Fig. 1

Study design. Only the protein component differed between control and intervention. Pureed hydrolysed beef/chicken was offered at lunch and dinner instead of the usual pureed protein in control diet. Other components in pureed meals were the freshly made carbohydrate and vegetable portions based on daily menus. T0 = week 1, T1 = week 7, T2 = week 9, T3 = week 15