International Dysphagia Diet Standardisation Initiative
The IDDSI committee came together in 2013. Their goal was to develop a tool to describe texture modified foods and thickened fluids for people with dysphagia. After two years they achieved a framework designed to meet the needs individuals across all ages, all care settings and across all cultures.
The new framework is based on evidence and research. Categorising appropriate textures of foods and fluids into a continuum of 8 levels. All the levels have simple testing methods.
Following a review of the framework the Royal College of Speech and Language Therapists and the British Dietetic Association formally announced they support the adoption of the IDDSI framework in the UK.