Texture C

Easier Swallowing

1

Consistencies 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 C.

Broccoli

CarrotCarrot

PotatoPotato

Mince gravyTexture C

Repr

oduc

ed w

ith th

e kin

d pe

rmiss

ion

of B

irmin

gham

Spe

ech

and

Lang

uage

The

rapy

D

ysph

agia

Ser

vice

for p

eopl

e w

ith A

dult

Lear

ning

Disa

bilit

ies

2

So what does that mean for you?So what does that mean for you?

Thick purée• Food should be cooked until it is soft and puréed/liquidized to a

smooth consistency.• Your purée should resemble instant mashed potato or smooth set

yoghurt.• Some foods will require sieving to remove any lumps, particles or

stringy bits.• You should be able to eat this consistency with either a fork or a fork or a fork

spoon.• You may need to add thickener to some puréed foods which

tend to separate on standing. • You should not need to chew food of this consistency.• Food of this texture can be moulded or piped to improve

presentation.

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

3

Sample meal pattern – suitable for Texture CSample meal pattern – suitable for Texture C

All food must be cooked until it is soft, and then puréed/liquidized to a smooth consistency. Some foods may need to be thickened.

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

Breakfast Puréed fruit or fruit juice, porridge made with milk, Oats so Simple (not apple), Ready Brek or Weetabix.

Mid-morning See ideas for snacks.

Lunch Soup. Sandwiches – crusts removed (bread prepared with Sandwiches – crusts removed (bread prepared with soaking solution – see page 7).soaking solution – see page 7).Tender meat casserole, mince, fish in sauce, egg or cheese dish.Creamed potato, pasta in sauce. Creamed potato, pasta in sauce. Soft cooked vegetables e.g. carrots.AVOID coarse vegetables and stalks.

Mid-afternoon See ideas for snacks.

Evening meal Tender meat casserole, mince, fish in sauce, egg or cheese dish.Creamed potato.Creamed potato.Soft cooked vegetables.AVOID coarse vegetables and stalks.Milk pudding, smooth yoghurt, mousse or whip with Milk pudding, smooth yoghurt, mousse or whip with stewed fruit, or soft fresh or tinned fruit (skinned and stewed fruit, or soft fresh or tinned fruit (skinned and pipped).pipped).pipped).

Bedtime Milky drink such as Horlicks, Ovaltine, hot chocolate.Fruit juice/fruit purée/smoothie.

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

4

Ideas for meals – Texture CIdeas for meals – Texture C

Remember to purée/liquidize all foods to the correct consistency.

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

FishFish in a sauce.Fish pie (potato).Fish pie (potato).Tuna in mayonnaise and mashed potato.

VegetarianMacaroni cheese.Baked egg custard/scrambled egg.Baked egg custard/scrambled egg.Cheese and potato pie (no pastry).Cauliflower cheese.Cauliflower cheese.Lentil casserole.Haricot bean casserole.Haricot bean casserole.Soft omelette.Root vegetable curry and potato.Root vegetable curry and potato.

SoupAll varieties – breadcrumbs can be added before liquidizing.

Meat/chickenCorned beef hash/stovies.Beef stew, chicken casserole.Beef stew, chicken casserole.Shepherd’s pie/mince and potatoes.Tender roasted meat (in gravy).Tender roasted meat (in gravy).Meat/chicken curry and potato.Chicken in a white wine sauce.Chicken in a white wine sauce.Black pudding (skin removed) and baked beans.

5

Vegetables and fruitTinned chopped tomatoes (sieved).Carrots.Carrots.Turnip.Broccoli tops – no stalks.Broccoli tops – no stalks.Cauliflower tops – no stalks.Baked beans.Baked beans.Mushy peas.Bananas (mash don’t purée).Bananas (mash don’t purée).Tinned pears/peaches/apricots.Stewed apples/rhubarb.Stewed apples/rhubarb.Melon.Strawberries/raspberries/kiwi fruit (sieved to remove seeds).Strawberries/raspberries/kiwi fruit (sieved to remove seeds).

DessertsIce cream – melted & thickened.Smooth yoghurt.Smooth yoghurt.Smooth fromage frais.Trifle with soft fruit.Trifle with soft fruit.Custard.Rice pudding & seedless jam.Rice pudding & seedless jam.Semolina.Mousse or whips.Mousse or whips.Crème caramel.Plain sponge and custard.Plain sponge and custard.Cheesecake and cream (no base).Flaked rice.Flaked rice.

6

Ideas for snacks – Texture CIdeas for snacks – Texture C

Mousse Any flavour.

Instant whip Made to appropriate consistency.

Yoghurt Smooth or sieved, or smooth fromage frais.

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

Puréed fruit Soft tinned fruits can be puréed and thickener added, if required. For example, peaches, pears, or tinned puréed fruit.

Custard pot Any flavour.

Cake Prepare a soaking solution (see page 7) using fruit juice.

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

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

Savoury snacks Smooth peanut butter, cheese spread, smooth pâté, hummus, meat paste. These can be eaten on their own or with bread or crackers that have been soaked in soaking solution (see page 7).

7

Soaking solutionSoaking 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 all the solution and become soft and moist.

8

NotesNotes

Contact numbers

Dietitian’s name:

Dietitian’s number:

Speech and Language Therapist’s name:

Speech and Language Therapist’s number:

Useful addresses

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.

To re-order visit www.caledonian.ac.uk/sndri andfollow instructions Ref: 9353 12/05 © SNDRI

Hos

ted

by G

lasg

ow C

aled

onia

n U

nive

rsity

and

fund

ed b

y th

e Sc

ottis

h G

over

nmen

t.A

Reg

iste

red

Die

titia

ns’ p

roje

ct, i

n pa

rtne

rshi

p w

ith o

ther

age

ncie

s.