Introduction of New Standardised Definitions and Terminology for
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Introduction of New Standardised Definitions and Terminology for Texture Modified Foods and Fluids A project jointly undertaken by New Zealand Dietetic Association (NZDA) and New Zealand Speech-Language Therapy Association (NZSTA)
Acknowledgement for the content of this presentation These standards were developed collaboratively by the Dietitians Association of Australia and Speech Pathology Australia. Some of the images in this presentation have been provided by Nestle Healthcare Nutrition who supported the development of the Australian standards. Special acknowledgement to Dr. Julie Cichero and Ms. Michelle Suter for the content of this presentation.
Background l l l Researchers in Australia recognised the need for one standard set of terminology for food and fluid consistencies A survey in Australia revealed there were 39 different labels used for fluid thicknesses and 95 for textures of food The key problem with lack of standardisation is that it creates risk for patients, but also makes comparison of research studies difficult
Background l l l A working party was established in 2003 with representation from dietetics, SLT, nursing, food service and industry Oversight of the project was shared by the Dietetics Association of Australia (DAA) and Speech Pathology Australia (SPA) The standards were published in DAA and SPA publications (Article cited at end of presentation)
Background l l NZDA and NZSTA have adopted the Australian standards support their implementation throughout New Zealand In New Zealand, it is optional to use the letter and number identifiers (e. g. Texture B, Level 900). The descriptor (e. g. minced and moist, extremely thick) should always be used
Texture Modification Progression of Food and Fluid Unmodified Most Modified
FLUIDS Colours are included to assist identification of thickness levels. Note: Testing scales for viscosity exist but are not formalised or standardised, and therefore are not included. Subjective information has been provided, but the recommendation from this project is that formal objective measures be developed.
Clinical Fluid Thickness Grading Scale Unmodified Regular Fluids Modified Level 150 – Mildly Thick Level 400 – Moderately Thick Level 900 – Extremely Thick Prescribed by a speech-language therapist
Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick Level 900 – Extremely Thick May have variable thickness levels (some are thinner e. g. water, breast milk than others e. g. fruit nectar). Are not used in therapeutic treatment of dysphagia.
Unmodified – Regular Fluids Characteristics l Drink through any type of teat, cup or straw as appropriate for age and skills
Level 150 – Mildly Thick Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick Level 900 – Extremely Thick Fluids are thicker than naturally thick fluids such as fruit nectars, but not as thick as a thick shake. Pre-thickened drinks are packaged in green (Nestle and Flavour Creations).
Level 150 – Mildly Thick Characteristics l Pour quickly from a cup but slower than regular, unmodified fluids l May leave a coating film of residue in the cup after being poured l Able to drink this fluid thickness from a cup l Effort required to take this thickness via a standard bore straw
Level 150 – Mildly Thick Testing Information l Subjectively, fluids at this thickness run quickly through the prongs of a fork, but leave a mild coating on the prongs.
Level 150 – Mildly Thick Special Note l Breast milk or infant formula may be thickened for therapeutic treatment of dysphagia in infants l This fluid thickness is thinner than Level 150 – Mildly Thick. However, it is thicker than unmodified breast milk or infant formula l It is the same thickness as commercially available ‘Anti-regurgitation’ formula l Consideration should be given to flow through a teat as determined on a case-by-case basis
Level 400 – Moderately Thick Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick Level 900 – Extremely Thick Fluids are similar to the thickness of room temperature honey or a thick shake and flow slowly. Pre-thickened drinks are packaged in purple (Nestle) or orange (Flavour Creations).
Level 400 – Moderately Thick Characteristics l Cohesive and pours slowly l Possible to drink directly from a cup although fluid flows very slowly l Difficult to drink using a straw, even if using a wide bore straw l Spooning this fluid into the mouth may be the best way of taking this fluid
Level 400 – Moderately Thick Testing Information l Subjectively, slowly drip in dollops through the prongs of a fork
Level 900 – Extremely Thick Unmodified – Regular Fluids Level 150 – Mildly Thick Level 400 – Moderately Thick Level 900 – Extremely Thick Fluids are similar to the thickness of pudding or mousse. No flow. Pre-thickened drinks are packaged in blue (Nestle and Flavour Creations).
Level 900 – Extremely Thick Characteristics l Cohesive and holds its shape l It is not possible to pour this type of fluid from a cup into the mouth or to drink from a straw l Spoon is the preferred method for taking this type of fluid l This fluid is too thick if the spoon is able to stand upright in it unsupported
Level 900 – Extremely Thick Testing Information l Subjectively, fluids at this thickness sit on and do not flow through the prongs of a fork
FOODS l l l Facilities should use only the levels that they deem appropriate There is no requirement for facilities to use all levels The food textures do not have assigned colours
Clinical Food Texture Modification Grading Scale Unmodified – Regular Foods Modified Texture A – Soft Texture B – Minced and Moist Texture C – Smooth Pureed Prescribed by a speech-language therapist for dysphagia
Unmodified - Regular Unmodified – Regular Foods Texture A – Soft Texture B – Minced and Moist These are everyday foods. Food can be bitten and chewed. Texture C – Smooth Pureed
Unmodified - Regular Characteristics • There are various textures of regular foods • Some are hard and crunchy while others are naturally soft Food Inclusions and Exclusions • By definition all foods and textures can be included
Texture A - Soft Unmodified – Regular Foods Texture A – Soft Texture B – Minced and Moist Texture C – Smooth Pureed Foods may be naturally soft (e. g. ripe banana) or may be cooked or cut to alter texture.
Texture A - Soft Characteristics l Can be chewed but not necessarily bitten l Minimal cutting required – easily broken up with a fork l Should be moist or served with a sauce or gravy to increase moisture content (NB sauces and gravies should be served at the required thickness level)
Texture A - Soft Testing Information l Targeted particle size for infants and children = less than half or equal to 0. 8 cm (based on tracheal size: Litman et al. , 2003) l Targeted particle size for children over 5 years and adults = 1. 5 x 1. 5 cm (Penman & Thomson, 1998; Samuels & Chadwick, 2006; Kohyama et al. , 2002)
Texture A - Soft Includes • • Rice, cereal, rice, pasta, noodles Cooked vegetables, legumes Stewed or canned fruit Cheese All types of eggs Soft cooked meat, fish, poultry Cakes, biscuits softened in drinks
Texture B – Minced and Moist Unmodified – Regular Foods Texture A – Soft Texture B – Minced and Moist Texture C – Smooth Pureed Food is soft and moist and should easily form into a ball.
Texture B – Minced and Moist Characteristics l Small lumps can be broken down with the tongue l Soft and moist and easily forms into a ball l Easily mashed with a fork l May be presented as a thick puree with obvious lumps in it l Lumps are soft and rounded (no hard or sharp lumps)
Texture B – Minced and Moist Testing Information l Recommended particle size for infants and children = 0. 2 -0. 5 cm (based on tracheal size: Litman et al. , 2003) l Recommended particle size for children over 5 years and adults = 0. 5 cm (Penman & Thomson, 1998; Mishellany et al. , 2006)
Texture C – Smooth Pureed Unmodified – Regular Foods Texture A – Soft Texture B – Minced and Moist Texture C – Smooth Pureed Food is smooth and lump free; similar to the consistency of commercial pudding. At times may have a grainy quality, but should not contain lumps.
Texture C – Smooth Pureed Characteristics l Smooth and lump free but may have a grainy quality l Moist and cohesive; holds its shape on a spoon l Can be molded, layered or piped
Texture C – Smooth Pureed Testing Information l Cohesive enough to hold its shape on a spoon (i. e. when placed side by side on a plate these consistencies would maintain their position without ‘bleeding’ into one another)
Texture C – Smooth Pureed Special Note l Some individuals may benefit from the use of a runny pureed texture l This texture would be prescribed on a case-bycase basis l Runny pureed textures do not hold their shape; they bleed into one another when placed side by side on plate
Publication Dietitians Association of Australia and Speech Pathology Association of Australia Limited. Texture modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions. Nutrition and Dietetics 2007; 64 (2): S 33 -S 76.
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