Special Features

Catriona M. Steele, PhD, Bonnie Martin-Harris, PhD, Memorie Gosa, PhD, Stephanie Edwards Allen, BSRT, MBA, in a publication commissioned by Bracco Diagnostics, Inc., examines patient evaluation using Standardized Contrast, the MBSImP™, ...

The USTIRG have set up a number of committees to help move forward with IDDSI implementation in the USA and Territories.

The Academy of Nutrition and Dietetics is pleased to announce beginning October 2021, IDDSI will be the only texture-modified diet recognized by NCM®.

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. 

Thick liquids change thickness levels depending on their temperature.

Why are ‘mixed consistency’ or ‘dual consistency’ or ‘two phase’ foods not recommended for people with dysphagia?