The International Dysphagia Diet Standardisation Initiative released a new framework in July 2019 and provides a common terminology to describe food textures and drink thickness. The lack of education around texture levels has been one of the issues within the texture modified foods category and there is confusion around new and old texture levels. Education is vital to ensure a better understanding across this industry for those responsible for the preparation of texture modified foods across different facilities.
Inappropriate texture levels in a single meal can cause issues for the end resident. Ensuring end diners receive meals at the correct texture as diagnosed by a speech pathologist. It is imperative staff have an intimate understand of different texture levels and the IDDSI framework.
IDDSI Testing Methods are intended to confirm the flow or textural characteristics of a particular product at the time of testing. Testing should be done on foods and drinks under the intended serving conditions (especially temperature).
A full list of IDDSI testing methods can be found here.