Texture modified diet - liquid puree
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 liquid foods that requires no chewing.
Characteristics
Food in this category is smooth and lump free and can be consumed through a straw, or is food that liquefies at room temperature. Food should be similar in consistency to smooth soup and pour freely.
Indications
- Patients who are unable to chew or swallow solid foods following head and neck, maxillofacial or dental surgery
- Patients who can only take food through a straw, e.g. after jaw wiring
- Severe oral, pharyngeal or oesophageal motility problems or upper gastrointestinal stricture
- May be ordered for patients with swallowing difficulties.
Nutritional adequacy
This diet is not nutritionally adequate and should not be used as the sole source of nutritional support. Patients receiving this diet should be under the care of a dietitian. Additional nutritional support (such as oral nutrition supplements or enteral tube feeding) is required.
Precautions
Patients may not receive a menu.
Paediatrics
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
| Allowed | Not allowed | |
|---|---|---|
| Hot main dishes | None | - |
| Sauces, gravies | None | - |
| Starchy vegetables / pasta / rice | None | - |
| Vegetables | None | - |
| Soups | Homogenised, pureed or thin soups without visible food pieces | All others |
| Sandwiches | None | - |
| Salads, dressings | None | - |
| Breads, cereals | Strained rolled oats, semolina or rice cereal with added milk or cream to a liquid consistency | All bread and other breakfast cereals |
| Spreads | None | - |
| Hot breakfast choices | None | - |
| Fruit | Pureed fruit to a liquid consistency | All others |
| Yoghurt | Drinking yoghurt with no visible lumps | All others |
| Desserts | Pouring custard, ice-cream | All others |
| Milk and cheese | Plain and flavoured milk or dairy alternatives | All cheeses |
| Beverages | All beverages without lumps | All others |
| Biscuits | None | - |
| Miscellaneous | Oil, Cream, Sugar, Salt, Pepper. Butter, margarine and honey can be added to increase energy content. Liquid nutritional supplements will be required. Note: Milk powder, protein powder or glucose polymer should be added to drinks or soups to increase energy content | Chocolate, lollies |
References
- 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 and Dietetics 2007;64 Suppl 2:S53-76
- Dysphagia Diet Food Texture Descriptors. April 2011. National Patient Safety Agency NHS; Royal College of Speech and Language Therapist (RCSLT); National Association of Care Catering (NACC); British Dietetic Association (BDA); National Nurses Nutrition Group (NNNG); Hospital Caterers Association.