IDDSI diets stand for the International Dysphagia Diet Standardization Initiative. This is a standardized framework that defines modified foods with texture and thickened liquids. As a result, home care providers who treat dysphagia residents may see new terms and techniques for serving foods and liquids. Often times, these new methods are required by a physician, speech pathologist, or dietitian to help the patient maintain a safe swallow ability. In fact, most speech-language pathologists recommend IDDSI diets. This is because, IDDSI terminology is becoming the standard framework to handle food items based on the level of safety for the resident. So, with a continuum of 8 levels (0-7) this new method replaces outdated terminology. As such, it will be important to understand and follow these new practices.
Tips to maintaining modified foods for dysphagia patients:
- Temperature control – the temperature can alter a meal’s IDDSI levels. Generally, the colder a meal is, the thicker it gets.
- Cover it – foods left uncovered too long become stickier. So, covering meals helps foods to maintain moisture and softness.
- Add moisture – the addition of sauces and gravies as the food cools helps guarantee every bite has the appropriate texture and cohesion.
- Test for IDDSI consistency – when questioning texture or viscosity, use the IDDSI testing methods to test the consistency for appropriateness.
Read more about nutrition for patients.
The content in this presentation is for informational purposes only. Thereby, information and views expressed herein may change without notice. As such, we encourage you to seek appropriate, regulatory, and legal advice on any of the matters covered.