Chapter 4 Maintaining Independent Dining Skills

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TABLE 4.1 cont. Finger-Food Diet Food Group

Potatoes, pasta, rice

Foods Allowed

Tater tots, boiled or baked potatoes cut into pieces

French fries, potato wedges Ravioli or tortellini (sauce on the side)

Foods to Avoid Rice

Mashed, creamed, scalloped or au gratin potatoes; pasta; spaghetti; macaroni and cheese

Tuna noodle and other casseroles

Stuffing and dressing

Sauces or gravies Soups

Vegetables All, serve on side as a dip

All if served in a mug. Avoid adding too many crackers or it will be necessary to use a spoon to eat.

Raw vegetable pieces, any vegetables cooked to crisp-tender texture, corn on the cob, large slices of vegetables, corn nuggets, butter-dipped vegetables, vegetable juices

Sugars, sweets All None None, if served in a mug

Vegetable casseroles, spinach, very soft vegetables, corn, peas, mixtures of small vegetable pieces (may be very tiresome to eat)

Vegetable salads with sauces

Any sweet desserts that are gooey or need to be eaten by spoon

Miscellaneous

Popcorn, pickles, olives, nuts, salt, pepper

Relish (only if on a food), cream sauces, gravy, and other sauces

Source: Diet developed by Mary Auch, MS, RD. Pocket Resource for Nutrition Assessment. Dietetics in Health Care Communities 2013. 141-143.