Dysphagia Diet Level 1, Pureed

A dysphagia diet is for people who have problems with chewing or swallowing. This diet limits foods to certain textures that make it easier and safer to swallow. This dysphagia pureed diet is restricted to:

  • Foods that are "pudding-like" and have the same textural consistency, such as smooth yogurt, custard, or mashed potatoes.

  • Foods that do not contain coarse textures, raw fruits or vegetables, or nuts.

  • Foods that do not include bread or bread-like textures.

  • Foods prepared so they can be swallowed with minimal or no chewing.

FOOD TEXTURES

Beverages

  • Recommended: Any smooth beverages without lumps, chunks, or pulp. Beverages will need to be thickened to appropriate consistency.

  • Avoid: Any beverages with lumps, chunks, seeds, or pulp.

  • You are currently limited to one of the following liquid consistency levels:

  • Thin.

  • Nectar-like.

  • Honey-like.

  • Spoon-thick.

Breads

  • Avoid: Breads, rolls, crackers, biscuits, pancakes, waffles, French toast, and muffins.

Cereals

  • Recommended: Smooth, cooked cereals such as grits. Cereals should have a "pudding-like" consistency.

  • Avoid: All dry cereals and any cooked cereals with nuts, seeds, lumps, or chunks. Oatmeal.

Desserts

  • Recommended: Smooth puddings, custards, yogurt, pureed desserts, and soufflés.

  • Avoid: Ices, gelatins, frozen juice bars, cookies, cakes, pies, pastry, coarse or textured puddings, bread and rice pudding, fruited yogurt.

  • These foods are considered thin liquids and should be avoided if thin liquids are restricted:

  • Frozen malts, milk shakes, frozen yogurt, eggnog, nutritional supplements, ice cream, sherbet, regular or sugar-free gelatin, or any foods that become thin liquid at either room temperature, 70° F (21.1° C) or body temperature, 98° F (36.7° C).

Fats

  • Recommended: Butter, margarine, strained gravy, sour cream, mayonnaise, cream cheese, whipped topping. Smooth sauces such as white sauce, cheese sauce, or hollandaise sauce.

  • Avoid: All fats with coarse or chunky additives.

Fruits

  • Recommended: Pureed fruits or well-mashed fresh bananas. Fruit juices without pulp, seeds, or chunks. These foods may need to be thickened to appropriate consistency if thin liquids are restricted.

  • Avoid: Whole fruits (fresh, frozen, canned, dried).

Meats and Meat Substitutes

  • Recommended: Pureed meats. Braunschweiger. Soufflés that are smooth. Softened tofu mixed with moisture. Hummus or other pureed legume spread. Pureed cottage cheese.

  • Avoid: Whole or ground meats, fish, or poultry. Non-pureed lentils or legumes. Cheese. Peanut butter, unless pureed into foods correctly. Non-pureed fried, scrambled, or hard-cooked eggs.

Potatoes and Starches

  • Recommended: Creamy mashed potatoes, pureed potatoes with gravy, butter, margarine, or sour cream. Well-cooked pasta, noodles, bread dressing, or rice that has been pureed in a blender to a smooth consistency.

  • Avoid: All other potatoes, rice, or noodles. Dry mashed potatoes, cooked grains. Non-pureed bread dressing.

Soups

  • Recommended: Soups that have been pureed in a blender or strained. These soups may need to be thickened to appropriate consistency.

  • Avoid: Soups that have chunks or lumps.

Vegetables

  • Recommended: Pureed vegetables without chunks, lumps, pulp, or seeds. Tomato paste or sauce without seeds. Tomato or vegetable juice. These juices may need to be thickened to appropriate consistency if juice is thinner than prescribed liquid consistency.

  • Avoid: All other vegetables that have not been pureed. Tomato sauce with seeds or thin tomato juice.

Miscellaneous

  • Recommended: Sugar, artificial sweetener, salt, finely ground pepper, and spices. Ketchup, mustard, barbecue sauce, and other smooth sauces. Honey, smooth jellies. Very soft, smooth candy such as truffles.

  • Avoid: Coarsely ground pepper and herbs. Chunky fruit preserves and seedy jams. Seeds, nuts, or sticky foods. Chewy candies such as caramels or licorice.