Unit 3 - Diet and nutritional treatment approach for dysphagia: 3.2.5. Balanced menu templates

Unit 3 - Diet and nutritional treatment approach for dysphagia

3.2.5. Balanced menu templates

The number of meals will depend on social, cultural factors or factors related to personal daily routines, always adapting to the needs and capacities of each person according to their age, state of health, pathology and other qualities that may limit intake.

Next menus are examples of a balanced diet based on before healthy eating guidelines.The texture of the food and beverages on these menus should be adapted to the needs of the person with dysphagia destined. Allergies and intolerances should also be taken into account in the menus.

Menu 1
	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Coffee with milk Toast of whole wheat bread with olive oil and turkey breast Orange	Unsweetened Oat flakes Banana	Oat milk Rye bread with tomato and cheese Pear	Coffee with soymilk Banana oats hotcake with dark chocolate	Oatmeal pourridge with cinnamon and berries	Coffee with milk Whole wheat toast with avocado Apple	Fruit and milk smoothie Whole wheat toast with Hummus and tomato
Mid-Moorning snack	Handful of nuts	Tahini cream toast with bananas	Yogurt	Strawberries	Smoothie	Yogurt	Handful of pistachio
Lunch	Lentils with vegetables Sausages Plum	Broccoli with ratatouille Squid with aioli and whole wheat bread Yogurt	Peas with egg and potatoes Eggplant stuffed with fish Banana	Green beans with potatoes Lamb with potatoes Pumpkin desert	Spaghetti carbonara Cod with bell pepper sauce Peach	White bean salad with pickles and vegetables Turkey with apple sauce Yogurt	Lettuce salad with corn and carrots Rice with fried tomato and egg chocolate mousse
Afternoon Snack	Yogurt with fruit pieces	Yogurt	Smoothie	Yogurt	Guacamole cream toast	Smoothie with nut flour	Yogurt with fruit pieces
Dinner	Cod with ratatouille Stuffed eggs Brownie with orange	Lettuce and tomato salad Meatballs with almond sauce Pear	House hors d'oeuvres Potato omelette with aioli and whole wheat bread Yogurt	Baked vegetables Chicken with vegetables and tomato Roast apple with cinnamon	Goat cheese salad on toast Beef blanquette with rice Strawberries	White asparagus Tenderloin with pepper sauce Orange	Sausage with rye bread Salmon with vegetables Yoghurt

Menu 2
	Monday	Tuesday	Wednesday	Thursday	Friday	Saturday	Sunday
Breakfast	Oat milk Rye bread with avocado and olive oil Banana	Oatmeal porridge with cinnamon and Blueberries	Coffee with milk Toast of whole wheat bread with olive and tomato	Coffee with milk Whole wheat toast with cheese Apple	Coffee with soymilk Banana oats hotcake with dark chocolate	Fruit and milk smoothie Whole wheat toast with tuna and tomato	Unsweetened cocoa milk Oat flakes Mandarin
Mid-Moorning snack	Yogurt	Smoothie with nut flour	Guacamole cream toast	Yogurt with fruit pieces	Handful of almond	Yogurt	Smoothie
Lunch	Rice with fried tomato and egg Tenderloin with pepper sauce Apple	Peas with egg and potatoes Chicken with vegetables Cheesecake	White bean salad with pickles and vegetables Squid with aioli and whole wheat bread Strawberries	Green beans with potatoes Sausage with rye bread Yogurt	Chickpeas with cod Egg with béchamel sauce Pear	Beet soup Red peppers stuffed with mince Yogurt	Goat cheese salad on toast Tunna small turnover Greek yogurt
Afternoon Snack	Peanut butter and banana toast	Yogurt with fruit pieces	Orange	Handful of almond	Olive oil and tomato toast	Pineaple	Hummus cream toast
Dinner	Tomato salad with hard-boiled egg and tuna fish Sausages with potato Mandarin	Cauliflower with garlic Steamed salmon Curd with peach jam	Mixed salad Falafel Yogurt	Baked vegetables Tunna omelet orange	Pumpkin puree Meatballs with tomato sauce Orange	Creamed spinach Moussaka Roast pear	Spaghetti Bolognese Hake in sauce Fruit salad