Dysphagia system with spoon tilt test

Dysphagia, affecting 5 percent of the general population, is a set of swallowing disorders that prevent food and liquids from traveling from a person’s mouth to their esophagus. This condition frequently results in malnutrition and dehydration.

A crucial element of treatment is the modification of food consistency, including thickening liquids or altering food textures. Historically, several countries have created categories to define and describe food textures; however, these terms do not always equate across borders.

As a result, in 2013, the International Dysphagia Diet Standardisation Initiative (IDDSI) was established with a goal of standardizing terminology with clear descriptions of texture-modified foods and fluids, ensuring dysphagia patients would receive the correct consistency of food/drink.

The framework consists of 8 levels (0 – 7): drinks are measured from Level 0 to Level 4, and foods range from Level 3 to Level 7 (see IDDSI website for more details). Fluids are categorized by thickness and the ability of the fluid to flow in a syringe, while foods are classed by their textural properties (e.g. adhesiveness, hardness, etc.) and geometrical attributes (such as size and shape).

Our new Dysphagia System was developed to help test and identify the food or fluid category. For example, the Fork Drip test assesses Level 3 or 4 foods, determining whether the food/fluid flows through the prongs of a fork, while the Fork/Spoon pressure test measures the hardness of Level 5 to Level 7 food. The spoon tilt test is used to assess the adhesiveness and cohesiveness of the food, primarily for Levels 4 or 5 samples.

This ability to definitively test modified foods and liquids helps ensure that people with dysphagia are able to receive the correct consistency in their food and drink, improving their daily lives and health prospects. To learn more about the Dysphagia System, click here, or contact your regional manager with any questions you may have!

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