At Roche Dietitians, we receive the most questions about Minced & Moist out of any IDDSI level. As we’ve spent time working with organizations that are implementing IDDSI, we’ve noticed dietitians across hospitals and long-term care communities are getting stuck on this level.

the US IDDSI Reference Group (USIRG) provides crucial resources on IDDSI.org, offering detailed guidance and FAQs to help ensure the safety and well-being of individuals with swallowing difficulties. due to the specific characteristics of gelatin/Jell-O and the variability of products, the best practice is to include it only on Regular (IDDSI Level 7) and Thin Liquid (Level 0) menus unless your IDDSI testing indicates otherwise. Facility-specific testing and speech pathologist assessments can offer more tailored guidance

Corn is of those foods that is hard to make into a texture……….

Which vegetables work best on a puree diet and on a soft diet? And do you sieve all of your vegetables after you puree them?

“I’m curious about a meal sample or list for IDDSI Soft & Bite-Sized (Level 6). What’s okay and what’s not okay?”

“I am wondering how you handle gravy related to IDDSI. Do you recommend placing it on meats? Staff are used to putting gravy on everything from the old dysphagia standards.