Download Eating Well On A Fork Mashable Diet

Reference:
Briony Thomas (2007) Manual Of Dietetic Practice (4th ed.)
Blackwell Publishing.
Department Of Health (2001) National Health Service Recipe
Book. HMSO p26.
British Dietetic Association and Royal College of Speech and
Language Therapist (2011). Dysphagia Diet Food Texture
Descriptors.
Gateshead Health NHS Foundation Trust
Nutrition and Dietetic Service
Queen Elizabeth Hospital
Sheriff Hill
Gateshead
Tyne and Wear
NE9 6SX
Tel: (0191) 445 2074
Nutrition and Dietetic Service
Eating well
on a fork mashable diet
(previously known as soft options of normal diet)
Your dietitian is: …………………………………………………………
Speech and Language Department
Hancock Building
Queen Elizabeth Hospital
Sherriff Hill
Gateshead
Tyne and Wear
NE9 6SX
Tel: (0191) 445 2599
Your speech and language therapist is…………………………………
Updated June 2011
Review date: June 2013
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You have been advised to try the soft option because you have
difficulty with swallowing and eating.
Suggested meal plan
Fork mashable diet
Breakfast
Food should be broken up with the flat edge of a fork. It requires
some chewing, but normal muscle strength and teeth are not
necessary.
Mid Morning Snack
How can I make my food softer?
There are a variety of ways to make your foods softer and easier
to manage, including:
Adding sauces
Mashing
Mincing
Lunch
gravy, stock, white/cheese sauce, milk or
cream (examples include fish in butter or
parsley sauce, cauliflower cheese, mince in
gravy)
potatoes, vegetables and soft fruits
cooked meat and poultry
Mid Afternoon Snack
Foods to avoid
Tea
These food items should be avoided to prevent choking:
Stringy fibrous textures such as pineapple, runner beans, celery
and lettuce.
Vegetable and fruit skins such as broad beans, grapes and
tomatoes.
Mixed consistency foods eg cereals that do not blend with milk
like muesli, mince with thin gravy, minestrone soup.
Crunchy or crumbly foods such as toast, pie crusts, dry biscuits,
crumbles and crisps.
Biscuits, boiled or chewy sweets and toffees, nuts and seeds.
Food with husks, such as peas, beans, wholegrain cereals and
breads.
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Supper
Notes
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How can I make sure that I’m getting enough to eat?
Ideas for extra flavour (savoury)
If you have unintentionally lost weight or you are not able to eat
your usual amount of food:
Herbs and spices.
Smooth mustard.
Avoid low calorie, low sugar or low fat foods unless otherwise
advised.
Choose full fat products where possible including full cream
milk, full fat yoghurts, butter or margarine instead of low fat
spread.
Eat regular meals with nourishing snacks in between (see light
meal/pudding ideas).
Smooth chutney.
Bottled sauces:
Tomato
Worcestershire
Brown/BBQ
Salad Cream
Mayonnaise
What if my appetite is very poor?
Ideas for extra flavour and calories (sweet)
If you have a small appetite and cannot manage large portions,
there are a many ways that foods can be enriched to make them
as nourishing as possible, using normal everyday foods. For
example:
White, chocolate or fruit sauce/puree.
Syrup, treacle, honey.
Jam, lemon curd.
Milk
Adding four tablespoons of dried milk powder to one
pint of milk (full cream if possible). Keep this in the
fridge and use in drinks, on cereals and in puddings,
sauces, custard or other desserts.
Cream
Add to potatoes, porridge, cereal, milk puddings, milky
drinks, soups or sauces.
Fats
Add margarine or butter to vegetables, potatoes, rice
or pasta.
Cream, condensed milk, evaporated milk, crème-fraiche,
custard, ice cream.
Yoghurt, fromage-frais.
Cheese Grate into soups, omelette, scrambled egg and
mashed potatoes, on to mashed baked beans/tinned
spaghetti and vegetables, or even add to main dishes
like Bolognaise.
Sugar
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Add to drinks, cereals and use in puddings.
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Weight loss
Useful store-cupboard ingredients
Weigh yourself regularly. Your weight will give you some idea as
to whether you are eating enough.
If you are losing weight, ask your GP to refer you to a dietitian.
Constipation
Constipation can become a problem if on a modified diet. To
avoid this try the following:
If you do not feel like cooking or have difficulty preparing
meals, there are many convenient alternatives available. You
may however need to alter the texture of some of these in
order to make them easier to eat by blending or sieving or
pureeing.
Tins
Stew
Minced beef
Curry
Bolognese
Spaghetti
Pasta shapes
Macaroni cheese
Tinned vegetables
Frozen Meals
Hot-pots
Fish pies
Fish/pasta in sauce
Frozen vegetables
Packets
Pasta in sauce
Boil in the bag meals
Instant mashed potato
Drink at least six to eight cups of fluid each day such as water,
tea, coffee, milk, fruit juice or squash.
Include vegetables, pulses (beans, peas, lentils) in soups and
casseroles.
Include stewed, tinned or fresh fruit daily.
Try prunes or prune juice one to two times daily.
Helpful hints
Ensure that all foods are well cooked.
Moisten foods with sauces and gravies.
Check all foods for bones and skin.
Chew foods well before swallowing.
Take small sips of drinks with meals if this helps.
Allow plenty of time to eat your meals.
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Breakfast ideas
Fluids
It is important to make sure you drink enough fluid each day to
keep you well hydrated.
Six to eight glasses is the recommended amount.
Porridge, wheat biscuits or instant oat cereal made with milk
or cream. Add sugar, honey or syrup to taste.
Scrambled, poached, boiled eggs.
Omelette with cheese and tinned tomatoes.
In order to ensure you receive as much nourishment as
possible from your drinks if your appetite is poor, Try some of
the following:
Sausages without skins.
Soft bread (no grains or crusts) well covered with tinned
spaghetti or baked beans with grated cheese.
Soft bread (as above) with jelly type jam (avoiding seeded j
am), shred less marmalade, chocolate spread, honey or
lemon curd.
Tea, coffee, drinking chocolate, Ovaltine, Horlicks made
with milk.
Milkshakes with ice cream or fruit added (blended until
smooth using a food processor, liquidiser or hand blender).
Cooked eggs well covered with tinned spaghetti or baked
beans with grated cheese.
Cup-A-Soup made with milk or cream.
Yoghurt or fromage-frais with stewed or soft fruit (eg mashed
bananas or stewed apple).
Fruit juice or full sugar squash.
Pancakes with butter/margarine and syrup/jelly type jam or
soft/stewed fruit and yoghurt/cream/evaporated milk.
Complan and Build-Up drinks are useful between meals if
appetite is particularly poor. These can be bought from most
chemists and some supermarkets, and come in a range of
savoury and sweet flavours.
Light meal ideas
Packet/Condensed soups made with milk or tinned soups
(avoiding those with croutons or hard lumps).
Scrambled/boiled eggs and soft grain less bread (no crusts).
It is very important to remember to thicken your drinks if
you have been advised to do so by your speech and
language therapist.
Poached egg or cheese omelette with baked beans/tinned
tomatoes or mashed potatoes.
Tinned pasta (eg ravioli, spaghetti Bolognese) or well cooked
pasta in sauce sprinkled with grated cheese (for extra
calories).
Cauliflower cheese/macaroni cheese.
Creamed potatoes with grated cheese and baked beans.
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Soft bread sandwiches without the crusts with the following
filling:
- Cream cheese.
- Potted meat/fish paste.
- Hummus.
- Tuna mayonnaise.
- Well mashed egg and mayonnaise.
- Smooth peanut butter ands seedless jam.
- Mashed banana (with honey/syrup/jam for extra flavour and
calories).
Fish pie (with mashed potato topping) or fish in sauce (eg
cheese, parsley or butter) with vegetables. Remember to check
for bones.
Ready made meals such as ravioli, macaroni cheese,
spaghetti bolognese or other pasta dishes made with plenty of
sauce (avoiding those with crispy toppings).
Corned beef hash/sausages without skins, mushy peas and
mashed potato.
Well cooked meat and vegetables in sauce (eg Ragu, Dolmio,
Chicken Tonight, condensed soup, Uncle Bens - taking care to
avoid those with crunchy vegetables) with either mashed
potatoes, well cooked rice or pasta.
Jacket potato (without skin) with butter/margarine and the
following fillings:
- Grated cheese or cheeses sauce.
- Butter and margarine.
- Condensed soups.
- Baked beans/tinned spaghetti.
- Tuna mayonnaise.
- bolognaise.
Pudding and dessert ideas
If you cannot manage a pudding straight after your main course,
try waiting an hour or so, and have a pudding as a snack between
meals. Suitable suggestions for puddings and snacks include:
Wheat biscuits or porridge with the following toppings:
Milk puddings (eg rice pudding, sago, semolina, custard).
- Mashed banana.
- Pureed fruits.
- Jam, honey, syrup, chocolate sauce.
- Grounded almonds and honey.
Sponge puddings, soft plain cake or pancakes with stewed
fruit or sauce and cream/evaporated milk/custard/ice cream.
Trifle or other individual ready made desserts.
Jelly made with milk or evaporated milk and served with ice
cream, custard and/or cream, like a trifle.
Main meal ideas
Instant desserts, whips, or blancmange.
Cottage or shepherds pie and well cooked soft vegetables.
Fruit fool, smooth fruit yoghurt, fromage-frais or mousse.
Mincemeat in gravy with mashed or creamed potato and
mashed vegetables.
Soft fruit chopped into small pieces ( apricots, pear bananas)
or stewed apple or drained tinned fruit with evaporated milk,
cream, ice cream, custard, crème-fraiche or yoghurt.
Casserole, stew, or curry (ensuring any meat is tender and
broken into pieces and that vegetables are well cooked and
soft).
Ice cream, sorbet, frozen yoghurt, banana split.
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