IDDSI Tag

IDDSI. We all know the terminology and the standards are here to stay. Yet less than 50%* of aged care homes have converted from Australian textures to the International Dysphagia Diet Standardisation Initiative (IDDSI) standards. The IDDSI framework is a risk-based system, “providing a common terminology for describing food textures and drink thicknesses to improve safety for individuals with swallowing difficulties”. [i] While there is time involved in conversion, changes to processes and increased education for staff, there are many…

The International Dysphagia Diet Standardisation Initiative (IDDSI) commenced in Australia on 1 May 2019 and to date, over 37% of SoupedUp clients have converted to the new framework. However, there is still confusion among care providers as to how, and when, to convert. It’s important to note that conversion itself is a quick process but it does not happen automatically. For those yet to make the IDDSI leap, here’s what you need to know. What’s involved in an IDDSI conversion?…

One of the big differences that has come out of the new IDDSI standards in Australia is the removal of sandwiches from the menu. The previous texture A allowed for sandwiches without crusts or seeds provided they had a soft filling and were approved on a case by case basis. IDDSI has deemed bread to be high risk for all levels, apart from 7 Regular. It begs the question, what has changed? IDDSI’s new conservative approach stems from the mechanical…

May is here, marking the official adoption of IDDSI in Australia. Here’s a quick recap of IDDSI and why it’s so important. The International Dysphagia Diet Standardisation Initiative (IDDSI) framework was developed over several years to be a global reference for the treatment of dysphagia. The standards clearly define fluid and thickness levels and detail the purpose of each level, together with more accurate methods to test the thickness of prepared foods. The clarity and depth of the framework could help…

Joel Andrade is a food technologist. He did his masters degree in Food Science and Technology at the University of Queensland and holds a bachelors degree in Biotechnology. With a deep understanding of the technical aspects of food, Joel develops new products and technologies at Nutritious Cuisine, a dynamic food manufacturer that produces clean label food service solutions for the hospitality and aged care sector. Joel’s latest project has been to develop safe, nutritious and appealing texture modified foods that abide…

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