Practical Suggestions

Question 1

Liquidised diet

Answer 1

Easy to blend
- chickpeas, lentils, scrambled eggs

Soup/broth (add milk/cream)

Sweet - smoothies, ice-cream, milkshakes

Question 2

Taste impairement

Answer 2

Clean mouth
High protein foods
Concentrate on foods enjoyed
Add herbs/spices
Marinate foods
Tart/sharp flavours
Experiment with food/try new
Straw/plastic cutlery

Question 3

N+V

Answer 3

Small, frequent meals
Salty/ginger foods
Not involved in cooking
Bulk cook when well
Meal delivery
Sit upright
Relax + eat slowly

Avoid - strong smells, high fat foods

Question 4

Fluid restriction (11)

Answer 4

Ice-cube/ice-lollies
Write down what + when (plan across the day)
Avoid salty/spicy foods
Sugar free mints/sweets
Measure out allowance in jug
Small cups
Take medication with food not water
Watch oral hygiene 
Freeze drinks + sip as defrosts
Avoid cereal for breakfast

Question 5

Poor appetite (4)

Answer 5

Use high energy snacks + desserts
Consider use supplements
Encourage MUFA/PUFA food fortification
Encourage refined CHO

Question 6

Dysphagia

Answer 6

Thickening - cornflour, thick + easy powder
Meal delivery
Mould foods to similar shape

Question 7

Risk malnutrition

Answer 7

Milk powder to fortify milk
Whole milk
Use cheese/butter
Sugar/jam/honey

MUST screening

Question 8

NICE

Malnutrition

Answer 8

BMI <18.5
Unintentional weight loss >10%, 3-6m
Consider nutritional support those with or at risk

Question 9

Dementia

Answer 9

Store cupboard ingredients that don’t need to be cooked
Finger food if distracted 
Adaptive cutlery 
Allow more time for meals
Small nutritious meals/snacks
Knowing likes/dislikes
Make most of good days
Adequate fluid
Sit with others to promote social eating
Lunch clubs
Meal delivery

Question 10

Reduce fat

Answer 10

Cut off fat from meats or chose leaner ones
Switch cooking fat to olive oil
Bake rather than fry foods
Choose low fat dairy (watch yoghurt sugar)
Reduce portion size
Popcorn > crisps