Dysphagia affects an estimated 8% of the global population and may occur because of a stroke, neurodegenerative disease, traumatic brain injury, or dementia/cognitive decline. The International Dysphagia Diet Standardization Initiative (IDDSI) was established to develop a global standard for dysphagia diets that optimizes patient safety, enhances continuity of care across countries, and improves application of dysphagia research completed in all parts of the world. Dysphagia poses a significant risk for malnutrition, dehydration, and even failure to thrive.

It is necessary that RDNs understand the application of IDDSI to cultural preferences to help patients from all backgrounds. This multidisciplinary session aims to explore how providers can best guide the application of the IDDSI dysphagia diets to individuals from an Indian background.

This session reviews foods and liquids prevalent in Indian cuisine and brainstorm ways of incorporating similar flavors into a texture modified diet. This session aims to help providers understand how to best individualize the IDDSI diet while taking into account a patient’s cultural background.

Planned with the Dietitians in Medical Nutrition Therapy Dietetic Practice Group