The finger food modification diet is designed to prompt self feeding and independence for people with Alzheimer’s Disease. Individuals with Alzheimer’s Disease may benefit from this eating approach to decrease frustration, enhance dignity and self esteem, and increase morale and motivation. improvement in appetite may also occur.

Characteristics of Finger Food Modification (Alzheimer’s Disease) Diet:

  • Individuals who resist being fed, are combative, or have difficulty manipulatingDiet for Alzheimer's Disease, Finger Food Modification Diet utensils may increase their caloric intake and stabilize their weight if presented with most of their food in finger food form.
  • Adaptive equipment such as plate stabilizer, plate guards, weighted utensils, rocking knives, nosey cups, spouted cups and cups or mugs with handles may be used.
  • For ease of self-feeding, offer the person with pre-cut meats; cheese, fruits and vegetables into strips, wedges, or bite-size cubes.
  • Foods you offer should be calorie and nutrient dense and should be good sources of fiber.
  • Adequate fluid intake should be encouraged. Ample opportunities to drink liquids should be provided.

The Finger Food Modification (Alzheimer’s Disease) Diet, is intended for people with Alzheimer’s Disease, other dementia or cognitive impairment, or certain neuromuscular disorders.

Foods Allowed:

  • Milk – You can serve any fluid milk (may be served in mugs), cheese sticks, cubes or slices, custard pie.
  • Meat and beans – Meat loaf, patties, cutlets, nuggets, tender cut-up meat, fish, fish sticks, sausage, luncheon meats, omelette, deviled eggs, firmly cooked eggs, foods that can easily be made into sandwiches.
  • Fruits – Cut up fresh fruits, grapes, drained chunk canned fruits, dried fruits, fruit molded into firm gelatine.
  • Vegetable – Bite size cooked vegetables, baked or steamed potatoes, timbales and soufflés, relishes (if adequate dentition), cherry tomatoes.
  • Rice/Grains – Breads, buns, muffins, biscuits, crackers, pita bread, tortillas, pancakes, toasts, bite size dry cereal without milk, cooked cereal with milk served in a mug, cereal bars, granola bars.
  • Oils/fats – Nuts, peanuts butter, table spreads, salad dressings, mayonnaise, sweet or sour cream, creamers and toppings, applied as appropriate before serving. Gravies and sauces can be serve in side dish for dipping.
  • Soups – Strained and blended soups served in a mug.
  • Sweets/desserts – Cookies, sliced cakes, sliced pies, donuts, turnovers, ice cream bars, ice cream sandwiches, finger gelatin.
  • Fluids – Any (may be served in mugs).