The Transition to IDDSI. Kat Goedde, Insight & Innovation Manager

Transcription

1 The Transition to IDDSI Kat Goedde, Insight & Innovation Manager

2 National Descriptors 2002 first launch of National Descriptors for Texture Modification in Adults

3 National Descriptors for Texture Modification in Adults

4 The guidelines are changing!

5 The IDDSI framework A continuum of 8 levels (0-7) including foods and drinks drinks are measured from Levels 0-4 foods are measured from Levels 3-7 Cross-over in the middle

6 What is IDDSI? International Dysphagia Diet Standardisation Initiative An international collaboration of dietitians, SLTs, food scientists, physicians, OTs, engineers, nurses and industry professionals. The objective was to review existing dysphagia standards and create a global standard for categorising texture modified foods and liquids for people with dysphagia. The aim is to have a common language that can be used for technical, cultural, professional and non-professional-uses.

7 Reasons for the change Common language across the world Food and liquids in one framework More defined language e.g. use of soft Specific measurements in place e.g. flow test, pressure test Several testing method for each level e.g. fork pressure test, spoon pressure test, fork drip test

8 National Dysphagia Diet Descriptors vs. IDDSI

9 Our texture modified range Texture Modified 120 products Category C Thick Puréed Meals Category C Thick Purée Petite Category C Thick Puréed Sandwiches Category C Thick Puréed Cold Desserts Category C Thick Puréed Hot Desserts Category D Pre-mashed Meals Category E Fork-mashable Meals

10 Level 3 Liquidised Our Level 3 products are also Salivary Amylase resistant: Guarantees that thickened fluids are not broken down by the amylase enzyme Testing methods IDDSI level 3 IDDSI Flow Test Test liquid flows through a 10ml slip tip syringe leaving > 8 ml in the syringe after 10 seconds Fork Drip Test Spoon Tilt Test Drips slowly in dollops through the prongs of a fork Prongs of a fork do not leave a clear patterns on the surface Spreads out if spilled onto a flat surface Easily pours from spoon when tilted, does not stick to spoon Chopstick Test Finger Test Chopsticks are not suitable for this texture It is not possible to hold a sample of this food texture using fingers

11 Level 4 Pureed Testing methods IDDSI level 4 IDDSI Flow Test Fork pressure test Fork Drip Test Spoon Tilt Test Chopstick Test Finger Test No flow or drip through a slip tip syringe after 10 seconds The prongs of a fork can make a clear pattern on the surface The food sits in a mound above the fork: a small amount may flow through and form a tail below the fork prongs, but it does not flow or drip continuously through the prongs of a fork Cohesive enough to hold its shape on a spoon A full spoonful must plop off the spoon if the spoon is tilted Chopsticks are not suitable for this texture It is just possible to hold a sample of this texture using fingers

12 Level 4- Pureed Purée Classic Purée Petite Pureed Sandwiches+ breakfast Pureed hot+ cold desserts GF+ vegetarian/vegan options GF+ vegetarian/vegan options GF + vegetarian option 1 GF option 430g per portion 275g per portion 200g per portion 65g-200g per portion 400Kcal+ 500Kcal+ 350Kcal+ per portion calories per portion 15g+ of protein per portion 15g+ of protein per portion 11g+ of protein per portion 2-12g of protein per portion

13 Level 5 Minced & Moist Adult, 4 mm lump size Testing methods IDDSI level 5 Fork pressure test Fork Drip Test Spoon Tilt Test Chopstick Test Finger Test When pressed with a fork the particles should easily be separated between and come through the prongs of a fork Can easily be masked with little pressure A scooped sample sits in a pile or can mound on the fork and does not easily or completely flow or fall through the prongs of a fork Cohesive enough to hold its shape on a spoon A full spoonful must slide off the spoon if the spoon is tilted Chopsticks can be used to scoop or hold this texture if the sample is moist and cohesive It is possible to easily hold a sample of this texture using fingers: small soft, smooth, rounded particles can be easily squashed between fingers

14 Level 5 Minced & Moist GF and vegetarian/vegan options 400g per portion 310Kcal+ per portion 15g+ of protein per portion

15 Level 6 Soft & Bitesized Adult, 15 mm lump size Testing methods IDDSI level 6 Fork pressure test Pressure from a fork held on its side can be used to cut or break this texture into smaller pieces Spoon pressure test Chopstick Test Finger Test Pressure from a spoon held on its side can be used to cut or break this texture into smaller pieces Chopsticks can be used to break his texture into smaller pieces Use a sample the size of a thumb nail. It is possible to squash a sample of this texture using finger pressure such that the thumb and index finger blanch to white

16 Level 6 Soft & Bitesized GF and vegetarian/vegan options 400g per portion 330Kcal+ per portion 15g+ of protein per portion

17 New labels Dual labelling to support a smooth transition Combination of colour, name and number

18 Timescale proposed by IDDSI

19 ...because everyone deserves a great meal Thank you