International Dysphagia Diet Standardisation Initiative 

The International Dysphagia Diet Standardisation Initiative, IDDSI, committee came together in 2013. Their goal was to develop a tool to describe texture modified foods and thickened fluids for people with dysphagia.  After two years they achieved a framework designed to meet the needs individuals across all ages, all care settings and across all cultures.

The Framework

The framework is based on evidence and research. Categorising appropriate textures of foods and fluids into a continuum of 8 levels. All the levels have simple testing methods.

Following a review of the framework the Royal College of Speech and Language Therapists and the British Dietetic Association formally announced they support the adoption of the IDDSI framework in the UK.

Oak House Kitchen Supports IDDSI

At Oak House Kitchen we are proud to support the implementation and continued use of IDDSI. Our involvement with texture modification for dysphagia over the years gives us a clear understanding of how valuable the IDDSI Testing Methods are for patient safety, clinical assessment, research and the provision of a high quality dysphagia foodservice.

Preston and James support the UKIRG and chair the global Culinary IRG. Both IDDSI working groups are committed to improving the use and understanding of the IDDSI Framework

Visit the IDDSI website

Click HERE to visit the website and access the resources available for you to use.

Implementing IDDSI within the Eating, Drinking and Swallowing Competency Framework (EDS)

Oak House Kitchen provides all the training you need to implement EDS and IDDSI across your organisation with online resources that are VALIDATED, ACCESSIBLE and COST-EFFECTIVE.

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