<p><b>Tasty, nutritious meals can be soft—and enjoyable!</b><br></p><p>This new and updated edition of the best-selling <i>Non-Chew Cookbook</i> is for all the people who love and enjoy tasty food, but  suffer from chewing disorders that make  eating less than the pleasure it should be.</p><p>Over 40 million people in the U.S.  have chewing, swallowing and dry-mouth disorders. (The joint in the jaw experiences more stress than the knee or hip joint.) Some are recovering from head or neck  surgery, are mouth/throat cancer patients  or have temporo man di bular joint (TMJ) problems. Others have braces or wear  dentures; are patients of stroke, ALS, Alzheimer’s disease, AIDS or lupus; or are parents transitioning babies to solid foods.</p><p>This is not a liquid diet book, nor is  it a blender cookbook. Inside are 200 soft and tasty recipes for casseroles, soups and main dishes featuring crab, salmon, ham and chicken. There are Mexican-flavored entrées such as chili rellenos, vegetables such as broccoli that are chopped not puréed and mouth-watering desserts. <span>This is food the whole family can enjoy.</span></p><p>People with chewing disorders often exist on milkshakes, Jell-O, mashed potatoes and baby food. This book explains how they can get the foods their body requires to recover from surgery and disease. There is a new section on good nutrition by a  registered dietitian, and each recipe comes with complete nutritional analyses, so that you can be sure your meals are healthy  and nutritionally sound.</p><p>The<i> I-Can’t-Chew Cookbook,</i> used and recommended by thousands of dental and med ical professionals across the country,  is now also available in paperback for the first time.</p> When his wife was diagnosed with TMJ (temporomandibular joint) problems and needed surgery, the oral surgeon told Randy Wilson that his wife would need to eat soft foods for six months. The author took this as a challenge and developed 200 meals that were soft, appealing and nutritious. The self-published version of the book sold 33,000 copies. It has been endorsed by oral surgeons, exhibited at conventions of the National Oral Surgeons, the American Dental Association, and the Registered Dietitians Association. Many medical professionals use the book in their daily practice, and the author now wants to reach a larger audience.<br>The book contains helpful hints, a foreword by an oral surgeon, and a chapter by a registered dietitian. It is not a liquid diet book, nor is it a blender cookbook. The recipes all have nutritional analyses.<br>The book offers new and creative ways to prepare food for the person on a soft food diet. The rest of the family will also enjoy these recipes.
I-Can't-Chew Cookbook
Delicious Soft-Diet Recipes for People with Chewing, Swallowing and Dry-Mouth DisordersBy J. Randy WilsonHunter House Inc., Publishers
Copyright © 2003 J. Randy Wilson
All right reserved.ISBN: 978-0-89793-400-8Contents
Foreword.................................................................................................ixPreface..................................................................................................xiiiAcknowledgments..........................................................................................xvChapter 1 * The Science of Nutrition Today...............................................................1Basic Nutritional Guidelines.............................................................................2Chewing Difficulties May Mean Different Nutritional Needs................................................5Chapter 2 * More Nutritional Information.................................................................7Major Nutrients: Their Functions, Food Sources, and Dietary Reference Intakes (DRIs).....................7Body Mass Index (BMI)....................................................................................11Calorie Recommendations..................................................................................13Chapter 3 * Tips for Getting the Most Out of Meals.......................................................14Dealing with Problems Swallowing and/or Chewing..........................................................14Enhancing the Dining Experience..........................................................................16Adapting Foods for a Soft-Food Diet......................................................................17RECIPES..................................................................................................19Beverages................................................................................................21Soups....................................................................................................43Entres..................................................................................................69Vegetables...............................................................................................125Desserts.................................................................................................163Index of Recipes.........................................................................................196
Chapter One
The Science of Nutrition Today
by Linda Yoakam, M.S., R.D., L.D.
Nutrition is an ever-growing science of how the body uses food. Experts in nutrition are continually learning more about the foods we eat. Not only how foods serve to maintain basic health, but also how these same foods can enhance health. Even for those restricted to a soft-foods diet it's possible-and equally necessary-to follow a health-promoting diet. Although it may require careful planning to do so, a soft-foods diet can include adequate amounts of all the vital nutrients and can adhere to generally accepted guidelines for healthful eating.
Experts in the science of nutrition have grouped nutrients into six classes. The three classes of nutrients that provide energy (calories) are the most abundant, were the first to be identified, and are the most well known of the nutrients; they are carbohydrates, proteins, and fats. In the twentieth century, particularly from the 1940s to 1960s, another class of nutrients was discovered: the vitamins. Vitamins are organic compounds necessary for life. They do not provide calories and are used by the body only in small amounts. There are fifteen known vitamins. Ten of them are described in the next chapter, "More Nutritional Information." The other five are easily obtained in a normal diet; deficiencies in them are rare or unknown. During the 1900s, research also occurred into the importance and roles of various minerals. There are thirteen essential minerals. The six major minerals in terms of amounts needed are described in the next chapter. And finally, but most importantly, there is the nutrient water. All six of these classes of nutrients are required to sustain and nurture life.
Basic Nutritional Guidelines
As the science of nutrition expanded to identify these essential nutrients, research continued in the area of how much of each nutrient is needed. Guidelines were first written for minimum intakes to prevent deficiency diseases. But intakes recommended for the prevention of disease were not thought to be enough to meet all of the body's needs, so in 1943, the RDAs (Recommended Dietary Allowances, written by the Food and Nutrition Board of the National Research Council) were established to maintain the health of a population group. The RDAs continued to be reviewed and rewritten as new research was made available; they were last rewritten and released in 1989. Now, for the twenty-first century, the guidelines come from the National Academy of Sciences' Institute of Medicine and are called the Dietary Reference Intakes (DRIs). The DRIs are designed to meet the needs of individuals who are healthy and free of specific diseases or conditions that may alter their daily nutritional requirements. There are DRIs for all classes of nutrients, except water; different amounts are given for different age and sex categories. DRIs for healthy adult women and men are included in the next chapter.
All of this is a lot to remember for any individual deciding what to eat at any particular meal. No single food provides all the needed nutrients. The variety of nutrients required by the body needs to come from a variety of foods. To help in the selection of a healthy variety of foods, several guides have been developed. The USDA Food Guide Pyramid is the current recommended guideline for Americans.
The pyramid divides foods into six groups, based on the types of nutrients they contain. These groups are listed below (recommended serving sizes of the various foods are included in parentheses):
Bread group-Includes breads (1 slice), ready-to-eat cereals (1 ounce), cooked cereals (1/2 cup), cooked rice or pasta (1/2 cup). These foods are rich in B vitamins, iron, fiber, and complex carbohydrates. Six to eleven servings per day are recommended. These foods form the base, or foundation, of the pyramid, because they should form the base, or foundation, of a healthy daily diet.
Vegetable group-Includes all cooked or chopped raw vegetables (1/2 cup), and raw leafy vegetables (1 cup). Vegetables are good sources of many vitamins and minerals, particularly vitamin A, vitamin C, folate, and dietary fiber. Three to five servings daily are recommended.
Fruit group-Includes all fresh (1 piece), frozen or canned fruits (1/2 cup), and fruit juices (1/2 cup). Like vegetables, fruits are good sources of a variety of vitamins and minerals, as well as fiber. Two to four servings per day are recommended. Fruits, with vegetables, form the second layer of a good diet.
Milk, yogurt, and cheese group-Includes milk or yogurt (8 fluid ounces), and hard or soft cheeses (1 or 1 1/2 ounces). Foods in this group provide protein, calcium, riboflavin, vitamin D, and other minerals. Two to three servings daily are recommended.
Meat, poultry, fish, dry beans, eggs, and nuts group-Two to three servings daily are recommended of these protein-rich foods that also provide zinc, iron, and other nutrients. One...
