DYSPHAGIA DIET

Tomato
Paste

Orange Juice

Mashed
Mashed
Squash Pureed Meat Potato w/
Gravy

Mashed
Banana
DEFINITION OF THE DIET
Dysphagia means difficulty with chewing or
swallowing food or liquid. A dysphagia diet features
different textures of foods and liquids that can
make it easier and safer for patients to swallow.
These textures make it easier to chew and move
food in the mouth and reduce the risk of food or
liquid going into the windpipe or trachea, which
leads to the lungs.
SUGGESTED SERVING SIZE
Orange juice ½ cup
Mashed/Pureed Banana ½ cup
Pureed Meat 1 cup
Mashed Potato with Gravy 1 cup
Tomato Paste ½ cup
Mashed Squash 1 cup
SERVING TEMPERATURE
The serving temperature of orange juice depends on
the patient’s preference, whether he liked it cold or mild.
Mashed potato, squash is best served when it is still
warm. Pureed banana can be served and tastes great at
room temperature, warm or cool. Pureed meat and
tomato paste are best served when it is hot.
DIET INDICATION
Served for patients with difficulty swallowing and
chewing, and manipulating foods
Served for patients who are unable to safely drink thin
liquids.
This diet is for those who have had strokes, head
injuries, head or neck cancer or other health conditions
where swallowing has been affected.
MODE OF PREPARATION
FOOD INGREDIENTS
Orange Juice • Squeezed orange
Mashed/Pureed Banana • 3 piece ripe banana
Mashed Potato with Gravy • 4-8 medium potatoes, peeled
cut into quarters
• 1 teaspoon salt
• 2 tablespoon butter
• ¼ cup of hot milk
• Gravy sauce
STEP BY STEP PROCESS
1. Use a strainer in squeezing the
orange and pour it in a cup.
1. Peel the banana
2. Cut the banana into half and
transfer it into a bowl
3. Using the back of the fork,
gently press the banana
4. Add sugar (optional)
1. Place potatoes in large
saucepan; add enough water to
cover. Add ¾ teaspoon of salt.
Boil gently for 15-20 minutes.
Drain well
2. Shake saucepan gently over low
heat for 1 to 2 minute to
evaporate any excess moisture
FOOD INGREDIENTS STEP BY STEP PROCESS
Mashed Potato 3. Mash potatoes with potato masher until lumps remain. Add
with Gravy butter, pepper and remaining ¼ teaspoon salt; continue mashing
gradually adding enough milk to make potatoes smooth and
creamy.

Tomato Paste • 2 fresh tomatoes 1. Remove the stems from the tomato
2. Remove the seeds.
3. Cut into chunks and add to a blender jar. Blend well until no
lumps are seen.
4. Using a strainer, strain out the skin and seeds. Use a spoon to
help push the mixture through the sieve.
5. Simmer to evaporate the excess water. Keep until the mixture
thickens into a paste.
FOOD INGREDIENTS STEP BY STEP PROCESS
Pureed Meat • Beef chunks 1. Place dry pot on cooker and add oil to heat. Saute minced
• Vegetable or olive oil garlic and onion and allow to simmer. Add thyme for
• Garlic (minced) seasoning.
• Onion (minced) 2. Add beef chunks. Stir until the meat turns brown. Add water
• Thyme and and cover the pot to cook. Bring down once it has
softened.
3. Allow to cool a bit before pureeing with a blender.
4. Placed the pureed meat into a bowl.

Mashed Squash • Squash 1. Start by cutting the squash into segments. Remove the seeds
• Butter and cut the hard skin.
• Salt 2. Dice into small even sized chunks for cooking.
• Pepper 3. Put the diced squash to a pan with boiling water. Simmer for
5-7 minutes. Check softness with a fork.
4. Drain and place it into a bowl. Add butter, salt and pepper to
taste. Mash until smooth.