|
Guidelines for the Pureed Diet
Guidelines to Puree
| Food Type |
Quantity |
Liquid |
| Fruit |
60ml cooked or canned |
10ml juice or water |
| Vegetables |
60ml cooked or canned |
15-20ml cooking water, V-8 or vegetable juice |
| Meat |
60ml tender meat, fish, poultry |
20-30ml vegetable juice, broth, or gravy |
| Cereal |
60ml cold cereal softened in milk |
20-30ml milk |
| Combination Foods |
60ml pasta or rice mixed with sauce |
20-30ml thin sauce, broth, milk or tomato juice |
| Eggs |
1 soft scrambled or soft boiled egg |
15ml milk, cheese sauce |
Tips for Puréeing
| Food Type |
Foods that Puree Well |
Foods that are Difficult to Puree |
| Vegetables & Fruits |
-All canned fruits
-Peeled and seeded fresh cooked apples, melons, apricots, bananas, peaches, pears
-Well cooked / canned vegetables |
-Fruits with seeds, tough skins,
-Raw or fried vegetables
-Corn lettuce or celery |
| Grain Products |
-Soft bread, whole wheat crackers,
hot / cold cereals
-Well cooked rice, pasta |
-Coarse bread with nuts, seeds, dried fruit
-Granola, whole grain cereal
-Fried rice or noodles |
| Meat & Alternatives |
-Tender, cooked meat, poultry, fish, tofu
-Soft cooked eggs
-Cooked/canned beans or legumes |
-Fried meats, sausages, wieners,
-Chicken with skin
-Fish with bones
-Fried eggs
-Nuts |
| Milk Products |
-Milk
-Creamy yogurt, blended cottage cheese
-sugar free puddings |
-Hard cheeses
-Yogurt with chunks or nuts |
|
