Mixing Chart


Clear Liquids Nectar-Like Honey-Like Spoon Thick



(Pudding)
4 ounces 1 Tbsp. 1-1/2 Tbsp. 2 Tbsp.
6 ounces 1-1/2 Tbsp. 2 T, 1 Tsp. 2 T, 2 Tsp.
8 ounces 2 Tbsp. 3 Tbsp. 1/4 Cup
1 quart 1/2 Cup 3/4 Cup 1 Cup
1 gallon 2 Cups 3 Cups 4 Cups





Full Liquids Nectar-Like Honey-Like Spoon Thick



(Pudding)
4 ounces 1 Tsp. 1 Tbsp. 1-1/2 Tbsp.
6 ounces 1-1/2 Tsp. 1-1/2 Tbsp. 2 Tbsp.
8 ounces 2 Tsp. 2 Tbsp. 2-1/2 Tbsp.
1 quart 1/4 Cup 1/3 Cup 1/2 Cup
1 gallon 1-1/3 Cups 1 1/2 Cups 2 1/2 Cups





Mashed Potato Consistency
Pureed Fruits - 4 oz. Drained 1/4 - 1/2 Tbsp.
Pureed Vegetables - 4 oz. Drained 3/4 Tsp. - 1/2 Tbsp.
Pureed Meats – 3 oz. Add 1 oz. Meat broth slurry

( 4 oz. meat broth thickened with 1 Tbsp. of Thick & Easy®)


Slurry Technique
Cake, Cereal, Cookies, Thicken 4 oz. of liquid with 1 Tbsp. of Thick & Easy®;
Crackers, Bread Pour over food and refrigerate for a minimum of two hours.

Clear Liquids
Those foods that are liquid or will become liquid at body temperature and that leave little or no residue, are easily absorbed with minimal digestive activity. For example: water, strained fruit juice, broth, coffee, tea, soda.*
 
Full Liquids
Those foods that are liquid or will become liquid at body temperature and provide easily absorbed nourishment with very little stimulation to the gastrointestinal tract. For example: all allowed on clear liquid diets, milk, strained cream soups, custards, ice cream, cooked cereals, smooth yogurt.*

ADA Exchange:
Thick & Easy® Instant Food Thickener metabolizes like fruit sugar. One tablespoon equals 1/3 fruit exchange which equals 4 grams of carbohydrates.
  

 
Thischart is a guide for thickening liquids to the viscosity levels of nectar, honey, or spoon thick consistencies. The amount of thickener may need to be adjusted to meet your individual facility standards, type of liquid, or mixing temperature.
 
*Manual of Clinical Nutrition, 2000, Twin Cities District Dietetic Association.
HL 6004 (Rev. 12/03)