Carbohydrate Information for the Modified Texture Menu
This leaflet provides information for people with diabetes who adjust their insulin to match their carbohydrate intake. This information provided the amount carbohydrate in the meals, snacks and drinks provided during their hospital stay.
If you would like additional information about the information provided, please speak to one of the diabetes dietitians. They will be more than happy to help.
Breakfast items
| Food Item | Carbohydrate Per Portion (grams) |
| Porridge (Level 4) | 27 |
| Weetabix with Milk | 19 |
| All Day Breakfast (Level 4) | 31 |
| Pureed Beans on Toast | 25 |
| Thick and Creamy Yoghurt | 16 |
Main meals (Level 4)
| Main | Carbohydrate Per Portion (grams) |
| Beef Stew and Dumplings | 35 |
| Fish in Cheese Sauce | 33 |
| Vegetable Lasagne | 37 |
| Chicken Casserole (snack pot) | 13 |
| Bean and Vegetable Casserole (snack pot) | 20 |
| Beef Bolognese | 26 |
| Potato and Onion Gratin | 29 |
| Chicken Curry | 28 |
| Fisherman’s Pie | 38 |
| Vegetable Chilli | 40 |
| Chicken and Potato Pie | 31 |
| Tuna Pasta Bake | 39 |
| Macaroni Cheese | 42 |
| Salmon in Dill Sauce | 32 |
| Cottage Pie | 31 |
| Lentil Bolognese | 37 |
| Cauliflower and Broccoli Bake | 26 |
| Sausages in Gravy | 38 |
| Fish in Lemon and Parsley Sauce | 29 |
| Lancashire Hotpot | 33 |
| Sweet and Sour Chicken | 35 |
| Vegetable Tikka Masala | 37 |
| Shepherd’s Pie | 35 |
| Roast Lamb with Mint | 33 |
| Chicken and Stuffing | 32 |
| Roast Beef and Yorkshire Pudding | 29 |
Main meals (Level 5)
| Main | Carbohydrate Per Portion (grams) |
| Beef Stew and Dumplings | 33 |
| Fish in Cheese Sauce | 40 |
| Vegetable Lasagne | 42 |
| Beef Bolognese | 30 |
| Vegetable Tikka Masala | 47 |
| Chicken Curry | 31 |
| Fisherman’s Pie | 31 |
| Chicken Casserole | 31 |
| Tuna Pasta Bake | 33 |
| Macaroni Cheese | 46 |
| Chicken Pie | 29 |
| Cottage Pie | 30 |
| Lentil Bolognese | 45 |
| Lamb Casserole | 33 |
| Lancashire Hotpot | 35 |
| Savoury Beef and Parsley Mash | 27 |
| Roast Lamb with Mint | 23 |
| Chicken and Stuffing | 24 |
| Roast Beef and Mustard | 15 |
Main meals (Level 6)
| Main | Carbohydrate Per Portion (grams) |
| Beef Stew and Dumplings | 25 |
| Fish in Cheese Sauce | 34 |
| Vegetable Casserole | 37 |
| Beef Bolognese | 24 |
| Macaroni Cheese | 43 |
| Chicken Curry | 31 |
| Vegetable Cottage Pie | 46 |
| Chicken Casserole | 26 |
| Tuna Pasta Bake | 26 |
| Creamed Chicken | 26 |
| Cottage Pie | 30 |
| Lentil Bolognese | 40 |
| Lamb Casserole | 30 |
| Lancashire Hotpot | 32 |
| Vegetable Lasagne | 38 |
| Savoury Beef and Parsley Mash | 21 |
| Vegetable Tikka Masala | 41 |
| Roast Lamb with Mint | 21 |
| Chicken and Stuffing | 21 |
| Roast Beef and Mustard | 25 |
Soups
| Soup | Carbohydrate Per Portion (grams) |
| Strained Carrot and Coriander | 7 |
| Strained Cream of Tomato | 6 |
| Strained Potato and Watercress | 19 |
| Strained Mushroom | 9 |
| Leek and Potato | 14 |
| Mixed Vegetable | 5 |
| Strained Cauliflower and Apple | 3 |
| Butternut Squash and Lime | 6 |
| Tomato and Basil | 3 |
Desserts
| Dessert | Carbohydrate Per Portion (grams) | ||
| Level 6 | Level 5 | Level 4 | |
| Summer Fruit in Vanilla Sauce | 33 | 33 | 33 |
| Fruit Yoghurt | 16 | 16 | 16 |
| Syrup Sponge and Custard | 38 | 38 | |
| Rice Pudding | 21 | 21 | 21 |
| Strawberry Mousse | 8 | 8 | 8 |
| Lemon Sponge and Custard | 47 | 47 | 42 |
| Caramel Mousse | 6 | 6 | 6 |
| Milk Jelly | 51 | 51 | 51 |
| Chocolate Mousse | 6 | 6 | 6 |
| Banana Mousse | 10 | 10 | 10 |
| Sticky Toffee Pudding | 29 | 29 | 29 |
| Butterscotch Mousse | 6 | 6 | 6 |
| Apple Pie and Custard | 33 | 33 | 33 |
| Lemon Mousse | 8 | 8 | 8 |
| Crème Caramel | 7 | 7 | 7 |
| Banoffee Pie | 33 | ||
| Banana and Chocolate Chip Sponge with Custard | 48 | 48 | |
| Raspberry Mousse | 12 | 12 | 12 |
| Chocolate Sponge and Custard | 13 | 13 | 13 |
| Raspberry Jelly | 12 | 112 | 12 |
| Spiced Apple and Custard | 28 | 28 | 28 |
| Jam Sponge and Custard | 44 | 44 | 42 |
Contact numbers
We hope that you have found this information useful.
This information was created July 2024 and is accurate at the time of printing.
If you have any questions or are worried about anything, please speak to the diabetes dietitians on 01305 255211
About this leaflet
Authors: Dietitians Nicola Crockford and Gayle Adams, Dietetic Assistant Lauren Hare and Nutrition Student Isabel Lafford
Written: March 2025
Approved: May 2025
Review date: May 2028
Edition: v1
If you have feedback regarding the accuracy of the information contained in this leaflet, or if you would like a list of references used to develop this leaflet, please email patientinformation.leaflets@dchft.nhs.uk
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