Texture Modification: What Dietitians Should Know 21 Jun 2021 15:00 15:30

Mr Mohd Azmarul A Aziz Speaker
Ms Chong Chin Weun Speaker



Modification of food texture and liquid consistency is one of the most common management for people with dysphagia. In the past decades, most healthcare facilities have followed different version and terminology for dysphagia diet and these significant texture variations may increase the risk of aspiration in people with dysphagia due to different understanding of terminology for dysphagia diet. With the implementation of new global standard, International Dysphagia Diet Standardisation Initiative (IDDSI) framework can avoid the confusion created by the different terminology used throughout the world to describe texture-modified foods and thickened liquid. IDDSI was designed and introduced to improve the safety of individuals with swallowing difficulties of all ages, in all care settings and for all cultures. The aims of this workshop are to provide the overview of the IDDSI, to include definitions, testing methods and details for each of the eight levels (level 0-7) in the IDDSI framework. Following this workshop, attendees will be empowered with tools and ideas to initiate the implementation of IDDSI.