The International Dysphagia Diet Standardisation Initiative

In June 2012, an international group of clinicians, researchers, food scientists and industry involved in the provision of care for people with eating, drinking and swallowing difficulties (dysphagia), met to discuss the possibility of developing international descriptors and definitions for the foods and drinks used in dysphagia practice.  The underlying rationale for such an initiative is that a common understanding of dysphagia diet terminology can improve communication between clinicians and improve safety for clients.  Regional and national standards have been developed in several countries, notably England and Australia, in response to severe harm caused by a misunderstanding of diet terminology between clinicians.

Difficulty with eating, drinking and swallowing occurs in all ages and populations and Occupational Therapists are often involved in addressing these issues.

The International Dysphagia Diet Standardisation Initiative (IDDSI) asks "Wouldn't it be nice if we all understood each other?" and to imagine if we all used the same terms for texture modified foods and thickened liquids. The IDDSI invites you to participate in a survey to assist in reaching this goal. 

OT’s interested in being informed/updated and/or participating in this initiative are invited to contact Janice Duivestein for more information. You can also review the IDDSI project plan.