IDDSI Training Canada is increasingly relevant for long-term care, continuing care, dietary and foodservice teams supporting people with swallowing difficulties. Clear communication, consistency and an understanding of each person’s individual eating and drinking recommendations are essential.
For staff working in long-term care, continuing care, residential care, dietary services and foodservice across Canada, the International Dysphagia Diet Standardisation Initiative — commonly known as IDDSI — provides standardised terminology for describing texture-modified foods and thickened liquids.
But what exactly is IDDSI? How is the framework relevant in Canada? And what should care, dietary and foodservice teams understand when supporting someone with dysphagia?
This practical guide introduces dysphagia and the IDDSI Framework, explains the importance of standardised terminology and looks at some of the practical considerations for Canadian long-term care and foodservice teams.
Looking for flexible online training? FlexiLearnHub provides online Dysphagia Awareness & IDDSI Framework Training for individual learners and organisations across Canada.
What Is Dysphagia?
Dysphagia is the medical term for difficulty swallowing.
Swallowing difficulties can affect a person’s ability to manage food, drinks, saliva or medication. The nature and severity of dysphagia can vary considerably between individuals.
For some people, an appropriate assessment may result in recommendations concerning food texture, drink thickness or other strategies related to eating and drinking.
This is why dysphagia should not be treated simply as a catering issue.
Assessment and management require appropriate professional input, while care, dietary and foodservice staff need the knowledge relevant to their own responsibilities.
Awareness training can help staff understand terminology, recognise the importance of individual recommendations and appreciate why accurate communication between different members of the team matters.
What Is the IDDSI Framework?
The International Dysphagia Diet Standardisation Initiative (IDDSI) developed a global framework for describing texture-modified foods and thickened liquids used for people with feeding, chewing or swallowing difficulties.
The framework consists of eight levels, numbered 0–7.
These cover drinks of different thicknesses and foods with different texture characteristics.
The purpose is to provide common terminology and definitions that can be understood across professions and care settings.
IDDSI also provides testing methods that help determine whether foods and drinks have the characteristics associated with particular levels.
The current official IDDSI Framework and Detailed Level Definitions is Version 2.2, while the current IDDSI Testing Methods is Version 2.0.
For the latest documentation, always refer to:
Is IDDSI Used in Canada?
Yes. IDDSI has an established history in Canada.
The Canadian IDDSI Expert Reference Group reported that IDDSI was launched in Canada in January 2019, with work subsequently undertaken to support Canada-wide implementation.
Dietitians of Canada has also publicly supported IDDSI and highlighted the potential benefits of standardised terminology for communication between professionals and facility staff.
Importantly, however, IDDSI should not be presented as though the framework itself replaces individual assessment or determines what every person with dysphagia should receive.
Dietitians of Canada’s long-term-care work has noted both the potential value of standardisation and the importance of individualising texture modification according to a resident’s needs and changing abilities.
That distinction is important.
IDDSI provides a common framework for describing food textures and drink thicknesses. The appropriate recommendations for an individual should still arise from appropriate assessment and professional decision-making.
Why IDDSI Awareness Matters in Canadian Long-Term Care
When considering IDDSI Training Canada, it is important to distinguish between awareness-level education and clinical dysphagia competency.
A resident may receive support from several different professionals and departments.
Depending upon the individual and setting, these might include:
- Speech-language pathologists
- Dietitians
- Nurses
- Care and support staff
- Dietary services
- Foodservice managers
- Cooks and kitchen staff
- Other members of the interdisciplinary team
Each role is different, but information about an individual’s eating and drinking requirements may need to move accurately between several members of that team.
Dietitians of Canada has identified inconsistent communication of diet orders or food and fluid texture modifications as a potential source of unintended errors in care. Its statement supporting IDDSI recognised the potential of common terminology to improve communication within and across care teams.
For long-term-care organisations, this makes staff awareness important.
Not everyone needs clinical expertise in dysphagia, but relevant staff should understand the terminology and responsibilities appropriate to their role.
Understanding Texture-Modified Foods
Some people with dysphagia may have recommendations for foods with particular texture characteristics.
The IDDSI Framework includes food descriptions such as Pureed, Minced & Moist, Soft & Bite-Sized and Easy to Chew.
These are not simply informal descriptions.
Each level has defined characteristics and relevant testing methods.
For dietary and foodservice teams, this means a food should not be assumed to meet a required texture merely because it appears soft, has been mashed or has been processed in a blender.
Equally, staff should not decide independently that somebody requires a particular IDDSI level simply because that person has dysphagia.
The person’s individual assessment, documented recommendations and organisational procedures should guide practice.
For more practical information about texture modification, see:
Texture-Modified Food and Quality of Life
Texture modification involves more than achieving a particular physical consistency.
Food is also connected with nutrition, enjoyment, choice, culture, dignity and quality of life.
This is particularly important in long-term care, where residents may receive most or all of their meals from the organisation providing their care.
Canadian long-term-care research and guidance have recognised some of the practical challenges surrounding texture-modified diets, including food production, resident acceptance, nutritional status and satisfaction.
That reinforces an important principle: standardisation of terminology should sit alongside individualised and person-centred care.
For cooks and foodservice teams, presentation and palatability therefore remain important even when a meal needs to meet particular texture requirements.
For those interested specifically in improving Level 4 meal presentation, FlexiLearnHub also provides:
Understanding Thickened Liquids
The IDDSI Framework also provides standardised terminology for drinks of different thicknesses.
Where an individual has a documented recommendation for a particular drink thickness, relevant staff need to understand that requirement and follow the appropriate procedures.
Standardised terminology can reduce ambiguity.
Descriptions such as “a little thick” or “very thick” can be interpreted differently by different people.
IDDSI provides defined terminology that can be communicated more consistently between professionals, care staff and foodservice teams.
However, understanding the terminology does not give an employee authority to determine which drink thickness an individual requires.
Individual recommendations remain a matter for the appropriate assessment and care process.
Understanding IDDSI Testing Methods
IDDSI doesn’t rely solely upon visual judgement.
The framework includes practical testing methods for assessing characteristics such as drink flow, food texture, softness and particle size.
The appropriate testing method depends upon the IDDSI level and type of food or drink.
These methods can provide a more objective way of checking whether something meets a defined specification rather than relying on whether it simply “looks right.”
Dietitians of Canada has previously highlighted the potential value of standardised testing methods for staff training and consistent foodservice preparation.
Current testing definitions and methods should always be taken from the official IDDSI documentation:
IDDSI Framework and Testing Methods
There is also an important distinction between checking whether a product meets a specification and deciding what an individual should receive.
Learning about IDDSI testing does not qualify someone to assess swallowing or prescribe an IDDSI level.
Communication Between Care, Dietary and Foodservice Teams
Consider what needs to happen for one texture-modified meal to reach the correct resident.
An individual is appropriately assessed.
Their recommendations are documented.
Relevant information is communicated to the appropriate teams.
Dietary or foodservice staff receive the correct requirement.
The meal is prepared according to the required specification and organisational procedures.
The correct meal reaches the correct person.
Care staff supporting the resident understand the relevant instructions.
Each stage depends upon accurate information.
This is where common terminology can be valuable.
Dietitians of Canada has specifically highlighted the potential for standardisation to support communication when people move between healthcare institutions or care settings.
A shared understanding of IDDSI terminology can therefore support communication while each professional continues to work within their own role and competency.
IDDSI and Transitions Between Care Settings
People living in long-term care may sometimes move between different healthcare environments — for example, when attending hospital or transferring between services.
Different terminology between organisations can create confusion.
One of the aims of IDDSI standardisation is to establish a common language that can travel more easily across settings.
Dietitians of Canada’s long-term-care guidance has specifically discussed the potential safety benefits of common terminology when residents transfer between long-term care and hospital settings.
This does not remove the need to confirm the person’s current individual recommendations.
Instead, standardised terminology can make those recommendations clearer to communicate.
Common IDDSI Awareness Gaps
Organisations may find it useful to consider whether relevant staff understand several fundamental areas.
Understanding Dysphagia
Staff should understand what dysphagia means and why swallowing difficulties may require appropriate professional assessment and individual recommendations.
Understanding IDDSI Terminology
Relevant staff should recognise the IDDSI Framework and understand why standardised terminology is used for food textures and drink thicknesses.
Following Individual Recommendations
Staff should understand that food and drink recommendations are specific to the individual.
They should not independently alter someone’s recommended food texture or drink thickness.
Understanding Professional Boundaries
Care, dietary and foodservice employees should understand what falls within their responsibilities and when specialist professional input is required.
Communicating Between Teams
Organisations need reliable systems for communicating current eating and drinking requirements to the staff who prepare, serve and support meals.
Escalating Concerns
If food, drink or documented information appears inconsistent with an individual’s current recommendations, staff should know how to raise the concern through the appropriate organisational process.
IDDSI Awareness Is Not Clinical Dysphagia Competency
This distinction is particularly important when considering online training.
An IDDSI and dysphagia awareness course can help learners understand:
- What dysphagia means
- Why swallowing difficulties matter
- The IDDSI Framework
- IDDSI terminology and levels
- Texture-modified foods
- Thickened liquids
- IDDSI testing principles
- Individual recommendations
- Communication and consistency
- Professional boundaries
It does not qualify somebody to diagnose dysphagia, conduct a swallowing assessment, prescribe an IDDSI level or independently change a person’s prescribed food or drink consistency.
Awareness training should support knowledge and good communication while remaining clearly separate from clinical assessment and role-specific competency.
Watch: IDDSI Training Canada
Looking for flexible online IDDSI and dysphagia awareness training?
FlexiLearnHub provides online training for individuals and organisations, including staff working across long-term care, continuing care, residential care, dietary and foodservice environments in Canada.
Online IDDSI & Dysphagia Awareness Training
FlexiLearnHub’s Dysphagia Awareness & IDDSI Framework Training provides a practical introduction to dysphagia and the IDDSI Framework.
Training is completed online and at the learner’s own pace, making it suitable for individual professional development and organisations looking to support staff knowledge and awareness.
Course topics include dysphagia awareness, the IDDSI Framework, texture-modified foods, thickened liquids, IDDSI testing awareness and the importance of following each person’s documented recommendations.
FlexiLearnHub is a UK-based online training provider, with the course available internationally, including to learners and organisations in Canada.
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Frequently Asked Questions
What Does IDDSI Stand For?
IDDSI stands for the International Dysphagia Diet Standardisation Initiative.
It developed a global framework providing standardised terminology and definitions for texture-modified foods and thickened liquids.
Is IDDSI Used in Canada?
Yes. IDDSI was formally launched in Canada in January 2019, and Canadian professional organisations have supported awareness and implementation of the framework.
Is IDDSI Mandatory Across Canada?
The sources reviewed for this article support IDDSI’s use and implementation in Canada, but they do not establish a single Canada-wide legal requirement requiring every care organisation to use IDDSI.
Organisations should consider current provincial or territorial requirements, professional guidance, their own policies and the needs of the people they support.
Who May Benefit From IDDSI Awareness Training?
Depending upon their responsibilities, relevant learners may include people working in long-term care, continuing care, residential care, dietary services, kitchens and foodservice where they support people with dysphagia or encounter texture-modified food and drink requirements.
Does IDDSI Awareness Training Qualify Me to Assess Dysphagia?
No.
Awareness training does not qualify someone to diagnose dysphagia, conduct a swallowing assessment, prescribe an IDDSI level or independently alter a person’s prescribed food or drink consistency.
Is FlexiLearnHub’s Canadian IDDSI Training Available Online?
Yes.
FlexiLearnHub’s Dysphagia Awareness & IDDSI Framework Training is delivered online and is available to learners in Canada.
Build Stronger IDDSI Awareness Across Your Team
Good dysphagia support involves more than recognising an IDDSI number.
It requires individual recommendations, clear communication, consistent preparation, person-centred support and an understanding of professional responsibilities.
For Canadian long-term-care, dietary and foodservice teams, appropriate IDDSI awareness can help build a common understanding of terminology surrounding texture-modified foods and thickened liquids.
For organisations, awareness training can form one part of a broader approach involving appropriate professional input, workplace procedures, role-specific competency and ongoing staff development.
If you or your organisation would like to strengthen staff awareness, explore FlexiLearnHub’s online training.
Online IDDSI & Dysphagia Training Canada
Course Price & International Payment
Course price: £15 GBP
FlexiLearnHub is a UK-based training provider and welcomes learners from Canada. International card payments are accepted securely through Stripe. Your card provider will convert the £15 GBP payment into Canadian dollars $ using its applicable exchange rate.
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Further IDDSI & Canadian Resources
For current framework and Canadian information:
Official IDDSI Framework Documents
Dietitians of Canada – IDDSI Support Statement
Dietitians of Canada – Long-Term Care Food & Nutrition Standards Background Report
Official IDDSI Patient Handouts – English & French Resources