Diet supporting patient consumption - finger food
This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.
Aim
To provide a diet that is easy to eat without cutlery.
Characteristics
All food items must be able to be picked up with the fingers in one hand only. Sandwiches should be cut into halves or quarters.
Indications
Patients who are required to lie flat (eg those with spinal injuries, or those having brachytherapy for gynaecological, prostate or lung cancer). A finger-food diet may also be used for patients with Alzheimer’s disease, other dementia or cognitive impairment, or certain neuromuscular disorders.
Nutritional adequacy
Nutritionally adequate if appropriate choices made.
Precautions
Foods offered should be energy- and nutrient-dense and good sources of fibre. Adaptive equipment (such as plate stabilisers and guards, spouted cups and mugs with handles) and the advice of an occupational therapist may be useful.
Paediatrics
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
| Allowed | Not allowed | |
|---|---|---|
| Hot main dishes | Finger foods (e.g. chicken nuggets, meatballs, fish fingers, cutlets, peeled boiled eggs, chicken legs, sausages) | Wet dishes |
| Sauces, gravies | For dipping (including portion control sauces) | Sauces or gravies served with main dishes |
| Starchy vegetables / pasta / rice | Potato or kumara chips or wedges, or baked or steamed cubes | Cooked rice, noodles |
| Vegetables | All in bite-size pieces (eg carrot sticks, broccoli florets, beans) | Peas, corn or vegetables in sauces |
| Soups | None (unless able to be served in closed mug or consumed with straw) | - |
| Sandwiches | All sandwiches, cut into halves or quarters | - |
| Salads, dressings | All, cut up or small pieces (eg cherry tomatoes) Mayonnaise and dressings | - |
| Breads, cereals | Breads, muffins, crackers, dry breakfast cereal, muesli bars | Breakfast cereals with milk |
| Spreads | All | - |
| Hot breakfast choices | Peeled boiled eggs | - |
| Fruit | All; whole pieces preferred (e.g. apples, bananas, grapes, plums) | Fruit requiring a spoon to eat |
| Yoghurt | - | All |
| Desserts | Cakes, pastries or slices Ice-cream sandwiches or cones | Soft desserts such as custards or jellies requiring a spoon to eat |
| Milk and cheese | All | - |
| Beverages | All (may need to be served in closed mug or consumed with straw) | - |
| Biscuits | All | - |
| Miscellaneous | One high-energy mid-meal per day | - |
References
- Agency for Clinical Innovation. Nutrition standards for adult inpatients in NSW Hospitals. Sydney: ACI; 2011.
- Maher AK, editor; Iowa Dietetic Association. Simplified diet manual. 10th ed. Ames: Blackwell; 2007.