You can perform the IDDSI flow test with any 10 ml syringe.   

FALSE:   Not all 10 ml syringes have the barrel size of 61.5 mm and the size of nozzle necessary to perform the IDDSI flow test.  See the correct syringe details here. If you are having difficulty sourcing the correct syringe,contact your medical supplies purchaser or local medical supplies outlet.

See our June 2018 e-bite for some examples of syringes with coding which have the correct dimensions.

You can test any liquid product with the IDDSI flow test. 

TRUE:  The flow test can be used to test any type of liquid product provided it does not contain any lumps, particles, seeds etc. This means naturally thick drinks such as 'yogurt drinks' as well as those thickened with a commercial thickener product can be tested using the IDDSI flow test. 

IDDSI is mandatory for everyone.

FALSE: While some countries, regions or organizations may mandate the use of the IDDSI for patient safety, it is not mandatory. However, given that the goal of IDDSI is about safety for those with dysphagia, we hope everyone will consider the benefit of implementing the IDDSI framework.

IDDSI testing methods can offer more accurate confirmation of the correct food texture and drink consistency.  

TRUE: Testing methods allow you to test any specific food or drink at the point of serving. Foods and drinks can vary depending on ripeness, brand, method of preparation.  For example, consider a piece of banana- generally considered to be a soft food.  If the banana was quite unripe ( green) it may not pass the fork pressure test so is not soft enough for an individual who requires a Level 6 diet.  We discussed this in our January 2018 e-bite .

You only need to use one of the recommended testing methods to ensure a food or drink is the correct texture or consistency.  

FALSE:   A number of characteristics need to be considered when ensuring a particular food or drink meets the criteria for that level.  For example: An individual who has poor ability to chew the foods needs foods in small soft particles (2-4 mm) which corresponds to the minced characteristic in Level 5. The process of chewing also involves the addition of saliva to the food particles to aid in moistening and lubricating the food into a cohesive bolus for easy and comfortable transit when swallowed.  This corresponds to the moist characteristic in Level 5.  To ensure a cohesive moist and minced texture, you must look at the size of the particles, how soft the particles are and the moisture content. 

 

Tests used include: Fork pressure test to ensure soft small pieces and the spoon tilt to ensure enough moisture.

The IDDSI audit sheets outline all the required testing methods needed for each IDDSI Level of food or drink. Access them here (under the Implementation tab).

Our webinar series will begin again in September 2018.  

On September 18 & 19, 2018, we will feature Carly Barbon from Swallowing Rehabilitation Research Laboratory, Toronto Rehabilitation Institute, University Health Network to share ideas on how to talk about liquid thickness with your patients after evaluating their swallow.

On October 16 & 29, 2018, Preston Walker and James Ball talk about a range of practical solutions on how to prepare texture modified foods that are delicious, nutritious and look great!

If you missed any of our previous webinars – you can still watch them at our YouTube channel.