Co-Creating Safe and Enjoyable Texture-Modified Meals at Home - A Cook’s Companion for People With Swallowing Difficulty

Sep 27, 2026

Uploaded by moss~

Co-Creating Safe and Enjoyable Texture-Modified Meals at Home provides practical home-cooking guidance for people with swallowing difficulty. It supports safe preparation and handling of texture-modified foods, including cooking, serving, and maintaining clean equipment. The companion emphasizes food safety practices alongside systematic planning and menu selection. Recipe coverage spans multiple IDDSI levels and meal types, from blade roasts to pureed diets, with additional sections on freezing, thawing, reheating, and plating.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages88

Reading Time3 h 42 min

AccessFree to download

Contents

Tips for Cooking and Serving Techniques

Food Safety and Tips for Safe Food Handling

Freezing, Thawing, Re-heating, and Plating Food

Menu Planning for Texture-Modified Meals

What’s on the Menu?

Recipes for Texture-Modified Meals

Co-Creating Safe and Enjoyable Texture-Modified Meals at Home A Cook’s Companion for People With Swallowing Difficulty Contents Tips for Cooking and Serving Techniques 7 Food Safety and Tips for Safe Food Handling 16 Freezing, Thawing, Re-heating, and Plating Food 19 Menu Planning for Texture-Modified Meals 22 What’s on the Menu? 23 Recipes for Texture-Modified Meals 24 Juicy and Tender Blade Roast: IDDSI Level 7 Regular 26 Juicy and Tender Slow-Cooked Blade Roast: IDDSI Level 7 Easy to Chew 28 Juicy and Tender Blade Roast: IDDSI Level 6 Soft & Bite-Sized 30 Juicy and Tender Blade Roast: IDDSI Level 5 Minced & Moist 32 Juicy and Tender Blade Roast: IDDSI Level 4 Pureed 34 Creamy Butter Chicken: IDDSI Level 7 Regular 36 Creamy Butter Chicken: IDDSI Level 7 Regular Easy to Chew 38 Creamy Butter Chicken: IDDSI Level 6 Soft & Bite-Sized 40 Creamy Butter Chicken: IDDSI Level 5 Minced & Moist 42 Creamy Butter Chicken: IDDSI Level 4 Pureed 44 Beautiful Broccoli: IDDSI Level 6 Soft & Bite-Sized 46 Beautiful Broccoli: IDDSI Level 5 Minced & Moist 48 Beautiful Broccoli: IDDSI Level 4 Pureed Diet 50 Perfect Pumpkin: IDDSI Level 6 Soft & Bite-Sized 52 Perfect Pumpkin: IDDSI Level 5 Minced & Moist 54 Perfect Pumpkin: IDDSI Level 4 Pureed 56 Creative Vegie Rice: IDDSI Level 5 Minced & Moist 58 Chicken Casserole: IDDSI Level 7 Regular 60 2 University of Technology Sydney Poached Fish in Milk: IDDSI Level 7 Regular 62 Peaches with Custard: IDDSI Level 6 Soft & Bite-Sized 64 Peaches with Custard: IDDSI Level 5 Minced & Moist 66 Peaches with Custard: IDDSI Level 4 Pureed 68 Lemon Pudding: IDDSI Level 6 Soft & Bite-Sized 70 Lemon Pudding: IDDSI Level 5 Minced & Moist 72 Lemon Pudding: IDDSI Level 4 Pureed 74 Madeira Cake: IDDSI Level 6 Soft & Bite-Sized 76 Madeira Cake: IDDSI Level 5 Minced & Moist 78 Madeira Cake: IDDSI Level 4 Pureed 80 Terrific Tropical Fruit Smoothie 82 University of Technology Sydney 3 Acknowledgements The Co-Creating Safe and Enjoyable Meals for People with Swallowing Disability training was developed in 2020-2021 for evaluation in a pilot program in 2021. The co-design project was funded by a grant provided by the Australian Government and additional funding through a grant from the Victorian Department of Families, Fairness and Housing. This training program was co-designed and co-created by a large interdisciplinary group of partners. We would like to express our gratitude to the people with disability, members of the disability community, including advocates and direct support workers and healthcare staff, who generously shared their stories and experiences in order to inform the development of this training and its resources. Investigator Team and Co-Creation Advisory Panel Funding This project was funded by the Australian Government and the Victorian Department of Families, Fairness and Housing (July 2020 – July 2021) . Investigator and Learning Design Team Prof Bronwyn Hemsley, UTS Prof Susan Balandin, UTS Prof Simon Darcy, UTSDr Deborah Debono, UTS Dr Kath Benfer, UQ Project and Learning Design Team Courtney Reddacliff, UTS Fiona Given, UTS Jack Kelly, UTS Xanthe Lawson, Studio 3 Learning Co-Creation Advisory Panel Virginia Briand, Occupational Therapist Corinne Cox, APD Dietitian, Evolve Nutrition and Health Solutions Loretta Reiken, Chef, Dignity in Dining Sarah Jones, Occupational Therapy Australia Dr Sayne Dalton, APD, Dietitians Australia Amy Fitzpatrick, Nichola Harris, Gail Mulcair, Speech Pathology Australia Jemima McDonald, Council for Intellectual Disability Liz Collier, VALID Marylouise Freeman, Minda Robyn Chapman, Assistive Technology Australia Dr Seeta Durvasula, Developmental Physician Prof Alison Lane, Occupational Therapy, La Trobe University Shaun McCarthy, Director of the Legal Centre, The University of Newcastle Danielle Notara and Dr Rachel Carling, Aruma (for NSW Pi

FAQs

What types of texture-modified meals are included in the companion?

The document includes recipes across multiple IDDSI levels, with options such as regular, easy to chew, soft and bite-sized, minced and moist, and pureed diets.

What food-safety topics are covered for home preparation?

It provides food safety tips for safe food handling, plus guidance on freezing, thawing, re-heating, and plating texture-modified foods.

How does the document help readers prepare cooking equipment safely and hygienically?

It lists useful equipment and gives cleaning and maintenance advice, including following manufacturer instructions, avoiding chemical mixing, and maintaining cleanliness in the kitchen.

Sep 27, 2026

Uploaded by moss~