Introduction of New Standardised Definitions and Terminology for
![Introduction of New Standardised Definitions and Terminology for Texture Modified Foods and Fluids A Introduction of New Standardised Definitions and Terminology for Texture Modified Foods and Fluids A](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-1.jpg)
![Acknowledgement for the content of this presentation These standards were developed collaboratively by the Acknowledgement for the content of this presentation These standards were developed collaboratively by the](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-2.jpg)
![Background l l l Researchers in Australia recognised the need for one standard set Background l l l Researchers in Australia recognised the need for one standard set](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-3.jpg)
![Background l l l A working party was established in 2003 with representation from Background l l l A working party was established in 2003 with representation from](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-4.jpg)
![Background l l NZDA and NZSTA have adopted the Australian standards support their implementation Background l l NZDA and NZSTA have adopted the Australian standards support their implementation](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-5.jpg)
![Texture Modification Progression of Food and Fluid Unmodified Most Modified Texture Modification Progression of Food and Fluid Unmodified Most Modified](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-6.jpg)
![FLUIDS Colours are included to assist identification of thickness levels. Note: Testing scales for FLUIDS Colours are included to assist identification of thickness levels. Note: Testing scales for](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-7.jpg)
![Clinical Fluid Thickness Grading Scale Unmodified Regular Fluids Modified Level 150 – Mildly Thick Clinical Fluid Thickness Grading Scale Unmodified Regular Fluids Modified Level 150 – Mildly Thick](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-8.jpg)
![Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-9.jpg)
![Unmodified – Regular Fluids Characteristics l Drink through any type of teat, cup or Unmodified – Regular Fluids Characteristics l Drink through any type of teat, cup or](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-10.jpg)
![Level 150 – Mildly Thick Unmodified – Regular Fluids Level 150 – Mildly Thick Level 150 – Mildly Thick Unmodified – Regular Fluids Level 150 – Mildly Thick](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-11.jpg)
![Level 150 – Mildly Thick Characteristics l Pour quickly from a cup but slower Level 150 – Mildly Thick Characteristics l Pour quickly from a cup but slower](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-12.jpg)
![Level 150 – Mildly Thick Testing Information l Subjectively, fluids at this thickness run Level 150 – Mildly Thick Testing Information l Subjectively, fluids at this thickness run](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-13.jpg)
![Level 150 – Mildly Thick Special Note l Breast milk or infant formula may Level 150 – Mildly Thick Special Note l Breast milk or infant formula may](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-14.jpg)
![Level 400 – Moderately Thick Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick Unmodified – Regular Fluids Level 150 – Mildly Thick](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-15.jpg)
![Level 400 – Moderately Thick Characteristics l Cohesive and pours slowly l Possible to Level 400 – Moderately Thick Characteristics l Cohesive and pours slowly l Possible to](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-16.jpg)
![Level 400 – Moderately Thick Testing Information l Subjectively, slowly drip in dollops through Level 400 – Moderately Thick Testing Information l Subjectively, slowly drip in dollops through](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-17.jpg)
![Level 900 – Extremely Thick Unmodified – Regular Fluids Level 150 – Mildly Thick Level 900 – Extremely Thick Unmodified – Regular Fluids Level 150 – Mildly Thick](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-18.jpg)
![Level 900 – Extremely Thick Characteristics l Cohesive and holds its shape l It Level 900 – Extremely Thick Characteristics l Cohesive and holds its shape l It](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-19.jpg)
![Level 900 – Extremely Thick Testing Information l Subjectively, fluids at this thickness sit Level 900 – Extremely Thick Testing Information l Subjectively, fluids at this thickness sit](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-20.jpg)
![FOODS l l l Facilities should use only the levels that they deem appropriate FOODS l l l Facilities should use only the levels that they deem appropriate](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-21.jpg)
![Clinical Food Texture Modification Grading Scale Unmodified – Regular Foods Modified Texture A – Clinical Food Texture Modification Grading Scale Unmodified – Regular Foods Modified Texture A –](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-22.jpg)
![Unmodified - Regular Unmodified – Regular Foods Texture A – Soft Texture B – Unmodified - Regular Unmodified – Regular Foods Texture A – Soft Texture B –](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-23.jpg)
![Unmodified - Regular Characteristics • There are various textures of regular foods • Some Unmodified - Regular Characteristics • There are various textures of regular foods • Some](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-24.jpg)
![Texture A - Soft Unmodified – Regular Foods Texture A – Soft Texture B Texture A - Soft Unmodified – Regular Foods Texture A – Soft Texture B](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-25.jpg)
![Texture A - Soft Characteristics l Can be chewed but not necessarily bitten l Texture A - Soft Characteristics l Can be chewed but not necessarily bitten l](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-26.jpg)
![Texture A - Soft Testing Information l Targeted particle size for infants and children Texture A - Soft Testing Information l Targeted particle size for infants and children](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-27.jpg)
![Texture A - Soft Includes • • Rice, cereal, rice, pasta, noodles Cooked vegetables, Texture A - Soft Includes • • Rice, cereal, rice, pasta, noodles Cooked vegetables,](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-28.jpg)
![Texture B – Minced and Moist Unmodified – Regular Foods Texture A – Soft Texture B – Minced and Moist Unmodified – Regular Foods Texture A – Soft](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-29.jpg)
![Texture B – Minced and Moist Characteristics l Small lumps can be broken down Texture B – Minced and Moist Characteristics l Small lumps can be broken down](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-30.jpg)
![Texture B – Minced and Moist Testing Information l Recommended particle size for infants Texture B – Minced and Moist Testing Information l Recommended particle size for infants](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-31.jpg)
![Texture C – Smooth Pureed Unmodified – Regular Foods Texture A – Soft Texture Texture C – Smooth Pureed Unmodified – Regular Foods Texture A – Soft Texture](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-32.jpg)
![Texture C – Smooth Pureed Characteristics l Smooth and lump free but may have Texture C – Smooth Pureed Characteristics l Smooth and lump free but may have](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-33.jpg)
![Texture C – Smooth Pureed Testing Information l Cohesive enough to hold its shape Texture C – Smooth Pureed Testing Information l Cohesive enough to hold its shape](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-34.jpg)
![Texture C – Smooth Pureed Special Note l Some individuals may benefit from the Texture C – Smooth Pureed Special Note l Some individuals may benefit from the](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-35.jpg)
![Publication Dietitians Association of Australia and Speech Pathology Association of Australia Limited. Texture modified Publication Dietitians Association of Australia and Speech Pathology Association of Australia Limited. Texture modified](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-36.jpg)
- Slides: 36
![Introduction of New Standardised Definitions and Terminology for Texture Modified Foods and Fluids A Introduction of New Standardised Definitions and Terminology for Texture Modified Foods and Fluids A](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-1.jpg)
Introduction of New Standardised Definitions and Terminology for Texture Modified Foods and Fluids A project jointly undertaken by New Zealand Dietetic Association (NZDA) and New Zealand Speech-Language Therapy Association (NZSTA)
![Acknowledgement for the content of this presentation These standards were developed collaboratively by the Acknowledgement for the content of this presentation These standards were developed collaboratively by the](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-2.jpg)
Acknowledgement for the content of this presentation These standards were developed collaboratively by the Dietitians Association of Australia and Speech Pathology Australia. Some of the images in this presentation have been provided by Nestle Healthcare Nutrition who supported the development of the Australian standards. Special acknowledgement to Dr. Julie Cichero and Ms. Michelle Suter for the content of this presentation.
![Background l l l Researchers in Australia recognised the need for one standard set Background l l l Researchers in Australia recognised the need for one standard set](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-3.jpg)
Background l l l Researchers in Australia recognised the need for one standard set of terminology for food and fluid consistencies A survey in Australia revealed there were 39 different labels used for fluid thicknesses and 95 for textures of food The key problem with lack of standardisation is that it creates risk for patients, but also makes comparison of research studies difficult
![Background l l l A working party was established in 2003 with representation from Background l l l A working party was established in 2003 with representation from](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-4.jpg)
Background l l l A working party was established in 2003 with representation from dietetics, SLT, nursing, food service and industry Oversight of the project was shared by the Dietetics Association of Australia (DAA) and Speech Pathology Australia (SPA) The standards were published in DAA and SPA publications (Article cited at end of presentation)
![Background l l NZDA and NZSTA have adopted the Australian standards support their implementation Background l l NZDA and NZSTA have adopted the Australian standards support their implementation](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-5.jpg)
Background l l NZDA and NZSTA have adopted the Australian standards support their implementation throughout New Zealand In New Zealand, it is optional to use the letter and number identifiers (e. g. Texture B, Level 900). The descriptor (e. g. minced and moist, extremely thick) should always be used
![Texture Modification Progression of Food and Fluid Unmodified Most Modified Texture Modification Progression of Food and Fluid Unmodified Most Modified](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-6.jpg)
Texture Modification Progression of Food and Fluid Unmodified Most Modified
![FLUIDS Colours are included to assist identification of thickness levels Note Testing scales for FLUIDS Colours are included to assist identification of thickness levels. Note: Testing scales for](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-7.jpg)
FLUIDS Colours are included to assist identification of thickness levels. Note: Testing scales for viscosity exist but are not formalised or standardised, and therefore are not included. Subjective information has been provided, but the recommendation from this project is that formal objective measures be developed.
![Clinical Fluid Thickness Grading Scale Unmodified Regular Fluids Modified Level 150 Mildly Thick Clinical Fluid Thickness Grading Scale Unmodified Regular Fluids Modified Level 150 – Mildly Thick](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-8.jpg)
Clinical Fluid Thickness Grading Scale Unmodified Regular Fluids Modified Level 150 – Mildly Thick Level 400 – Moderately Thick Level 900 – Extremely Thick Prescribed by a speech-language therapist
![Unmodified Regular Fluids Level 150 Mildly Thick Level 400 Moderately Thick Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-9.jpg)
Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick Level 900 – Extremely Thick May have variable thickness levels (some are thinner e. g. water, breast milk than others e. g. fruit nectar). Are not used in therapeutic treatment of dysphagia.
![Unmodified Regular Fluids Characteristics l Drink through any type of teat cup or Unmodified – Regular Fluids Characteristics l Drink through any type of teat, cup or](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-10.jpg)
Unmodified – Regular Fluids Characteristics l Drink through any type of teat, cup or straw as appropriate for age and skills
![Level 150 Mildly Thick Unmodified Regular Fluids Level 150 Mildly Thick Level 150 – Mildly Thick Unmodified – Regular Fluids Level 150 – Mildly Thick](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-11.jpg)
Level 150 – Mildly Thick Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick Level 900 – Extremely Thick Fluids are thicker than naturally thick fluids such as fruit nectars, but not as thick as a thick shake. Pre-thickened drinks are packaged in green (Nestle and Flavour Creations).
![Level 150 Mildly Thick Characteristics l Pour quickly from a cup but slower Level 150 – Mildly Thick Characteristics l Pour quickly from a cup but slower](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-12.jpg)
Level 150 – Mildly Thick Characteristics l Pour quickly from a cup but slower than regular, unmodified fluids l May leave a coating film of residue in the cup after being poured l Able to drink this fluid thickness from a cup l Effort required to take this thickness via a standard bore straw
![Level 150 Mildly Thick Testing Information l Subjectively fluids at this thickness run Level 150 – Mildly Thick Testing Information l Subjectively, fluids at this thickness run](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-13.jpg)
Level 150 – Mildly Thick Testing Information l Subjectively, fluids at this thickness run quickly through the prongs of a fork, but leave a mild coating on the prongs.
![Level 150 Mildly Thick Special Note l Breast milk or infant formula may Level 150 – Mildly Thick Special Note l Breast milk or infant formula may](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-14.jpg)
Level 150 – Mildly Thick Special Note l Breast milk or infant formula may be thickened for therapeutic treatment of dysphagia in infants l This fluid thickness is thinner than Level 150 – Mildly Thick. However, it is thicker than unmodified breast milk or infant formula l It is the same thickness as commercially available ‘Anti-regurgitation’ formula l Consideration should be given to flow through a teat as determined on a case-by-case basis
![Level 400 Moderately Thick Unmodified Regular Fluids Level 150 Mildly Thick Level 400 – Moderately Thick Unmodified – Regular Fluids Level 150 – Mildly Thick](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-15.jpg)
Level 400 – Moderately Thick Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick Level 900 – Extremely Thick Fluids are similar to the thickness of room temperature honey or a thick shake and flow slowly. Pre-thickened drinks are packaged in purple (Nestle) or orange (Flavour Creations).
![Level 400 Moderately Thick Characteristics l Cohesive and pours slowly l Possible to Level 400 – Moderately Thick Characteristics l Cohesive and pours slowly l Possible to](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-16.jpg)
Level 400 – Moderately Thick Characteristics l Cohesive and pours slowly l Possible to drink directly from a cup although fluid flows very slowly l Difficult to drink using a straw, even if using a wide bore straw l Spooning this fluid into the mouth may be the best way of taking this fluid
![Level 400 Moderately Thick Testing Information l Subjectively slowly drip in dollops through Level 400 – Moderately Thick Testing Information l Subjectively, slowly drip in dollops through](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-17.jpg)
Level 400 – Moderately Thick Testing Information l Subjectively, slowly drip in dollops through the prongs of a fork
![Level 900 Extremely Thick Unmodified Regular Fluids Level 150 Mildly Thick Level 900 – Extremely Thick Unmodified – Regular Fluids Level 150 – Mildly Thick](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-18.jpg)
Level 900 – Extremely Thick Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick Level 900 – Extremely Thick Fluids are similar to the thickness of pudding or mousse. No flow. Pre-thickened drinks are packaged in blue (Nestle and Flavour Creations).
![Level 900 Extremely Thick Characteristics l Cohesive and holds its shape l It Level 900 – Extremely Thick Characteristics l Cohesive and holds its shape l It](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-19.jpg)
Level 900 – Extremely Thick Characteristics l Cohesive and holds its shape l It is not possible to pour this type of fluid from a cup into the mouth or to drink from a straw l Spoon is the preferred method for taking this type of fluid l This fluid is too thick if the spoon is able to stand upright in it unsupported
![Level 900 Extremely Thick Testing Information l Subjectively fluids at this thickness sit Level 900 – Extremely Thick Testing Information l Subjectively, fluids at this thickness sit](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-20.jpg)
Level 900 – Extremely Thick Testing Information l Subjectively, fluids at this thickness sit on and do not flow through the prongs of a fork
![FOODS l l l Facilities should use only the levels that they deem appropriate FOODS l l l Facilities should use only the levels that they deem appropriate](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-21.jpg)
FOODS l l l Facilities should use only the levels that they deem appropriate There is no requirement for facilities to use all levels The food textures do not have assigned colours
![Clinical Food Texture Modification Grading Scale Unmodified Regular Foods Modified Texture A Clinical Food Texture Modification Grading Scale Unmodified – Regular Foods Modified Texture A –](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-22.jpg)
Clinical Food Texture Modification Grading Scale Unmodified – Regular Foods Modified Texture A – Soft Texture B – Minced and Moist Texture C – Smooth Pureed Prescribed by a speech-language therapist for dysphagia
![Unmodified Regular Unmodified Regular Foods Texture A Soft Texture B Unmodified - Regular Unmodified – Regular Foods Texture A – Soft Texture B –](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-23.jpg)
Unmodified - Regular Unmodified – Regular Foods Texture A – Soft Texture B – Minced and Moist These are everyday foods. Food can be bitten and chewed. Texture C – Smooth Pureed
![Unmodified Regular Characteristics There are various textures of regular foods Some Unmodified - Regular Characteristics • There are various textures of regular foods • Some](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-24.jpg)
Unmodified - Regular Characteristics • There are various textures of regular foods • Some are hard and crunchy while others are naturally soft Food Inclusions and Exclusions • By definition all foods and textures can be included
![Texture A Soft Unmodified Regular Foods Texture A Soft Texture B Texture A - Soft Unmodified – Regular Foods Texture A – Soft Texture B](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-25.jpg)
Texture A - Soft Unmodified – Regular Foods Texture A – Soft Texture B – Minced and Moist Texture C – Smooth Pureed Foods may be naturally soft (e. g. ripe banana) or may be cooked or cut to alter texture.
![Texture A Soft Characteristics l Can be chewed but not necessarily bitten l Texture A - Soft Characteristics l Can be chewed but not necessarily bitten l](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-26.jpg)
Texture A - Soft Characteristics l Can be chewed but not necessarily bitten l Minimal cutting required – easily broken up with a fork l Should be moist or served with a sauce or gravy to increase moisture content (NB sauces and gravies should be served at the required thickness level)
![Texture A Soft Testing Information l Targeted particle size for infants and children Texture A - Soft Testing Information l Targeted particle size for infants and children](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-27.jpg)
Texture A - Soft Testing Information l Targeted particle size for infants and children = less than half or equal to 0. 8 cm (based on tracheal size: Litman et al. , 2003) l Targeted particle size for children over 5 years and adults = 1. 5 x 1. 5 cm (Penman & Thomson, 1998; Samuels & Chadwick, 2006; Kohyama et al. , 2002)
![Texture A Soft Includes Rice cereal rice pasta noodles Cooked vegetables Texture A - Soft Includes • • Rice, cereal, rice, pasta, noodles Cooked vegetables,](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-28.jpg)
Texture A - Soft Includes • • Rice, cereal, rice, pasta, noodles Cooked vegetables, legumes Stewed or canned fruit Cheese All types of eggs Soft cooked meat, fish, poultry Cakes, biscuits softened in drinks
![Texture B Minced and Moist Unmodified Regular Foods Texture A Soft Texture B – Minced and Moist Unmodified – Regular Foods Texture A – Soft](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-29.jpg)
Texture B – Minced and Moist Unmodified – Regular Foods Texture A – Soft Texture B – Minced and Moist Texture C – Smooth Pureed Food is soft and moist and should easily form into a ball.
![Texture B Minced and Moist Characteristics l Small lumps can be broken down Texture B – Minced and Moist Characteristics l Small lumps can be broken down](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-30.jpg)
Texture B – Minced and Moist Characteristics l Small lumps can be broken down with the tongue l Soft and moist and easily forms into a ball l Easily mashed with a fork l May be presented as a thick puree with obvious lumps in it l Lumps are soft and rounded (no hard or sharp lumps)
![Texture B Minced and Moist Testing Information l Recommended particle size for infants Texture B – Minced and Moist Testing Information l Recommended particle size for infants](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-31.jpg)
Texture B – Minced and Moist Testing Information l Recommended particle size for infants and children = 0. 2 -0. 5 cm (based on tracheal size: Litman et al. , 2003) l Recommended particle size for children over 5 years and adults = 0. 5 cm (Penman & Thomson, 1998; Mishellany et al. , 2006)
![Texture C Smooth Pureed Unmodified Regular Foods Texture A Soft Texture Texture C – Smooth Pureed Unmodified – Regular Foods Texture A – Soft Texture](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-32.jpg)
Texture C – Smooth Pureed Unmodified – Regular Foods Texture A – Soft Texture B – Minced and Moist Texture C – Smooth Pureed Food is smooth and lump free; similar to the consistency of commercial pudding. At times may have a grainy quality, but should not contain lumps.
![Texture C Smooth Pureed Characteristics l Smooth and lump free but may have Texture C – Smooth Pureed Characteristics l Smooth and lump free but may have](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-33.jpg)
Texture C – Smooth Pureed Characteristics l Smooth and lump free but may have a grainy quality l Moist and cohesive; holds its shape on a spoon l Can be molded, layered or piped
![Texture C Smooth Pureed Testing Information l Cohesive enough to hold its shape Texture C – Smooth Pureed Testing Information l Cohesive enough to hold its shape](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-34.jpg)
Texture C – Smooth Pureed Testing Information l Cohesive enough to hold its shape on a spoon (i. e. when placed side by side on a plate these consistencies would maintain their position without ‘bleeding’ into one another)
![Texture C Smooth Pureed Special Note l Some individuals may benefit from the Texture C – Smooth Pureed Special Note l Some individuals may benefit from the](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-35.jpg)
Texture C – Smooth Pureed Special Note l Some individuals may benefit from the use of a runny pureed texture l This texture would be prescribed on a case-bycase basis l Runny pureed textures do not hold their shape; they bleed into one another when placed side by side on plate
![Publication Dietitians Association of Australia and Speech Pathology Association of Australia Limited Texture modified Publication Dietitians Association of Australia and Speech Pathology Association of Australia Limited. Texture modified](https://slidetodoc.com/presentation_image_h2/45a11ea59db2e5837d54cf404b37270e/image-36.jpg)
Publication Dietitians Association of Australia and Speech Pathology Association of Australia Limited. Texture modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions. Nutrition and Dietetics 2007; 64 (2): S 33 -S 76.
Standardised inotrope and vasopressor guidelines
Welding positions pf
Doc 4444 oaci
Imotinib
Pmcv standardised cv template
Match the following terms with their definitions:
Introduction to medical terminology chapter 1 answer key
Introduction to medical terminology chapter 1 answer key
Medical short hand
Introduction to medical terminology chapter 1
Chapter 1 introduction to medical terminology
Rhinoalgia
Introduction to veterinary terminology
Formuö
Typiska drag för en novell
Tack för att ni lyssnade bild
Returpilarna
Varför kallas perioden 1918-1939 för mellankrigstiden
En lathund för arbete med kontinuitetshantering
Underlag för särskild löneskatt på pensionskostnader
Personlig tidbok
Sura för anatom
Densitet vatten
Datorkunskap för nybörjare
Boverket ka
Att skriva debattartikel
För och nackdelar med firo
Nyckelkompetenser för livslångt lärande
Påbyggnader för flakfordon
Arkimedes princip formel
Publik sektor
Urban torhamn
Presentera för publik crossboss
Vad är ett minoritetsspråk
Plats för toran ark
Treserva lathund
Luftstrupen för medicinare