Below is a standard guide to food and liquid consistencies that should be used to provide consistent terminology and descriptions of major diet categories for individuals who require a modified texture diet.

Processing food to a ground or pureed texture may be difficult at times. The following suggestions are meant to help you become expert at preparing the prescribed special food textures. Although these tips are not meant to cover every food item, they do present general recommendations for major food groups, or problem foods.

Dysphagia Ground (Mechanically Altered) Your Speech-Language Pathologist has recommended that this diet is the safest diet for you at this time. Foods should be soft, moist, and cohesive in texture. Meats should be finely chopped and vegetables should mash easily with a fork. Sauces and gravies should be added. Here are lots of ideas. Meats and ...

IDDSI’s goal is to standardize how food and liquid textures are described to make eating and drinking safer for those with swallowing disorders. It aims to eliminate confusion between professionals, patients, and families when communicating.

The texture of the liquid an individual receives is recommended by an occupational therapist or speech pathologist and is ordered by a doctor. The texture of food should not be thinner than the prescribed liquid consistency. • Thin (Regular): Includes all liquids, Jell-O, sherbet, Italian ice, and ice cream. This consistency

Food Group Recommended Avoid May have IF thin liquids are allowed but be moist and mashable). Soufflé’s may have small soft chunks. Tofu. Well-cooked, slightly mashed moist legumes such as baked beans. All meats or protein substitutes should be served with sauces or moistened. Potatoes and Starches Well-cooked, moistened, boiled, baked, or ...

FOOD TEXTURES: WHY AND HOW! Individual diet texture is based on specific skills and deficits. These textures originate from physician’s orders and are not subject to direct support staff alteration. 1⁄2"-1" size soft, cooked or soft fresh. Moist, soft. Large curd cottage cheese texture. Soft; size of crushed pineapple.

By using a standardized framework like IDDSI, individuals with dysphagia and their caregivers can have a clear understanding of the texture and consistency of foods and drinks. Knowing more can reduce the risk of choking or aspiration. This empowers them to make choices that promote safe and enjoyable eating experiences.

The textures on this level are appropriate for individuals with mild to moderate oral and/or pharyngeal dysphagia. Patients should be assessed for tolerance to mixed textures.

Ground: A modified diet with moist food prepared approximately 1/4 inch x 1/4 inch. person on a ground diet may have difficulty chewing or moving food in their mouth. Ground diet prepared food should have texture and not be completely smooth. Most cooked food can be mashed with a fork or potato masher to achieve the correct texture.