This quiz focuses on the dysphagia mechanical soft diet used in healthcare settings, particularly for patients with swallowing difficulties. It explores appropriate food textures, transitions in diet stages, and specific food preparations to ensure safety and nutritional adequacy.
Pureed textures to foods with more solid textures
More solid textures to foods pureed foods
A regular diet to pureed diet
A pureed diet to a diabetic diet
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Pureed
Chopped
Sliced
Ground with gravy
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Soaked in milk
Toasted
Pureed
Regular
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Raw
Cut up
Some vegetables are served whole and some are pureed depending on their texture and presence of skin
All vegetables are pureed
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Bacon
Cottage Cheese
Chicken Salad
Cold sliced cheese, peanut butter, yogurt with fruit pieces
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Apples
Oranges
Apricots, pineapple, mixed fruits, melon
Fruit cocktail
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Rice
Soft noodles, pasta, cheese or potato pierogies that are buttered or served with sauce
Crispy Chinese noodles
Bread
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Brownies
Vanilla wafers
Regular and pureed desserts with coconut, nuts, seeds, and grapes and ambrosia
Lemon bars
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Corn, Cream-style corn, mixed veggies w/corn, succotash, acorn squash w/skin, crisp fried potatoes
Raw vegetables
Pinto beans
Blackeyed peas
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