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IDDSI Made Simple

Understanding Food, Drink, Testing and Safe Application

Learn how to understand, prepare, test and serve IDDSI food and drinks with confidence.

Practical, expert-led training for anyone supporting a person who requires texture-modified food or drinks, at home or in professional care, clinical and foodservice settings.

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  • In collaboration with Transformed Culinary Kits
  • Powered by Rouxbe
The IDDSI framework: eight levels running from Thin drinks at level 0 through Regular foods at level 7

© The International Dysphagia Diet Standardisation Initiative 2019 @ https://iddsi.org/standards/framework. Licensed under the Creative Commons Attribution Sharealike 4.0 License https://creativecommons.org/licenses/by-sa/4.0/legalcode. Derivative works extending beyond language translation are NOT PERMITTED.

The framework

What Is IDDSI?

The International Dysphagia Diet Standardisation Initiative (IDDSI) provides a standardized framework for describing and testing the texture and consistency of foods and drinks for people with dysphagia.

IDDSI Made Simple helps you understand that framework and put it into practice, from recognizing IDDSI levels and testing food and drinks to preparing and serving them correctly.

Whether you're preparing a meal for a loved one at home or supporting people in a professional setting, this course helps build a stronger understanding of IDDSI and greater confidence in applying it.

Important: A person's prescribed IDDSI level follows clinical assessment and the care plan. This course focuses on helping those preparing and supporting food and drinks understand, prepare, test, serve and communicate correctly.

Safety & dignity

Why IDDSI Matters

For people with dysphagia, food and drink consistency can affect safety, hydration, nutrition and quality of life.

IDDSI provides a shared language and objective testing methods that help reduce guesswork and support greater consistency from recommendation to service.

Understanding the framework can help everyone involved in a person's dining experience make more informed decisions about preparation, testing and service.

A plated texture-modified meal of pureed chicken, carrots and peppers shaped to look like the original dish

What You'll Learn

IDDSI Made Simple takes you through the framework step by step, from foundational concepts to practical application.

  • Understand the Framework

    Learn the IDDSI levels, terminology, dysphagia basics and how the framework applies across different settings.

  • Test Food & Drinks

    Learn practical methods for testing thickness, texture and consistency and interpreting the results.

  • Prepare Safely

    Understand preparation principles, common errors and food textures that may present additional risk.

  • Apply What You Learn

    Connect IDDSI recommendations to preparation, quality control, plating, labeling, service and everyday meal preparation.

  • Communicate Clearly

    Build a shared understanding of IDDSI across families, caregivers, culinary teams, clinical professionals and care teams.

See IDDSI in Action

Test With Confidence. Cook With Purpose. Present With Dignity. Verify at Service.

Get a look inside the practical side of IDDSI Made Simple, including:

  • IDDSI testing demonstrations
  • Texture preparation and correction
  • Piping, layering and recognizable plating
  • Testing under real serving conditions

Course Outline

  1. Unit 1

    What Is IDDSI & Why Does It Matter?

    Build a foundation in dysphagia, IDDSI terminology, the 8-level framework and how IDDSI applies across different settings.

  2. Unit 2

    Drink Levels 0–3

    Explore drink thickness from Thin through Moderately Thick / Liquidised and learn practical methods for testing and interpreting drink consistency.

  3. Unit 3

    Food Levels 4–7 & Transitional Foods

    Explore the characteristics, preparation requirements and testing methods for Pureed, Minced & Moist, Soft & Bite-Sized, Easy to Chew, Regular and Transitional Foods.

  4. Unit 4

    Choking Risks & Safe Preparation

    Identify high-risk food textures, common preparation errors and practical principles for preparing safer texture-modified foods.

  5. Unit 5

    Cooking for IDDSI Levels 4–6

    Put your cooking knowledge into practice, covering prescribed level planning, building tenderness in proteins and vegetables, executing Levels 4, 5, and 6 from a single base ingredient, and managing holding, reheating, and chef accountability.

  6. Unit 6

    Applying IDDSI in Your Role

    Bring the framework into everyday practice, including food preparation, quality control, service, communication and supporting people across home, clinical, care and foodservice settings.

  7. Unit 7

    Capstone Review & Assessment

    Bring the full framework together through review, real-world application scenarios, written responses and a final assessment.

From Learning to Application

Understanding the IDDSI Framework is the first step. This course helps you connect that knowledge to what happens when food and drinks are actually prepared and served.

  1. Test

    Use objective testing methods to evaluate texture and consistency.

  2. Prepare

    Apply appropriate techniques to achieve the intended IDDSI level.

  3. Present

    Create food that remains recognizable, thoughtful and appealing.

  4. Verify

    Confirm the final product meets the intended level before it is served.

Who Is This Course For?

IDDSI Made Simple is for anyone who plays a role in preparing, serving or supporting someone who requires texture-modified food or drinks.

  • At Home

    Family members and caregivers preparing meals for a loved one with dysphagia or an IDDSI prescription.

  • In Care Settings

    Professionals supporting residents or patients who require modified food and drink textures.

  • In Healthcare

    Clinical and support teams looking to better understand IDDSI terminology, testing and application.

  • In Foodservice

    Chefs, cooks, dining teams and foodservice professionals responsible for preparing and serving texture-modified meals.

Learn From Experts in the Field

  • "Texture modification is not the end goal. Dignity is. A safe meal should still look like food, have good flavor and be served with care."
    Darin Leonardson

    Darin Leonardson

    President & CEO, Transformed Culinary Solutions

    transformedculinarysolutions.com
  • "People eat with their eyes first. The goal is not just to meet a level. The goal is food that is safe, tested, thoughtful and respectful."
    Chef Andy Cullum

    Chef Andy Cullum

    IDDSI Culinary Specialist | the iddsi guy

    theiddsiguy.com
  • "Recipes and product instructions are a starting point. The test result is the standard. A drink must test at the prescribed level when it is served."
    John L. Holahan III

    John L. Holahan III

    Inventor, Founder & President, SimplyThick, LLC

    simplythick.com

Learn From Anywhere

IDDSI Made Simple brings expert instruction and practical learning together in an online course designed to fit into your life and your role.

Learn at your own pace, work through the course unit by unit, and build your understanding through video instruction, activities and assessments.

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Bring IDDSI Knowledge to Your Team

Interested in learning more about IDDSI Made Simple for yourself or your organization?

Complete the form below and a Rouxbe team member will follow up with course information and next steps.