| |
Soft diets may be recommended when the patient
is ready for more than liquid nutrition, but still can not tolerate
regular solid food. This type of diet is often used when the patient
is suffering the side effects of chemotherapy or radiation therapy
when the mouth, throat, esophagus or stomach may be sore. All necessary
nutrients are supplied with a "Soft" diet, therefore, it may be
used over longer periods of time. Foods are generally bland, lower
fat foods, softened by cooking, mashing, pureeing or blending.
Examples of "Soft" diet
foods include:
| Beverages |
All |
| Breads |
French, Vienna, Italian, seedless rye, white, refined whole
wheat (excluding whole-grain), cornbread; muffins, French toast,
crackers, biscuits, rolls, pancakes, and waffles, if tolerated.
|
| Cereals |
Refined, cooked, or ready-to-eat such as cream of wheat, farina,
hominy grits, corn meal, oatmeal, puffed rice. |
| Cheeses |
All, except those that are sharp or strongly flavored or those
containing whole seeds and/or spices. |
| Desserts |
Ice milk, ice cream, sherbet, ices, custards, gelatins with
allowed fruits. |
| Eggs |
All, except raw or fried. |
| Fats |
Butter, cream, cream substitutes, vegetable shortening and
oils, margarine, mayonnaise, sour cream, commercial French dressing. |
| Fish |
Cooked, fresh, or frozen fish without bones; tuna, salmon. |
| Fruits and Fruit Juices |
All juices and nectars; avocado, banana, canned or cooked
apples, apricots, cherries, grapefruit and orange sections without
membrane, peaches, pears, seedless grapes, tomatoes; soft melons,
such as watermelon, if tolerated. |
| Meat |
Tender beef, lamb, veal, or liver that is baked, broiled,
creamed, roasted, or stewed; roasted or stewed pork. |
| Milk / Milk Products |
All. |
| Nuts/Legumes |
Creamy peanut butter. |
| Potatoes |
Baked, boiled, creamed, scalloped, mashed, au gratin; mashed
sweet potatoes; dumplings; noodles; brown or white rice; spaghetti. |
| Poultry |
Chicken, Cornish game hen, turkey, chicken livers. |
| Rice/Pasta/Soups |
Bouillon, broth, consommé, strained cream and vegetable soups. |
| Sweets |
Apple butter, butterscotch candy, caramels, chocolate, fondant,
plain fudge, lollipops, marshmallows, mints; honey, jelly, syrups,
sugar in small amounts. |
| Vegetables |
Canned or cooked asparagus, carrots, beets, eggplant, mushrooms,
parsley, pumpkin, spinach, squash, vegetable juice cocktail,
raw lettuce, if tolerated. |
| Miscellaneous |
Aspic, catsup, gelatin, gravy, pretzels, soy sauce, vinegar;
cheese, cream, tomato, brown and white cream sauces; all finely
chopped or ground leaf herbs and spices. |
Breakfast
˝ cup fruit juice
2 eggs, scrambled
1 slice toast
1 teaspoon butter or margarine
Jelly
Sugar and cream
Beverage
Snack
˝ cup to 1 cup cereal
1 cup milk
Sugar
Lunch
˝ cup fruit juice
2 ounces meat, fish or poultry
˝ cup vegetable
2 slices bread
1 teaspoon butter or margarine
1 cup milk
Snack
Banana
2 teaspoons creamy peanut butter
Dinner
4 ounces meat, fish or poultry
1 cup potato
˝ cup vegetable
1 slice bread or roll
1 teaspoon butter or margarine
1 serving fruit or allowed dessert
Beverage
Snack
˝ cup fruit or allowed dessert
1 cup milk, milkshake or pasteurized eggnog
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