Texture modified diet - minced and bread – dental
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 of minced foods, to minimise the need for chewing.
Characteristics
All foods are minced to an even texture, served moist and without big lumps (maximum 0.5cm pieces). Some soft foods (easily mashed with a fork) and soft bread can be included.
Indications
- poor dentition or no dentures
- painful mouth, gums or tongue (eg mouth ulcers, or following surgery of the mouth)
Nutritional adequacy
Nutritionally adequate.
Precautions
All foods to be minced or mashed, except bread and biscuits. Puree vegetables may be used to increase variety if minced vegetables cannot be safely prepared, but should be kept to a minimum.
Paediatrics
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
| Allowed | Not allowed | |
|---|---|---|
| Hot main dishes | Coarsely minced, tender meats or flaked fish with sauce Casserole dishes may be processed or mashed to reduce particle size Very soft egg dishes (e.g. scrambled eggs, soft frittata) Well-cooked legumes, partially mashed or processed (e.g. baked beans) Soft tofu, in small pieces | Sliced roasted meats or grills Meat with gristle Crumbed or fried fish Dishes with pastry (e.g. spinach pie, quiche, pizza) Casseroles with large pieces (e.g. curried prawns) or fibrous vegetable pieces (e.g. peas, onion) Dishes with crisp topping |
| Sauces, gravies | All | - |
| Starchy vegetables / pasta / rice | Mashed potato Small moist pieces of pasta or well-cooked rice | Roasted or baked vegetables (including cut up) Jacket or boiled new potatoes Rice (if dry); rice that does not hold together Crisp or dry pasta (e.g. edge of lasagne) |
| Vegetables | Tender cooked vegetables, easily mashed with a fork (e.g. carrots, sweet potato) or pureed vegetables | Cooked vegetable pieces >0.5cm Raw vegetables Other vegetables such as whole peas, corn kernels, celery and broccoli stalks |
| Soups | All, except soups with large pieces | Soup with large vegetable or pasta pieces (e.g. minestrone), unless pureed |
| Sandwiches | Soft options (e.g. grated or processed cheese, | Roasted meats, salad |
| Salads, dressings | None | - |
| Breads, cereals | Soft sliced bread Cooked breakfast cereals and ready-to-eat cereals that soften (e.g. Weet-Bix™) Pikelets, Pancakes in maple syrup | Any with nuts, seeds or dried fruit Bread rolls Breakfast cereals not softened by soaking (e.g. toasted muesli) |
| Spreads | All | - |
| Hot breakfast choices | Scrambled or poached eggs (chopped), Baked beans (partially mashed and blended), Canned spaghetti (cut up), creamed corn | All others (e.g. fried egg, bacon, sausages) |
| Fruit | Mashed soft fresh fruits (e.g. bananas, mango, Finely diced or pureed canned or stewed fruit | Other fresh fruit Dried fruit Fruit pieces >0.5cm Canned pineapple |
| Yoghurt | All yoghurt and yoghurt-like desserts (e.g. Fruche®) including those with soft fruit | - |
| Desserts | Most other desserts, e.g. milk-based desserts, soft moist cakes and puddings, ice-cream | Any desserts with hard pastry Jellied fruit Cakes with hard pieces (e.g. nuts or dried fruit) |
| Milk and cheese | All milk Soft cheeses (e.g. cottage, brie), grated hard cheese | Ungrated hard cheeses |
| Beverages | All | - |
| Biscuits | Easily crumbled biscuits, e.g. shortbread, Milk Arrowroot™, Milk Coffee™ | Hard biscuits and crackers (e.g. Anzac biscuits, Ginger Nut™) |
| Miscellaneous | Liquid or pudding Nutrition supplements Cream, pepper, salt, sugar, sweetener Very soft smooth chocolate | Nuts and seeds |
References
- Agency for Clinical Innovation. Nutrition standards for adult inpatients in NSW hospitals. Sydney: ACI; 2011.
- Dietitians Association of Australia. Nutrition manual. 9th ed. Canberra: DAA; 2014.
Change log
April 2022
| Section updated | Change |
|---|---|
| Breads, cereals | In Allowed, added Pikelets, Pancakes in maple syrup |