Please review article. Submit a 1 page summary on three take-aways from the article. Review the framework and describe 3 different levels and combinations.
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IDDSI 2.0| July, 2019
Complete IDDSI Framework
Detailed definitions
2.0 | 2019
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2
INTRODUCTION
The International Dysphagia Diet Standardisation Initiative (IDDSI) was founded in 2013 with the goal of
developing new international standardised terminology and definitions to describe texture modified foods and
thickened liquids used for individuals with dysphagia of all ages, in all care settings, and all cultures.
Three years of work by the International Dysphagia Diet Standardisation Committee culminated in the 2016
release and 2017 publication of the IDDSI Framework consisting of a continuum of 8 levels (0-7). Levels are
identified by numbers, text labels and colour codes. [Reference: Cichero JAY, Lam P, Steele CM, Hanson B, Chen J,
Dantas RO, Duivestein J, Kayashita J, Lecko C, Murray J, Pillay M, Riquelme L, Stanschus S. (2017) Development of
international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia
management: The IDDSI Framework. Dysphagia, 32:293-314. https://link.springer.com/article/10.1007/s00455-
016-9758-y]
The Complete IDDSI Framework Detailed Definitions 2019 is an update to the 2016 document. The Complete
IDDSI Framework Detailed Definitions document provides detailed descriptors for all levels of the IDDSI
Framework. Descriptors are supported by simple measurement methods that can be used by people with
dysphagia or by caregivers, clinicians, food service professionals or industry to confirm the level a food or drink
fits into.
This document is to be read in conjunction with IDDSI Testing Methods 2019, IDDSI Evidence 2016 and IDDSI
Frequently Asked Questions (FAQs) documents ( https://iddsi.org/framework/).
The IDDSI Framework provides a common terminology to describe food textures and drink thickness. IDDSI tests
are intended to confirm the flow or textural characteristics of a particular product at the time of testing. Testing
should be done on foods and drinks under the intended serving conditions (especially temperature). The clinician
has the responsibility to make recommendations for foods or drinks for a particular patient based on their
comprehensive clinical assessment.
IDDSI would like to acknowledge the interest and participation of the global community including patients,
caregivers, health professionals, industry, professional associations and researchers. We would also like to thank
our sponsors for their generous support.
Please visit https://iddsi.org/ for further information.
The IDDSI Board:
The IDDSI Board are a group of volunteers who do not draw a salary from IDDSI. They offer their knowledge,
expertise and time for the benefit of the international community.
Co-Chairs: Peter Lam (CAN) & Julie Cichero (AUS);
Board Members: Jianshe Chen (CHN), Roberto Dantas (BRA), Janice Duivestein (CAN), Ben Hanson (UK),
Jun Kayashita (JPN), Mershen Pillay (ZAF), Luis Riquelme (USA), Catriona Steele (CAN),
Jan Vanderwegen (BE).
Past Board Members: Joseph Murray (USA), Caroline Lecko (UK), Soenke Stanschus (GER)
The International Dysphagia Diet Standardisation Initiative Inc. (IDDSI) is independent and operates as a not-for-
profit entity. IDDSI is grateful to a large number of agencies, organizations and industry partners for financial and
other support. Sponsors have not been involved with the design or development of the IDDSI framework.
Implementation of the IDDSI framework is in progress. IDDSI is extremely grateful to all sponsors supporting
implementation https://iddsi.org/about-us/sponsors/
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Description/
Characteristics
Flows like water
Fast flow
Can drink through any type of teat/nipple, cup or straw as
appropriate for age and skills
Physiological rationale for this
level of thickness
Functional ability to safely manage liquids of all types
Although descriptions are provided, use IDDSI Testing methods to decide if the liquid meets IDDSI Level 0.
TESTING METHOD
See also IDDSI Testing Methods document or https://iddsi.org/framework/drink-testing-methods/
IDDSI Flow Test*
Less than 1 mL remaining in the 10 mL slip tip syringe# after 10 seconds
of flow (see IDDSI Flow Test instructions*)
IDDSI FLOW TEST INSTRUCTIONS
#Before you test …
You must check your
syringe length
because there are
differences in syringe
lengths. Your syringe
should look like this
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Description/
Characteristics
Thicker than water
Requires a little more effort to drink than thin liquids
Flows through a straw, syringe, teat/nipple
Similar to the thickness of most commercially available
Anti-regurgitation (AR) infant formulas
Physiological rationale for this
level of thickness
Often used in the paediatric population as a thickened drink that
reduces speed of flow yet is still able to flow through an infant
teat/nipple. Consideration to flow through a teat/nipple should be
determined on a case-by-case basis.
Also used in adult populations where thin drinks flow too fast to be
controlled safely. These slightly thick liquids will flow at a slightly
slower rate.
Although descriptions are provided, use IDDSI Testing methods to decide if the liquid meets IDDSI Level 1.
TESTING METHOD
See also IDDSI Testing Methods document or https://iddsi.org/framework/drink-testing-methods/
IDDSI Flow Test*
Test liquid flows through a 10 mL slip tip syringe# leaving 1-4 mL in the
syringe after 10 seconds (see IDDSI Flow Test instructions*)
IDDSI FLOW TEST INSTRUCTIONS
#Before you test…
You must check your
syringe length
because there are
differences in syringe
lengths. Your syringe
should look like this
https://iddsi.org/framework/drink-testing-methods/
https://iddsi.org/framework/drink-testing-methods/
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Description/
Characteristics
Flows off a spoon
Sippable, pours quickly from a spoon, but slower than thin drinks
Mild effort is required to drink this thickness through standard bore
straw (standard bore straw = 0.209 inch or 5.3 mm diameter)
Physiological rationale for this
level of thickness
If thin drinks flow too fast to be controlled safely, these Mildly Thick
liquids will flow at a slightly slower rate
May be suitable if tongue control is slightly reduced.
Although descriptions are provided, use IDDSI Testing methods to decide if the liquid meets IDDSI Level 2.
TESTING METHOD
See also IDDSI Testing Methods document or https://iddsi.org/framework/drink-testing-methods/
IDDSI Flow Test*
Test liquid flows through a 10 mL slip tip syringe leaving 4 to 8 ml in
the syringe after 10 seconds (see IDDSI Flow Test instructions*)
IDDSI FLOW TEST INSTRUCTIONS
#Before you test…
You must check your
syringe length
because there are
differences in syringe
lengths. Your syringe
should look like this
https://iddsi.org/framework/drink-testing-methods/
https://iddsi.org/framework/drink-testing-methods/
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Description/characteristics
Can be drunk from a cup
Moderate effort is required to suck through a standard bore or wide
bore straw (wide bore straw = 0.275 inch or 6.9 mm)
Cannot be piped, layered or molded on a plate because it will not
retain its shape
Cannot be eaten with a fork because it drips slowly in dollops
through the prongs
Can be eaten with a spoon
No oral processing or chewing required can be swallowed directly
Smooth texture with no bits (lumps, fibers, bits of shell or skin,
husk, particles of gristle or bone)
Physiological rationale for this
level of thickness
If tongue control is insufficient to manage Mildly Thick drinks (Level 2),
this Liquidised/Moderately thick level may be suitable
Allows more time for oral control
Needs some tongue propulsion effort
Pain on swallowing
Although descriptions are provided, use IDDSI Testing methods to decide if the food/liquid meets IDDSI Level 3.
TESTING METHODS
See also IDDSI Testing Methods document or https://iddsi.org/framework/drink-testing-methods/ and
https://iddsi.org/framework/food-testing-methods/
IDDSI Flow Test*
Test liquid flows through a 10 ml slip tip syringe leaving > 8 ml in the
syringe after 10 seconds (see IDDSI Flow Test Guide*)
Fork Drip Test
Drips slowly in dollops through the prongs of a fork
When a fork is pressed on the surface of Level 3 Moderately Thick
Liquid/Liquidised food, the tines/prongs of a fork do not leave a clear
pattern on the surface
Spreads out if spilled onto a flat surface
Spoon Tilt Test Easily pours from spoon when tilted; does not stick to spoon
Where forks are not available
Chopstick Test
Chopsticks are not suitable for this texture
Where forks are not available
Finger Test
It is not possible to hold a sample of this food texture using fingers,
however, this texture slides smoothly and easily between the thumb
and fingers, leaving a coating
Food specific or
Other examples
(NB. this list is not exhaustive)
The following items may fit into IDDSI Level 3:
Infant first foods (runny rice cereal or runny pureed fruit)
Some sauces and gravies, as confirmed by IDDSI Flow Test
https://iddsi.org/framework/drink-testing-methods/
https://iddsi.org/framework/drink-testing-methods/
https://iddsi.org/framework/food-testing-methods/
https://iddsi.org/framework/food-testing-methods/
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Some syrups, as confirmed by IDDSI Flow Test
Drips slowly or in dollops/strands
through the slots of a fork
IDDSI FLOW TEST INSTRUCTIONS
#Before you test…
You must check your
syringe length
because there are
differences in syringe
lengths. Your syringe
should look like this
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Description/characteristics
Usually eaten with a spoon (a fork is possible)
Cannot be drunk from a cup because it does not flow easily
Cannot be sucked through a straw
Does not require chewing
Can be piped, layered or molded because it retains its shape, but
should not require chewing if presented in this form
Shows some very slow movement under gravity but cannot be
poured
Falls off spoon in a single spoonful when tilted and continues to
hold shape on a plate
No lumps
Not sticky
Liquid must not separate from solid
Physiological rationale for this level
of thickness
If tongue control is significantly reduced, this category may be easiest
to control
Requires less propulsion effort than Minced & Moist (level 5), Soft &
Bite-Sized (Level 6) and Regular and Regular Easy to Chew (Level 7)
but more than Liquidised/Moderately thick (Level 3)
No biting or chewing is required
Increased oral and/or pharyngeal residue is a risk if too sticky
Any food that requires chewing, controlled manipulation or bolus
formation are not suitable
Pain on chewing or swallowing
Missing teeth, poorly fitting dentures
Although descriptions are provided, use IDDSI Testing methods to decide if the food/liquid meets IDDSI Level 4.
TESTING METHODS
See also IDDSI Testing Methods document or https://iddsi.org/framework/food-testing-methods/
IDDSI Flow test n/a. The IDDSI Flow test is not applicable, please use the Fork Drip
Test and Spoon Tilt Test
Fork Pressure test Smooth with no lumps and minimal granulation
When a fork is pressed on the surface of Level 4 Extremely Thick
Liquid/Pureed food, the tines/prongs of a fork can make a clear
pattern on the surface, and/or the food retains the indentation from
the fork
Fork Drip test
Fork Drip test contd.
Sample sits in a mound/pile above the fork; a small amount may flow
through and form a short tail below the fork tines/prongs, but it does
not flow or drip continuously through the prongs of a fork (see
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picture below)
Spoon Tilt test
Cohesive enough to hold its shape on the spoon
A full spoonful must plop off the spoon if the spoon is titled or turned
sideways; a very gentle flick (using only fingers and wrist) may be
necessary to dislodge the sample from the spoon, but the sample
should slide off easily with very little food left on the spoon. A thin
film remaining on the spoon after the Spoon Tilt Test is acceptable,
however, you should still be able to see the spoon through the thin
film; i.e. the sample should not be firm and sticky
May spread out slightly or slump very slowly on a flat plate
Where forks are not available
Chopstick test
Chopsticks are not suitable for this texture
Where forks are not available
Finger test
It is just possible to hold a sample of this texture using fingers. The
texture slides smoothly and easily between the fingers and leaves
noticeable coating
Indicators that a sample is too thick Does not fall off the spoon when tilted
Sticks to spoon
FOOD SPECIFIC OR OTHER EXAMPLES
The following item may be suitable for IDDSI Level 4:
Purees suitable for infants (e.g. pureed meat, thick cereal)
Spoon Tilt Test: Holds shape on spoon; not firm and sticky; little food left on spoon
Sits in a mound or
pile above the fork
A small amount may flow through and form a short tail below the fork
Does not dollop, flow or drip continuously through the fork prongs
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Spoon Tilt Test: SAFE: Holds shape on spoon; not firm and sticky; little food left on spoon
The following images show examples of foods that would be suitable or unsuitable for
Level 4 according to the IDDSI Spoon Tilt Test
Spoon Tilt Test: SAFE: Holds shape on spoon; not firm and sticky; little food left on spoon
Spoon Tilt Test: UNSAFE:Holds shape on spoon; FIRM AND STICKY; LOTS OF food left on spoon
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Description/characteristics
Can be eaten with a fork or spoon
Could be eaten with chopsticks in some cases, if the individual has
very good hand control
Can be scooped and shaped (e.g. into a ball shape) on a plate
Soft and moist with no separate thin liquid
Small lumps visible within the food
Paediatric, equal to or less than 2 mm width and no longer than
8mm in length
Adult, equal to or less than 4mm width and no longer than
15mm in length
Lumps are easy to squash with tongue
Physiological rationale for this level
of thickness
Biting is not required
Minimal chewing is required
Tongue force alone can be used to separate the soft small particles in
this texture
Tongue force is required to move the bolus
Pain or fatigue on chewing
Missing teeth, poorly fitting dentures
Although descriptions are provided, use IDDSI Testing methods to decide if the food meets IDDSI Level 5.
TESTING METHODS
See also IDDSI Testing Methods document or https://iddsi.org/framework/food-testing-methods/
Fork Pressure test When pressed with a fork the particles should easily be separated
between and come through the tines/prongs of a fork
Can be easily mashed with little pressure from a fork [pressure
should not make the thumb nail blanch to white]
Fork Drip test When a sample is scooped with a fork it sits in a pile or can mound on
the fork and does not easily or completely flow or fall through the
tines/prongs of a fork
Spoon Tilt test
Cohesive enough to hold its shape on the spoon
A full spoonful must slide/pour off/fall off the spoon if the spoon is
tilted or turned sideways or shaken lightly; the sample should slide
off easily with very little food left on the spoon; i.e. the sample
should not be sticky
A scooped mound may spread or slump very slightly on a plate
Where forks are not available
Chopstick test
Chopsticks can be used to scoop or hold this texture if the sample is
moist and cohesive and the person has very good hand control to use
chopsticks
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Where forks are not available
Finger test
It is possible to easily hold a sample of this texture using fingers;
small, soft, smooth, rounded particles can be easily separated using
fingers. The material will feel moist and leave fingers wet.
FOOD SPECIFIC OR OTHER EXAMPLES https://iddsi.org/framework/food-testing-methods/
MEAT
Finely minced* or chopped*, soft mince
o Paediatric, equal to or less than 2mm width
and no longer than 8mm in length
o Adult, equal to or less than 4mm width and no
more than 15mm in length
Serve in mildly, moderately or extremely thick,
smooth, sauce or gravy, draining excess
*If texture cannot be finely minced it should be pureed
FISH
Finely mashed in mildly, moderately or extremely thick
smooth, sauce or gravy, draining excess
o Paediatric, equal to or less than 2mm width
and no longer than 8mm in length
o Adult, equal to or less than 4mm width and no
more than 15mm in length
FRUIT
Serve finely minced or chopped or mashed
Drain excess juice
If needed, serve in mildly, moderately or extremely
thick smooth sauce or gravy AND drain excess liquid.
No thin liquid should separate from food
o Paediatric, equal to or less than 2mm width and
no longer than 8mm in length
o Adult, equal to or less than 4mm width and no
more than 15mm in length
VEGETABLES
Serve finely minced or chopped or mashed
Drain any liquid
If needed, serve in mildly, moderately or extremely thick
smooth sauce or gravy AND drain excess liquid. No thin
liquid should separate from food
o Paediatric, equal to or less than 2mm width and no longer than 8mm in length
o Adult, equal to or less than 4mm width and no more than 15mm in length
CEREAL
Thick and smooth with small soft lumps
o Paediatric, equal to or less than 2mm width and no longer than 8mm in length
o Adult, equal to or less than 4mm width and no more than 15mm in length
Texture fully softened
Any milk/fluid must not separate away from cereal. Drain any excess fluid before serving
Use slot between fork prongs (4mm) to
determine whether minced pieces are the
correct or incorrect size
T
R
Note – lump size requirements for all
foods in Level 5 Minced & Moist:
Paediatric, equal to or less than
2mm width and no more than
8mm in length
Adult, equal to or less than 4mm
width and no more than 15mm
in length
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BREAD
No regular, dry bread, sandwiches or toast of any kind
Use IDDSI Level 5 Minced & Moist sandwich recipe video
Pre-gelled soaked breads that are very moist and gelled
through the entire thickness
RICE, COUSCOUS, QUINOA (and similar food textures)
Not sticky or glutinous
Should not be particulate or separate into individual grains when cooked and served
Serve with smooth mildly, moderately or extremely thick sauce AND Sauce must not separate away from rice,
couscous, quinoa (and similar food textures). Drain excess fluid before serving
IDDSI Spoon Tilt Test
Sample holds its shape on
the spoon and falls off
fairly easily if the spoon is
tilted or lightly flicked
Sample should not be firm
or sticky
IDDSI Fork Test
Paediatric, equal to or less than
2mm width and no more than
8mm in length
Adult, equal to or less than
4mm width and no more than
15mm in length
4mm is about the gap between
the prongs of a standard dinner
fork
Minced & Moist food must
pass all three tests!
Soft enough to
squash easily with
fork or spoon
Dont need thumb
nail to blanch
white
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Description/characteristics
Can be eaten with a fork, spoon or chopsticks
Can be mashed/broken down with pressure from fork, spoon or
chopsticks
A knife is not required to cut this food, but may be used to help
load a fork or spoon
Soft, tender and moist throughout but with no separate thin liquid
Chewing is required before swallowing
Bite-sized pieces as appropriate for size and oral processing skills
Paediatric, 8mm pieces (no larger than)
Adults, 15 mm = 1.5 cm pieces (no larger than)
Physiological rationale for this level
of thickness
Biting is not required
Chewing is required
Food piece sizes designed to minimize choking risk
Tongue force and control is required to move the food and keep it
within the mouth for chewing and oral processing
Tongue force is required to move the bolus for swallowing
Pain or fatigue on chewing
Missing teeth, poorly fitting dentures
Although descriptions are provided, use IDDSI Testing methods to decide if the food meets IDDSI Level 6.
TESTING METHODS
See also IDDSI Testing Methods document or https://iddsi.org/framework/food-testing-methods/
Fork Pressure test
Pressure from a fork held on its side can be used to cut or break
apart or flake this texture into smaller pieces
When a sample the size of a thumb nail (1.5×1.5 cm) is pressed with
the tines of a fork to a pressure where the thumb nail blanches to
white, the sample squashes, breaks apart, changes shape, and does
not return to its original shape when the fork is removed.
Spoon Pressure test
Pressure from a spoon held on its side can be used to cut or break
this texture into smaller pieces.
When a sample the size of a thumb nail (1.5 cm x1.5 cm) is pressed
with the base of a spoon, the sample squashes, breaks apart,
changes shape, and does not return to its original shape when the
spoon is removed.
Where forks are not available
Chopstick test
Chopsticks can be used to break this texture into smaller pieces or
puncture food
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Where forks are not available
Finger test
Use a sample the size of a thumb nail (1.5 cm x 1.5 cm). It is
possible to squash a sample of this texture using finger pressure
such that the thumb and index finger nails blanch to white. The
sample breaks apart and will not return to its initial shape once
pressure is released.
FOOD SPECIFIC OR OTHER EXAMPLES
MEAT
Cooked, tender meat no bigger than
Paediatric, 8mm pieces
Adults, 15 mm = 1.5 x 1.5 cm pieces
If texture cannot be served soft and tender at 1.5
cm x 1.5 cm (as confirmed with fork/ spoon
pressure test), serve minced and moist
FISH
Soft enough cooked fish to break into small pieces with fork, spoon or chopsticks no larger than
Paediatric, 8mm pieces
Adults, 15 mm = 1.5 cm pieces
No bones or tough skins
CASSEROLE/STEW/CURRY
Liquid portion (e.g. sauce) must be thick (as per clinician recommendations)
Can contain meat, fish or vegetables if final cooked pieces are soft and tender and no larger than
Paediatric, 8mm pieces
Adults, 15 mm = 1.5 cm pieces
No hard lumps
FRUIT
Serve minced or mashed if cannot be cut to soft & bite-sized pieces
Paediatric, 8mm pieces
Adults, 15 mm = 1.5 cm pieces
Fibrous parts of fruit are not suitable
Drain excess juice
Assess individual ability to manage fruit with high water content (e.g. watermelon) where juice separates
from solid in the mouth during chewing
VEGETABLES
Steamed or boiled vegetables with final cooked size of
Paediatric, 8mm pieces
Adults, 15 mm = 1.5 cm pieces
Stir fried vegetables may be too firm and are not soft or tender. Check softness with fork/spoon pressure
test
CEREAL
Smooth with soft tender lumps no bigger than
Paediatric, 8mm pieces
Adults, 15 mm = 1.5 cm pieces
Texture fully softened
Any excess milk or liquid must be drained and/or thickened to thickness level recommended by clinician
Note – food size requirements for all
foods in Level 6 Soft & Bite-sized:
Paediatric, 8mm pieces
Adult, 15mm = 1.5cm pieces
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BREAD
No regular dry bread, sandwiches or toast of any kind
Use IDDSI Level 5 Minced & Moist sandwich recipe video to
prepare bread and add to filling that meets Level 6 Soft & Bite-
sized requirements
Pre-gelled soaked breads that are very moist and gelled through
the entire thickness
RICE, COUCOUS, QUINOA (and similar food textures)
Not particulate/grainy, sticky or glutinous
Thumb nail blanched
to white
Sample squashes and does not return
to its original shape when pressure is
released
Food pieces no
bigger than 8mm x
8mm lump size for
children
Food pieces no bigger than
1.5cm x 1.5cm bite size
for adults Soft & Bite-Sized food
must pass both
food piece size and
softness tests!
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Description/characteristics
Normal, everyday foods of soft/tender textures that are
developmentally and age appropriate
Any method may be used to eat these foods
Sample size is not restricted at Level 7, therefore, foods may be of a
range of sizes
Smaller or greater than 8mm pieces (Paediatric)
Smaller or greater than 15 mm = 1.5 cm pieces (Adults)
Does not include: hard, tough, chewy, fibrous, stringy, crunchy, or
crumbly bits, pips, seeds, fibrous parts of fruit, husks or bones
May include dual consistency or mixed consistency foods and liquids
if also safe for Level 0, and at clinician discretion. If unsafe for Level 0
Thin, liquid portion can be thickened to clinicians recommended
thickness level
Physiological rationale for this
level of thickness
Requires the ability to bite soft foods and chew and orally process food
for long enough that the person forms a soft cohesive ball/bolus that is
swallow ready. Does not necessarily require teeth.
Requires the ability to chew and orally process soft/tender foods
without tiring easily
May be suitable for people who find hard and/or chewy foods difficult
or painful to chew and swallow
This level could present a choking risk for people with clinically
identified increased risk of choking, because food pieces can be of any
size. Restricting food piece sizes aims to minimize choking risk (e.g.
Level 4 Pureed, Level 5 Minced & Moist, Level 6 Soft & Bite-sized have
food piece size restrictions to minimize choking risk)
This level may be used by qualified clinicians for developmental
teaching, or progression to foods that need more advanced chewing
skills
If the person needs supervision to eat safely, before using this
texture level consult a qualified clinician to determine the persons
food texture needs, and meal time plan for safety
People can be unsafe to eat without supervision due to
chewing and swallowing problems and/or unsafe mealtime
behaviours. Examples of unsafe mealtime behaviors include:
not chewing very well, putting too much food into the mouth,
eating too fast or swallowing large mouthfuls of food, inability
to self-monitor chewing ability.
Clinicians should be consulted for specific advice for patient
needs, requests and requirements for supervision.
Where mealtime supervision is needed, this level should only
be used under the strict recommendation and written
guidance of a qualified clinician
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IDDSI 2.0 | July, 2019
18
Although descriptions are provided, use IDDSI Testing methods to decide if the food meets IDDSI Level 7 Easy to
Chew.
TESTING METHODS
See also IDDSI Testing Methods document or https://iddsi.org/framework/food-testing-methods/
Fork Pressure Test Pressure from a fork held on its side can be used to cut or break apart
or flake this texture into smaller pieces
When a sample the size of a thumb nail (1.5×1.5cm) is pressed with the
tines of a fork to a pressure where the thumb nail blanches to white,
the sample squashes, breaks apart, changes shape and does not return
to its original shape when the fork is removed.
Spoon Pressure Test Pressure from a spoon held on its side can be used to cut or break or
flake this texture into smaller pieces
When a sample the size of a thumb nail (1.5×1.5cm) is pressed with the
base of a spoon to a pressure where the thumb nail blanches to white,
the sample squashes, breaks apart, changes shape and does not return
to its original shape when the spoon is removed.
Where forks are not available
Chopstick Test
Chopsticks can be used to puncture this texture
Where forks are not available
Finger test
Use a sample the size of a thumb nail (1.5×1.5cm). It is possible to
squash a sample of this texture using finger pressure such that the
thumb and index finger nails blanch to white. The sample squashes
and breaks apart and will not return to its initial shape once pressure is
released.
FOOD SPECIFIC OR OTHER EXAMPLES
MEAT
Cooked until tender.
If texture cannot be served soft and tender, serve minced and moist
FISH
Soft enough cooked fish to break into small pieces with the side fork, spoon or chopsticks
CASSEROLE/STEW/CURRY
Can contain meat, fish, vegetables, or combinations of these if final cooked pieces are soft and tender
Serve in mildly, moderately of extremely thick sauce AND drain excess liquid
No hard lumps
FRUIT
Soft enough to be cut broken ap
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