Food Texture Information

Changing the texture of food can help people with swallowing problems. Softer textures are easier to swallow and can lower the risk of choking or food going into the lungs.

Please see the links at the bottom of the page to take you to information about specific texture levels

International Dysphagia Diet Standardisation Initiative (IDDSI) Food Texture descriptions:

7a – Regular: Easy to chew

• Foods should be soft and tender
• Food can be cut or separated easily with the side of a fork or spoon.
• Foods do not need to be cut or presented in any specific particle size.

6 – Soft and Bite sized

• Soft enough to be mashed with a fork
• A knife is not required to cut the food
• Food is served in no larger than 1.5cm x 1.5cm pieces
• Soft, tender and moist throughout

5 – Minced and Moist

• Can be eaten with a fork or spoon
• Can be scooped and shaped on a plate
• Soft and moist with no separate thin liquid
• Small lumps (less than 4mm) visible within food
• Lumps are soft and easy to squash

4 – Pureed

• Usually eaten with a spoon
• Can be piped, layered or moulded
• Cannot be poured
• Smooth with no lumps
• Not sticky

3 – Liquidised

• Smooth texture with no lumps or bits
• Can be poured
• Too thin to be piped or layered
• Cannot be eaten with a fork
• Can be drunk from a cup