Modified Diets

Question 1

Consists of foods or fluids that have NO RESIDUE and are liquid at room temperature

Answer 1

Clear Liquid Diet

Question 2

Clear Liquid Diet consists of:

Answer 2

Water
Tea
Coffee
Fat-free broth
Carbonated beverages
Clear juices
Ginger ale
GELATIN

Question 3

Consists of foods that are liquid at room temperature. Offers more variety and nutritional support than a clear liquid diet and can supply adequate amounts of energy and nutrients.

Answer 3

Full liquid diet

Question 4

Full Liquid Diet consists of:

Answer 4

All liquids on clear liquid diet

All forms of:
Milk
Soups
Veg/Fruit juice
Eggnog
Plain Ice cream
Sherbet
Refined or strained cereals (oatmeal)
Puddings

Question 5

Consists of liquids and foods that are pureed to liquid form. Modify with regard to calories, protein, fat, or other nutrients based on dietary needs of the client.

Answer 5

Blenderized liquids (pureed) diet

Question 6

Contains whole foods that are low in fiber, lightly seasoned, and easily digested

Answer 6

Soft (bland, low-fiber) diet

Question 7

Food selections vary and can include smooth, creamy, or crisp textures.

Raw fruits and vegetables, coarse breads and cereals, beans, and other potentially gas-forming foods are excluded

Answer 7

Soft (bland-low fiber) diet food selection

Question 8

A regular die that is modified in texture. The diet composition is altered for specific nutrient needs.

Includes foods that require minimal chewing before swallowing

Answer 8

Mechanical Soft Diet

Question 9

Mechanical soft diet includes:

Answer 9

Ground meats
Canned fruits
Softly cooked vegetables

Exclude harder foods (dried fruits, most raw fruits and veggies, foods containing seeds and nuts)

Question 10

Prescribed when swallowing is impaired, such as following a stroke

Answer 10

Dysphagia Diet

Question 11

Levels of Solid Textures

Answer 11

Level 1: Pureed

Level 2: Mechanically Altered

Level 3: Advanced

Question 12

Foods are totally pureed to smooth consistency with a pudding-like texture (pureed fruits, vegetables, meats, soups, scrambled eggs, pudding, custard, applesauce)

Answer 12

Level 1: Pureed

Question 13

Soft-textured, moist, semi-solid foods that are easily chewed and swallowed (ground meat served with gravy, chicken or tuna salad, well-moistened pancakes with syrup, poached eggs, soft canned or cooked fruit)

Answer 13

Level 2: Mechanically altered

Question 14

Near-normal textured foods that are moist (moist tender meats or casseroles, breads that are not crusty, moist potatoes, soups, rice, and stuffing)

Hard, sticky foods are eliminated

Answer 14

Level 3: Advanced

Question 15

Levels of Liquid Consistencies

Answer 15

Thin
Nectar-Like
Honey-Like
Spoon-thick

Question 16

Non-restrictive. Consists of all unthickened beverages and supplements (clear juices, frozen yogurt, ice cream, milk, soda, broth)

Answer 16

Thin

Question 17

Consists of liquids that are thin enough to sip through a straw but thicker than water. Consistency of a heavy syrup (nectars, cream soups, buttermilk, thin milkshakes)

Answer 17

Nectar-like

Question 18

Liquids are pourable but thickened. They can be eaten with a spoon but cannot be sipped through a straw (honey, tomato sauce, yogurt)

Answer 18

Honey-like

Question 19

Consists of liquids thickened to maintain their shape and need to be eaten with a spoon (pudding, custard, hot cereals)

Answer 19

Spoon-thick

Question 20

Indicated for clients who do not need dietary restrictions.

Modify the regular diet to accommodate individual preferences, food habits, and ethnic values

Answer 20

Regular Diet (normal/house diet)