IDDSI levels - Food modification for a dysphagia diet

Summary

This video explains the different IDDSI (International Dysphagia Diet Standardisation Initiative) food texture levels from 3 to 7, which are essential for individuals with dysphagia. It describes the consistency and testing methods for each level, such as liquidized (level 3), pureed (level 4), minced and moist (level 5), soft and bite-sized (level 6), and easy to chew (level 7). The video also discusses how to manage food preparation challenges like leaching and liquid separation, and promotes a food thickener that helps maintain the correct texture without affecting taste or nutrition.

Takeaways

• 🥄 IDDSI Level 3 (Liquidised): The food should be smooth, free of lumps, and unable to hold shape or form. A fork test shows it won't leave a clear indent, and a spoon should stand upright in the liquid.
• 🍽️ IDDSI Level 4 (Pureed): Food is completely smooth and leaves a clear indent when pressed with a fork. It can be eaten with a fork, and when plated, it stands up, making it suitable for piping, molding, and shaping.
• 🍛 IDDSI Level 5 (Minced and Moist): Food particles must be 4 mm or smaller to pass through fork prongs. This texture can also stand up on a plate and can be shaped, piped, or layered.
• 🍲 IDDSI Level 6 (Soft and Bite-sized): The food should be in 1.5 cm cubes, and it must be soft enough to be broken down by applying pressure with a fork. Foods like chicken and steak should be crushed and stay down when mashed.
• 🍴 IDDSI Level 7 (Easy to Chew): Soft, everyday foods that can be easily broken with the side of a fork. Avoid hard, crunchy, or sticky foods with pips, seeds, bones, or gristle.
• 🍖 IDDSI Level 7 (Regular): Regular foods with no restrictions, appropriate for the age group. These foods may contain skin, pips, and seeds.
• 💧 Testing Methods: A fork test is used across most levels to check consistency, while a spoon test is used to evaluate whether the product stands up or collapses on itself.
• 🍵 Dysphagia and Consistency: Getting the correct consistency in texture-modified foods is crucial, as issues like leaching of vegetables or liquid separation can occur.
• 🧂 Brakes Instant Food Thickener: This product helps maintain consistency in foods, can be used in hot and cold applications, and has no color, taste, or nutritional value.
• 📚 Training: An online training course on texture-modified foods and dysphagia is available, accredited by the Association for Nutritionists.

Q & A

What is the main focus of the video script?

The video script explains the IDDSI levels of food consistency, from Level 3 (liquidised) to Level 7 (regular), and provides tests to determine each level.

What is IDDSI Level 3 food consistency, and how is it tested?

IDDSI Level 3 (liquidised) has a smooth texture without lumps, skin, pips, or seeds. It is tested by running a fork over it, and the liquid should disperse back on itself. The liquid also drips through the prongs of a fork but can hold a teaspoon upright.

What distinguishes IDDSI Level 4 from Level 3 in terms of texture and consistency?

IDDSI Level 4 has a smooth texture like Level 3 but leaves a clear indent when tested with a fork. It can also stay on a fork, unlike Level 3, where the liquid drips through.

How can you test IDDSI Level 5 (minced and moist) for proper consistency?

For IDDSI Level 5, the food particle size must pass between the prongs of a fork (4mm). It can also be tested using a teaspoon, leaving slight residual product, and it stands up on a plate.

What is the required particle size for IDDSI Level 6 (soft and bite-sized) food?

The particle size for IDDSI Level 6 should be 1.5 cm cubed. The food should be easily mashed or broken down using a fork.

How do you test if food is appropriate for IDDSI Level 7 (easy to chew)?

For IDDSI Level 7 (easy to chew), the food should be soft and age-appropriate. It must be easily breakable using a fork without requiring too much force.

What is the difference between IDDSI Level 7 'easy to chew' and 'regular'?

IDDSI Level 7 'easy to chew' requires soft food without hard, crunchy, or sticky elements, while 'regular' can include any age-appropriate foods, including those with skin, pips, and seeds.

What challenges are associated with preparing texture-modified foods for dysphagia patients?

Challenges include achieving the right consistency, preventing vegetable leaching, and avoiding liquid separation in foods.

How does Brakes Instant Food Thickener help with texture-modified foods?

Brakes Instant Food Thickener helps maintain the correct consistency of food without adding nutritional value, color, or taste. It works in both hot and cold applications.

How can someone access additional training on IDDSI levels and texture-modified foods?

An accredited online training course is available by emailing [email protected], which can be used for teams involved with food preparation or care for residents.