[Dysphagia] amount of liquid in foods

[Marie.Isbell at state.tn.us (Marie Isbell)]

I believe that a certain amount of the fluid in any food is needed in
the process of digestion.  The rest is released as fluid.  The amount of
fluid released depends on the food item, the person, their nutritional
status and their state of hydration.  I'm sure a dietitian could explain
this much better.....

Marie M. Isbell, MA, CCC-SLP
Therapeutic Services Team
West Tennessee Regional Office
P.O. Box 949, 11437 Milton Wilson Road
Arlington, TN 38002
(901) 745-7633
Cell (901) 336-9078
Fax: (901) 745-7273
Marie.Isbell at state.tn.us

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>>> Velvet Balmer <vbalmer at consolidated.net> 01/15/07 2:34 PM >>>

I know that the amount of liquid put into a food item does not remain  
constant once cooked, however how do you figure out how much remains  
in it?  For example, if you cook pudding, using 4 cups of milk, and  
then subsequently eat all of that pudding, how much liquid did you  
get out of what you ate (it wouldn't be 4 cups worth, would it?)  Or  
if you baked a pumpkin pie, how much of the original liquid from the  
pumpkin would remain?  What about jello -- is the gelatine emulsifier  
reducing the total of fluid contained in the final product?

Sorry if these are elementary questions, but I am in need of  
answers.  Is there some formula out there for determining the amount  
of liquid within a food source?

Thanks for your help,
Velvet
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