IFAS Extension
Release Date: 5/25/2026
Family and Consumer Sciences
Abstract
Proper texture is the priority when preparing purées for swallowing disorders. A puréed food should have a uniform texture that is "spoon thick" and should not require any chewing. It should not be too dry, sticky, lumpy, or thin/runny. Adjustments in thickness may be made according to an individual's specific needs. This one-page publication of the UF/IFAS Food Science and Human Nutrition Department was written by Wendy J. Dahl and Jamila R. Lepore.
About this Publication
This document is FSHN12-11, one of a series of the Department of Food Science and Human Nutrition, UF/IFAS Extension. Original publication date November 2012. Revised February 2016 and January 2026. Visit the Ask IFAS website at https://ask.ifas.ufl.edu/ for the currently supported version of this publication.
How to Cite
Dahl, W. J., & Lepore, J. R. (2012). Spoon Test for Puréed Food. EDIS, 2012(12). https://doi.org/10.32473/edis-fs204-2012
Authors
Wendy Dahl
Specialist
University of Florida
professor and Extension specialist, UF/IFAS Department of Food Science and Human Nutrition
Jamila R. (Frazier) Lepore