Texture D

Easier Swallowing

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Consistencies

You have been found to have difficulties with eating and drinking. It has been recommended that you follow a consistency modified diet and the one that has been recommended for you is Texture D.

Broccoli

Carrot

Potato

Mince gravy

Texture D

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So what does that mean for you?

Finely mashed• Food should be soft and moist and may have some variation in

texture. It does not need to be puréed or sieved.

• Avoid solids and liquids together, examples include stew served with a thin gravy and scotch broth.

• Suitable examples include flaked fish in thick sauce, macaroni cheese, shepherd’s pie or stewed apple.

• You should be able to easily mash the food with a fork.

• Food should require very little chewing.

• Avoid foods which are dry or crisp as they may cause choking e.g. baked pasta dishes can sometimes have hard crusts.

Remember to avoid ‘high risk foods’ – see the leaflet ‘An Introduction to Easier Swallowing’ for a list of these foods.

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*Some meat may need to be processed to achieve a finely mashed consistency – your dietitian/speech and language therapist will provide further guidance

Sample meal pattern – suitable for Texture D

All food must be cooked until it is soft and moist. It should be easily mashed with a fork.

All your drinks should be thickened to consistency ..............................

Breakfast Mashed fruit or fruit juice Cooked porridge made with milk, Oatso Simple (not apple), Ready Brek or Weetabix

Mid-morning See ideas for snacks

Lunch Soup Sandwiches – crusts removed and bread prepared

in a soaking solution (see page 7) Tender roast meat*, finely chopped in thick gravy,

tender meat* casserole, mince, fish in sauce, egg or cheese dish

Creamed potato, pasta in sauce or rice in sauce or gravy

Mashed vegetables e.g. carrots AVOID coarse vegetables and stalks.Mid-afternoon See ideas for snacks

Evening Meal Tender roast meat* in thick gravy, tender meat*casserole, mince, fish in sauce, egg or cheese dish

Creamed potato or pasta in sauce Mashed vegetables e.g. baked beans AVOID coarse vegetables and stalks. Milk pudding, smooth yoghurt, mousse or whip with

stewed fruit or soft fresh or tinned fruit.

Bedtime Milky drinks such as Horlicks, Ovaltine, hot chocolate. Fruit juice, fruit purée or smoothie.

Foods may need to be fortified – your dietitian will advise.

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Ideas for meals – Texture D

Remember that any foods you eat should be soft and moist. They should also be easily mashed with a fork.

All your drinks should be thickened to consistency ..............................

FishFish in a sauceFish pie (potato)Fish cakes and sauceTuna in mayonnaise and mashed potatoes

VegetarianMacaroni cheeseBaked egg custard/scrambled eggCheese and potato pie (no pastry)Cauliflower cheeseBoiled egg mashed with butterSoft omeletteHaricot bean casseroleLentil casserolePasta and tomato saucePotato waffle and baked beansRoot vegetable curry and potato

SoupsAll varieties (some may need to be puréed e.g. scotch broth)

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Meat/chicken

When cooking rice, ensure it is soft and well cooked and mixed with sauce or gravy.

Corned beef hash/stoviesShepherd’s pie/mince and potatoesCasseroled meat* finely chopped served with thick gravySpaghetti bolognaiseTender roast meats* – finely chopped, served with thick gravyMeat/chicken curry and rice – meat* should be tender and moist served with the curry sauceBlack pudding (skin removed) and baked beans

Vegetables and fruitsTinned chopped tomatoesCarrotsTurnipBroccoli tops - no stalksCauliflower tops - no stalksBaked beansMushy peasBananaMelonTinned pears/peaches/apricotsStewed apples/rhubarb Strawberries/raspberries/kiwi-fruit

DessertsIce cream Smooth yoghurtSmooth fromage fraisTrifle with soft fruitCustardRice pudding and seedless jamFlaked rice

*Some meat may need to be processed to achieve a finely mashed consistency – your dietitian/speech and language therapist will provide further guidance

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SemolinaMousse or whipCrème caramelPlain sponge and custardCheesecake and cream (no base)Jelly

Ideas for snacks – Texture D

Mousse Any flavour.

Instant whip Made to appropriate consistency.

Yoghurt Soft fruit yoghurt or fromage frais.

Ice cream If you require thickened fluids, allow ice cream to melt at room temperature, thicken with appropriate thickener to a pudding consistency. Add pouring ice cream sauces for example strawberry or chocolate.

Fruit Stewed fruit, for example apple, rhubarb or soft tinned fruits.

Biscuits These may require a soaking solution (see page 7). Use plain biscuits (avoid chocolate covered biscuits or biscuits containing nuts or dried fruits).

Cake Some people may be able to manage cake with custard or cream. It may need to be prepared using a soaking solution (see page 7). You can use fruit juice in place of water.

Crackers Use soaking solution (see page 7), made with water, Oxo, Bovril, or stock cubes.

Bread Some people may be able to manage soft, moist sandwiches. The bread may need to be prepared using a soaking solution made with water, Oxo, Bovril or stock cubes.

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Meat paste Meat paste can be piped/spread on to bread or crackers.

Sandwich fillings These should be soft and moist e.g. tuna or egg mayonnaise, meat spreads or smooth pâté.

Soaking solution

A soaking solution is made by blending food thickener with water, fruit juice, Oxo, Bovril, or stock cubes, according to the manufacturers’ instructions. The resulting solution can then be used to soak foods such as bread (crusts removed), cakes, crackers and biscuits to alter their consistency without puréeing.Foods are immersed or covered in the liquid and then put in the fridge to allow the food to absorb the solution and become soft and moist.

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Notes

Texture D

This information has been produced for SNDRi by State Registered Dietitians and other relevant health professionals. At the time of publication the information contained within the leaflet was, to the best of our knowledge, correct and up to date. Always consult a suitably qualified Dietitian and/or your GP on health problems. SNDRi cannot be held responsible for how clients/patients interpret and use the information within this resource.

Easier SwallowingContact numbers

Dietitian’s name:

Dietitian’s number:

Speech and Language Therapist’s name:

Speech and Language Therapist’s number:

Useful addresses

To re-order visit www.caledonian.ac.uk/sndri and followinstructions Ref: 9354 12/05 (03/10) © SNDRI

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