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.
To provide a diet of soft-textured foods that can be easily chewed and formed into a bolus.
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.
- may be ordered for patients with swallowing difficulties
- poor dentition or no dentures
- painful mouth
Nutritionally adequate, but may be low in dietary fibre. Patients ordered this diet should be monitored regularly to ensure adequate dietary intake.
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.
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
|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
|Starchy vegetables / pasta / rice|
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)
Tender cooked vegetables, easily mashed with a fork (e.g. carrots, sweet potato), or pureed
Cooked vegetable pieces >0.5cm
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|
Breakfast cereal with small moist lumps (e.g. rolled oats, semolina, wheat flake biscuits
Unprocessed bran may be stirred into moist cereal to increase fibre
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)
Mashed soft fresh fruits (e.g. bananas, mango,
Finely diced or pureed canned or stewed fruit
Other fresh fruit
Fruit pieces >0.5cm
All yoghurt and yoghurt-like desserts (e.g. Fruche®) including soft fruit <0.5cm
Smooth desserts (e.g. custards, mousses, blancmange, cut up trifle, creamy rice, puddings)
Soft fruit-based desserts without hard pieces
Cakes, unless served with custard
|Milk and cheese|
All milk, milkshakes, smoothies
Very soft cheese with small lumps (e.g. cottage cheese, ricotta)
Crisp cooked cheese topping on hot dishes
Soft sticky cheese (e.g. camembert)
Liquid or pudding nutrition supplements
Very soft smooth chocolate
Cream, pepper, salt, sugar, sweetener
Nuts, seeds and coconut
*Cake that has been soaked in jelly or gel so that the entire food portion becomes soggy
- Dietitians Association of Australia. Nutrition manual. 9th ed. Canberra: DAA; 2014.
- 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.