The IDDSI Transition began on 1st May 2019 in Australia. Australian clinicians were asked to continue to use the current Australian Standards for Texture Modified Foods and Fluids while IDDSI education activities occur. Do you know the IDDSI Testing Methods?
The Testing methods used are as follows:
IDDSI Testing Method 1: Fork Drip Test
Used for: Thick drinks and fluid foods
System used: Assessing whether they flow through the slots/prongs of a fork and comparing against the detailed descriptions of each level.
IDDSI Testing Method 2: Fork Pressure Test and Spoon Pressure Test
Used for: hard or firm food, a Fork Pressure Test is best used to assess foods in Levels 4-7 and transitional foods.
System used: The slots/gaps between the tines/prongs of a standard metal fork typically measure 4 mm, which provides a useful compliance measure for particle size of foods at Level 5 – Minced & Moist. (Please note that the size differs for young children)
IDDSI Testing Method 3: Chopstick Test
If forks are not available, chopsticks can be used to pick up and break apart food to determine its characteristics and behaviour.
IDDSI Testing Method 4: Finger Test
Finger tests have been incorporated in recognition that this may be the most accessible method in some countries.
The implementation process is being led by the Australian IDDSI Steering Committee. Visit the IDDSI page on the food testing methods by clicking here.
Our Comprehensive Online Course was created by speech and language therapists with expertise in the field. It demonstrates the IDDSI levels, the testing methods, and practical dysphagia care in an accessible way and is accredited by the Australian Nursing and Midwifery Federation (ANMF)
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