Good nutrition depends on our being able to consume a wide variety of foods in our diet. Unfortunately, health problems can sometimes interfere with our ability to do that. For example, if someone has a stroke, head and neck injury, neurological problems or has difficulty chewing properly, he or she may need to be on a texture modified diet and thickened fluids.
Types of Modified Texture Diets
There are three variations in textured diets depending on the needs of the patient. Which diet is needed for which patients is generally determined by a speech pathologist.
For patients with some chewing ability, a soft diet might be recommended. Usually, this diet includes foods that are normally soft or that can be cooked or cut in ways that make them easier to chew.
Mashed and minced diets offer some variety in food textures but take the soft diet a bit further by ensuring that none of the foods are dry. Any lumps in the food should be small so they are easy for the patient to manage.
Some patients have such limited chewing and swallowing ability that they need to be on pureed diet. In this situation, all of the food is smooth so it can be eaten easily. No lumps are left in the food, but the food should also not be too runny.
Some patients may also need to be careful with their fluids. Texture modified drinks are usually thickened with agents. At the thickest level, the fluid stays on a spoon without flowing off of it.
It is important that if you or a family member is having problems swallowing that you don’t simply guess to which type of texture modification or thickening is required. A speech pathologist will need to assess swallowing ability to determine the most suitable texture.
The Modified Texture Diet
Eating a modified texture diet does not have to doom the patient to boring meals. Instead, the diet can include a wide range of foods and should incorporate items from all of the different food groups to ensure that patients are getting a balanced diet.
Dietitians can help patients put together food plans that meet their dietary needs. For example, creamed vegetable soup and chocolate mousse might be part of a minced or mashed diet plan for a patient while a fruit smoothie could be a healthy alternative at afternoon tea.
It is important that foods are not all blended together, even on a smooth puree diet. Quality of life is extremely important for patients on texture modified diets and therefore food types should be kept separated and presented well.
Avoiding Weight Loss
One of the risks of switching patients to a texture modified diet is that they may begin to lose weight. Since food is not just something our bodies need but something we want to enjoy, the change in texture can be difficult for many patients and may cause them to eat less. Maintaining a healthy weight is critical for many health problems and for older patients so changes sometimes need to be implemented. For example, incorporating high calorie and high protein drinks and smoothies into the diet can be a good way of getting the patient the nutrients they need.
While patients sometimes resist the texture changes, sometimes the switch is necessary for their health. Dietitians and speech pathologists work together to ensure that the patient’s health needs are being met.
Sources:
- http://www.health.qld.gov.au/northside/documents/minced.pdf
- http://www.daa.asn.au/index.asp?pageID=2145849283
Tags: puree, soup, texture change
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