Texture Blenderized

DC-207

Section 2: Texture Modified Diets

Compendium Definition

regular diet, blenderized to a smooth liquid consistency, either moderately thick or mildly thick
if blenderized to mildly thick is ordered, the consistency should be thin enough to pass through a straw
If blenderized to moderately thick is ordered, the consistency could be eaten with a spoon or drunk from a cup, not able to pass through a straw
cannot be eaten with a fork because food is too runny and drips through the fork prongs
no chewing required – can be swallowed directly
has a smooth texture with no ‘bits’ (lumps, fibers, husk, bits of shell or skin, particles of gristle or bone

Note:
– This diet refers to the food consistency of the meal. Fluids should be ordered independently based on required thickness level. Example: blenderized to mildly thick; thin liquids.
– The diet can be ordered 2 ways – either blenderized to mildly thick or blenderized to moderately thick.
– *Needs SLP/RD individual review.
Caution: for use: Average calories ≤1500 kcal / day and fibre content may be less than 15 grams per day. Does not meet Eating Well for Canada’s Food Guide Recommendations. Not recommended for long term use due to nutritional value. SLP/RD to monitor and review if needed.

Examples of Foods

Allowed

yogurt drinks
kefir
smoothies, milkshakes
supplement drinks (e.g. Boost®, Ensure®, Vega®)
melted smooth ice cream
smooth pureed soups (e.g. cream of tomato, butternut squash)
smooth, blenderized meals or snacks that follow the definition below

Indications for Use

trauma or surgery of the oral cavity
trauma or surgery to esophagus
comfort care / palliative care
severe dysphagia
reduced ability to chew
weight loss or malnutrition

How to prepare blenderized foods

remove tough skins and large seeds before blenderizing
cut food into small chunks before blenderizing
always blenderize foods with extra cooking liquids such as gravy, milk, juices, sauces, or stock. (Try not to use water as this reduces the nutritional density of the food).
blenderize small amounts of food at a time to avoid lumps
a thickener may be added to maintain thickness
when possible, blend each menu item separately, this helps each part of the meal keep it’s taste and colour

Standard diet to provide

breakfast – juice, milk x2, Cream of Wheat®, brown sugar, hot beverage, white sugar, creamer, high calorie milkshake
lunch / supper – hot blenderized meal, blenderized dessert, milk, juice, hot beverage, creamer, sugar
HS snack – high calorie milkshake

Example recipes

Blenderized Smoothies

add 1 cup of fruit (banana, blueberries, & strawberries) fresh, frozen, or canned
add 1 cup of liquid (milk, yogurt, or fruit juice)
add 1 scoop of skim milk powder

Blend all ingredients in a blender until smooth.

Example recipes

Hot Blender Meal

(when not able to blend menu items separately)
1 cup cooked meat (chopped fine) or canned baby food (meat)
1 cup cooked carrots
2 small cooked potatoes
2 cups whole milk
1 cup canned or homemade cream soup

Blend all ingredients in a blender until smooth and heat mixture. Stir constantly to avoid burning. Substitute with other vegetables if desired.

Example recipes

Egg Salad Sandwich

1 egg, cooked
1 tbsp of mayonnaise
¼ tsp dry mustard
1 slice buttered bread

Mix egg, mayonnaise and mustard. Spread on bread. Blend with 1 cup chicken broth until smooth. Serve with strained soup and thinned / pureed vegetable.

References:

International Dysphagia Diet Standardization Initiative https://iddsi.org

Winnipeg Regional Health Authority Adult Diet Criteria for Menu Database Vancouver Coastal Health Blenderized (Liquid) Diet