diets are less likely to fulfill the nutritional needs of the patient, it has been suggested that they should be employed as a transition diet for a few days only, or that they should be combined with energy and nutritional supplementation (8). Wright et al. (9) have analyzed the diets most commonly prescribed to elderly patients in two American hospitals (general; soft; hyposodic-2g of salt/ meal, 1500Kcal, 60g protein; full liquid; and clear liquid) and found that most of the modified diets were deficient in vitamins and minerals, although they supplied adequate energy, protein, and vitamin A levels. Montoya et al. (10) have reported that in some cases the puréed diet does not present the same protein content as the normal diet. In fact, bromatological analysis revealed a variation in calorie and protein concentration of 64-78 kcal/100g and 5.3-4.5g/100 g, respectively.
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