Warning

The first 3 videos provide an overview of IDDSI and dysphagia, including all IDDSI levels 0-7, hydration and food fortification.  

The videos below, show demonstrations by an IDDSI trained chef. This gives insight into how some everyday foods can be modified to the correct recommended textures. The videos are broken down into the different components of the meal for easy accessibility.

UPDATE - Video Disclaimer
In reference to slide 13, the term 'Oral Intake With Accepted Risk' (OIWAR) has now been replaced, in Greater Glasgow & Clyde and by the RCSLT (Royal College of Speech and Language Therapists) with the phrase 'Eating and Drinking with Risk' (EADAR). Please be aware that this terminology will now be used by health care professionals when discussing and referring to this situation

This site is NOT the official IDDSI website’ all official IDDSI materials can be accessed at  www.IDDSI.org or via the links in each section.

Speech and language therapy talk on dysphagia and IDDSI on video

Food fluid nutrition nurse talk on IDDSI levels 1-4 hydration

Dietitian talk on IDDSI levels 5-7 and food fortification

IDDSI thickening instructions and testing methods for IDDSI levels 1-4

Peaches flow test IDDSI levels 0-4

Plating up a texture modified meal

Evaluation for CPD Certificate

Link to webropol evaluation once you have completed the training videos and looked at resources. This will test knowledge and provide a CPD certificate. Link:https://link.webropolsurveys.com/S/24689E7A2F8C7126 

Editorial Information

Last reviewed: 04/11/2025

Next review date: 31/10/2026

Author(s): Advanced Practice Care Home Dietitian, Care Home Dietitians.

Version: Version 1

Author email(s): ggc.carehomedieteticteam@ggc.scot.nhs.uk.

Approved By: Care Home Dietetic Team; Food Fluid and Nutrition Care Homes Work Stream group

Reviewer name(s): Gillian Mackay, Vik Hilton.