How to Use This Meal Plan
This 7-day plan is designed for an elderly vegetarian patient on IDDSI Level 4 (Pureed) to Level 5 (Minced and Moist). All dishes are vegetarian (no meat or fish); most are suitable for lacto-ovo vegetarians. Vegan modifications are noted where relevant.
Each day targets approximately:
- Protein: 65–75 g (suitable for a 55–60 kg elderly person at 1.2 g/kg/day)
- Calcium: 950–1100 mg
- Iron: 10–13 mg
- Energy: 1400–1600 kcal
All IDDSI levels listed are the target after preparation; always apply the fork/spoon/syringe test to confirm compliance at point of service.
Day 1 (Monday)
| Meal | Dish | IDDSI | Approx. Protein |
|---|---|---|---|
| Breakfast | Avocado banana smoothie (250 ml) + full-cream milk powder (1 tbsp stirred in) | Level 2 | 7 g |
| Mid-morning | Fortified soya milk (240 ml, thickened to prescribed level) | Level 1–2 | 8 g |
| Lunch | Steamed egg tofu custard (2 eggs + 100 g silken tofu) + soft congee base (200 ml) | Level 4 | 16 g |
| Afternoon | Blueberry yogurt smoothie (1 serving) | Level 1–2 | 10 g |
| Dinner | Soft braised tofu (150 g, Cantonese style) + vegetarian mashed potato (150 g) | Level 5 + Level 4 | 16 g |
| Evening | Warm sesame paste (100 ml, Level 3–4 consistency) | Level 3 | 3 g |
| Day Total | 60 g |
Day 2 (Tuesday)
| Meal | Dish | IDDSI | Approx. Protein |
|---|---|---|---|
| Breakfast | Carrot ginger purée (150 g) + warm fortified milk (150 ml, thickened) | Level 4 + Level 1 | 9 g |
| Mid-morning | Blueberry yogurt smoothie (1 serving) | Level 1–2 | 10 g |
| Lunch | Spinach mushroom congee (250 ml, Level 3) + silken tofu in veggie broth (200 ml) | Level 3 | 14 g |
| Afternoon | Warm soya milk (180 ml, thickened) + 1 tbsp milk powder | Level 1–2 | 10 g |
| Dinner | Egg tofu custard (1 serving) + honey steamed yam (100 g) | Level 4 + Level 5 | 12 g |
| Evening | Walnut paste (100 ml, Level 3) | Level 3 | 3 g |
| Day Total | 58 g |
Day 3 (Wednesday)
| Meal | Dish | IDDSI | Approx. Protein |
|---|---|---|---|
| Breakfast | Soft congee base (200 ml) + 1 egg (beaten in at end) + 1 tbsp milk powder | Level 3–4 | 12 g |
| Mid-morning | Avocado banana smoothie (1 serving) | Level 2 | 4 g |
| Lunch | Carrot ginger purée (150 g) + lentil vegetable soup (200 ml, Level 3) | Level 4 + Level 3 | 12 g |
| Afternoon | Fortified soya milk (240 ml, thickened) + 1 tbsp milk powder | Level 1–2 | 11 g |
| Dinner | Soft braised tofu (150 g) + vegetarian mashed potato (150 g) | Level 5 + Level 4 | 16 g |
| Evening | Almond tofu dessert (100 g, Level 4) | Level 4 | 3 g |
| Day Total | 58 g |
Day 4 (Thursday)
| Meal | Dish | IDDSI | Approx. Protein |
|---|---|---|---|
| Breakfast | Blueberry yogurt smoothie (1 serving) | Level 1–2 | 10 g |
| Mid-morning | Silken tofu veggie broth (200 ml) | Level 3 | 9 g |
| Lunch | Steamed egg tofu custard (1 serving, 2 eggs + tofu) + potato leek soup (200 ml) | Level 4 + Level 3 | 18 g |
| Afternoon | Warm fortified milk (200 ml, thickened) | Level 1 | 7 g |
| Dinner | Honey steamed yam (100 g) + spinach mushroom congee (200 ml) | Level 5 + Level 3 | 6 g |
| Evening | Black sesame paste (100 ml, thickened to Level 3) | Level 3 | 4 g |
| Day Total | 54 g |
Note: Day 4 is lower in protein — supplement with an additional serving of fortified soya milk or milk powder to reach the 65 g target if needed.
Day 5 (Friday)
| Meal | Dish | IDDSI | Approx. Protein |
|---|---|---|---|
| Breakfast | Warm oatmeal congee (200 ml, Level 3) + 1 egg blended in + 1 tbsp milk powder | Level 3 | 14 g |
| Mid-morning | Blueberry yogurt smoothie (1 serving) | Level 1–2 | 10 g |
| Lunch | Vegetarian mashed potato (150 g) + silken tofu veggie broth (200 ml) | Level 4 + Level 3 | 15 g |
| Afternoon | Fortified soya milk (240 ml, thickened) | Level 1–2 | 8 g |
| Dinner | Egg tofu custard (1 serving) + carrot ginger purée (100 g) | Level 4 | 14 g |
| Evening | Sesame paste (100 ml) | Level 3 | 3 g |
| Day Total | 64 g |
Day 6 (Saturday)
| Meal | Dish | IDDSI | Approx. Protein |
|---|---|---|---|
| Breakfast | Avocado banana smoothie (250 ml) | Level 2 | 4 g |
| Mid-morning | Soft congee base (200 ml) + 2 tbsp milk powder | Level 3 | 11 g |
| Lunch | Potato leek soup (250 ml) + steamed egg custard (1 egg, Level 4) | Level 3 + Level 4 | 12 g |
| Afternoon | Greek yogurt (150 g, Level 2 as-is) with honey | Level 2 | 10 g |
| Dinner | Soft braised tofu (150 g) + spinach mushroom congee (200 ml) | Level 5 + Level 3 | 16 g |
| Evening | Warm soya milk (180 ml, thickened) + 1 tbsp milk powder | Level 1–2 | 8 g |
| Day Total | 61 g |
Day 7 (Sunday)
| Meal | Dish | IDDSI | Approx. Protein |
|---|---|---|---|
| Breakfast | Blueberry yogurt smoothie (1 serving, full recipe) | Level 1–2 | 10 g |
| Mid-morning | Silken tofu veggie broth (200 ml) | Level 3 | 9 g |
| Lunch | Steamed egg tofu custard (1 serving) + vegetarian mashed potato (100 g) | Level 4 | 16 g |
| Afternoon | Avocado banana smoothie (small, 150 ml) | Level 2 | 3 g |
| Dinner | Honey steamed yam (100 g) + egg tofu custard (1 serving) | Level 5 + Level 4 | 14 g |
| Evening | Warm sesame paste (100 ml) | Level 3 | 3 g |
| Day Total | 55 g |
Nutrition Balance Notes
Protein: Most days reach 55–68 g protein. To bridge the gap on lower days, add 1–2 tablespoons of full-cream milk powder to any dish (congee, smoothie, custard) without changing the IDDSI level.
Calcium: This plan provides approximately 900–1100 mg calcium per day from dairy, soya milk and tofu — approaching the 1000–1200 mg target for elderly adults. A physician-supervised calcium supplement may be added if targets are consistently not met.
Iron: The plan provides approximately 9–12 mg iron per day. Iron-rich meals (spinach congee, sesame paste, lentil soup) are distributed across the week. Pair iron-containing dishes with vitamin C where possible (blend tomato into congee; serve with thickened citrus juice).
Energy: Each day provides approximately 1400–1600 kcal. For underweight patients or those losing weight, increase portion sizes, add milk powder to more dishes, or include an oral nutritional supplement under dietitian guidance.
Weekly Shopping List (serves 1 person for 7 days)
Fresh Produce
- Silken tofu: 4 x 300 g packs
- Soft/firm tofu for braising: 2 x 400 g packs
- Eggs: 18 (1 box)
- Carrots: 800 g
- Potatoes (floury): 600 g
- Fresh ginger: 50 g
- Leeks: 2 medium
- Fresh spinach: 200 g
- Avocado: 4 ripe
- Banana: 1 bunch (6–8)
- Lemon: 1
Dairy and Refrigerated
- Full-fat plain yogurt: 2 x 450 g tubs
- Full-fat Greek yogurt: 1 x 450 g tub
- Full-fat dairy milk: 1 litre
Dry and Shelf-Stable
- Dried shiitake mushrooms: 50 g
- Short-grain white rice: 300 g
- Red lentils: 200 g
- Full-cream milk powder: 400 g (lasts several weeks)
- Unsweetened soya milk: 6 x 250 ml cartons
- Black sesame paste (pre-made): 2 x 250 ml
- Sesame paste (pre-made): 2 x 250 ml
- Vegetable stock (low-sodium): 3 x 1 litre cartons
- Frozen blueberries: 400 g bag
- Agar agar powder (optional, for dessert gels): 1 packet
Condiments and Pantry
- Light soy sauce (low-sodium)
- Dark soy sauce
- Sesame oil
- Olive oil
- Cornstarch
- White pepper powder
- Salt
- Honey
Batch Cooking Tips for Carers
Cook on Sunday and Wednesday:
- Prepare a large batch of congee base (plain) — store in fridge for 3 days; divide and flavour daily
- Roast a batch of carrots for carrot ginger purée — purée, portion and freeze in 150 g servings
- Steam a large batch of egg tofu custard — divide into individual dishes; store covered in fridge for up to 2 days
Freeze in individual portions:
- Carrot ginger purée (150 g servings)
- Potato leek soup (250 ml servings)
- Lentil soup (250 ml servings)
Daily preparation (10–15 minutes):
- Smoothies (avocado banana, blueberry yogurt): always fresh; 8–10 minutes
- Braised tofu: 30 minutes; prepare daily for best texture
- Congee: reheat from batch; add egg or milk powder to serving bowl
Information on this page is for educational purposes only and does not constitute medical advice. Nutritional values are approximate. Consult a registered dietitian for a personalised nutrition assessment and meal plan.