CDED Diet · Texture adaptation for strictures
Phase 1: Adapted texture proposals
Illustrative examples · Individual assessment required before use
AI-generated images do not show exact portions or certify a safe texture. Follow the amounts and preparation specified by your treating team.
Indicative portion references:
This Phase 1 distribution may only be used if the treating team considers the foods, amounts and texture appropriate. It is not a universal plan for strictures. If it is not tolerated or indicated, a different reviewed plan is needed: blending dishes is not enough.
Chicken: the protocol daily reference is 150–200 g. The team decides whether that reference is appropriate for the person with a stricture and records the individual amount. “The whole daily chicken portion” uses that amount; on Friday, “½ of the daily chicken portion” at lunch and dinner divides the same amount without doubling it. Broth is not equivalent to a meat portion.
Monday is the only fresh white fish day, replacing chicken for that entire day. Documentary fish reference: 100–150 g; individualise the portion without assuming nutritional equivalence to chicken.
Convention in these new examples: chicken and fish are weighed raw as edible portions, without skin or bones. They are not equivalent to the same cooked weight or a conversion of the former 150 g boiled portions. The team must write down the specified amount before preparation.
Example base per day: 2 eggs, 2 potatoes, 2 dessert bananas (not plantain) and 1 peeled apple. These are not maximums or uniformly sized pieces: adjust quantities, size and tolerance individually. Potatoes are peeled, boiled and refrigerated following safe storage guidance before the stated finishing step.
Rice, noodles, oil and broth require amounts and consistencies specified by the team. Images cannot measure portions or certify a safe texture. Do not increase formula to compensate for differences between dishes: review the combined diet and enteral nutrition. This example does not specify calories or guarantee individual requirements are met.
This list does not confirm daily protocol compliance. The nutrition team must review portions, substitutions and textures before using these examples.
Texture examples requiring individual assessment: Strained liquid · Smooth purée · Fully cooked egg, blended afterwards · Blended fish · Very well-cooked rice noodles · Fruit mash
* Note: Dish images have been generated by Artificial Intelligence for illustrative purposes and may not correspond exactly to the ingredients or clinical descriptions.
Monday
BreakfastIllustrative · AI
Banana mash • Fully cooked, blended egg
1 ripe dessert banana (not plantain), mashed into a smooth paste. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan.
LunchIllustrative · AI
Mashed potato • Strained broth
2 potatoes, peeled, boiled and refrigerated following safe storage guidance; reheat once and pass through a ricer. Strained homemade chicken broth; do not count broth as a meat portion. The amount of broth and final consistency must follow the treating team's plan.
SnackIllustrative · AI
Apple compote • Banana mash
1 apple with skin and seeds removed, cooked and blended into compote, with no visible skin or seeds. 1 ripe dessert banana, mashed smoothly. Adapt both textures to the treating team's plan.
DinnerIllustrative · AI
Fish purée • Fully cooked, blended egg • Broth
The individual fresh white fish portion replaces chicken for this entire day. Remove all bones before cooking and check again when serving. Cook thoroughly and blend with broth into a smooth purée; remove any visible fish strands, without relying on sieving to remove bones. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan. Serve with strained chicken broth; broth does not count as a meat portion. The amount of broth and final consistency must follow the treating team's plan.
Tuesday
BreakfastIllustrative · AI
Banana mash • Fully cooked, blended egg
1 ripe dessert banana (not plantain), mashed into a smooth paste. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan.
LunchIllustrative · AI
Chicken and potato purée
The whole daily chicken portion specified by the team. 1 potato, peeled, boiled and refrigerated following safe storage guidance; reheat once and pass through a ricer. Cook the chicken thoroughly and blend with the potato and broth into a smooth purée. The amount of broth and final consistency must follow the treating team's plan.
SnackIllustrative · AI
Apple compote • Banana mash
1 apple with skin and seeds removed, cooked and blended into compote, with no visible skin or seeds. 1 ripe dessert banana, mashed smoothly. Adapt both textures to the treating team's plan.
DinnerIllustrative · AI
Rice noodles • Mashed potato • Fully cooked, blended egg
Rice noodles cooked following the product instructions and checking that they are soft; adapt the texture to the treating team's plan. 1 potato, peeled, boiled and refrigerated following safe storage guidance; reheat once and pass through a ricer. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan. Serve with strained chicken broth according to the individual plan.
Wednesday
BreakfastIllustrative · AI
Banana mash • Fully cooked, blended egg
1 ripe dessert banana (not plantain), mashed into a smooth paste. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan.
LunchIllustrative · AI
Mashed potato • Strained broth
2 potatoes, peeled, boiled and refrigerated following safe storage guidance; reheat once and pass through a ricer. Strained homemade chicken broth; do not count broth as a meat portion. The amount of broth and final consistency must follow the treating team's plan.
SnackIllustrative · AI
Apple compote • Banana mash
1 apple with skin and seeds removed, cooked and blended into compote, with no visible skin or seeds. 1 ripe dessert banana, mashed smoothly. Adapt both textures to the treating team's plan.
DinnerIllustrative · AI
Chicken purée • Fully cooked, blended egg
The whole daily chicken portion specified by the team, thoroughly cooked and blended with broth into a smooth purée. Remove any visible chicken strands. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan. The amount of broth and final consistency must follow the treating team's plan.
Thursday
BreakfastIllustrative · AI
Banana mash • Fully cooked, blended egg
1 ripe dessert banana (not plantain), mashed into a smooth paste. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan.
LunchIllustrative · AI
Rice noodles • Chicken and potato purée
Rice noodles cooked following the product instructions and checking that they are soft; adapt the texture to the treating team's plan. The whole daily chicken portion specified by the team, thoroughly cooked. 1 potato, peeled, boiled and refrigerated following safe storage guidance; reheat once and pass through a ricer. Blend the chicken with the potato and broth into a smooth purée. The amount of broth and final consistency must follow the treating team's plan.
SnackIllustrative · AI
Apple compote • Banana mash
1 apple with skin and seeds removed, cooked and blended into compote, with no visible skin or seeds. 1 ripe dessert banana, mashed smoothly. Adapt both textures to the treating team's plan.
DinnerIllustrative · AI
Mashed potato • Fully cooked, blended egg
1 potato, peeled, boiled and refrigerated following safe storage guidance; reheat once and pass through a ricer. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan. Use strained chicken broth to adjust consistency according to the treating team.
Friday
BreakfastIllustrative · AI
Banana mash • Fully cooked, blended egg
1 ripe dessert banana (not plantain), mashed into a smooth paste. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan.
LunchIllustrative · AI
Chicken and potato purée
½ of the daily chicken portion specified by the team. 1 potato, peeled, boiled and refrigerated following safe storage guidance; reheat once and pass through a ricer. Cook the chicken thoroughly and blend with the potato and broth into a smooth purée. Reserve the other half of that same chicken portion for dinner. The amount of broth and final consistency must follow the treating team's plan.
SnackIllustrative · AI
Apple compote • Banana mash
1 apple with skin and seeds removed, cooked and blended into compote, with no visible skin or seeds. 1 ripe dessert banana, mashed smoothly. Adapt both textures to the treating team's plan.
DinnerIllustrative · AI
Chicken and potato purée • Fully cooked, blended egg
½ of the daily chicken portion specified by the team, the remaining half after lunch, not an additional portion. 1 potato, peeled, boiled and refrigerated following safe storage guidance; reheat once and pass through a ricer. Cook the chicken thoroughly and blend with the potato and broth; remove any visible chicken strands. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan. The amount of broth and final consistency must follow the treating team's plan.
Saturday
BreakfastIllustrative · AI
Banana mash • Fully cooked, blended egg
1 ripe dessert banana (not plantain), mashed into a smooth paste. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan.
LunchIllustrative · AI
Mashed potato • Strained broth
2 potatoes, peeled, boiled and refrigerated following safe storage guidance; reheat once and pass through a ricer. Strained homemade chicken broth; do not count broth as a meat portion. The amount of broth and final consistency must follow the treating team's plan.
SnackIllustrative · AI
Apple compote • Banana mash
1 apple with skin and seeds removed, cooked and blended into compote, with no visible skin or seeds. 1 ripe dessert banana, mashed smoothly. Adapt both textures to the treating team's plan.
DinnerIllustrative · AI
Chicken purée • Fully cooked, blended egg
The whole daily chicken portion specified by the team, thoroughly cooked and blended with broth into a smooth purée. Remove any visible chicken strands. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan. The amount of broth and final consistency must follow the treating team's plan.
Sunday
BreakfastIllustrative · AI
Banana mash • Fully cooked, blended egg
1 ripe dessert banana (not plantain), mashed into a smooth paste. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan.
LunchIllustrative · AI
Chicken and potato purée
The whole daily chicken portion specified by the team. 1 potato, peeled, boiled and refrigerated following safe storage guidance; reheat once and pass through a ricer. Cook the chicken thoroughly and blend with the potato and broth into a smooth purée. The amount of broth and final consistency must follow the treating team's plan.
SnackIllustrative · AI
Apple compote • Banana mash
1 apple with skin and seeds removed, cooked and blended into compote, with no visible skin or seeds. 1 ripe dessert banana, mashed smoothly. Adapt both textures to the treating team's plan.
DinnerIllustrative · AI
Rice noodles • Mashed potato • Fully cooked, blended egg
Rice noodles cooked following the product instructions and checking that they are soft; adapt the texture to the treating team's plan. 1 potato, peeled, boiled and refrigerated following safe storage guidance; reheat once and pass through a ricer. 1 egg cooked until both white and yolk are fully set; blend afterwards and adapt the texture to the treating team's plan. Serve with strained chicken broth according to the individual plan.
How to interpret portions and alternatives
These are meal ideas, not an individual energy plan. White rice is adjusted to the target and appetite; there is no universal portion weight. Distinguish protocol ranges, limits and individual instructions: a range is not an open-ended minimum. Recipe portions do not replace a whole-day assessment, especially for children.
In phases 1 and 2, fish dishes are alternatives for a single day per week, not instructions to repeat fish on every day where it appears. The team must select the meals for that day and adjust the chicken substitution; combining both in one dish does not justify extra fish days.
Distinguish dry or raw ingredient weight from cooked weight. Soup or purée volume does not specify how much of an ingredient it contains. Where a measure is missing, specify it when personalising the recipe rather than inferring it from the image.
⚕ Clinical notice: Example requiring individual nutritional and texture review. Blending, peeling or straining does not guarantee removal of all fibre. The treating team must specify ingredients, amounts and consistency; these examples do not replace that plan.
These are general sample menus. They must be individualised to each person’s needs, tolerance, age, disease phase and treatment. They do not replace advice from their doctor or dietitian.