• Home
  • IDDSI Framework
    • IDDSI Framework
    • IDDSI Testing Methods
    • Implementation
    • Around the World
  • News
    • Newsletter (e-bite)
    • Special Features
  • Resources
  • Translations
  • FAQ
  • About Us
    • Mission
    • History
    • Sponsors
    • Supporters
    • Board and Staff
  • Contact Us
HomeNews Special Features

Special Features

January 19, 2021
Full Nutrition Care Management (NCM)® Transition to IDDSI Framework by October 2021
The Academy of Nutrition and Dietetics is pleased to announce beginning October 2021, IDDSI will be the only texture-modified diet recognized by NCM®.
Read More
October 01, 2020
Focus on Puree
We eat with our eyes. One of the ways of making pureed food look more appetising is to shape it so that it looks like food we recognise. 
Read More
September 23, 2020
Why Temperature Is So Important

Thick liquids change thickness levels depending on their temperature.

Read More
September 21, 2020
Mixed Dual Consistencies
Why are ‘mixed consistency’ or ‘dual consistency’ or ‘two phase’ foods not recommended for people with dysphagia?
Read More
Navigation
 
  • Home
  • IDDSI Framework
  • Resources
  • FAQ
  • News
  • Contact
  • Terms of Use
Newsletter

We won’t spam you. Click here to receive our monthly e-bites.
Sign Up
 

Use of Framework
The IDDSI Framework and Descriptors are licensed under the CreativeCommons Attribution Sharealike 4.0 License.  Attribution is requested as follows: © The International Dysphagia Diet Standardisation Initiative 2019 @ https://iddsi.org/framework.  Licensed under the CreativeCommons Attribution Sharealike 4.0 License. Derivative works extending beyond language translation are NOT PERMITTED.

Supplementary Notice
Do not alter the elements of the IDDSI Framework. Alterations may lead to confusion and errors in diet texture or drink selection for patients with dysphagia. Such errors have previously been associated with adverse events including choking and death.


© Copyright 2021 IDDSI
Site powered by: