Special Features

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?