Fork-Mashable Diet (Texture E)

  • Reference Number: HEY-353/2016
  • Departments: Nutrition Support, Speech and Language


This leaflet has been produced to give you general information about the food textures recommended by your Speech & Language Therapist (SLT).  Most of your questions should have been answered by this leaflet.  It is not intended to replace the discussion between you and your SLT, but may act as a starting point for discussion.   If after reading it you have any concerns or require further explanation, please discuss this with your SLT.

Why do I need a Fork-Mashable Diet?

A Speech and Language Therapist will have assessed your swallowing.  As a result of their assessment they have recommended fork-mashable textured foods.

What are Fork-Mashable Foods?

  • Dishes consisting of soft, tender and moist food that requires some chewing
  • Foods that can be mashed with a fork
  • Any fluid, gravy, sauce or custard in or on the food which is thick (a light disposable teaspoon would stand upright if the head of the teaspoon were covered)

Foods to avoid:

  • Stringy, fibrous textures e.g. pineapple, runner beans, celery, lettuce
  • Vegetable skins, fruit skins and husks including e.g. broad beans, baked beans, peas, grapes, sweetcorn and granary bread
  • Mixed consistency foods e.g. cereals which do not blend with milk, mince with thin gravy, soup with lumps
  • Crunchy foods e.g. toast, flaky pastry, dry biscuits, crisps
  • Crumbly foods e.g. bread crusts, pie crusts, crumble, dry biscuits
  • Hard foods e.g. boiled and chewy sweets, nuts and seeds
  • Sticky foods e.g. cheese chunks, marshmallows

Here are some examples of suitable foods; it is not a definitive list:

Suitable Foods √

Unsuitable Foods X


√ Porridge

√ Weetabix soaked in milk

√ Hot oat cereal

X Any other cereals


√ Flaky white fish in sauce

√ Tinned salmon/tuna with mayonnaise

√ Fish cakes/fish pie (no crispy/crunchy coating or topping)

X Fish with bones

X Fried with a hard/crunchy outer coating


√ Soft meatballs in tomato sauce or gravy

√ Finely minced meat

√ Pate

√ Very finely chopped meat in gravy or sauce (no bigger than 5mms)

√ Corned beef

X Dry meat (e.g. BBQ, Roast meats, steak)

X Sausages / sausage meat

X Bacon


√ Scrambled, soft boiled and poached


√ Soft lasagne

√ Macaroni cheese

√ Spaghetti bolognaise

√ Pasta in sauce

X Crunchy top layer of pasta on lasagne


√ Macaroni Cheese

√ Rice Pudding

√ Custard


X No bread or sandwiches


√ Boiled or mashed potatoes

√ Jacket potato with no skin

√ Soft cooked cauliflower cheese

√ Soft cooked broccoli

√ Cheese and potato pie

√ Well cooked, diced vegatables eg:  carrots, turnips/parsnips, swedes

X Crunchy baked potatoes/ Roast potatoes

X Chips

X Peas and beans

X Lettuce and other salad items


√ Any fruit that has been stewed, pureed or mashed X Grapes

X Crunchy apples

X Cherries

X Oranges and mandarins


√ Ice-cream (not suitable if you have been recommended to have thickened fluids)

√ Yoghurt, custard

√ Jelly

√ Mousse and rice pudding

√ Creme caramel

√ Small pieces of sponge with custard


X Biscuits and cookies

X Flaky pastries

X Crumbles

X Chocolate with nuts/fruit

Dietary Advice

You may be referred to a dietitian if your overall food intake is poor; you have reduced appetite or have lost weight.  The dietitian will be able to give you tailored information and advice about your diet and meal ideas.

Should you require any further advice on the issues contained in this leaflet, please do not hesitate to contact the Speech and Language Therapy Department on telephone number: (01482) 604331


With kind thanks to the Speech and Language Therapy Department, North Lincolnshire and Goole Hospitals NHS Trust, for their permission to base the contents of this leaflet on one that they have produced.

 Based on ‘Dysphagia Diet Food Texture Descriptors’.  April 2011.  Authored and endorsed by National Patient Safety Agency (NPSA), Royal College of Speech & Language Therapists (RCSLT), British Dietetic Association (BDA), National Nurses Nutrition Group and Hospital Caterers Association.

General Advice and Consent

Most of your questions should have been answered by this leaflet, but remember that this is only a starting point for discussion with the healthcare team.

Consent to treatment

Before any doctor, nurse or therapist examines or treats you, they must seek your consent or permission. In order to make a decision, you need to have information from health professionals about the treatment or investigation which is being offered to you. You should always ask them more questions if you do not understand or if you want more information.

The information you receive should be about your condition, the alternatives available to you, and whether it carries risks as well as the benefits. What is important is that your consent is genuine or valid. That means:

  • you must be able to give your consent
  • you must be given enough information to enable you to make a decision
  • you must be acting under your own free will and not under the strong influence of another person

Information about you

We collect and use your information to provide you with care and treatment. As part of your care, information about you will be shared between members of a healthcare team, some of whom you may not meet. Your information may also be used to help train staff, to check the quality of our care, to manage and plan the health service, and to help with research. Wherever possible we use anonymous data.

We may pass on relevant information to other health organisations that provide you with care. All information is treated as strictly confidential and is not given to anyone who does not need it. If you have any concerns please ask your doctor, or the person caring for you.

Under the General Data Protection Regulation and the Data Protection Act 2018 we are responsible for maintaining the confidentiality of any information we hold about you. For further information visit the following page: Confidential Information about You.

If you or your carer needs information about your health and wellbeing and about your care and treatment in a different format, such as large print, braille or audio, due to disability, impairment or sensory loss, please advise a member of staff and this can be arranged.