Easy Chews for Denture Wearers
Whether you are a new denture wearer or you have been wearing dentures for years, the experience of wearing dentures has an effect on your nutritional status. Poor nutrition as a result of poor oral health can bring about physical weakness. It can also reduce the efficiency of the immune system making the body less able to fight off diseases and heal wounds particularly among diabetics.
Some eating problems are caused by poor oral and dental health that leads to loss of teeth. When this happens, partial or full denture may be necessary. It is important that denture wearers get the required nutrients from-the,food they eat. A soft and blenderized diet is the best way to continue to eat nutritious, tasty food, when chewing and/or swallowing becomes difficult particularly during the early phase of denture wearing. Below are some “nutritious and healthy” eating tips for denture wearers.
- To make eating easier and more enjoyable:
- Relax and eat slowly
- Improve the appearance of food with garnishing to help stimulate appetite.
- Use brightly colored food and attractive serving dishes
- To maintain ideal weight:
- Eat smaller meals more often.
- Melt grated cheese into warm sauces and soups to make it more tasty.
- Add skim milk powder to creamy dishes without affecting taste and volume.
- Add canned or pureed meat or poultry, flaked fish, baby meat or poultry, finely chopped cooked eggs or beaten eggs to soups and sauces and in your favorite dishes.
- Include oatmeal, rice, barley, noodles or other cereal food to soups, casseroles and combination dishes.
- Melt extra “lite” butter and/ or margarine on warm food like potatoes, rice, hot cereals, vegetables, soups, etc. Fat improves the texture of most blended foods.
- Add sour cream, whipping cream, salad dressings and/or gravy to give extra flavor and calories (if you desire to gain weight).
- Use artificial sweeteners to sweeten drinks, desserts and vegetables.
- To enhance flavor of food, seasonings can be used to perk up the taste of your meal, but should be only used sparingly. Here are some suggestions:
- For red meats: chili powder, fresh parsley, onion, pepper, bay leaf, ginger, garlic or Worchestershire sauce
- Poultry and fish: bay leaf, lemon juice, rosemary, curry, paprika or ginger
- Egg dishes: pepper, dry mustard, paprika, curry, chives, thyme, or basil
- Stews and casseroles: bay leaf, basil, cloves, curry, cumion, rosemary, ginger or Worchestershire sauce
- Rice: saffron or turmeric before boiling
- Noodles: parsley
- Vegetables: curry, garlic, lemon juice, thyme or fresh mint
- Tomato sauces: oregano, parsley or basil
- Cream sauces: parsley or curry powder
- To facilitate chewing and absorption of nutrients, here are some blending tips:
- Cook food in liquids such as broth, gravy, cream soup and sauces tosoften them.
- Cut food into bite size pieces before blending.
- Put liquids in blender before solids.
- Blend small amount of food at a time (e.g. l cup). Too much food in the blender will not mix properly.
- Add enough liquid when blending.
- To make food appear palatable, avoid blending the entire meal together. Blend meat, vegetables and fruits separately.
- It is important not to over blend as this can result in a pasty product.
To appreciate chewy and nutritious foods, below are some recipes for your easy chewing pleasure.
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