FOR PROFESSIONALS

HEALTHCARE RESOURCE CENTER

Happier, Healthier Eaters

Our foods are recommended by experts in swallowing and nutrition. They fit the latest criteria for a therapeutic diet.*

All Savorease foods are fortified with protein and calories from healthy oils, vegetables and pulses and have been made specifically for those with chewing or swallowing difficulties. Both children and adults love the flavor. Having a ready-made texture modified food that can replace a shake or a pudding and provide a full flavored, visually appealing, savory alternative for your taste buds.

The opportunity is finally here to provide ready-made, tailored support with snacks perfect for the slow eater, and finger foods that promote self feeding.

*Ballesteros-Pomar et al., 2020 

Why Savorease?

Every team member involved in food and safe eating, needs to understand the difference Savorease will make for them.  Download and share our focused information for food managers, dietitians, OTs and SLPs

Guides for Use: Patients and Providers

Step by step guides for SLPs to support best use of Savorease in practice. 

Science of Transitional Foods

Savorease finger foods are transitional foods. Learn the award winning clinical evidence that supports use of Savorease to advance patient care and patient satisfaction.

Learn How Savorease Supports Your Role in Food Choices

 Guide to Use in Practice

A quick step by step guide to use of our novel transitional foods from assessment to therapy to menu integration for the soft diet. Recommendation sheets guide your patients on ordering from our website. 

Pediatrics

Adults 

Conference Handouts

Pediatrics Presentation Handout

Dementia Presentation Handout

Science of Transitional Foods

Sensory-Enhanced, Fortified Snacks for Improved Nutritional Intake Among Nursing Home Residents

N ursing home residents were provided typical facility snacks or sensory-enhanced, Savorease Therapeutic snacks across two separate 8-week time blocks. Snacks were weighed before and after sessions using a food scale. Calories, fat, carbohydrates, protein, sodium, sugar, and fiber consumed were calculated daily. Participants consumed increased protein and fat, and fewer carbohydrates and sugar in the enhanced snack condition, with no significant difference in caloric intake. 

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Guides for Use: Patients and Providers

The primary purpose of this study was to identify residents’ snacking preferences and barriers encountered. Ten residents engaged in a total of 17 semi-structured interviews following a period with typical snacks and then Savorease snacks. The themes revealed that residents value snacking because of social aspects and feel that the importance as far as nutrition and enjoyment are not emphasized enough. Overall, a disconnect between the food-related emotional “wants” and physical needs of residents likely contributes to malnutrition risk. 

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A Clinical Study Examining Transitional Foods Using IDDSI Criteria 

This study examined the dissolve rate and end point of transitional foods in the mouth. Savorease crisps were compared to other known transitional foods. Savorease Crisps ™ transition from a crunchy solid up to a puree without chewing and in seconds. The transition is fast and predictable even in dry mouth.  

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