Modified Texture Diets - g-care.glos.nhs.uk Texture Diets.pdf · moving food to the back of the...

Modified Texture DietsNHS Gloucestershire and

Gloucestershire Hospitals NHS Foundation Trust

Information on Modified Texture Diets

The following information is included to help you:

z Prepare food of a suitable consistency after a resident has had their swallow assessed by a Speech and Language Therapist (SLT) and a particular diet has been advised;

z Understand how to identify residents at risk of malnutrition using the MUST tool;

z Treat individual residents identified at risk of malnutrition using food first approach and food fortification.

This information is intended for use by carers and caterers working with residents in nursing and residential homes. They should not be copied for personal use or used in any way outside these settings.

The information provided is general information. Some individuals may need personalised advice or advice on other conditions. In this situation please consider requesting a referral to SLT or Dietitian from the GP.



z Stroke z Parkinson’s disease z Dementia z Multiple sclerosis z Motor neurone disease z Brain tumour

z Head injury

z Learning Disability

z Sore mouth or poor dentition

z Head and neck cancer

z Surgery to the head and neck

It is also common for the frail elderly population to develop temporary swallowing difficulties while they are acutely unwell, e.g. with a urinary tract infection. This is because they are weaker when they are unwell or confused so their muscles don’t work as well. Usually, the swallowing difficulties resolve once the underlying illness is treated.

Swallowing Difficulties and Modified Texture DietsDysphagia: is the term used to describe problems with the swallowing mechanism.

It refers to any difficulty swallowing saliva, food or drink and can occur at any or all of the phases of swallowing e.g. putting food into the mouth, moving food to the back of the throat, shutting the airway whilst food is going down, opening the entrance to the stomach.

Dysphagia can also cause aspiration which is the term used for when foods to go down the wrong way, i.e. instead of going down the oesophagus to the stomach, some of the food and drink may enter the airway go down the trachea towards the lungs. This can cause obstruction of the airway, chest infections and potentially death. It is essential that people with dysphagia are assessed regularly by a SLT especially if you suspect their swallow has worsened.

What causes Swallowing Difficulties?There are many medical and/or surgical conditions that can cause swallowing difficulties in adults, including the following conditions:

What are the signs of swallowing difficulties?A person with a swallowing difficulty may show one or more of the following signs and symptoms:

z Coughing or choking when eating or drinking

z Food or drink dribbles from the corner of the mouth

z Food/tablets sticking in the mouth or cheeks

z Voice sounds wet and gurgly during or after meals and drinks

z Repeated unexplained chest infections

z Poor appetite/avoidance of food and drink

z Weight loss/dehydration

z Effortful swallowing

z Spiking temperatures

The treatment of dysphagia is diverse and depends on where the swallowing difficulty is. It can involve positioning exercises and/or modifying the textures of food and fluids all of which need to be recommended by a Speech and Language Therapist (SLT).

If you suspect that a resident has a swallowing problem and is aspirating a referral should be made to the SLT.



Terminology for modified texture diet:

Liquid Puree Soft Easy to Eat Normal

High Risk Textures

Foods that have a stringy, fibrous texture Pineapple, runner beans, celery lettuce

Vegetable and fruit skinsIncluding beans e.g. broad, baked, soya, black-eye, peas, grapes

Crunchy foods Toast, flaky pastry, dry biscuits, crisps

Crumbly foods Bread crusts, pie crusts, crumble, dry biscuits

Hard FoodsBoiled and chewy sweets and toffees, nuts and seeds

Foods with husks Sweetcorn and granary bread



1. Normal TextureNormal textures are for all people with no identified swallowing difficulties. No modifications are required. This section will provide a selection of meal ideas and snacks.

Normal Texture Meal IdeasBreakfast:

z Toast z Cereal z Porridge z Yoghurt

z Fruit

z Fruit smoothie

z Crumpet

z Egg scrambled/poached/boiled

z Baked beans on toast

z Tomato on toast

z Egg on toast

z Boiled egg and bread or toast

Smaller meals:Sandwich/roll/wrap with:

z Meat z Fish – e.g. tuna, salmon, mackerel, sardines

z Cheese and pickle z Cheese and tomato z Tuna mayonnaise z Chicken/ turkey mayonnaise

z Chicken and avocado z Brie and cranberry z Ham salad z Cheese salad z Ham and tomato z Ham and cheese z Well cooked egg and cress mayonnaise

z Cream cheese and cucumber

z Salmon and salad z Ham and tomato/salad/cheese/coleslaw

z Houmous and salad

Jacket potato served with a salad and:

z Baked beans

z Cheese

z Tuna, Salmon, Mackeral Coronation Chicken

z Chicken and salad cream

z Bacon and mushroom in tomato-based sauce

z Chilli con carne

Soup and a roll : z Cream of Chicken

z Chicken noodle

z Chicken and vegetable

z Beef and vegetable

z Beef consommé

z Cream of vegetable

z Scotch broth

z Minestrone

z Tomato

z Carrot and coriander

z Butternut squash

z Cream of mushroom

z Baked beans/cheese/egg/mackerel on toast

z Omelette

z Small pasta portion with sauce

z Couscous and vegetables and meat or fish

Salad – large bowl with: z Garden salad: tomato, lettuce, cucumber, spring onions, red onion, sweet peppers, carrot sticks, feta cheese

z Carrot and pineapple

z Pineapple and celery

z Tomato and cucumber

z Mixed bean

z Beetroot

z New potatoes (cold)

z Potato salad – use low fat salad cream if on weight reducing diet

z Pasta/rice/couscous

z Meat/fish/egg/cheese


Gloucestershire Hospitals NHS Foundation TrustNormal Texture Meal Ideas continued.Main meal:Fish:

z Fish, potato, vegetables z Fish pie with potato topping and vegetables

z Salmon fillet (grilled/poached)

z Cod in parsley or cheese sauce

z Fish fillets (baked, fried in batter or breadcrumbs)

Vegetarian: z Vegetable and tofu stir-fry z Macaroni and cauliflower cheese

z Vegetable lasagne z Bean burger z Vegetable and lentil curry z Nut roast z Quiche (mushroom and cheese/spinach and feta/broccoli and cheese/lentil) served with potatoes and salad/vegetables

Meat: z Chilli con carne and rice z Beef/lamb curry and rice z Risotto with ham and mushroom

z Spaghetti bolognaise z Lasagne with salad z Cottage pie z Pasta meat and sauce z Meatballs z Beef stroganoff z Beef liver and onions z Beef liver and bacon z Beef stew with potato and vegetables

z Lamb goulash z Pork chops z Sausages and Mash z Gammon and new potatoes

z Pasta bake and salad z Cheese and bacon quiche served with potatoes and salad/vegetables

Chicken: z Chicken Kiev

z Chicken a la King

z Chicken casserole with potato and vegetables

z Chicken sweet and sour with rice

z Fajitas – meat/peppers/ courgette/mushrooms etc

Pizza served with a side salad:

z Cheese and tomato

z Ham and pineapple

z Mushroom and ham

z Vegetarian e.g. mushroom, peppers, pineapple, onions etc

Puddings: z Yoghurt/Fromagé frais z Mousse z Fruit – Tinned/Fresh/Stewed

z Cakes

Pastry: z Apple and blackberry pie z Apple and cinnamon pie z Rhubarb and apple flan z Peach flan z Custard tart z Treacle tart z Lemon meringue pie z Pecan pie z Queen of puddings z Fruit sponge pudding z Chocolate sponge pudding z Bread and butter pudding

Crumble fillings: z Rhubarb z Apple z Apple and blackberry z Fruits of the forest

Milk puddings:Hot:

z Rice pudding z Semolina z Sago z Tapioca z Custard with banana/ tinned fruit

Cold: z Blancmange z Mousse – chocolate, vanilla, strawberry, orange, lemon

z Milk jelly

Cold puddings: z Ice-cream z Ice-cream with chocolate/fruit sauce

z Banana split z Fruit flan z Chocolate éclairs z Cheese cake z Black forest cake z Crème caramel z Fruit trifle z Summer pudding

Fruit: z Stewed fruit z Fruit salad z Fruit salad z Baked apple z Tinned fruit with ice-cream /crème fraiche/cream



2. Easy to Eat TexturesThis food texture includes moist foods which are naturally soft and/or cooked to a soft texture. The addition of sauce or gravy may be required to increase the moisture content to make the food easier to prepare in the mouth for swallowing. Food should be easily broken into pieces with a fork and no bigger than 1.5 cm x 1.5 cm (¾ inch x ¾ inch).

Avoid foods that are known choking hazards: stringy, crunchy, crumbly, hard, dry, floppy, skins, husks, mixed consistencies.

Examples of Suitable Foods Examples of Unsuitable Foods Meat

Chicken

Fish

Protein alternatives

z Mince dishes e.g. Spaghetti Bolognese

z Casseroles and stews – small pieces

z Fish dishes that are moist or with sauce (easily broken up with the edge of a fork)

z Eggs (all types except fried)

z Well cooked legumes (outer skin must be soft)

z Soft tofu

z Tough, gristly or dry meats

z Dry fish/fish with bones/fried fish with hard crunchy outer coating

z Fried eggs

z Dishes with nuts

z Hard or fibrous legumes

Vegetables z Well cooked, non fibrous vegetables served in small pieces or soft enough to be easily mashed with a fork

z Soft canned vegetables e.g. peas

z Hard, fibrous or stringy vegetables e.g. sweetcorn, broccoli stalks

z All raw vegetables and salad (including chopped and shredded)

Soup STOP z All soups except for those listed as ‘Unsuitable Foods’

z Soups that have large pieces of meat, vegetables, sweetcorn

Breakfast Cereals

z All well moistened cereals z Course or dry cereals e.g. All-bran

z Cereals with nuts or dried fruit Other Cereals and Potatoes

z Soft sandwiches (no crusts) with moist fillings e.g. egg and mayonnaise

z Rice (well cooked) z Soft pasta and noodles z Couscous z Boiled or mashed potatoes, jacket potato without skin/soft chips

z Dry or crusty bread z Sandwiches that are not thoroughly moist

z Bread with seeds or dried fruit z Toast, crackers, pizza z Roast potato, skin of jacket potato, hard crispy chips

STOP This sign highlights items that are not safe for people with thickened fluids. In some cases these items can be thickened to make them safe



Easy to Eat Textures continued.Fruit z All stewed or canned fruit in

small pieces

z Soft, peeled fresh fruit (without seeds)

z Berries with small seeds e.g. strawberries

z Dried fruit, fruit peel

z Stringy fruit e.g. Pineapple

z Large/round pieces of fruit e.g. grapes/cherries

Dairy foods z All except those listed as ‘Unsuitable foods’

z Yoghurt with nuts, seeds or hard pieces

z Hard cheese or crispy cooked cheese

Desserts z All except those except those listed as ‘Unsuitable foods’

z Dry cakes and biscuits

z Anything with nuts, seeds, dried fruit, coconut or pineapple

z Sticky/chewy foods e.g. toffee




3. Soft TexturesThis food texture includes foods which are soft, moist and easily formed into a ball, requiring little chewing. Meat should be minced and moistened. This may be presented as a thick puree with obvious lumps. Any lumps can be easily mashed with a fork or squashed by the tongue in pieces no bigger than 0.5cm (¼ inch). Foods must not contain: any hard or sharp lumps, be sticky or crumbly or contain any fibrous skins.

Examples of Suitable Foods Examples of Unsuitable FoodsMeat

Chicken

Fish

z Moist mince dishes e.g. shepherd’s pie, cottage pie

z Casseroles, stews and fish dishes coarsely blended/mashed with sauce

Serve with extra gravy/sauce to assist swallowing

z Dishes with large chunks.

z Dry, tough or gristly meat.

z Casseroles with hard or fibrous particles e.g. sweetcorn, onion.

Meat Alternatives

z Slightly mashed legumes

z Soft tofu in small pieces or crumbled

z Soufflés or quiche filling with small soft chunks

z Poached, scrambled or soft cooked eggs

z Frittata with small piecesServe with extra gravy/sauce to assist swallowing

z Nuts

z Undercooked legumes

z Large pieces of Tofu

z Hard boiled or crisp fried eggs

Vegetables z Soft well-cooked vegetables that are easily mashed with a fork

z Vegetables should be well cooked and chopped or mashed into pieces that are not larger than 0.5 cm (¼ inch)

z Hard or fibrous

z vegetables including:

z peas, corn, cabbage, Brussels sprouts, asparagus that require chewing

Soup STOP

z Homemade or canned soups with soft pieces no bigger than 0.5 cm (¼ inch). may contain soft lumps e.g. small pasta pieces or soft vegetables

z Soups that have large chunks or fibrous particles e.g. sweetcorn, rice

Breakfast Cereals

z Cooked cereal with small soft lumps e.g. Porridge, semolina, rice pudding

z Well moistened Cornflakes, Rice Krispies or Weetabix

z Course or dry cereals e.g. All-bran.

z Cereals with nuts or dried fruit



Soft Textures continued.Other Cereals

z Well cooked pasta or noodles with sauce e.g. Lasagne, moist macaroni cheese (note – some dishes may require blending or mashing)

z Very soft rice that holds together e.g. risotto rice, savoury rice pudding.

z All bread, sandwiches, crackers

z Rice that does not hold together e.g. long-grain, basmati

z Crispy or dry pasta e.g. edges of pasta bakes or lasagne

Fruit z Soft stewed or canned fruit that is finely diced or pureed

z Fresh fruit that is soft enough to mash with a fork e.g. banana

z Fruit Juice – may need to be thickened

z Whole pieces of fruit

z Stewed fruit with skin or seeds, or to too hard to mash with a fork

z Fibrous fruits e.g. Pineapple Dairy foods z Yoghurt (plain or with small soft

pieces of fruit), fromage frais

z Milk, milkshakes, fruit smoothies STOP

z Very soft cheese with small lumps e.g. Cottage, cheese, cream cheese

z Custard, Mousse, Ice-cream

STOP

z Yoghurt with nuts, seeds or hard pieces

z Cheese slices and cubes

z Sticky cheese e.g. camembert

Desserts z Soft fruit based dessert without hard bases

z Soft moist sponge with lots of custard/cream e.g. tiramisu, trifle

z Plain, softened chocolate – easily chewed

z Dry coarse cakes

z Bread pudding

z Crumble or dry pastry

z Anything with nuts, seeds, dried fruit, coconut or pineapple.

z Large hard fibrous fruit particles

z Lollies with jelly sweets or marshmallow

STOPThis sign highlights items that are not safe for people with thickened fluids. In some cases these items can be thickened to make them safe



4. Puree TexturesThis food texture includes foods that have been liquidised to a thick, smooth uniform consistency. They should be moist and cohesive enough to hold their shape on a spoon e.g. fromage frais. Foods should be pureed in a blender/food processor or mashed very well until there are no lumps or bits.

A puree diet is lower in nutrients then normal diet and less palatable. It is essential that pureed meals are prepared correctly and presented in an appealing way. The use of food moulds, piping or potato scoops are advisable to improve appearance of pureed foods.

Add high energy liquid such as: full fat milk, cream, evaporated milk, melted butter, olive oil, cheese sauce, white sauce, rich gravy, cream soup, mayonnaise, full fat yoghurt fluid before pureeing. Do not use water to puree foods.

After pureeing some foods may require a thickening agent to make the puree the correct consistency, e.g. Nutilis, Thick and Easy or instant mashed potato.

Examples of Suitable Foods Examples of Unsuitable foodsMeat

Chicken

Fish

z Meat/chicken/fish dishes pureed in a blender with gravy or sauce. Serve with extra gravy or sauce

z Soufflés and mousses e.g. salmon mousse

z Pate

z Whole or minced meats that have not been pureed in a blender

z Meat that does not puree well e.g. sausage/bacon

Meat alternatives

z Pureed baked beans, lentils or other cooked beans. These will need to be pureed then sieved to remove husks and skins

z Tinned refried beans or smooth houmous

z Pureed and creamy scrambled eggs z Egg custard z Eggs blended into smoothies or soups

z Soft silken tofu

z Lentils or legumes that are not pureed or well mashed to a smooth paste e.g. sweetcorn

z Stringy vegetables e.g. leeks/celery

z Fried, poached and hard boiled egg or scrambled eggs that are not pureed

z Egg custard with pastry

z Sticky or cohesive foods e.g. peanut butter

Vegetables z Pureed or well mashed vegetables without chunks, lumps, pulp or seeds

z Cooked beetroot pureed with mayonnaise

z Peeled and cucumber pureed with yoghurt and mint

z Pesto – (Basil, pinenuts, parmesan and olive oil, blended to smooth consistency)

z Coarsely mashed vegetables

z Particles of vegetable fibre or hard skin

z Lettuce

z Raw tomatoes



Puree Textures continued.Examples of Suitable Foods Examples of Unsuitable foods

Soup STOP z Homemade or tinned soups that have been pureed in a blender and strained.

z Soups that have chunks or lumps

Breakfast Cereals z Smooth lump free cereals e.g. semolina, pureed porridge, Readybrek

Porridge may need to be sieved to remove lumps

z All other breakfast cereals e.g. dry cereals.

Other Cereals z Well cooked pasta, noodles or rice that has been pureed in a blender with added sauce.

z Soaked bread/cakes (see soaking solution section)

z Pasta and rice that has not been blended

z All non-soaked breads, biscuits, cakes, muffins

z Breads/cakes that are not soaked through the entire food portion or contain lumps

Fruit z Stewed or tinned fruit that has been pureed in a blender

z Pureed or well mashed banana z Fruit packs labelled ‘puree’ z Fruit smoothies without lumps/seeds STOP

z Whole fruits (fresh, frozen, canned, dried) or fruit pieces

z Coarsely mashed fruits with lumps

Desserts z Plain or vanilla yoghurt (no lumps)

z Milk, milkshakes STOP

z Custard STOP z Mousse, soft cheesecake (no base)

z Ice cream STOP

z Course or textured puddings e.g. rice pudding, fruit crumble, flaky pastry

z Yoghurt with fruit or nuts z Cakes, pastry, pies z Chocolate with nuts and fruit

Dairy z Smooth cheese pastes e.g. cream cheese

z Plain or vanilla yoghurt (no lumps)

z Solid or semi solid cheeses

z Yoghurt with fruit or nuts

Miscellaneous z Smooth jams, condiments and sauces

z Jams, condiments with seeds, pulps or lumps

STOPThis sign highlights items that are not safe for people with thickened fluids. In some cases these items can be thickened to make them safe

Adapted from the Australian standardised definitions and terminology for texture-modified foods and fluids, Nutrition & Dietetics 2007; 64 (Suppl. 2)



Finger FoodsFinger foods are prepared in a way that makes them easy to pick up and eat with the hands. Finger foods enable a person to feed themselves which helps to maintain their independence at mealtimes and allows them to choose the foods they want to eat. This way of eating can help to boost self-esteem and confidence at mealtimes and help to revive interest in food and help encourage a poor appetite. Finger foods are also ideal for people who like to leave the table and walk about at mealtimes, as they can be eaten while on the move.

Examples of where finger foods are useful: z For residents with arthritic hands z For residents who have Parkinson’s or dementia z For residents who have difficulty recognising cutlery

Try to offer the type of food an individual likes, at the times and in a place they are most likely to eat.

Examples of Low Energy Finger Foods (Normal Textures)

Savoury Sweet z Plain crackers z Bread sticks z Rice cakes z Toast with reduced fat margarine/butter z Crumpet fingers z Reduced fat cheese wedges z Vegetables – Vegetables can be steamed, boiled or served raw, depending on what the person prefers and can manage e.g.

¾ Carrot sticks ¾ Celery sticks ¾ Cooked broccoli/cauliflower florets (cooled)

¾ Pepper slices, radishes ¾ Cherry tomatoes ¾ Cooked new potato (cooled) ¾ Cucumber ¾ Brussels sprouts ¾ Olives, pickled gherkins/onions

z Plain biscuits e.g. ¾ Rich Tea, ¾ Digestive ¾ Ginger Nut

z Slice of toast with reduced fat margarine and no added sugar jam

z Fruit – Fruit can be peeled if preferred. However, the peel may make it easier for the person to grip the pieces, particularly if it is a ‘slippery’ fruit, such as peach or nectarine e.g.

¾ Banana ¾ Apple slices ¾ Pear slices ¾ Orange ¾ Grapefruit ¾ Satsuma segments ¾ Seedless grapes ¾ Strawberries ¾ Melon



Finger Foods continued.

Examples of High Energy Finger Foods (Normal Textures)Savoury Sweet

z Sausage roll

z Sausage

z Frankfurters

z Meatballs

z Smoked mackerel slices

z Vegetable burgers

z Flapjack

z Muesli/cereal bar/breakfast bar

z Small cake

z Individual fruit pies or mince pies

z Cream or chocolate biscuits

z Vegetable fingers

z Mini pork pie

z Quiche

z Pizza slice

z Cubes/sticks of cheese

z Hard boiled egg

z Scotched egg

z Chicken pieces

z Chicken nuggets/Gougons

z Fish fingers/fish fingers

z Cheese biscuits or cheese sandwich

z Onion rings

z Prawn Crackers

z Biscuits

z Potato waffles

z Cheese scone with butter

z Cheese straws

z Slice of toast/bread/crumpet fingers with: ¾ Butter/peanut butter/cheese spread/Pate/Tuna and mayonnaise/cream cheese/Marmite

z Crisps

z Chocolate bar

z Fruit/malt loaf with butter

z Fruit/plain scone with butter and jam

z Ice lollies

z Fromage Frais Frubes

z Choc ice

z Jelly cubes

z Slice of toast or bread with butter/margarine and:

¾ Jam ¾ Honey ¾ Chocolate spread ¾ Lemon curd ¾ Golden syrup ¾ sugar and cinnamon

z Dried fruit

z Jelly babies




Examples of Easy to Eat Finger FoodsSavoury Sweet

z Sandwiches – Try different breads for variety, including wholemeal and white. Small sandwiches made with moist filling are easier to manage and are more likely to hold together when they are being handled and eaten. Ideas include:

¾ Cream cheese/Philadelphia ¾ Smooth peanut butter ¾ Smooth pate ¾ Marmite ¾ Tuna mashed with mayonnaise ¾ Tinned fish in flavoured sauce with bones removed

¾ Houmous ¾ Egg mashed with mayonnaise ¾ Sandwich fillers

z Boiled egg – quartered z Frankfurter Sausages (tinned) z Vegetarian sausages – Frankfurter style z Crab sticks z Chicken breast (moist) cut into pieces z Quiche slices (soft pastry)

z Fromagé frais Frubes

z Ice-cream/sorbet – in a mug/cup STOP

z Plain sponge with cream or custard dip

z Tinned peach/pear/apricot/mandarin

z Banana – mashed

z Biscuits softened with hot drink

z Buttered crumpets/muffins

z Fruit smoothies STOP

z Soft crisps such as Quavers/Skips z Soft chips – potato or sweet potato



Finger Foods continued.Examples of Soft Finger Foods

Savoury Sweet z Cereals soaked in warm milk in a mug

z Bread (no crusts) – in soaking solution with a smooth filling e.g.

¾ Cream cheese ¾ Smooth peanut butter ¾ Smooth pate ¾ Egg/tuna mashed with mayonnaise ¾ Houmous

z Tinned fish in flavoured sauce with bones removed

z Soup in a mug STOP

z Custard z Rice pudding z Sago pudding z Crème Caramel z Mousse

z Ice-cream STOP z Yoghurt z Fromage Frais Frubes z Angel delight

z Milky jelly STOP z Plain sponge with cream or custard dip z Tinned or stewed apple/peach/pear/plum/apricot/rhubarb/mandarin

z Banana – mashed z Biscuits soften with hot drink





Samples Finger Food Menu – Normal TexturesBreakfast

z Buttered toast fingers with smooth peanut butter/jam/marmalade

z Glass of fruit juice or fresh fruit pieces

Mid afternoon z Fruit smoothie

z dried fruit

z fresh fruit

z cereal bars

z slices of fruitcake or gingerbread

z fromage frais frube

Mid Morning z buttered crackers with soft cheese

z buttered scone / crumpets / teacake / malt loaf

z flapjack

Main meal z pieces of roast chicken breast with small roast potatoes and broccoli and carrots

z fish fingers, fishcakes or pieces of boned fish fillets with potato wedges or chunky chips and tomato wedges

z sliced quiche with small boiled potatoes, green beans and carrots or a side salad.

Light meal z Sandwiches served with cherry tomatoes and cucumber sticks.

z cheese on toast, cut into fingers, or small toasties

z soup, served in a mug with pieces of bread or small bread rolls to dunk

z buffet style lunch including: a selection of buttered, soft bread rolls, cheese cubes, hard-boiled eggs cut into quarters, cooked meat cut into pieces, small pickled onions, mini scotch eggs / pork pies/ sausage rolls, slices of quiche and a salad selection cut into sticks, slices or wedges

Puddings z fresh fruit served as a chunky fruit salad

z chopped fruit with yoghurt dip

z sliced fruit cake or gingerbread

z Individual fruit pies.

Adapted from Alzheimer’s Society ‘Food for Thought Finger Foods’

Please note: Semi-solid puddings, liquid and mousse finger foods should be served in a mug or cup.

Modified Texture Diets - g-care.glos.nhs.uk Texture Diets.pdf · moving food to the back of the...

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