Did you know the International Dysphagia Diet Standardisation Initiative (IDDSI) is a group of volunteers from diverse professions including nutrition & dietetics, medicine, speech pathology, occupational therapy, nursing, patient safety, engineering, food science & technology from around the world who have come together to develop international standardised terminology and definitions for texture modified foods and thickened liquids for persons with dysphagia?
The object of IDDSI is to develop a standardised way of naming and describing texture modified foods and thickened liquids for people with dysphagia across the lifespan.
Australia is currently in the PREPARE phase, with adoption of IDDSI scheduled for 1 May 2019. The implementation process is being led by the Australian IDDSI Steering Committee. Australian clinicians are asked to continue to use the current Australian Standards for Texture Modified Foods and Fluids while IDDSI education activities occur and resources are being developed to assist with Australian transition to IDDSI for 1 May 2019.
In addition to the current three mixing levels of Mildly Thick, Moderately Thick and Extremely Thick under current Australian Standards there will be a further two levels: Slightly Thick and Thin. To view the new framework being implemented by IDDSI or to read further important IDDSI information please see the following link:
Supercol Australia is currently working with our food technician’s to allow a smooth transition to the new framework being implemented by IDDSI. As always, our friendly staff are on hand to answer any questions you may have in relation to this or any other Supercol related enquiries!