Improving the quality of life among patients who suffer from dysphagia is the primary focus of AquaCareH2O. Our hydration program not only allows patients to enjoy a cold glass of water or juice, but makes it possible for meals to be beneficial when considering hydration as well. Preparing food with AquaCareH2O allows caregivers and providers healthy and nutritious alternatives to maintaining their patients' hydration levels.
Hydration Values
Research has shown that when cooking fresh vegetables with AquaCareH2O at a 1:2 ratio (vegetable:AquaCareH2O) hydration per serving is increased by nearly 50% when compared to that of vegetables prepared in water with natural consistency. Various vegetables were cooked, pureed, and dehydrated to determine mass and moisture content. Results show an increase in moisture content per 100 grams of pureed vegetables prepared with AquaCareH2O. The percent of actual solids in each vegetable was decreased by an average of 46.2%, allowing for a significant increase in moisture content of each vegetable.
Vegetables studied include cooked and pureed carrots, broccoli, cauliflower, canned sweet potatoes, and green beans. These vegetables were all prepared with AquaCareH2O and compared to those prepared in tap water. Each vegetable showed an increase in moisture content, which in turn allows patients further hydration by simply eating their daily servings of vegetables. The table below shows the increase in percentage of hydration AquaCareH2O allows per 100 grams when compared to vegetables prepared in natural consistency.
| Broccoli |
Carrots |
Cauliflower |
Green Beans |
Sweet Potatotes (Canned) |
38% |
47% |
36% |
58% |
44% |
Additional research has shown that AquaCareH2O is beneficial in more than pureed vegetables. Fresh fruit is a great way for your patients to ingest necessary vitamins, and it's more practical for them to also be hydrated while enjoying their favorite fruits. Our research has shown that moisture content increases by nearly 34.15% on average among the fruits studied. Various fruits were pureed with our nectar consistency water at either a .5:1 or 1:1 ratio (AquaCareH2O: fruit). After pureeing and dehydrating fruits, mass and moisture content were determined. Results show an increase in moisture content per 100 grams of fruit pureed with AquaCareH2O. The percent of actual solids was decreased by an average of 60.80%, allowing for a significant increase in moisture content of each vegetable.
Fruits studied included peaches and cantaloupe pureed at a .5:1 ratio (AquaCareH2O: fruit) and bananas pureed at a 1:1 ratio. These fruits were all pureed with AquaCareH2O and compared to the naturally occurring moisture content of the fruits. Each fruit showed an increase in moisture content, which allows patients more hydration by eating their daily serving of fruit. The table below shows the increase in percentage of hydration AquaCareH2O allows per 100 grams when compared to fruits pureed at their natually occurring moisture content.
| Peaches (fresh, peeled, cored |
Cantaloupe (peeled with seeds removed) |
Bananas (peeled) |
| 27% |
25% |
59% |
Moisture content among various meats was also studied when considering the diversity of AquaCareH2O among hydrating patients. Meats are no longer out of the question for patients with dysphagia who need amino acids and proteins thanks to AquaCareH2O. Our research has shown that by preparing meat in AquaCareH2O and pureeing to desired consistency, moisture content in the meats studied increased on average by 59.24%. Various meats were pureed with our nectar consistency water at a 1:1 ratio (AquaCareH2O: meat). After cooking, pureeing, and dehydrating meats, mass and moisture content were determined. Results show an increase in moisture content per 100 grams of meat pureed with AquaCareH2O. The percent of actual solids was decreased by an average of 40.68%, allowing for a significant increase in moisture content of each meat.
Meats studied included ham, chicken, and pork ribs (boneless) cooked and pureed in AquaCareH2O at a 1:1 ratio. The moisture content was compared to these meats prepared in tap water. Each meat showed an increase in moisture content, which allows patients more hydration by eating their daily serving of meat/ protein. The table below shows the increase in percentage of hydration AquaCareH2O allows per 100 grams when compared to meats prepared and pureed in water of natural consistency.
| Chicken (Skinless, boneless breasts) |
Ham Steak (fat trimmed before cooking) |
Pork Ribs (boneless, fat trimmed) |
| 56% |
62% |
59% |
These results illustrate how efficient AquaCareH2O can be when used as more than a refreshing drink. More studies are being performed in order to better improve the quality of life for individuals suffering from dysphagia through improved dieting with AquaCareH2O.
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