Since soft diet hasn’t been discussed much yet, then I would like to share some information that I found for this type of diet. Just like its name “soft” diet, it is made up of foods that are soft as well as easy to chew and swallow. So, these foods may be chopped, ground, mashed, pureed, and moist. You can try to prepare this kind of diet by either cutting the food into small pieces which is about half inch or use a food processor to grind or puree foods to make them easier to chew and swallow. Another way of preparing soft diet is by mashing the cooked food like potato using fork. Different from normal diet, in soft diet, fruit is usually consumed in the form of fruit juices instead of solid as it is. This type of diet is normally followed by those who have had certain types of surgery such as head, neck or stomach surgery. Besides that, this type of diet is also popular among teenagers when they have their teeth orthodontics because it is simply easier for them while having braces on teeth. Example of soft diet include slow cooker buttery garlic herb mashed potatoes, rainbow veggie kale scrambled eggs, egg drop soup and vanilla mint green smoothie. On the other hand in soft diet, we should avoid foods that are crunchy and hard for chewing. Example of food that we should avoid in soft diet includes French bread, crackers, cereal, nuts and casseroles with large chunks of meat.

https://www.gicare.com/diets/dysphagia-diet/

The document attachment is roughly discuss about the dysphagia diet and which group of patients suitable for this kind of diet.

Method of Preparing Dysphagia Diet (Alberta Health Services, 2015):

The foods that are prepared need to be soft and tender. If the foods are not soft enough, they need to be diced into ½ inch or 1 cm. For meats, they can be diced into ½ inch or 1 cm (eg. hamburger patty) and shave or dice into ½ inch or 1 cm (eg. processed meat). In the case of vegetables, they should be cooked until soft. Cooked vegetables that are fibrous and stringy can be minced (eg. broccoli). Besides that, for fruits, they should be diced into ½ inch or 1 cm or mash soft ripe fruits.

Food characteristic:

According to ACI Diet (2015), Texture B which stands for minced and moist is one of the food characteristics from dysphagia diet which may be naturally soft (e.g. cottage cheese), or cooked or minced to alter texture. Patients use the tongue, rather than teeth, to break the small lumps in this texture. Food should be soft and moist and easily formed into a ball. Food may be presented as a thick puree with obvious lumps in it; lumps should be soft and rounded (no hard or sharp lumps). Target maximum particle size for adults is 0.5cm. This diet texture can be applied to any portion size and most therapeutic diets.

References:
http://thickit.com/8-things-to-consider-for-a-dysphagia-diet/
https://www.aci.health.nsw.gov.au/__data/assets/pdf_file/0006/263607/diet-minced-moist.pdf
http://www.albertahealthservices.ca/assets/info/nutrition/if-nfs-slides-preparing-texture-modified-foods-a-training-program-for-supportive-living-sites.pdf

A soft diet is food that is soft in texture as well as easy to chew, swallow and digest. Hence, it is usually chopped, ground, mashed, pureed and moist.

2.    Who need soft diet?
This diet is designed especially for those who have had just undergone certain types of surgery, such as head, neck and stomach. Those have problems with their teeth or mouth that make them hard to chew or swallow can also follow this diet.

a)      Act as a transition from liquids to a regular diet for patients.

b)      Relieve mild intestinal discomfort.

c)       Decrease nausea and gas in the bowel as it is low in fiber and can be digested easily.

a)      Prepare and cut food into small pieces that are ½ inch or smaller in size.

b)      Use chicken broth, beef broth, gravy, or sauces to cook or moisten meats and vegetables. The vegetables shall be cooked until soft and can be easily mashed with fork. 

c)       Make puree foods by using food processor to grind them.

d)      Make fruit juice.

e)      Avoid large pieces (more than ½ inch) of meat or vegetables in soups by straining them away.
 5. What is the recommended menu?
https://www.gicare.com/diets/soft-and-mechanical-soft-diet/

1.       Prescribed for individuals with loose or missing teeth, or poorly fitting dentures. Edentulous patients who has difficulty chewing or swallowing

2.       Used following oral surgery. For example, patients who has undergone temporomandibular joint (TMJ) surgery

3.       Patients with inflammations or ulcers of mouth or esophagus

4.       Intestinal or stomach discomfort.

1.    Dental soft diet.
2. As a transitional diet from a liquid diet to a regular diet if recovering from surgery or a long illness
3. Provide food that are easy to chew and swallow due to the patient may not have enough energy or enough teeth to chew.
4. Diet that has been mechanically altered to provide softer foods.
5. Consists of all liquids and soft solid foods or solid foods that have been chopped or ground.

Nutritional Adequacy
1. If an individual consumes a variety of foods from all food groups, the diet will be nutritionally adequate but usually diet is low is fiber.
2. For variety of foods-all foods that are easily masticated are included in the diet.
3. Increase calories without a lot of chewing.
4. NO restriction on fat, spices, fiber or seasonings.
5. Eating five to six small meals a day to increase calorie.

Meal Preparation
The ease of chewing may be increased by mashing, chopping, or blenderizing that aids to decrease the risk of choking. At the same time, to ensure that the patient is eating enough to meet their nutrition needs.

Chopped, ground, and pureed foods are included, as well as foods that break apart easily without a knife/fork.

The fruits and vegetables are cooked until soft. It can be chopped or pureed in a blender or food processor.

The meats are cooked until soft. It is chipped or ground into small bite size pieces. The meats are served with a sauce or gravy that become easier to eat.

Food Selection
Allowed: foods that do not require much chewing and are soft on the mouth. 

Avoid: simply eliminates foods that are difficult to chew or swallow. For example: foods containing nuts or seeds, tough/stringy meats, hard and thick breads, raw or hard vegetables, dried fruit, fruit with skin or seeds.

Nourishing liquid diet is also known as full liquid diet. It is made up of only of fluids and foods in liquid state at a room temperature. It have more calories, protein, and nutrients that can be used to help meet the patient daily calorie and protein requirements. It is including those that are easy to pour and/or can be sucked through a straw. Soup is an example of nourishing liquid diet because it contains all the nutrients which is good for convalescent patients, patients who are on tube feeding and for geriatric and for young children. 

This diet is for people who may need food with a very smooth consistency. It is needed right before a medical test or procedure or before certain types of surgery. Besides, people may need this type of diet for a little while after having a surgery on stomach or intestine and it also can be used when a person is having a problem during swallowing or chewing. Sometimes, full liquid diet is a step of diet that presence between a clear liquid diet and solid diet. 

For preparing this diet, a liquidiser can be used or else by using a hand blender or sieve. Instead of using water to make the food thin, whole milk also can be used because milk provides more energy and nutrition. The appearance of the food also must look attractive and appetising. In order to make the food more appealing, all the food such as meat, fish and vegetables must be liquidised separately. Colour is also important in order to make the food look appealing. For example, serving brightly coloured vegetables such as mashed or pureed carrots together with mashed potatoes and creamed chicken and garnishing also can be used.  

The types of food that can be liquidised and sample of menu plan can be referred at this link http://www.christie.nhs.uk/media/2460/340.pdf on page 6-9. There is also some information on types of food that can be included and excluded from this diet and also a sample of menu at this link http://www.westcoastdhb.org.nz/publications/policies_n_procedures/policies_n_procedures_docs/dept_dietitian/Modified_Diet_Resource_Manual.pdf on page 4. 

 

Ingredients:

1.    Potatoes 1kg

2.    Butter 2 tsp

3.    Onion minced 1/2 cup

4.    Pepper powder 2/4 tsp

5.    Milk 1 cup

6.    Salt to taste

Way to prepare:

1.    Cook the potatoes until it become soft.

2.    Mash the potatoes, add pepper powder and sauté the onions in butter.

3.    Add mashed potatoes, milk and water in which potatoes were cooked.

4.    Serve with grated cheese, coriander leaves.

Other recipes that can be used for nourishing liquid diet: 
https://caloriebee.com/diets/Meal-Ideas-to-Use-When-on-Liquid-Diet-after-Jaw-or-Related-Surgery 

Salins, O. 2004. Nutrition Guide. 2nd Edition. New Delhi: Jaypee Brothers Medical Publishers(P) Ltd. 

Fruit Based Blend
1 tin banana & mango baby puree tin – 90cals
2oz avocado – 90 cals
2 T. cooked quinoa – ~50cals
1/2 t. probiotics
20mls yoghurt – ~20cals
2 t. olive oil 80 cals
2 T. baby rice cereal – 40cals
70mls rice milk – 46cals
+/- 2t. Agave syrup – 31 cals
Total 447 cals, 95%=425cals, therefore over 300mls = ~1.4cals/ml

and
http://www.foodfortubies.org/category/recipes/ 
(can get recipe from this site)

Here's a video on the preparation of minced diet!

1.       Full Liquid diet: Food serves in liquid states at room temperature including ice cream, sherbet, creamy soups, tea, juices, milkshakes, puddings, and popsicles. It is suitable for patients  that can’t consume solid foods. According to the menu planning, it shall be includes nutrients such as proteins, fluids, salts, and minerals that needed by patients for daily intakes. 

 2.       Clear Liquid diet : It is in clear liquid states that can comprises of broth, fruit juices without pulp, clear sodas, honey and plain gelatin . It is easier for digestion and does not leaves any undigested residues in intestine. It is serves for digestive disorders patients by provides them sufficient hydration, electrolytes and energy supplies for patients 

 3.       Thickened Liquid diet: It is more suitable for patients who have difficulties on chewing or swallowing. It varies on four levels  of thickness  including: thin, nectar thick, honey think and spoon thick.  

-  Thin liquid: thinnest in mouthfeel  and texture such as water, soda, juice and broth 

-  Nectar thick: In thin liquid state but easily pourable. It is designated for patients who have difficulty in swallowing to prevent them from choking or stop the fluids enter the lungs. 
Eg. fruit nectar, maple syrup, tomato juice and cream soups.

-  Honey thick: It has a state of thickened liquid similar to honey consistency state, less pourable and be able to drizzle from a cup or bowl. 

-  Spoon thick: It has a pudding kind of states, whether it is naturally existed as the thickened state of by the help of thickening agents, be able to hold on its shapes, not pourable and needs spoon to scoops down and eat.
Note: Patients who consumed thickened liquid diet should in upright position and remains for at least 30 minutes for proper digestion.
* You may click in the pdf file to look for more food choices on liquid diet.                             

Reference: