Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

Dysphagia

Volumn 32, Issue 2, 2017, Pages 293-314

  Cichero, Julie A Y ^a,b   Lam, Peter ^a,c,d   Steele, Catriona M ^a,e,f   Hanson, Ben ^a,g   Chen, Jianshe ^a,h   Dantas, Roberto O ^a,i   Duivestein, Janice ^a,c,j   Kayashita, Jun ^a,k   Lecko, Caroline ^a,l   Murray, Joseph ^a,m   Pillay, Mershen ^a,n,o   Riquelme, Luis ^a,p,q   Stanschus, Soenke ^a,r  

^a International Dysphagia Diet Standardisation Initiative (IDDSI) Working Committee   (Australia)

^b UNIVERSITY OF QUEENSLAND   (Australia)

^c UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^d Peter Lam Consulting   (Canada)

^e TORONTO REHABILITATION INSTITUTE   (Canada)

^f UNIVERSITY OF TORONTO   (Canada)

^g UNIVERSITY COLLEGE LONDON   (United Kingdom)

^h ZHEJIANG GONGSHANG UNIVERSITY   (China)

ⁱ UNIVERSITY OF SÃO PAULO   (Brazil)

^j Access Community Therapists ^*  (Canada)

^k PREFECTURAL UNIVERSITY OF HIROSHIMA   (Japan)

^l NATIONAL HEALTH SERVICE   (United Kingdom)

^m VETERANS AFFAIRS MEDICAL CENTER   (United States)

ⁿ UNIVERSITY OF KWAZULU NATAL   (South Africa)

^o MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^p NEW YORK MEDICAL COLLEGE   (United States)

^q NEW YORK METHODIST HOSPITAL   (United States)

^r Department of Internal Medicine   (Germany)

more..

Author keywords

Deglutition; Deglutition disorders; Dysphagia diet; Food and fluid standards; Swallowing; Texture modified food; Thickened fluid

Indexed keywords

ARTICLE; CAREGIVER; CATERING SERVICE; DYSPHAGIA; FOOD; FOOD INDUSTRY; HEALTH CARE ORGANIZATION; HEALTH CARE PERSONNEL; HEALTH SURVEY; HUMAN; INTERNATIONAL DYSPHAGIA DIET STANDARDIZATION INITIATIVE; NOMENCLATURE; STANDARDIZATION; TEXTURE MODIFIED FOOD; THICKENED FLUID; ADHESION; BEVERAGE; CONSENSUS; CONSENSUS DEVELOPMENT; DIET THERAPY; HARDNESS; LITERATURE; PARTICLE SIZE; QUESTIONNAIRE; VISCOSITY;

ADHESIVENESS; BEVERAGES; CONSENSUS; CONSENSUS DEVELOPMENT CONFERENCES AS TOPIC; DEGLUTITION DISORDERS; FOOD; HARDNESS; HUMANS; PARTICLE SIZE; REVIEW LITERATURE AS TOPIC; SURVEYS AND QUESTIONNAIRES; TERMINOLOGY AS TOPIC; VISCOSITY;

EID: 85001104563     PISSN: 0179051X     EISSN: 14320460     Source Type: Journal    
DOI: 10.1007/s00455-016-9758-y     Document Type: Article

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