Linda:
I was assigned Level 5 minced and moist diet for the day. I felt I got off lightly compared to some of my colleagues who were following pureed and liquidised diets! Level 5 minced and moist is a diet I haven’t seen many patients on before so it was all quite new to me. It was interesting to note biting is not required and only minimal chewing is required on this food texture level.
I started off the day with a similar breakfast to normal, porridge. I ensured it was of a smooth consistency and stewed some pears to add to it. I used full cream milk and single cream to add more calories, it tasted lovely and creamy but I missed a spoonful of peanut butter on the top as I would typically have. For individuals who have dysphagia optimising nutrition by having nutrient dense meals and following food fortification principles is important in preventing malnutrition.
For lunch I had some leftovers from my dinner the night before. This was a beef rendang curry and instead of rice I had mashed butternut squash. I fortified this meal by adding extra cheese and butter to increase the calorie and protein content. I included peas as I had these last night but even mashed these weren’t suitable for the textured diet so I tried to avoid eating them. It is challenging for individuals on a textured diet to meet the recommended 5 portions of fruit and vegetables per day as only certain varieties are suitable to be mashed or stewed on Level 5 Diet. Taking a multivitamin would be beneficial for individuals who struggle to include fruit and vegetables in their diet.
I prepared my dessert for the ‘Great British Blend Off’ which had to be to a Level 4 puree. I blended homemade tiramisu, cream, ice-cream & Protifar powder (protein powder) which turned out well and I had good feedback on taste! I called it ‘Tiramisu Knickerbocker Glory’. It did not disappoint on the nutritional content, containing 1100 calories and 20g Protein.
It is time consuming preparing meals and desserts when following a textured diet and if individuals are lethargic or aren’t interested in cooking then it is challenging for them to ensure their diet is nutritionally complete. Being organised by writing shopping lists, planning meals ahead and cooking in bulk is likely going to help ensure the textured diet is correctly followed. This is vital to ensure aspiration is prevented.
Malnutrition presents in up to 75% of individuals with dysphagia and today was a fantastic opportunity to raise awareness of our Nutrition & Dietetic Service in Hull & East Riding and discuss the nutritional risk associated with following a texture modified diet with other colleagues.
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