[vc_row][vc_column width=”1/2″ css=”.vc_custom_1620387042148{padding-top: 70px !important;}”][ultimate_heading main_heading=”Dietary Requirements” alignment=”left” spacer=”line_only” spacer_position=”bottom” line_height=”3″ line_color=”#d03737″ line_width=”100″ spacer_margin=”margin-top:10px;margin-bottom:30px;”][/ultimate_heading][vc_column_text]For residents that have difficulties in swallowing we modify the menu so that is it a soft, palatable dish. To support our chefs in producing these dishes, our chefs and deputy managers learn about dysphagia and producing these modified menus. The chefs work is to prepare fork mashable and thick puree meals to the correct consistency, taste, and presentation.[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”275″ img_size=”full” style=”vc_box_rounded”][/vc_column][/vc_row]