Publication - Advice and guidance

Healthy eating in schools: supplementary guidance

Published: 16 March 2011
Directorate: Learning Directorate
Topic: Children and families, Education, Health and social care
ISBN: 9780755999859

Additional guidance on diet and nutrition for children and young people with additional support needs.

Annex B
Summary of national food and drink descriptors for texture modification

Table 1: Fluids

Texture	Description of Fluid Texture	Fluid Example
Thin Fluid	Still Water	Water, tea, coffee without milk, diluted squash
Naturally Thick Fluid	Product leaves a coating on an empty glass.	Full cream milk, Complan, Build-up, commercial sip feeds
Thickened Fluids	Fluid to which a commercial thickener has been added to thicken the consistency.
Stage 1 = (may also be referred to as Syrup)	Can be drunk through a straw Can be drunk from a cup if advised or preferred Leaves a thin coating on the back of a spoon.
Stage 2 = (may also be referred to as Custard)	Cannot be drunk through a straw Can be drunk from a cup Leaves a thick coating on the back of a spoon
Stage 3 = (may also be referred to as Pudding)	Cannot be drunk through a straw Cannot be drunk through a cup Needs to be taken with a spoon

Table 2: Foods

Texture	Description of food texture	Food Examples
A	A smooth, pouring, uniform consistency A food that has been pureed and sieved to remove particles A commercial thickener may to added to maintain stability Cannot be eaten with a fork	Tinned tomato soup Thin custard
B (may also be referred to as thin puree / smooth diet)	A smooth, uniform consistency A food that has been pureed and sieved to remove particles A commercial thickener may be added to maintain stability Cannot be eaten with a fork Drops rather than pours from a spoon but cannot be piped and layered Thicker than A	Soft whipped cream Thick custard (or tinned)
C (may also be referred to as thick puree / smooth diet)	A thick smooth, uniform consistency A food that has been pureed and sieved to remove particles A commercial thickener may be added to maintain stability Can be eaten with a fork or spoon Will hold its own shape on a place, and can be moulded, layered and piped No chewing required	Mousse Smooth fromage frais
D (may also be referred to as easy chew or minced / mashed diet)	Food that is moist, with some variation in texture Has not been pureed or sieved These foods may be served or coated in a thick gravy or sauce Foods easily mashed with a fork Meats should be prepared as texture C Requires very little chewing	Flaked fish in a thick sauce Stewed apple and thick custard
E (may also be referred to as soft, moist diet)	Dishes consisting of soft, moist food Foods can be broken into pieces with a fork Dishes can be made up of solids and thick sauces or gravies Avoid foods which cause a choking hazard (See list of high risk foods)	Tender meat casseroles (approx 1.5cm diced pieces) Sponge and custard
Normal	Any foods	Includes all foods from "high risk foods" list

High risk foods:

Stringy, fibrous texture for example pineapple, runner beans, celery, lettuce.
Fruit and vegetable skins including beans for example broad, baked, soya beans, peas, grapes.
Mixed consistency foods for example cereals which do not blend well with milk (muesli), mince with thin gravy, soup with lumps.
Crunchy foods for example, toast, flaky pastry, dry biscuits, crisps.
Crumbly items for example, bread, crusts, pie crusts, pastry, crumble, dry biscuits.
Hard foods for example, boiled, chewy sweets and toffees, nuts and seeds.
Husks for example sweetcorn and granary bread.

Reference: "National Descriptors for Texture Modification in Adults" The British Dietetic Association, April 2009.

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Information

Annex B Summary of national food and drink descriptors for texture modification

Annex B
Summary of national food and drink descriptors for texture modification