Summary of "IDDSI 101 for Healthcare Professionals"
Summary of "IDDSI 101 for Healthcare Professionals"
This video provides an introductory overview of the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, aimed at healthcare professionals involved in managing patients with dysphagia (difficulty chewing and swallowing). The presentation, led by Carrie from the U.S. IDDSI Reference Group, explains the purpose, structure, safety features, terminology, testing methods, and practical implementation of IDDSI.
Main Ideas and Concepts
- What is IDDSI?
- A global framework standardizing texture-modified diets and drinks for people with dysphagia.
- Adopted by over 30 countries and translated into 13+ languages.
- Provides a continuum of 8 levels (0-7) covering drinks (0-4) and foods (3-7).
- Uses standardized terminology: words, numbers, colors, and symbols to reduce confusion.
- Established in 2013 to promote safety and consistency worldwide.
- Why Texture and Thickness Matter
- Certain food textures (dry, crumbly, sticky, hard) increase risks of aspiration, choking, or esophageal impaction.
- Dysphagia patients are at risk of aspiration and malnutrition; texture modification helps reduce these risks.
- Prior to IDDSI, inconsistent terminology caused confusion and safety risks.
- Objectives of IDDSI
- To create a universally understood language for texture-modified diets.
- To provide evidence-based, internationally valid definitions and testing methods.
- To improve patient safety and quality of care.
- Supported by major professional organizations (ASHA, Academy of Nutrition and Dietetics, etc.).
- IDDSI Levels Overview
- Level 0 (Thin): Flows like water (e.g., water, tea, broth).
- Level 1 (Slightly Thick): Thicker than water but flows through a straw (e.g., some fruit nectars, baby formulas).
- Level 2 (Mildly Thick): Sipped from cup/straw, pours quickly but thicker than level 1.
- Level 3 (Moderately Thick) / Liquidized: Drinks and liquidized foods with similar swallowing properties.
- Level 4 (Extremely Thick / Pureed): Smooth, moist, no lumps, no chewing required.
- Level 5 (Minced & Moist): Minimal chewing, small particle size restrictions (max 4mm for adults).
- Level 6 (Soft & Bite-Sized): Requires moderate chewing, particle size restrictions (max 15mm for adults).
- Level 7 (Regular / Easy to Chew): Normal foods with soft/tender textures, no particle size restrictions; excludes tough, chewy, fibrous, or hard foods.
- Special Notes
- Transitional foods change texture with moisture or temperature; testing methods exist to assess safety.
- Bread and mixed consistencies (e.g., dry cereal with milk) are generally not recommended due to choking risk; must be assessed clinically.
- Exceptions to diet levels may be made based on person-centered care and clinical judgment, documented in policies.
- Testing Methods
- Simple, inexpensive, reliable tests using common utensils (fork, spoon, chopsticks).
- Examples:
- Spoon tilt test for pureed foods (should slide off easily).
- Fork pressure test for soft and bite-sized foods (should squash and change shape).
- Syringe flow test for liquids (measures flow rate through a 10 ml syringe in 10 seconds).
- Testing should be done at the kitchen and point of service to ensure compliance.
- Implementation and Ordering
- Resources and Support
- Licensing
- IDDSI framework is under Creative Commons Attribution ShareAlike 4.0 license.
- Can be freely used in education/training with attribution.
- Alterations to the framework are discouraged to avoid errors and safety risks.
Detailed Methodology / Instructions
- IDDSI Levels and Descriptors:
- Always use at least two identifiers: the word and the number.
- Use the IDDSI symbol (color + number) to aid identification.
- Liquid Testing: Syringe Flow Test
- Use a 10 ml
Category
Educational
