As you may know,  on the 1st May 2019, all facilities in the healthcare sector are able to implement the new International Dysphagia Diet Standardisation Initiative (IDDSI).

This new framework standardises terminology and definitions for food textures and liquid thicknesses. IDDSI was designed to avoid the confusion created by the different names used throughout the world to describe texture-modified foods and thickened liquids but also to improve the safety of more than 500 million people worldwide with swallowing difficulties, known as dysphagia, and reduce risks associated with choking on food and aspirating on liquids. 

What you need to know:

There is a new classification system being introduced so modified diets and liquids can be more tailored to the individual needs of people.

The numbers and colours of each level of thickness has been internationally standardised. For the official colour standards, IDDSI have provided a guide in the resources section on their website here 

How to get ready? 

  1. Understand the new framework 
  2. Share & train your staff

Make sure your kitchen staff, care staff and nurses have all received instructions and training about the new standardisation so everyone is using the same terminology and testing methods.  

We’ve developed a specific online training module for individuals and organisations: 

  • If you are already an Altura Learning member, our course will be released in your library on May 1st.
  • If you are not a member, you can take our online course here.

3. Modify your menus

Update your menus and resident files to accurately reflect the changes and ensure they comply with the new standardisation. You may need to liaise with a speech therapist to do this.

DYSPHAGIA & TEXTURE MODIFIED FOODS – IDDSI FRAMEWORK IMPLEMENTAITON