Level 1: Jiweijie
IDDSI Flow test:
- The test liquid flows out of the 10 ml syringe within 10 seconds, leaving 1-4 ml of liquid in the syringe
Level 2: Low Dujie
IDDSI Flow test:
- The test liquid flows out of the 10 ml syringe within 10 seconds, leaving 4-8 ml of liquid in the syringe
Level 3: Moderate hero
IDDSI Flow test:
- In the test, a 10 ml syringe will flow out of a 10 ml syringe within 10 seconds, leaving more than 8 ml of liquid in the syringe.
Level 4: High Level
Fork pressure test:
- Using a fork to press food, the tines of the fork will leave obvious marks on the surface of the food, and/or the food will leave imprints of the fork being pressed.
- No lumps
Level 5: Finely chopped and soggy
Fork pressure test:
- When the fork is pressed against the food, the food will be easily separated and pass through the fork gap
- Can be easily crushed by the pressure of a fork (the pressure used will not make nails white)
Level 6: Soft and bite-size
Fork pressure test:
- Use the side of the fork to cut or cut food into smaller pieces
- Use your thumb to press the food with the bottom of the fork (the food sample should be about the same size as your fingernail, i.e. 1.5 x 1.5 cm) until your thumbnail turns white. The food will be flattened and changed in shape. Food does not return to its original shape after the fork is removed
Grade 7EC: Easy to chew
Fork pressure test:
- Use the side of the fork to cut or cut food into smaller pieces
- Use your thumb to press the food with the bottom of the fork (the food sample is about the size of a fingernail, i.e. 1.5 x 1.5 cm) until the thumbnail turns white and the food will be flattened/cut/changed in shape. Food does not return to its original shape after the fork is removed
References:
The International Dysphagia Diet Standardization Initiative (IDDSI)
Website: https://iddsi.org/
Nursing Food Standard Guidelines Personal User Level Test Demonstration
Cooking clips, recipe content, food hardness, hardness, size and testing methods are for reference only. The actual situation may be affected by factors such as the type of food, food temperature, cooking methods, feeding techniques, tools and environment. Before eating, patients are advised to consult speech therapists and related professionals to assess their individual dietary level and eat according to the instructions.