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IDDSI Crosswalks

Kevin U
  • Updated

IDDSI and the MealSuite System

The International Dysphagia Diet Standardization Initiative (IDDSI) was established to provide a global approach to consistent diet terminology and definitions for dysphagia diet therapy in all settings and for all cultures.

Transitioning to the standardized terminology and definitions allows for consistent communication among health professionals to improve quality of care and safety for patients across the world.

The transition to the IDDSI framework is ongoing and in different stages throughout the United States and Canada. To provide system users flexibility and to assist with use of standardized terminology during the transition to IDDSI, dual IDDSI/NDD terminology for recipes and food items may be used. You can use the crosswalk tables below to compare IDDSI terminology against NDD and other terminology. 

Master Texture Type Crosswalk

MealSuite Texture Type
(IDDSI Abbreviation)
(IDDSI/NDD Dual Abbreviation) 		Other Texture Names & NDD Terminology
Regular Regular
Regular Easy To Chew
(EC7)

NDD Level 3 Dysphagia Advanced

Regular w/ Ground Meat

Regular w/ Minced Meat

Dental Soft

Mechanical Soft
Soft & Bite Sized
(SB6)
(SB6/Chp.)

NDD Level 3 Dysphagia Advanced

Dysphagia 3

Chopped

Chopped Meat
Minced & Moist
(MM5)
(MM5/Gr.)

NDD Level 2 Mechanically Altered

Dysphagia 2

Ground

Minced
Puree
(PU4)
(PU4/P.)

NDD Level 1
Dysphagia 1
Finger Food Finger Foods

Master Fluid Type Crosswalk

MealSuite Fluid Type
(IDDSI Abbreviation)
(IDDSI/NDD Dual Abbreviation) 		Other Texture Names & NDD Terminology
Thin Regular Fluid
Slightly Thick
(SL1)		 N/A
Mildly Thick
(MT2)
(MT2/NT)		 Nectar Thick
Moderately Thick
(MO3)
(MO3/HT)		 Honey Thick
Extremely Thick
(EX4)
(EX4/PT)

Pudding Thick

Pudding-Like

Spoon-Thick

NDD to IDDSI Implementation Document

For more information on implementing IDDSI from NDD, refer to the attached document below.