Fact sheetDiet specifications

Published on 1 Jul 2015


Texture modified diet - puree 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 pureed or mashed foods and bread for patients unable to chew or manage a minced consistency.

Characteristics

Most foods to be mashed or pureed. Soft sliced bread is allowed. This diet texture can be applied to any portion size and most therapeutic diets.

Indications

  • painful mouth, gums or tongue (e.g. severe mouth ulcers, or following surgery of the mouth)
  • poor dentition or no dentures

Contraindication - Dysphagia

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

Not designed for patients with Dysphagia (see Smooth Puree – Dysphagia).

Paediatrics

Suitable for use in paediatrics when combined with an age-appropriate diet.

Specific menu planning guidelines

 Allowed Not allowed
Hot main dishes

All, pureed and served with gravy

Flaked fish with sauce

-

Sauces, gravies All -
Starchy vegetables / pasta / rice

All, pureed or mashed

All others

Vegetables

All, pureed or mashed

Added milk and margarine may be used to increase energy density

-
SoupsAll, pureed -
Sandwiches

None

-
Salads, dressings

None

-
Breads, cereals

Soft sliced bread

Rolled oats, rice cereal, semolina, Weet-Bix™ with hot milk

Unprocessed bran may be stirred into moist cereal to increase fibre

Bread with seeds or fruit; bread rolls
Other cereals

SpreadsJam, honey, Vegemite™ Peanut butter
Hot breakfast choicesScrambled eggs, pureed baked beans or pureed canned spaghetti All others
Fruit

All fruit, pureed and no seeds

All other fruit

YoghurtAll smooth yoghurts and yoghurt-like desserts
(e.g. Frûche®)
Yoghurt with fruit pieces
Desserts

Smooth custards, mousses, ice-cream, jelly, soft puddings

All others, including cakes and pastries

Milk and cheese

All milk

Soft cheeses (e.g. cottage cheese)

Semi-hard and hard cheeses

BeveragesTea, coffee, cordial, soft drink, milk, fruit juice without pulp/seeds Beverages with visible pulp, seeds or lumps
BiscuitsEasily 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

Dried fruit, nuts, seeds and coconut.
Lollies

References

  1. Agency for Clinical Innovation. Nutrition standards for adult inpatients in NSW hospitals. Sydney: ACI; 2011.
  2. Dietitians Association of Australia. Nutrition manual. 9th ed. Canberra: DAA; 2014.
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