May is here, marking the official adoption of IDDSI in Australia. Here’s a quick recap of IDDSI and why it’s so important.
The International Dysphagia Diet Standardisation Initiative (IDDSI) framework was developed over several years to be a global reference for the treatment of dysphagia. The standards clearly define fluid and thickness levels and detail the purpose of each level, together with more accurate methods to test the thickness of prepared foods. The clarity and depth of the framework could help save lives in aged care settings and its adoption is a partial response to the NSW Ombudsman’s report that identified communication around food textures as a key way to prevent choking deaths.
Now that IDDSI is underway what does it mean for the industry?
The transition to IDDSI is voluntary but choosing to abstain could prove to be more trouble than it’s worth. Not only are the IDDSI standards safer, commercial providers will be transitioning fully to the new standards for both fluid and solid products. The labelling of thickness levels will change over to the new IDDSI standards and they do not line up with the old levels 1 for 1. This makes it vitally important that catering staff are fully aware and trained in what each of the levels entails.
SoupedUp is with you every step of the way with your IDDSI adoption.The SoupedUp Training videos are a good way to skill up staff to work with the new standards. Sign up to our mailing list now to receive a digital copy of our Handy Guide to IDDSI detailing how the old levels translate to the new.
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