The International Dysphagia Diet Standardisation Implementation (IDDSI) will be made official on May 1, 2019. This is a “global initiative to improve the lives of over 590 million people living with Dysphagia” and Julie Cichero, the co-chair of IDDSI, has valuable tips for Aged Care Chefs on how to implement the standards on menus and in kitchens of Aged Care facilities.
As this is an important update, we have delved into the key points and consolidated a list of articles that address everything Aged Care Chefs need to know about the changes.
IDDSI Positive Impact
Chefs are embracing the new standards and find solutions with menu adaptations and innovations.
IDDSI Roll out - Fork drip and spoon tilt test
Know more about the tests and standards for texture modified foods to meet International Dysphagia Diet Standards.
IDDSI Roll out - Flow test overview
What Aged Care Chefs need to know to create texture modified foods.
IDDSI Level 5, Minced and Moist Food
A Level 5 diet is often recommended or prescribed by a speech therapist or dietician for people experiencing difficulty chewing food.
Read Article
IDDSI Level 6 & 7 Texture Standards
Level 6 is recommended for people who may have dental issues such as well as those with dysphagia.
Level 7 - the last level defined is for people with no increased risk of choking.
Read Article
Disclaimer: The content of this article is created for inspiration purposes only. It is not intended as clinical, medical or nutritional advice.
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