Background: Diets with modified consistencies for patients with dysphagia in long term care health institutions may be associated with malnutrition. Objective : To assess the nutritional status of ...

Purpose The present study aimed to investigate the behavior and the viscosity classification of liquids recommended for infants, up to six months, in Brazil, and their formulations used in ...

Introduction: The Functional Oral Intake Scale (FOIS) is a widely used instrument for assessing oral intake in dysphagic patients. Despite its frequent use, a validated version for the Polish ...

Thrive Frozen Nutrition, Inc. announced the launch of its IDDSI 4 Gelato formula, enhancing its fortified food offerings with a thicker consistency designed for individuals requiring modified texture ...

The Plant Base is the go to B2B news platform for the plant-based food and beverage industry. Refreshment is your ultimate resource for staying informed and up-to-date on the water cooler, vending, ...

Country Range has published a new comprehensive guide in line with the International Dysphagia Diet Standardisation Initiative (IDDSI) for chefs catering for people living with dysphagia. The medical ...

Dysphagia, or difficulty swallowing, affects 8% of the world’s population and an estimated 15 million Americans.1,2 While individuals of all ages experience dysphagia, it mostly affects infants and ...

Dysphagia is the medical term for difficulty swallowing. Dysphagia can occur in either the: oral stage of swallowing (in the mouth) pharyngeal stage of swallowing (in the throat) oesophageal stage of ...

Swallowing difficulties are estimated to affect 590 million people worldwide and the modification of food and fluids is considered the cornerstone of dysphagia management. Contemporary practice uses ...

The IDDSI (International Dysphagia Diet Standardization Initiative) was recently founded with the goal of developing globally standardized terminology and definitions for texture-modified foods and ...