ASHA Supports International Dysphagia Framework ASHA’s Board of Directors recently voted to support a new framework that standardizes terminology and definitions for food textures and liquid thicknesses. The framework, established as the result of a three-year effort by the International Dysphagia Diet Standardisation Initiative, is available free online in 16 languages. The framework is designed ... ASHA News
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ASHA News  |   March 01, 2017
ASHA Supports International Dysphagia Framework
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Swallowing, Dysphagia & Feeding Disorders / ASHA News & Member Stories / ASHA News
ASHA News   |   March 01, 2017
ASHA Supports International Dysphagia Framework
The ASHA Leader, March 2017, Vol. 22, 60. doi:10.1044/leader.AN1.22032017.60
The ASHA Leader, March 2017, Vol. 22, 60. doi:10.1044/leader.AN1.22032017.60
ASHA’s Board of Directors recently voted to support a new framework that standardizes terminology and definitions for food textures and liquid thicknesses.
The framework, established as the result of a three-year effort by the International Dysphagia Diet Standardisation Initiative, is available free online in 16 languages.
The framework is designed to avoid the confusion created by the different names used throughout the world to describe texture-modified foods and thickened liquids. These differences can affect patient safety.
The framework includes characteristics and examples of food or liquid at each level, testing methods, and photos and videos of the testing methods.
The initiative represents an international collaboration of professional organizations and manufacturers of dysphagia diet products. In 2013, ASHA agreed to be listed as a supporter of this initiative, and surveyed ASHA members to solicit information for the project.
“The standardization framework represents a tremendous step forward in collaborating in the care of people with swallowing disorders,” says ASHA President Gail J. Richard. “With ASHA members on the front lines of treating these patients every day, we support tools that can help us improve quality of care.”
The framework has been adopted by the American Academy of Nutrition and Dietetics and will be included in its online diet manual.
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March 2017
Volume 22, Issue 3