On to the Next Phase…Mechanically Altered Diet

17 Jun

As per usual, I’m behind on my updates.  Let’s back up a little and go over my last day of Level 3 on the NDD (Thursday).

What I ate my last day on the Dysphagia Advanced Diet:

Breakfast: Scottish oats with chopped kiwi slices, chia seeds, & cinnamon

Snack:  Green peas mixed with ground hemp seeds

Lunch: Sweet potato & lentil soup + a (peeled) tomato & (mashed) avocado sandwich (moistened with soup broth)

Supper: Gluten-free ground grain blend (brown rice, corn, & buckwheat) “dumplings” (sticks together in globs like polenta) in broth with mayocoba beans and nutritional yeast flakes

Sins to confess:  I absentmindedly topped my frozen yogurt with sunflower seeds one day.  After realizing my mistake, I tried my best to eat around them, but a few of those suckers snuck by.  Some of the foods I consumed seemed slightly crunchier than what I imagined would be allowed if my meals were served in a controlled environment, such as a nursing home.  It’d be so much easier if I had somebody else preparing appropriate meals for me.  Here’s where the kitchen staff of care facilities are indispensable.  A dietitian may have a list guide, but the folks with the mixers in their hands know how to follow those diet cards!

On to the next phase….Level 2 – Mechanically Altered Diet (My blender got a workout when I prepared staples to get me through this next week!)

This diet consists of foods that are easy to chew and swallow.  Many meal components are blended, chopped, ground, or mashed.

Off the Menu:

*Dairy: hard cheeses

*Grains: rye crisps, whole wheat crackers, popcorn, chow mein noodles, taco shells, pita bread, french/sourdough bread

-In a nutshell, no crispy/crunchy stuff.  Some breads & crackers may be acceptable if they are softened beforehand, such as with soup broth.

*Vegetables: all raw vegetables, hash browns, potato skins, French fries

-Vegetables should be well-cooked & soft, without seeds/skin

*Fruits: citrus fruits, blueberries, cherries, grapes, pineapple, apples, dates, figs, dried prunes, & raisins

-Fruits should be cooked/mashed without seeds/skin

*Meat, poultry, eggs & fish: Dry/tough cuts of meat/poultry, fried fish, fish with bones, hot dogs (big bummer! ;-)), sausage, brats, pork chops, steak

*Nuts/Seeds: all whole nuts/seeds

*Beans/Legumes: chunky peanut butter (peanut/other nut butters should be avoided in general unless it is used as part of a complete recipe that is easy to swallow)

-Legumes should be served in a mashed/moist form

*Food additives/misc: coconut

*Fun Stuff: chips, granola bars, pies, chewy candy, hard, crunchy cookies, taffy, licorice, caramel

What I ate my first day on the mechanically altered diet:

Breakfast: Scottish oats with cinnamon mixed with kiwi-lemon soy “yogurt” (Recipe below :)) with ground flax seed

Snack: Warmed carob peanut butter cookies mixed in with soy yogurt plus an extra dab of maple syrup for added moisture

Lunch: (Blended) Carrot ginger soup with gluten-free ground grain blend “dumplings”; mashed turnips with pea guacamole & black bean dip

Supper: Carrot ginger soup with gluten-free ground grain blend “dumplings”; mashed potatoes with pea guacamole, black bean dip, & bit of BBQ sauce

After supper tummy-ache maker (otherwise known as dessert to some people ;-)): Tutti Frutti frozen yogurt (soy peanut butter banana) topped off with strawberry sorbet & small mango pieces [I payed the price for this one!]

Kiwi-Lemon Soy Yogurt (Original recipe idea from Blissful Bites…cookbook mentioned during FructMal Feast post)

Makes 2-4 servings

Ingredients:

*1 package of Mori-Nu silken tofu

*2 Tbsp maple syrup

*1 lemon, juiced

*2 medium kiwis (peeled with seeds removed – only necessary to remove seeds if following mechanically altered/pureed dysphagia diet)

*1/2 tsp vanilla (optional)

Method: Blend all ingredients until smooth.  Mix in ground flax seed to incorporate if desired.

Source:

http://nutritioncaremanual.org/vault/editor/Docs/MechanicallyAlteredNutritionTherapy_FINAL.pdf

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