Tag: Transitional foods

According to the International Dysphagia Diet Standardisation Initiative (IDDSI), transitional foods are a category defined by their unique property of changing texture in the mouth due to moisture or temperature. This rapid change makes them suitable for individuals with swallowing difficulties, or dysphagia, as well as infants and toddlers learning to chew.

According to the International Dysphagia Diet Standardisation Initiative (IDDSI), transitional foods are uniquely defined by their texture-changing properties. The IDDSI framework describes transitional foods as items that transform from one texture to another when moisture or heat is applied, making them safer for individuals with swallowing difficulties.