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Assessment of Disorders of SVFS > IDDSI > Flashcards

IDDSI Flashcards

1
Q

What does IDDSI stand for?

A

International Dysphagia Diet Standardisation Initiative

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2
Q

How many levels are in the IDDSI continuum?

A

8 levels (0-7)

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3
Q

What do levels 0-4 primarily describe?

A

Drinks

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4
Q

What do levels 3-7 primarily describe?

A

Foods

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5
Q

What are the key features of Level 0: Thin?

A
  • Flows like water
  • Fast flow
  • Can drink through any type of teat, cup or straw
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6
Q

What is the IDDSI flow test result for Level 0: Thin?

A

Less than 1 mL remaining in the 10 mL slip tip syringe after 10 seconds of flow

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7
Q

What are the key features of Level 1: Slightly Thick?

A
  • Thicker than water
  • Requires more effort to drink
  • Flows through straw, syringe, teat
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8
Q

What is the flow test result for Level 1: Slightly Thick?

A

Test liquid flows through a 10 mL slip tip syringe leaving 1-4 mL in the syringe after 10 seconds

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9
Q

What are the key features of Level 2: Mildly Thick?

A
  • Flows off a spoon
  • Sippable, pours quickly off spoon but slower than thin drinks
  • Mild effort required to drink through straw
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10
Q

What is the flow test result for Level 2: Mildly Thick?

A

Test liquid flows through a 10 mL slip tip syringe leaving 4 to 8 ml in the syringe after 10 seconds

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11
Q

What are the key features of Level 3: Liquidised - Moderately Thick?

A
  • Can be drunk from cup
  • Moderate effort required to suck through straw
  • Smooth with no bits
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12
Q

What is the flow test result for Level 3: Liquidised - Moderately Thick?

A

Test liquid flows through a 10 ml slip tip syringe leaving > 8 ml in the syringe after 10 seconds

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13
Q

What are the key features of Level 4: Pureed - Extremely Thick?

A
  • Cannot be drunk from a cup
  • Does not require chewing
  • Shows some very slow movement under gravity but cannot be poured
  • No lumps
  • Liquid must not separate from solid
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14
Q

What is the fork pressure test result for Level 4: Pureed - Extremely Thick?

A

When a fork is pressed on the surface, the tines/prongs of a fork can make a clear pattern on the surface, and/or the food retains the indentation from the fork

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15
Q

What are the key features of Level 5: Minced and Moist?

A
  • Can be eaten with a fork or spoon
  • Soft and moist with no separate thin liquid
  • Small lumps visible within the food
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16
Q

What are the lump size specifications for Level 5: Minced and Moist?

A

Adult: equal to or less than 4mm width and no longer than 15mm in length

17
Q

What are the key features of Level 6: Soft and Bite-sized?

A
  • Can be eaten with a fork, spoon or chopsticks, with no need for knife
  • Soft, tender and moist throughout but with no separate thin liquid
  • Chewing is required before swallowing
18
Q

What is the fork pressure test result for Level 6: Soft and Bite-sized?

A

When a sample the size of a thumb nail (1.5x1.5 cm) is pressed with the tines of a fork to a pressure where the thumb nail blanches to white, the sample squashes, breaks apart, changes shape, and does not return to its original shape when the fork is removed.

19
Q

What are the key features of Level 7: Easy to Chew?

A
  • Normal, everyday foods of soft/tender textures
  • Any method may be used to eat these foods
  • Does not include: hard, tough, chewy, fibrous, stringy, crunchy, or crumbly bits, pips, seeds, fibrous parts of fruit, husks or bones
20
Q

What is the spoon pressure test result for Level 7: Easy to Chew?

A

When a sample the size of a thumb nail (1.5x1.5cm) is pressed with the base of a spoon to a pressure where the thumb nail blanches to white, the sample squashes, breaks apart, changes shape and does not return to its original shape when the spoon is removed.

21
Q

What are the key features of Level 7: Regular?

A

No texture restrictions

22
Q

What are the physiological requirements for Level 7: Regular?

A
  • Ability to bite hard or soft foods and chew them for long enough that they form a soft cohesive ball/bolus that is ‘swallow ready’
  • An ability to chew all food textures without tiring easily
  • An ability to remove bone or gristle that cannot be swallowed safely from the mouth
23
Q
A

Assessment of Disorders of SVFS (13 decks)

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