary care across many long-term care settings (skilled nursing homes, assisted living, home, and office visits), then transitioned into academic nursing in 2005, joining the faculty at UNCW SON as a lecturer. I obtained my Ph.D. in Nursing and a post-master's Certificate in Nursing Education from the Medical University of South Carolina College of Nursing ('11). I then joined the faculty at Duke University School of Nursing as an Assistant Professor. My family moved to northern Virginia in 2015 and led to me joining the George Washington University (GW) School of Nursing faculty in 2018 as a (tenured) Associate Professor. I am also the Director of the GW Center for Aging, Health, and Humanities. Please find out more about her work at https://melissabphd.com/.

First up today: We talk about some new toys in the kitchen: flat-edged wooden spoons, bench scrapers, and an oval dutch over. In a “We Cooked It” section, we took on pureed chickpea soup by Martha Rose Schulman from New York Times Cooking. (Sorry, it's behind their pay wall.) We also talked about the many … Continue reading Episode 373: New Kitchen Tools, Pureed Chickpea Soup, Appropriated Indian Food The post Episode 373: New Kitchen Tools, Pureed Chickpea Soup, Appropriated Indian Food appeared first on Local Mouthful.

#149: What are the drawbacks of using baby food pouches? In this episode I'm joined by pediatric swallowing expert and speech language pathologist Dawn Winkelmann, MS, CCC-SLP to talk about why your baby does not need to suck puree food out of a pouch. Ms Dawn and I are breaking down the limitations of pouches from cost, developmental and nutrition standpoints. While pouches are certainly convenient, their persistent use can actually inhibit your baby's ability to achieve certain growth, nutrition and developmental milestones.   If you're ready to raise an independent eater and prevent picky eating then let's get started learning about baby-led weaning together! Subscribe, rate and review the podcast here.   WHAT DO I FEED MY BABY AFTER AVOCADO, BANANA & SWEET POTATO?! https://bit.ly/3lfHd4S   FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop?utm_source=Shownotes&utm_medium=Podcast&utm_campaign=Episode%20Link   FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/   SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/149 Learn more about your ad choices. Visit megaphone.fm/adchoices

#149: What are the drawbacks of using baby food pouches? In this episode I'm joined by pediatric swallowing expert and speech language pathologist Dawn Winkelmann, MS, CCC-SLP to talk about why your baby does not need to suck puree food out of a pouch. Ms Dawn and I are breaking down the limitations of pouches from cost, developmental and nutrition standpoints. While pouches are certainly convenient, their persistent use can actually inhibit your baby's ability to achieve certain growth, nutrition and developmental milestones.       If you're ready to raise an independent eater and prevent picky eating then let's get started learning about baby-led weaning together! Subscribe, rate and review the podcast here.   WHAT DO I FEED MY BABY AFTER AVOCADO, BANANA & SWEET POTATO?! https://bit.ly/3lfHd4S   FREE BABY-LED WEANING FOR BEGINNERS ONLINE WORKSHOP: https://babyledweaning.co/workshop   FREE BABY-LED WEANING RECIPE IDEAS FACEBOOK GROUP: https://www.facebook.com/groups/babyledweaningrecipes/   FOLLOW @BABYLEDWEANTEAM ON INSTAGRAM: https://www.instagram.com/babyledweanteam/   SHOWNOTES FOR THIS EPISODE: https://blwpodcast.com/149

Jen and Betsy are excited to share this fun episode, featuring guest dietitian and mom Christine Sharp; here to share her tips and tricks to making your own baby food and advancing your baby from purees to table foods. Is salt okay? What about a little spice? Who needs cereal... kale, basil, and arugula anyone?

Have you ever wondered if there is a different way to teach babies to eat other than with pureed, jarred baby food? Listen in to this episode featuring guest, mom, and New Trier teacher, Jessica Reimer to hear more about the pros and cons!

In this week's Quest', (that's short for Questions: We Don't Have Answers, in case someone asks you on the mean streets), Darrison and Honovan screech and scratch and tumble about stereotypical characters as mine field. We may not escape this intact of body and mind, but our spirits are pure. Pureed! ZING! That means more talk about Rachel Bloom, Marvel/DC, and lukewarm takes on the pressure cooker. (BTW, if you're reading this, Michael: I told you everything, opened up and let you in. You made me feel all right for once in my life. Now, all that's left of me is what I pretend to be.)

My heart goes out to these purveyors of fun and the rollicking life from Atlanta, and to the proper heroes at the Syndicate Lounge in Birmingham. Enjoy this jam-packed episode and keep coming back for the musical musings.Radio Cult are: Ricky Zhero, Jay Jay Slotin and Bambie Lynn.http://www.radiocult.com/https://www.youtube.com/channel/UCH0ChE4yDcVKQr4G5I3r-9Qhttps://www.facebook.com/radiocult/Pure Ed is Jason Cope, joined by Ricky and Jay Jay.https://www.facebook.com/PureEd/http://genterine.com/records/pureed.htmlhttps://www.youtube.com/watch?v=UUm1wCSzRjYNOVEMBER DATES16 - Possum Kingdom Ramblers @ Galactic Quest 6pm, Lawrenceville, GA18 - Wizard's Ball, Atlanta, GA19 - FRIENDSGIVING: PKR and Bean & Bear 3pm @ Darwin's, Sandy Springs, GA24 - GHOST STORY Open Mic hosted by Ricky & Bambi at Hawg & Ale, Peachtree Corners, GA25 - Pure Ed with Learning to Count (Ricky's Ramones Tribute Band - Bambi filling in on bass guitar!) and Elzig (Elvis/Danzig) @ Sweetwater 9pm, Duluth, GAhttp://www.genterine.com/records/home.html0.00.00 - The Earth. The Earth. Welcome. //0.01.39 - "Lies" - Pure Ed //0.04.43 - "Saturday Midnight Double Feature" - Radio Cult //0.06.59 - Interview with Radio Cult //0.29.30 - "Get Out of This Town" - RC //0.33.52 - RC Interview pt. 2 //0.44.08 - a message from Born with Catheters0.45.38 - RC: "Space Cat" //0.48.26 - "Jet Black Heart" //0.51.09 - "Under the Sun" - Pure Ed //0.54.16 - Interview with Pure Ed //1.34.47 - Pure Ed live:"Punk Song" //1.36.36 - "Maggie" //1.38.53 - "HATE" //1.42.33 - "Wine and Dine" //1.44.45 - "Downtown" //1.46.42 - "Rock and Roll Whore" //1.46.37 - "Fish Fishy Fish" //1.50.34 - "Work Sucks" //1.52.58 - "Paperback High" //1.55.37 - Post-show Group Chat //

On this episode, we're joined by special effects artist, director, and all-around horror fixture Sandy Collora (MEN IN BLACK, PREDATOR 2, THE ABYSS, GUYVER: DARK HERO) as we dig into PREDATOR, childhood horror influences, and shooting a jungle to death because your friend is dead.

Mothercraft Nurse Chris Minogue gives some advice on how to help frustrated toddlers, early risers and keeping kids in their "big bed" after transitioning from a cot. Kinderling Helpline is also live on Facebook every Monday at 12pm AEST.

Bear with our vocal fry and upspeak as we discuss the king of casseroles, Enchiladas. We talk impregnating tortillas, our spin-off show "Cool Hunters" and the return of the dreaded bologna rollups. EXPLICIT. www.spilledmilkpodcast.com Book Larder Independent Bookstore Day Rick Bayless' Green Enchiladas Red Enchiladas STACKED GREEN CHILE CHICKEN ENCHILADAS Serves 4 Time: 2 hours Special equipment: 4 rimmed soup plates (you could make this as a casserole by stacking the tortillas in a large baking dish, but you’d miss out on crunchy cheese, which would be a tragedy) The beans and green chile sauce (recipe follows) may be made in advance. Assemble and broil the enchiladas just before serving. COWBOY BEANS Makes about 4 cups Adapted from MEXICAN EVERYDAY by Rick Bayless with Deann Groen Bayless. Copyright (C) 2005 by Rick Bayless and Deann Groen Bayless. Used by permission of W. W. Norton & Company, Inc. This is more beans than you’ll need for the enchiladas; serve some on the side or save them for lunch. Pureed with a stick blender or food processor, these make fabulous bean dip. 4 slices bacon, diced 2 cloves garlic, minced Half a 15-ounce can diced tomatoes, not drained (preferably Muir Glen Fire-Roasted) 2 (15-ounce) cans pinto beans, not drained 1 tablespoon minced canned pickled jalapeños, optional 2 tablespoons minced cilantro In a large saucepan, cook the bacon over medium heat until crisp. Add the garlic and cook 30 seconds, stirring. Add the tomatoes and cook, stirring regularly, 4 minutes. Add the beans, bring to a simmer, and simmer uncovered 15 minutes over medium-low heat. Add the jalapeños (if using) and cilantro. Taste for salt. Beans should be a little soupy. GREEN CHILE SAUCE Makes about 4 cups Special equipment: Blender or food processor Anaheim chiles vary in heat. This sauce usually comes out fairly mild, but sometimes it’s more like medium-hot. For the guaranteed nonspicy variation, see the note below. 1-1/2 pounds fresh Anaheim chiles 12 ounces tomatillos, husked and rinsed 3 cups low-sodium chicken broth 1 teaspoon dried Mexican oregano 1 clove garlic, minced 1/4 teaspoon salt Ground black pepper to taste 2 tablespoons cornstarch, dissolved in 2 tablespoons water Roast the chiles on a grill or under a broiler until well-blackened. When cool, peel the chilies and slit them open to remove the core and seeds. Mince and set aside. Meanwhile, bring a pot of water to the boil and add the tomatillos. Boil 5 minutes, stirring once or twice. Drain and puree in a blender or food processor. Put the tomatillo puree in the empty saucepan with the chicken broth, Anaheims, oregano, garlic, salt and pepper. Bring to a boil, reduce heat and simmer uncovered 10 minutes. Add the cornstarch, stir and return to a simmer. Simmer an additional 5 to 10 minutes, until sauce is thickened and reduced to about 4 cups. Keep warm over lowest heat if you’re making the enchiladas now. MAKING THE ENCHILADAS Because these enchiladas are broiled, not baked, it’s vital to have the beans, sauce, and bowls hot when you assemble them. You’ll need four soup plates with rims. Unless you have a large oven, you’ll probably need to broil two plates at a time; don’t worry, the enchiladas will stay hot. I’ve made these as cheese enchiladas by simply omitting the chicken, and they were still great. 1/4 cup corn oil, lard or vegetable oil 12 corn tortillas 2 cups shredded cooked chicken (rotisserie chicken works great) 2 cups cowboy beans, hot 4 cups green chile sauce, hot 1 pound shredded monterey jack cheese 4 broiler-proof ceramic soup plates with rims Place an oven rack about 6 inches from the broiler element and preheat to 200 degrees. Place the bowls in the oven to warm them. Heat the oil in a small skillet over medium-high. Working one at a time, fry each tortilla for 20 to 30 seconds on each side, until they’re just beginning to brown and stiffen. Hold each tortilla over the oil with tongs to drain, and place it on a paper towel-lined baking sheet. Remove the bowls from the oven and set the oven to broil. Ladle ½ cup cowboy beans into each bowl. Top each with a tortilla, followed by ¼ cup chicken and a generous 1/4 cup green chile sauce. Scatter with a thin layer of cheese (about 2 tablespoons). Make another layer of tortilla, chicken, sauce and cheese. Finish with a final tortilla, sauce and a thick carpet of cheese (about ¾ cup) extending onto the rim of the bowl. Broil 3 to 5 minutes, or until cheese is well-browned and bubbling. Serve immediately.

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