IDDSI —Next Steps, Tools & Tips for Smooth Implementation

IDDSI Framework Conservative estimates suggest more than 560 million people worldwide live with swallowing disorders—dysphagia. Many of those people eat specially prepared foods and liquids that are safer and easier to swallow. In recent years, a number of countries developed standardized terminology for texture-modified foods and thickened liquids to improve care and safety. However, the various published national standards only added to the confusion globally, mainly because of their varied terminology, labels, number and levels of food texture, and liquid thickness. Patient safety is affected as a result. In 2012, the International Dysphagia Diet Standardisation Initiative (IDDSI) was launched to develop a global language for international standardized terminology for texture-modified foods and thickened liquids. The primary goal of IDDSI is to improve patient safety with standardized global terminology and definitions for texture-modified foods and thickened liquids for people with dysphagia of all ages, in all care settings, and of all cultures. ASHA Supports International Dysphagia Framework The first two big steps of IDDSI involved international reviews. The first, completed in 2013, looked at published literature and existing national standards. The next project took place in 2014, which was a systematic review of modified food texture and liquid consistency. Next, IDDSI conducted surveys of four stakeholder groups—health professionals, patients and caregivers, in...
Source: American Speech-Language-Hearing Association (ASHA) Press Releases - Category: Speech-Language Pathology Authors: Tags: Speech-Language Pathology Dysphagia Feeding Disorders Health Care Schools Source Type: blogs