Unit 4 - Food preparation (e-book)

4.5 Modification of the texture of solid foods

Introduction to texture modification of solid foods

The degree of modification of the textural characteristics of solid foods will depend on the characteristics and specific requirement of each person. They will be established by a speech therapist.

To assure optimal nutrition and safety when adapting solid foods, two approaches can be done:

1. Reduction of the portion size but with increased caloric and nutrient density. Applying specific techniques and equipment for food preparation (cutting, chopping, mincing, mixing with liquids, pureeing, ….).

2. Modification of the consistency or texture through the reduction of the particle size and pureeing and/ or with the use of specific thickeners. Mixing the food with different thickening agents (starches, gums, flour, proteins….) and flavouring agents.

Testing methods for identifying levels in the IDDSI framework

Fork Drip Test

Go video: IDDSI Flow Test and Fork Drip Test - IDDSI Level 3 

(Source: IDDSI, 2020)

Spoon Tilt Test

Go video: Video IDDSI Spoon Tilt Test. Level 4 Extremely Thick

(Source: IDDSI, 2020)

Fork Pressure Test and Spoon Pressure Test

Go video: Video IDDSI IDDSI Fork Pressure, Fork Drip, Spoon Tilt, Chopstick, and Finger Tests - Level 5 Minced & Moist

(Source: IDDSI, 2020)

Chopstick test and Finger test

 Go video: IDDSI Fork Pressure, Chopstick, and Finger Tests - IDDSI Level 6 Soft & Bite Sized

(Source: IDDSI, 2020)