The International Dysphagia Diet Standardisation Initiative www.iddsi.org aims to develop global standardisation for terminology and definitions used for texture modified foods and thickened liquids for individuals with dysphagia of all ages, in all care settings, and all cultures to improve patient care and safety.
IDDSI is happy to announce the completion of Stage 1 of the initiative. An open access manuscript, The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative, is now available in the August 2013 Current Physical Medicine and Rehabilitation Reports. http://tinyurl.com/q54terf
As Stage 2 of IDDSI begins, a systematic literature review is currently being conducted by several international sites to determine evidence for and definitions from publications for texture modified foods and thickened liquids.
In conjunction with the literature review, IDDSI would like to invite input into what is needed for global standardised terms. Please take a moment to complete or help disseminate the following surveys:
- Patients, Carers & Support Organizations – https://www.surveymonkey.com/s/6DQJDBG
- Health Professionals & Food Services – https://www.surveymonkey.com/s/2GJXTDV
(Please help to disseminate this survey to professionals or food service organisations who support your members)
Please complete survey by October 16, 2013. To be kept updated about future updates and be invited for future consultations, please register on the IDDSI website www.iddsi.org
Thank you very much,
Co-Chairs, International Dysphagia Diet Standardisation Initiative