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Since I’m one of those rare enteral feeders who makes his own blends, I have complete control of my diet. I usually prepare two gallons of blend out of chicken, potatoes, mixed vegetables, a can of tuna, maybe some peanut butter, and often a dose of raisins. After boiling the concoction, I let it cool, then blend it and put it in quart jars. I use the blend for noon and late afternoon. For breakfast, I make a blend of oat cereal.
Once or twice a week my wife Ann and I eat at a fashionable restaurant. For variety, it’s good to go out to eat. After Ann orders a meal to eat in, I order a full meal for later blending. When I tell the waitperson I want to carry my meal home, I usually receive a blank look. Rarely, the waitperson will inquire about my reason, so I tell my story in about twenty-five words or less.
When I later set up my blending operation at home, I often split the carryout food into two or three portions. I find my digestive system is more receptive to strange food if I mix oat cereal with the restaurant food. I guess you could call the oats my buffer food.
I have to avoid broccoli and breads with large seeds. The broccoli is a diuretic and the seeds won’t blend and pass through my tube. Otherwise, any nutritious food is acceptable. The stronger flavors like chili give me a mild taste sensation in my mouth for a while after ingesting them.
—Robert “Flute” Snyder, DMA
2/18/2017 » 2/21/2017
Oley exhibit at A.S.P.E.N.'s Clinical Nutrition Week
Oley Regional Conference