Patient/caregiver was educated foods to avoid on pureed diet as follows:
- Strain all soups and broth, both of vegetables and meat, to remove any lumps or pulp from vegetables and pieces of bone from the meat. Sometimes soups and broth can be too thin for drinking for some individuals and may be thickened to appropriate consistency, as needed. Flour or corn starch or ready-made thickeners could be used to thicken the soup or broth to appropriate uniform smooth consistency before consumption.
- Avoid all boiled & scrambled eggs and omelet. Puree the egg using some milk and cheese into a uniform pudding. Make sure there are no lumps of the egg and cheese before eating, to prevent risk for choking.
- Avoid all raw and uncooked vegetables. Cook all your vegetables to a fork tender consistency and then puree the vegetables to a uniform consistency using a blender. Make sure there are no lumps or seeds or pulp from vegetables before eating.
- Consider smooth puddings, custards, and yogurt for desserts. Make sure the dessert is uniformly smooth, with no chunks of fruit, before eating. Avoid plain cookies, cakes, and pastries for desserts, as it can difficult to swallow foods of this solid consistency. Try softening and thickening these foods into a slurry, by dissolving some gelatin in a cup of water and pouring this mixture on the dessert, allowing it to soften through the entire thickness and helping a safe swallow.
