The document provides information about a training on the minced diet for food service workers and cooks at the Department of Veterans Affairs. It includes an agenda for the training, which covers what the minced diet is, why patients require it, appropriate and inappropriate foods, and a quiz. The training aims to educate food staff on safely preparing meals for patients who need softened or pureed foods due to swallowing difficulties.

1. Department of Veterans Affairs
Back to Basics:
The Minced Diet
In-Service FSW/Cooks
Emily Elliott, Renee Ingalls

2. Table of Contents
In-Service Training: The Minced Diet .................................................................................................................................... 2
Cheat Sheet: Appropriate Texted Foods for Minced Diet ..................................................................................................... 4
Back to Basics: The Minced Diet ........................................................................................................................................... 5
Back to Basics: The Minced Diet Quiz ................................................................................................................................... 6
Back to Basics: The Minced Diet Quiz Answer Sheet ............................................................................................................ 7
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3. In-Service Training: The Minced Diet
Time Sequence of Events
2:00-2:05pm Brief Introduction
 Intern Introduction
 Staff Introduction
2:05-2:10pm Purpose:
 The Minced Diet is not an actual diet; it is a texture modifications used for those who are
experiencing swallowing and/or chewing difficulties. It is also used for patients who tend to eat too
rapidly. This is determined by a Speech Language Pathologist. This could be as a result of:
o Stroke (CVA)
o Cancer of the throat/neck/mouth.
o Dementia/Alzheimer’s
o Age
o Generalized weakness
o Traumatic brain injury
o Poor dentition
o Other neurological and/or physiological problems
 Dysphagia is a common medical issue for hospital patients, especially in the VA system. It is the
medical term for difficulty swallowing. Symptoms include:
o Choking or breathing saliva into lungs while swallowing
o Coughing while swallowing
o Regurgitating liquid through nose
o Breathing in food while swallowing (aspiration)
o Weak voice
o Chronic heartburn
o Sensation of food stuck in throat/chest
o Weight loss
 This condition, can lead to life-threatening choking episodes, as well as inhalation of foods. In order
for food and liquid to be safely eaten, its texture has to be altered to make it easier to swallow.
Question: Have you ever had to modify your diet because of a toothache, surgery, etc? How did you
like it? Does anyone have any questions about this diet modification?
2:10-2:25 What applies to Food Service?
 Transition – Now that we have talked a little about why someone would need to be on a minced diet,
let’s talk a little about what you need to know when preparing the patient’s tray.
 There are 3 key principles to a Minced Diet. They include:
o Foods need to be easy to swallow with a minimum of chewing required. They are also
modified to prevent obstruction of the airway (“choking”).
o Foods must be moist, soft-textured, and can be easily formed into a ball for ease of
swallowing (without risk of aspiration).
 Meats are ground or diced to no larger than ¼” pieces.
o All foods from the pureed diet are acceptable at this level.
 Note: It is important to remember that texture modification is separate than the liquid/beverage
modification. There are many food items on the minced diet that would not be appropriate for a
patient requiring thickened liquids (i.e. dry cereal with milk, coffee, thin soups, etc.)
 Transition: We just reviewed the main concepts of the Minced Diet that are already incorporated
into your meal tickets. Now let’s over what you will need to know on your own.
 Pass out and Discuss Cheat Sheet
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4. o Let’s look at it together
 The chart compiles all foods that are either allowed or not allowed on the meal tray
for a patient on a Minced Diet.
 Activity: We are going to read off a few different complex menu items. Can you
figure out if they are allowed on this diet? Does anyone have any questions?
2:25-2:30pm Conclusion:
 Today we learned:
o Why somebody would be on a minced diet; what dsyphagia is.
o What foods are allowed and what foods may be harmful for somebody with dysphagia.
.
 Does anyone have any questions? Thank you for your time!
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5. Cheat Sheet:
Appropriate Minced Foods
Choose These! Avoid These
Meat/Meat Alternatives Meat/Meat Alternatives
 Moistened ground or cooked meat, poultry, or fish  Whole, sliced, or shaved meats such as bacon,
(serve with sauces or gravy); tofu; moist or mashed sausage, or hot dogs; peanut butter; hard-cooked or
beans (like baked or refried); poached, scrambled, or crisp fried eggs; sandwiches and pizza
soft-cooked eggs
Breads Breads
 Soft, well-moistened pancakes; pureed bread mixes or  Slices of bread; toast; any bread with nuts
slurried breads
Cereals Cereals
 Cooked cereals with little texture, including oatmeal;  All cereals with whole grain, dried fruit, coconut, nuts,
Slightly moistened, dry cereals with little texture, or seeds
including corn flakes, Rice Krispies, and Wheaties.
*If patient is on thickened liquids, all liquid needs to be
absorbed into the cereal.
Fruit Fruit
 Soft and drained canned or cooked fruits without  Fresh or frozen fruits; cooked fruit with skin or seeds;
seeds or skin; and ripe bananas cherries; pineapple
Vegetables Vegetables
 All soft, well-cooked vegetables that are less than ¼  Cooked corn and peas; tomatoes with seeds; brussels
inch pieces and are easily mashed with a fork sprouts; broccoli; cabbage, asparagus; or other
rubbery cooked vegetable
Potatoes/Starches Potatoes/Starches
 Well-cooked and moistened boiled, baked, shredded,  Potato skins and chips; fried potatoes or French fries;
or mashed potatoes; hash browns that are not crisp; rice; plain noodles
chopped noodles; well-cooked pasta noodles in sauce
Desserts/Sweets Desserts/Sweets
 Puddings and custards; soft fruit pies (bottom crust  Dry, coarse cakes and cookies; desserts with nuts,
only); Crisps and cobblers with soft topping and no seeds, coconut, pineapple, or dried fruit; rice or bread
seeds; ice cream; sherbet; gelatin; mousse; soft moist pudding
cakes with icing or slurried cakes; jam or jelly without
seeds; syrup; chocolate bars; soft cookies; well-
moistened cakes
Beverages Beverages
 All beverages with little texture or pulp  All beverages with thick texture and pulp
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6. Back to Basics: The Minced Diet
What is the purpose of the Minced Diet?
The Minced Diet is not an actual diet; it is a texture modification used
for those who are experiencing dysphagia. It is also used for patients
who tend to eat too rapidly. This is determined by a Speech Language
Pathologist. This could be as a result of:
o Stroke (CVA)
o Cancer of the throat/neck/mouth.
o Dementia/Alzheimer’s
o Age
o Generalized weakness
o Traumatic brain injury
o Poor dentition
o Other neurological and/or physiological problems
What is Dysphagia?
Dysphagia is a common medical issue for hospital patients, especially in the VA system. It is the medical term for
difficulty swallowing. Symptoms include:
o Choking or breathing saliva into lungs while swallowing
o Coughing while swallowing
o Regurgitating liquid through nose
o Breathing in food while swallowing (aspiration)
o Weak voice
o Chronic heartburn
o Sensation of food stuck in throat/chest
o Weight loss
 This condition, can lead to life-threatening choking episodes, as well as inhalation of foods. In order for food and
liquid to be safely eaten, its texture has to be altered to make it easier to swallow.
 It is important to remember that texture modification is separate than the liquid/beverage modification. There are
many food items on the minced diet that would not be appropriate for a patient requiring thickened liquids (i.e. dry
cereal with milk, coffee, thin soups, etc.)
What are the texture modifications for the Minced Diet?
 Foods that are soft textured and moist, making them easy to swallow
 Soft, well-cooked foods, and well-moistened ground meats
 Moist and well-cooked potatoes, and noodles
 Nothing larger than ¼ inch in size!
 All foods of a pureed consistency are allowed on this diet.
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7. Name: _______________________________________ Date: _________________
Back to Basics: The Minced Diet
Quiz
1. Which of the following food items would not be appropriate for a Minced Diet?
a. 1/4” cut chicken breast with gravy
b. Mashed potatoes
c. Banana nut bread
d. Pureed carrots
2. What is the medical term for difficulty swallowing?
a. Dyslexia
b. Jabudy
c. Iatrogenic
d. Dysphagia
3. When would it be inappropriate to provide coffee to a patient on a Minced diet?
a. When they are on a calorie-restricted diet
b. When they are on thickened liquids
c. When they have too much energy already
d. None of the above
4. What may happen if a patient who requires a minced textured diet receives a regular
textured diet?
a. The patient could choke on larger food pieces
b. The patient may not be able to chew the food
c. They may lose weight due to the inability to eat the regular textured food
d. All of the above
5. What is the largest acceptable size for a piece of minced beef?
a. 1/4”
b. 1/2”
c. 1/3”
d. 1/8”
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8. Name: _______________________________________ Date: _________________
Back to Basics: The Minced Diet
Quiz Answer Key
1. Which of the following food items would not be appropriate for a Minced Diet?
a. 1/4” cut chicken breast with gravy
b. Mashed potatoes
c. Banana nut bread
d. Pureed carrots
2. What is the medical term for difficulty swallowing?
a. Dyslexia
b. Jabudy
c. Iatrogenic
d. Dysphagia
3. When would it be inappropriate to provide coffee to a patient on a Minced diet?
a. When they are on a calorie-restricted diet
b. When they are on thickened liquids
c. When they have too much energy already
d. None of the above
4. What may happen if a patient who requires a minced textured diet receives a regular
textured diet?
a. The patient could choke on larger food pieces
b. The patient may not be able to chew the food
c. They may lose weight due to the inability to eat the regular textured food
d. All of the above
5. What is the largest acceptable size for a piece of minced beef?
a. 1/4”
b. 1/2”
c. 1/3”
d. 1/8”
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