Sample 1-Day Menu for Level 2 Dysphagia: Mechanically Altered Food Meal Menu Breakfast ½ cup. Dysphagia Level 2 Mech Altered Sample 1-Day Menu.doc Author. 3 Things You Should Know About The National Dysphagia Diet . NDD Level 2: Dysphagia-Mechanical Altered (cohesive. Dysphagia - Diet Levels & Modifications.
Level 2 Dysphagia Mechanically Altered
NDD Level 2 & up: Mechanically Altered/Ground. Baked Garlic Lemon Tilapia. Classic Maryland Crab Cakes. Using guidelines of The National Dysphagia Diet. Dysphagia Diet: Level 2 (Mechanically Altered). Each level is based on how serious a person. A level 2 diet is the intermediate level.
In Arabic- speaking countries, it is traditionally thought of as “humble but hearty”, because its economical ingredients pack a punch of protein. If you make it at home, please comment below to let us know what you think of it! Ingredients. 1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed. Kosher salt. 3/4 cup long- grain rice (basmati is best)1/2 teaspoon ground cumin. Squeeze of fresh lemon or lime juice. Plain Greek yogurt, for serving.
Directions. 1. Place the lentils in a medium saucepan and fill with enough cold water to cover the lentils by about two inches. Bring to a boil over medium- high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 2.
Drain and set aside. Place it over medium- high heat and add the oil. Allow the oil to warm for a minute, then drop in the. Cook these together, shaking the pan once in a while, until the cumin darkens a touch (see picture below), about 1 minute. Add the onions, sprinkle with a dash of salt and cook until they turn a. This will take about 1. Splash the onions with a little water if they stick to the bottom of the pan.
You’ll know they’re done by their deep chestnut color. Be careful not to cook them too long so as to avoid any crispyness or toughness in the dish (this would go against the advanced dysphagia diet recommendations). Sprinkle in the 1/2 teaspoon ground cumin, 1/2 teaspoon cayenne pepper, and 1/8 teaspoon cinnamon. Saute these for about 1 minute. Add the rice and cook, stirring often, until some rice grains start to turn a very light brown. Then, add the cooked lentils, 3 cups of water and 1- 1/2 teaspoons of salt. Bring everything to a boil, then turn the heat down to low so that the pan is at a simmer.
Cover the pan and cook for 3. The water should be completely evaporated and the rice should be tender. Note: If there’s still too much water in the bottom, put the lid back on and cook for another 5 minutes. When the dish is done, turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Taste the dish for seasoning.
Serve with a dollop of plain Greek yogurt and a little squeeze of lemon or lime juice.