Clinical Hub,Patient Education,Health and Nutrition Facts For You,Neuro, Rehab

Consistency: Minced Consistency Diet (457)

Consistency: Minced Consistency Diet (457) - Clinical Hub, Patient Education, Health and Nutrition Facts For You, Neuro, Rehab


Minced Consistency Diet
(Comparable to National Dysphagia Diet Level 2)

What is a minced diet?
Foods on a minced diet are any of the foods on the pureed diet plus meats and vegetables that
have been cut up or minced into very small pieces. The pieces should only be 1/8 inch in size or
smaller. Please see the picture below. All foods should be moist and easy to swallow. You will
need to avoid rice, bread, and foods like soups that contain mixes of liquids and solids.

How to Prepare Minced Meat and Vegetable:
All food must be in pieces that are smaller than 1/8 inch. First, cut small pieces of food and then
run knife through food repeatedly in one direction. Rotate the pieces of foods 90 degrees and run
knife repeatedly through the food again until all pieces are less than 1/8 inch. If you prefer, you
may mince using a food processor. Make sure no pieces are larger than 1/8 inch.

Why is the minced diet safer for me?
Your doctor wants you to follow this diet because of dysphagia or another medical condition.
Dysphagia means a person has difficulties swallowing. This can happen for a variety of reasons,
but often times it is the result of a stroke, injury, or disease. This diet is the next step in moving
from pureed food to food that is more solid and like the food you used to eat. Minced foods are
moist with very small pieces of meat or veggies that do not need a lot of chewing and are easy to
swallow. Refer to the table on the next page to see what foods are and are not safe.

Safe Foods Foods to Avoid Thin liquids
(if allowed)
 Yogurt (smooth or fruited)
 Cottage cheese
Firm cheese
Meat and
 Ground or minced (1/8 inch or
 Tender cooked meat and
poultry moistened with thick
sauces or gravy
 Pureed fish
 Moist pureed casseroles
 Tuna or egg salad without
crunchy ingredients
 Poached, scrambled, or soft
cooked eggs
 Soufflés
 Tofu
Smoked meats, cold
cuts, sausage, nuts,
wieners, fried, hard
cooked, or runny eggs,
sandwiches with bread,
peanut butter

Vegetables  Finely minced or pureed soft
well cooked vegetables
 Mashed potatoes
 Winter squash
Raw, fried or crisp-
cooked vegetables,
corn, peas, pickles,
asparagus, lettuce,
salads, Cole slaw
cooked legumes

Fruits  Pureed fruits
 Soft well mashed bananas
 Applesauce
Canned or cooked
whole fruits, raw or
dried fruits, fresh or
canned pineapple, skins
or seeds
Thin fruit
without seeds
Cereals, and
 Cream of wheat, cream of rice,
 Oatmeal that has been put in a
blender and becomes
 Soft pasta or rice in a sauce
that has been put in a blender

Breads, fried breads,
rolls, buns, muffins;
pancakes, French toast,
and toast, minced rice
or pasta without sauce
to hold it together,
brown or wild rice, dry
cereal, crackers,
popcorn, chips,
pretzels, French fries
Milk or cream
for cooked
Soup  Cream soups that have been
put in a blender
 Broth soups that have been
strained or put in the blender
 Plain broth
Regular soups that have
both solids and liquids

Safe Foods Foods to Avoid Thin liquids
(if allowed)
Desserts  Pudding
 Custards
 Rice pudding
gelatin, bread pudding,
cakes, pies, cookies,
desserts with nuts,
seeds, sticky caramels,
or dried fruit
Ice cream, ices,
sherbet, sorbet,
malts, milk
shakes, frozen
yogurt, eggnog
Beverages  All beverages that are a safe
liquid thickness for you.

Tip: Beverages may need to be
Juices with pulp Milk, juice,
coffee, tea,
beverages, ice
Other  Butter, margarine, oils,
vegetable shortening
 Salad dressings, vinegar,
 Gravy
 Sour cream
 Whipped topping
 Salt, pepper, herbs, spices,
catsup, BBQ sauce, mustard
 Honey, smooth jellies,
 Sugar or artificial sweetener
 Syrup
Seeds, nuts, coconut,
sticky foods, hard or
chewy candies

Teach Back
What is the most important thing you learned from this handout?
What changes will you make in your diet/lifestyle, based on what you learned today?

If you have more questions please contact UW Health at one of the phone number listed below.
You can also visit our website at www.uwhealth.org/nutrition

Nutrition clinics for UW Hospital and Clinics (UWHC) and American Family Children’s
Hospital (AFCH) can be reached at: (608) 890-5500.

Nutrition clinics for UW Medical Foundation (UWMF) can be reached at: (608) 287-2770.

Your health care team may have given you this information as part of your care. If so, please use it and call if you
have any questions. If this information was not given to you as part of your care, please check with your doctor. This
is not medical advice. This is not to be used for diagnosis or treatment of any medical condition. Because each
person’s health needs are different, you should talk with your doctor or others on your health care team when using
this information. If you have an emergency, please call 911. Copyright © 5/2016 University of Wisconsin Hospitals
and Clinics Authority. All rights reserved. Produced by the Clinical Nutrition Services Department and the Department
of Nursing. HF#457