The National Dysphagia Diet defines three levels of solid foods and four levels of fluid consistency to be used when planning a diet for someone with dysphagia. Describe each of these levels of diet modifications
What will be an ideal response?
Diet Description Examples of foods
NDD-1: Dysphagia Pureed • Designed for individuals with
- severely reduced oral preparatory stage abilities
- impaired lip and tongue control
- delayed swallow reflex triggering
- oral hypersensitivity
- reduced pharyngeal peristalsis
- and/or cricopharyngeal dysfunction
• Pudding consistency – pureed smooth with no lumps. • Cream of wheat
• Smooth yogurt
• Smooth custard
• Pudding
NDD-2: Dysphagia Mechanically Altered • Designed for individuals who can tolerate a minimum amount of easily chewed foods.
• May be appropriate for persons with
- moderately impaired oral preparatory stage abilities
- edentulous oral cavity
- decreased pharyngeal peristalsis
- and/or cricopharyngeal muscle dysfunction
• No coarse textures, nuts, raw fruits or vegetables; meat is ground or finely diced or in casseroles. • Eggs
• Pancake with syrup
• Tuna salad
• Canned peaches
• Banana
NDD-3: Dysphagia Advanced • Designed for pts who may have difficulty chewing, manipulating, & swallowing certain foods.
• Based on a mechanical diet & consists of soft food items prepared w/out blenderizing or pureeing.
• May be appropriate for persons beginning to chew or with mild oral preparatory stage deficits.
• No hard fruits or vegetables, nuts, or crispy, raw, sticky, or stringy foods. • Vegetable soup
• Ham sandwich
• Cantaloupe
Liquid type Liquid viscosity in cP (at shear rate of 50 s-1 and 25 degrees C)
Thin liquid 1-50
Nectar-like 51-350
Honey-like 351-1750
Spoon-thick >1750
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Indicate whether the statement is true or false