Standardization of Dysphagia Diets: A Model of Successful International Engagement
Standardization of Dysphagia Diets: A Model of Successful International Engagement
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The labels we use to describe the consistency of liquid or the texture of food used in dysphagia management are subjective, but delivering food or water of inappropriate consistencies presents a serious safety risk. Common terminology with clear definitions, and practical measurement guidelines could improve patient safety. The International Dysphagia Diet Standardisation Initiative (IDDSI) provides a new framework for classifying and labeling food and drink consistency as well as simple tests that can be used by clinicians, food service professionals and caregivers to confirm the characteristics of a food or drink item before it is served to a person with dysphagia. The framework facilitates clear communication across clinicians, hospitals, cities, and international borders and illustrates the practical value of international engagement.

Learning Outcomes
You will be able to:

  • confirm the flow level of a liquid using the IDDSI syringe flow test
  • identify the texture level of a food product based on particle size and hardness, using the IDDSI food texture testing methods
  • identify steps toward implementation of the IDDSI framework

Continuing Education

0.05
0.5
6/7/2018 to 11/16/2020
Intermediate

Product Information

Item #(s): WEB17256
Client Age: Adults
Format(s): Streaming Video
Language: English
Author: Catriona Steele, PhD, CCC-SLP, BCS-S

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