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The International Dysphagia Diet Standardisation Initiative
Thursday, June 27, 2019, 2:00 PM - 3:00 PM CDT
Category: Webinar

Webinar: The International Dysphagia Diet Standardisation Initiative

June 27, 2019 | 2:00 - 3:00 PM

The IDDSI committee - a group of volunteers from diverse professions including nutrition & dietetics, medicine, speech pathology, occupational therapy, nursing, patient safety, engineering, food science & technology from around the world - came together in 2013 with a goal of developing international standardized terminology and descriptors for dysphagia diets that would meet the needs of individuals with dysphagia across the age span, across all care setting and across all cultures. The outcome of the committee’s work is the creation of the International Dysphagia Diet Framework. In addition, food and drink descriptors along with instructions for easy, reliable and accessible methods to test different foods and drinks were completed.  

Dysphagia is broadly estimated to affect 8% of the general population. This is 580 million people worldwide. Persons with dysphagia might experience trouble with: swallowing food or drinks, chewing, sucking, controlling saliva, taking medication, or protecting the airway from choking. Dysphagia can occur at any time during the lifespan and may be short or long term. The most common causes of dysphagia are related to underlying medical or physical conditions. There are a number of significant consequences related to dysphagia including life-threatening chest infection (or pneumonia), malnutrition or dehydration. Having a swallowing disorder greatly impacts an individual’s quality of life.

The committee’s stated objectives are:

  • To develop a standardized way of naming and describing texture modified foods and thickened liquids for people with dysphagia across the lifespan
  • To implement a person-focused process, rather than profession focused. To develop a global terminology that will ‘work’ for all cultures and that will be accompanied by practical and valid measurement techniques that will facilitate use by persons with dysphagia, caregivers, clinicians, food service professionals and industry partners.
  • To seek a common language that can be used for technical, cultural, professional and non-professional uses.

Many countries around the world are currently at various stages of implementing IDDSI. The Academy of Nutrition and Dietetics officially endorsed the initiative in October 2017 at FNCE in Chicago and has given a goal date of May 2019 for starting the initiation process in the United States.

This webinar will introduce the IDDSI framework – which includes food and liquid consistencies and nomenclature – as well as the approved testing methods. Implementation strategies for individual communities will also be discussed.

Kathy Weigand, RDN, CSG, LD/N is a dietitian with 30 years of experience in the field of nutrition and dietetics, and is a Certified Specialist in Gerontological Nutrition. She is currently in the role of Director of Clinical and Wellness Support for Morrison Community Living.  Kathy has worked in varied settings during her successful career, including: corporate roles in for-profit skilled nursing corporations, managing the regulatory process; providing clinical nutrition services for acute care and long term rehab hospitals; food service management in an industrial cafeteria; development of a weight loss program for a physician group; and providing health & wellness counseling to university students. Kathy has held numerous positions in her national professional organization and is currently Past Chair of the Dietetics in Health Care Communities practice group of the Academy of Nutrition and Dietetics.


-To gain an understanding of the purpose of IDDSI and how it promotes safe swallowing for patients/residents in a consistent manner around the world.

-To understand how the current texture modified diets, including the National Dysphagia Diet, convert to the IDDSI food and liquid levels.

-To utilize the body of available information and tools to successfully implement the International Dysphagia Diet Standardisation Initiative in your community. 


Continuing Education:

Each connection is eligible for up to 6 individuals to receive continuing education credits.

This educational event has been approved for up to 1.0 continuing education hours in the core of Administration for Licensed Adult Care Home Administrators, Adult Care Home Operators and Dietitians by the Kansas Department of Aging and Disability Services. Health Occupations and Credentialing approved provider number (LTS A0009).

LeadingAge Kansas is approved as a provider of continuing nursing education by the Kansas State Board of Nursing. This course offering is approved for 1.0 contact hours applicable for APRN, RN, LPN or LMHT relicensure. Kansas State Board of Nursing provider number: LT0102-1116.

*Continuing education hours are subject to change. 
*Dates and Times are subject to change.

Please note:  Participants are paying for one connection we suggest getting as many people around a computer as you can to view the webinars. If you log in with more than one connection you will be billed for additional connections. If you have questions about this, you can contact Nicole at [email protected]

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Contact: [email protected]