Which of the following is an example of a texture modification for food?

Texture modification in food refers to altering the physical form or consistency of food items to make them easier to chew, swallow, or digest, particularly for individuals who may have swallowing difficulties or texture-related dietary restrictions. In this context, chopped food is a clear example of texture modification, as changing the size of food items, such as green peas, enhances their ease of consumption. Smaller, chopped pieces reduce the risk of choking and make it simpler for individuals with compromised chewing or swallowing abilities to handle their meals.

Grilled chicken strips, while they are cooked to a desirable texture, do not represent a modification of texture in the context of preparing food specifically for texture-related dietary needs. Whole fruits remain in their original form and present a challenge for those with specific eating difficulties. Mixed vegetable salads might provide a variety of textures but generally do not serve the purpose of modified texture for individual dietary requirements. Hence, the choice that clearly exemplifies texture modification is the chopping of food, significantly aiding in suitability for those needing tailored dietary assistance.