“No Dysphagia Diet Modification without Standardization!”

By: Karen Sheffler

September 28, 2015

Support Dysphagia Diet Standardization

by Karen Sheffler, MS, CCC-SLP, BCS-S of SwallowStudy.com ~ Updated 2024

IDDSI revised the framework March 2019 to include the Easy To Chew Level 7

Overview:

Back in 2014, on social media, in lectures and in blogs, I was repeating: A global consensus on dysphagia diets, based on evidence, is coming soon. The International Dysphagia Diet Standarisation Initiative (www.IDDSI.org) was then published in 2016. As of 2024, IDDSI is still needing all of us around the world to continue to “spread the word.”

I think it is very appropriate that I wrote this blog in Boston, inspired by Boston’s revolutionary past. About 265 to 255 years ago (1750-1760’s) in Boston, people started rallying around the concept of “No taxation without representation.” This dysphagia diet standardization initiative took a revolution. Fortunately, it is an ongoing beautiful effort of well over 50 countries around the world collaborating and reaching consensus, rather than fighting.

Picture shows people around a globe working together for the common purpose of standardizing diets for patient safety. The field of dysphagia pushed for a much needed global perspective. (This global push is also evident in the work of the Dysphagia Research Society, who has had consistently over 20 countries represented their annual meetings!)

In order to completely change the way we provide dysphagia diets and to make sure our institutions are adopting this standardization, we need to think: “No diet modification without standardization!” It is a crucial patient safety issue that we all need to rally behind. For further background on the importance of this issue, please see my previous blog (“Diet Safety: Terminology & Definitions Matter”).

We can thank the following global revolutionaries from the International Dysphagia Diet Standarisation Initiative (www.IDDSI.org):

Original Co-Chairs: Peter Lam (Dietitian, Canada) & Julie Cichero (SLP, Australia);

Original Committee Members: Jianshe Chen (Food Scientist, China), Roberto Dantas (Physician, Brazil), Janice Duivestein (Occupational Therapist, Canada), Ben Hanson (Engineer with significant research on thickened liquids, UK), Jun Kayashita (Dietitian, Japan), Caroline Lecko (Nurse, UK), Joe Murray (SLP, USA), Mershen Pillay (SLP, South Africa), Soenke Stanschus (SLT, aka, SLP, Germany), Catriona Steele (SLP, Canada).

It is now time to thank them for their work. We also trust in the expertise of the IDDSI Global board, who manage and edit the living document that is The IDDSI Framework. They have guided our field to a new era in standardization. Go to www.IDDSI.org and follow them on Twitter: @IDDSI_org and #IDDSI. Sign-up on IDDSI’s mailing list to get the latest updates.

Helpful Links From IDDSI:

    1. Click Here for The IDDSI Framework in over 35 languages. You can see how IDDSI had to select labels that are easily translatable and free from cultural bias. No more “Nectar” and “Honey,” which are NOT widely used outside of America. That webpage shows the translations underway all the time.
    2. Click Here to learn about IDDSI Testing Methods. 

Thank you in advance for spreading the word on this revolution. It will take a global village.

Again, for further background on the importance of standardized dysphagia diets: please see my previous blog (“Diet Safety: Terminology & Definitions Matter”).