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Jo (dietitian): Overall it was really insightful to gain a small piece of experience of how it would be for our patients. The main thing that struck me was how organised you would need to be to plan, and prepare the food. It required a high level of skill to gain the correct consistency and required lots of equipment!! It was also extremely time consuming.
 
I really missed having different textures to my diet not being able to bite or chew all day was strange. My interest in food was significantly reduced today compared to usual. Having to constantly think if food was the correct consistency would become very over whelming.
 
I found the limiting in choice very challenging . Whilst cooking my evening meal not being able to taste it whilst cooking was really hard, likewise not being able to “nibble” i.e. grated cheese when cooking lasagne was quite miserable. Losing the ability to have a random ad hoc snack was very hard. I realised about half an hour after I had done it that whilst making a cup of tea I had eaten 4 grapes!!
 
Oh and I think we all came to the realisation that toast and soaking solution are not a great combo………………….

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