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  • High Risk Foods and Textures: A Guide For Patients With Dysphagia About

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    Gelo Sobrepeña
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    This document provides a guide for patients with dysphagia, or difficulty swallowing, about foods and textures that are higher risk to swallow. It lists examples of foods and textures that may be more difficult to swallow, such as stringy, fibrous foods; foods with skins or peels; and foods with inconsistent textures. The document advises patients to consult their speech language therapist to determine which foods should be avoided or eaten carefully.

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    This document provides a guide for patients with dysphagia, or difficulty swallowing, about foods and textures that are higher risk to swallow. It lists examples of foods and textures that may be more difficult to swallow, such as stringy, fibrous foods; foods with skins or peels; and foods with inconsistent textures. The document advises patients to consult their speech language therapist to determine which foods should be avoided or eaten carefully.

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    © All Rights Reserved
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    24 views2 pages

    High Risk Foods and Textures: A Guide For Patients With Dysphagia About

    Uploaded by

    Gelo Sobrepeña
    This document provides a guide for patients with dysphagia, or difficulty swallowing, about foods and textures that are higher risk to swallow. It lists examples of foods and textures that may be more difficult to swallow, such as stringy, fibrous foods; foods with skins or peels; and foods with inconsistent textures. The document advises patients to consult their speech language therapist to determine which foods should be avoided or eaten carefully.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    A guide for patients with dysphagia about

    high risk foods and textures


    Some foods and textures are more difficult to swallow than others. This leaflet lists some examples of
    these. Your speech and language therapist will advise you whether these foods should be avoided
    altogether or if more care should be taken when eating them.

    Please note, the foods listed are examples only - not all foods can be listed so if you have any questions
    or concerns please contact your speech and language therapist.

    Stringy, fibrous texture


    Which may include pineapple, runner beans, celery, lettuce, onions,
    bacon fat, pickled vegetables and melted cheese.

    Vegetable and fruit skins


    Including orange segments, grapes, tomatoes, apple, peppers,
    potatoes, beans, such as, broad, baked, soya, black- eyed peas.

    Mixed consistency foods


    For example cereals which do not blend with milk – muesli, mince with
    thin gravy, soup with lumps, soaked bread.

    Crunchy foods
    Such as toast, flaky pastry, dry biscuits and crisps.
    Page 1 of 2
    Crumbly foods
    Including bread crusts, pie crusts, crumble and dry biscuits.

    Hard foods
    For example boiled and chewy sweets, nuts, seeds and tough meat.

    Food with husks


    Things like sweetcorn and granary bread.

    Foods that change consistency


    Including ice cream, ice lollies and thick milkshakes made with ice
    cream.

    Foods which can become cloggy


    Such as white bread and pasta.

    Contact us
    Your speech and language therapist is __________________________________________________

    Phone ___________________________ Email _____________________________________________


    Code: 01076 | Published: Dec 2017 | Expires: Dec 2020 | 14.5.20
    Page 2 of 2

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