{"id":1523,"date":"2020-12-02T12:32:19","date_gmt":"2020-12-02T17:32:19","guid":{"rendered":"https:\/\/carleton.ca\/biochem\/?p=1523"},"modified":"2025-05-01T12:05:00","modified_gmt":"2025-05-01T16:05:00","slug":"dr-farah-hosseinian-improving-puree-based-foods-can-help-covid-19-patients-who-have-difficulty-swallowing","status":"publish","type":"post","link":"https:\/\/carleton.ca\/biochem\/2020\/dr-farah-hosseinian-improving-puree-based-foods-can-help-covid-19-patients-who-have-difficulty-swallowing\/","title":{"rendered":"Dr. Farah Hosseinian, Improving Pur\u00e9e-Based Foods Can Help COVID-19 Patients Who Have Difficulty Swallowing"},"content":{"rendered":"\n<section class=\"w-screen px-6 cu-section cu-section--white ml-offset-center md:px-8 lg:px-14\">\n    <div class=\"space-y-6 cu-max-w-child-5xl  md:space-y-10 cu-prose-first-last\">\n\n            <div class=\"cu-textmedia flex flex-col lg:flex-row mx-auto gap-6 md:gap-10 my-6 md:my-12 first:mt-0 max-w-5xl\">\n        <div class=\"justify-start cu-textmedia-content cu-prose-first-last\" style=\"flex: 0 0 100%;\">\n            <header class=\"font-light prose-xl cu-pageheader md:prose-2xl cu-component-updated cu-prose-first-last\">\n                                    <h1 class=\"cu-prose-first-last font-semibold !mt-2 mb-4 md:mb-6 relative after:absolute after:h-px after:bottom-0 after:bg-cu-red after:left-px text-3xl md:text-4xl lg:text-5xl lg:leading-[3.5rem] pb-5 after:w-10 text-cu-black-700 not-prose\">\n                        Dr. Farah Hosseinian, Improving Pur\u00e9e-Based Foods Can Help COVID-19 Patients Who Have Difficulty Swallowing\n                    <\/h1>\n                \n                                \n                            <\/header>\n\n                    <\/div>\n\n            <\/div>\n\n    <\/div>\n<\/section>\n\n<p>Puree-based foods can help \u2013 but they have their own set challenges. Too thick, and some patients can\u2019t swallow. Too runny, and they can choke. For Orleans-based food processing company&nbsp;<a href=\"https:\/\/www.apetito.ca\/en-ca\/about-us\/who-we-are\/\">Apetito HFS<\/a>, this created a challenge. The company makes foods for health care providers across Canada, and after their puree-based chicken soup was frozen, it became too runny for patients suffering from dysphagia.<\/p>\n\n\n\n<p>That\u2019s where&nbsp;<a href=\"https:\/\/mypage.science.carleton.ca\/~fhosseinian\/\">Farah Hosseinian<\/a>&nbsp;comes in. The Professor in Carleton\u2019s Department of Chemistry is working with Apetito HFS to get the consistency of their food products just right.<\/p>\n\n\n\n<p><a href=\"https:\/\/research.carleton.ca\/story\/improving-puree-based-foods-can-help-covid-19-patients-who-have-difficulty-swallowing\/\">Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Puree-based foods can help \u2013 but they have their own set challenges. Too thick, and some patients can\u2019t swallow. Too runny, and they can choke. For Orleans-based food processing company&nbsp;Apetito HFS, this created a challenge. The company makes foods for health care providers across Canada, and after their puree-based chicken soup was frozen, it became [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1527,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1],"tags":[],"class_list":["post-1523","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":{"cu_post_thumbnail":""},"_links":{"self":[{"href":"https:\/\/carleton.ca\/biochem\/wp-json\/wp\/v2\/posts\/1523","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/carleton.ca\/biochem\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/carleton.ca\/biochem\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/carleton.ca\/biochem\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/carleton.ca\/biochem\/wp-json\/wp\/v2\/comments?post=1523"}],"version-history":[{"count":3,"href":"https:\/\/carleton.ca\/biochem\/wp-json\/wp\/v2\/posts\/1523\/revisions"}],"predecessor-version":[{"id":1528,"href":"https:\/\/carleton.ca\/biochem\/wp-json\/wp\/v2\/posts\/1523\/revisions\/1528"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/carleton.ca\/biochem\/wp-json\/wp\/v2\/media\/1527"}],"wp:attachment":[{"href":"https:\/\/carleton.ca\/biochem\/wp-json\/wp\/v2\/media?parent=1523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/carleton.ca\/biochem\/wp-json\/wp\/v2\/categories?post=1523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/carleton.ca\/biochem\/wp-json\/wp\/v2\/tags?post=1523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}