What could go wrong? Non-standardized versus standardized food texture classification.
Oshrat Sella-Weiss
PMID 36398686WHAT IT FOUND
In long-term care, foods labeled pureed by non-standardized systems were often actually regular texture.
Waiting 30 minutes after cooking made food harder. Residents ate less of the regular texture foods than the liquidized ones.
Key findings
01Most foods labeled pureed in non-standardized systems were actually classified as regular texture when tested with IDDSI methods.
02Food texture became harder 30 minutes after preparation compared to when it left the kitchen.
03Residents consumed more liquidized foods than regular texture foods.
STILL TO COME
How it was doneWhat they foundWhat it means for SLPs
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What it does not show
Food consumption was assessed subjectively from photographs rather than by weighing items. Interrater agreement was not measured as each facility was assessed by a single research assistant. The study did not collect personal data on residents, so unreported dysphagia or the need for feeding assistance could have influenced consumption. Six departments were excluded from observation due to lack of cooperation or scheduling issues.
Declared interests
The author is a member of the Israel IDDSI reference group.
The easy way to misread this
Do not assume that foods labeled as 'pureed' or 'soft' in your institution are safe for patients requiring those textures. This study shows that non-standardized labels often correspond to regular, harder textures that pose a choking risk.