Nahrungsbrei

Nahrungsbrei is a term used for semi-solid, spoonable food created by mashing, blending, or cooking solid ingredients into a thick paste or purée. It lies between liquids and solid foods in texture and is commonly employed for individuals with chewing or swallowing difficulties, as well as in infant feeding during the transition from milk to solid foods. It is also used in geriatric care, rehabilitation, and palliative nutrition to facilitate intake and safety.

Preparation and texture: Nahrungsbrei is prepared by cooking and processing foods such as vegetables, fruits, cereals, potatoes, and proteins until soft, then mashing or puréeing to the desired consistency. The level of thickness can vary from smooth purée to a thicker, pasty texture. Texture-modified diets are often prescribed to match a person’s swallowing ability and to reduce aspiration risk.

Nutritional and safety considerations: A nutritionally adequate Nahrungsbrei should provide appropriate energy, protein, fats, fiber, vitamins, and fluids. Texture adjustments aim to support safe swallowing while preserving palatability and nutritional value. Food safety practices, including proper hygiene, cooking, storage, and timely serving, are essential, as are management of allergies and intolerances.

Variations and examples: Common forms include Kartoffelbrei (mashed potato), Gemüsepüree (vegetable purée), Obstpüree (fruit purée), and Breie wie Hafer- oder Reisbrei (porridge). In infant nutrition, similar preparations appear as Beikost, introducing age-appropriate purées and mashed foods.

See also: Beikost, Dysphagie, Texturmodifikation, Beikosteinführung.