Skip to main content Skip to main navigation

Fact sheetDiet specifications

Published on 1 Feb 2015


Texture modified diet - minced and moist - dysphagia

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 soft-textured foods that can be easily chewed and formed into a bolus.

Characteristics

Texture B – minced and moist. Foods in this category may be naturally soft (e.g. cottage cheese), or cooked or minced to alter texture. Patients use the tongue, rather than teeth, to break the small lumps in this texture. Food should be soft and moist and easily formed into a ball. Food may be presented as a thick puree with obvious lumps in it; lumps should be soft and rounded (no hard or sharp lumps). Target maximum particle size for adults is 0.5cm. This diet texture can be applied to any portion size and most therapeutic diets.

Indications

  • may be ordered for patients with swallowing difficulties
  • poor dentition or no dentures
  • painful mouth

Nutritional adequacy

Nutritionally adequate, but may be low in dietary fibre. Patients ordered this diet should be monitored regularly to ensure adequate dietary intake.

Precautions

All foods to be minced or mashed. 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 fish with sauce

Casserole dishes, 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 or crumbled

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 with plenty of sauce

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 soups, pureed or with soft pieces less than 0.5cm Soup with large pieces of meat or vegetables (e.g. corn) or rice
Sandwiches

None

-

Salads, dressings None -
Breads, cereals

Breakfast cereal with small moist lumps (e.g. rolled oats, semolina, wheat flake biscuits
soaked in milk)

Unprocessed bran may be stirred into moist cereal to increase fibre

All bread

Hard cereals that do not soften easily (e.g. toasted mueslis)

Cereals with dried fruit or seeds (e.g. Sultana Bran®, Just Right®)

Spreads Jams without seeds or peel, honey, peanut butter, Vegemite™

Jams with seeds, marmalade

Hot breakfast choices

Scrambled or poached eggs (chopped), Baked beans (partially mashed or processed), Canned spaghetti (cut up), creamed corn

All others (e.g. fried egg, bacon, sausages)

Fruit

Mashed soft fresh fruits (e.g. bananas, mango,
pawpaw)

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 soft fruit <0.5cm

-
Desserts

Smooth desserts (e.g. custards, mousses, blancmange, cut up trifle, creamy rice, puddings)

Soft fruit-based desserts without hard pieces

Ice-cream

Gelled cake*

Jellied fruit

Cakes, unless served with custard

Bread puddings

Milk and cheese

All milk, milkshakes, smoothies

Very soft cheese with small lumps (e.g. cottage cheese, ricotta)

Hard cheese

Crisp cooked cheese topping on hot dishes

Soft sticky cheese (e.g. camembert)

Beverages All -
Biscuits

None

All

Miscellaneous

Liquid or pudding nutrition supplements

Very soft smooth chocolate

Cream, pepper, salt, sugar, sweetener

Nuts, seeds and coconut

Hard lollies

*Cake that has been soaked in jelly or gel so that the entire food portion becomes soggy

References

  1. Dietitians Association of Australia. Nutrition manual. 9th ed. Canberra: DAA; 2014.
  2. Dietitians Association of Australia and The Speech Pathology Association of Australia Ltd. Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definition. Nutrition & Dietetics 2007; 64 Suppl 2:S53-76.
Back to top