Objective: An outcome study using Gourmet Shaped Puree Food (GSPF) with Travis Puree Product (TPP) was conducted in a long term care setting; rates of consumption, weight effects, plate evaluations, preparatory time, and product yield cost were evaluated.Subject: Sixteen residents with puree diet orders having histories of weight loss were used as the experimental and control subjects for the study.Design: TPP was served to the experimental group two times daily; the control group were fed the institutionalized meal. Pre-weight, weekly weights, daily meal intake, overall appearance, taste, preparatory evaluations product yield, and cost were evaluated.Statistics: Descriptive statistics were used to evaluate the percentage intake and weight variables. The Pearson's correlation was used to determine the relationship of weight loss and intake to TPP treatment.Results: There were no significant differences between weights of the control and experimental groups. There was a significant relationship between the sample population and intake percentage.Conclusions: The results of the pilot study indicated that the use of TPP would solve the common issue among elderly regarding inconsistent puree meal intake. The TPP could be included in a category of nutrition intervention which include: the supplement med pass program dining support program, and commercial supplement-super cereal interventions. Other benefits for TPP include improvements in labor, puree visual appeal, and overall cost savings for puree preparations. More studies are needed to investigate gourmet shaped puree foods, molding methods, and its weight effects in elderly.