No Mixed Consistencies
Characteristics - Provides meals with an even consistency and no combinations of solid and liquid foods in the same dish.
Why are ‘mixed consistency’ or ‘dual consistency’ foods not recommended for people with dysphagia?
By definition, mixed consistency foods include both solids and liquids. Some mixed consistency foods are easily recognized on the plate or in a bowl (e.g. vegetables in a soup broth). Other items that appear to be a single consistency on a plate may quickly separate into two consistencies in the mouth (e.g., watermelon). As a general rule, ‘mixed consistency’ foods are more challenging to swallow, because a person must have adequate abilities to handle both the solid and the liquid component of these items, which requires more advanced oral control and swallowing coordination abilities.
Examples of mixed consistencies
- Some soups – Vegetable soup
- Cold cereal with milk,
- Mixed fruits that emit liquid when chewed (oranges, watermelon, etc.)
- Canned fruit have a dual consistency (liquids and solids in one food item).
Common compensatory strategies:
- Draining liquid from the spoon during meals.
- Use of a fork to eat mixed textures.
- Thickening broth or milk.
- Pureeing mixed consistencies.
- Let cereal absorb milk until there is little liquid left.