The IDDSI Framework
The International Dysphagia Diet Standardisation Initiative (IDDSI) is a global standard for describing food textures and drink thicknesses, designed to keep mealtimes safe for people living with swallowing difficulties.
Texture levels at a glance
Regular
Everyday foods of all textures. No modification required.
Soft & Bite-Sized
Soft, tender and moist foods, no larger than 1.5 cm pieces. Easily mashed with a fork.
Minced & Moist
Soft and moist with small lumps no larger than 4 mm. Minimal chewing required.
Pureed
Smooth with no lumps. Holds its shape on a spoon. No chewing required.
Level 7 — Regular
Everyday foods of all textures — no modification required.
What it looks like in aged care
Plated as a normal aged-care meal: protein, vegetable and starch served in their natural form. Residents manage all textures safely with cutlery and standard chewing.
Include
- Grilled, roasted or pan-cooked meats and poultry
- Fresh salads, raw fruit and crunchy vegetables
- Crusty breads, toast, pastries and crackers
- Rice, pasta, noodles and grains in any form
- Cheese, nuts, seeds and dried fruit
Avoid
- Only items flagged as a personal choking risk in the resident's care plan
- High-risk foods for residents with cognitive decline (e.g. whole grapes, hard lollies)
Pairs with IDDSI Drinks Level 0 — thin (water, tea, juice).
Level 6 — Soft & Bite-Sized
Tender, moist pieces no larger than 1.5 cm — fork-mashable.
What it looks like in aged care
Pieces are pre-cut to roughly fingernail size and napped with sauce or gravy so the plate looks glossy, never dry. The fork pressure test should mash a piece without any springback, and no separate thin liquid should pool on the plate.
Include
- Slow-braised beef cheeks, lamb shanks and casseroles in gravy
- Flaked poached or baked fish (bones and skin removed)
- Soft pasta bakes, gnocchi and well-cooked noodles in sauce
- Steamed or roasted vegetables cooked until fork-tender
- Soft sponge cakes, baked custards and tinned fruit in syrup
Avoid
- Tough, stringy or chewy meat (steak, jerky, sausage skins)
- Hard or raw vegetables (celery, carrot sticks, raw capsicum)
- Crusty rolls, pizza crust, husks, seeds and pips
- Nuts, popcorn, chips and dried fruit
- Sticky foods that ball up (toffee, soft white bread, marshmallow)
Usually paired with IDDSI Drinks Level 0–2 as advised by the speech pathologist.
Level 5 — Minced & Moist
Soft, moist, with small lumps no larger than 4 mm — minimal chewing.
What it looks like in aged care
Served piped or moulded so each component still looks like a recognisable portion — a quenelle of mince, a swirl of vegetables, a dome of mash. The mixture should hold its shape on a spoon, slide off easily, and never separate into a thin liquid layer.
Include
- Finely minced braised meats blended into their own gravy
- Mashed legumes, dhal and softened risotto-style grains
- Finely chopped well-cooked vegetables bound in sauce
- Thick porridge, semolina and creamed rice
- Smooth yoghurt or custard with finely mashed soft fruit
Avoid
- Mixed-consistency dishes (clear broth with chunks, cereal with thin milk)
- Hard lumps, gristle, bones and fibrous strands
- Bread, pastry, dry rice or pasta that stays loose on the plate
- Skins, pips, husks, nuts and seeds
- Sticky purées that cling to the roof of the mouth
Commonly paired with IDDSI Drinks Level 2–3 (mildly to moderately thick).
Level 4 — Pureed
Smooth, lump-free purée that holds its shape on a spoon — no chewing required.
What it looks like in aged care
Glossy, uniform purées piped or moulded into recognisable shapes — a fillet of fish, a floret of broccoli, a scoop of potato — to restore dignity at the table. The purée should sit proudly on a spoon, drop off cleanly when tilted, and show no separated liquid.
Include
- Smooth meat or poultry purées blended with their cooking jus
- Smooth vegetable purées (pumpkin, carrot, pea, cauliflower)
- Smooth fruit purées and compotes
- Strained, thickened soups served at the prescribed level
- Smooth custards, mousses, panna cotta and set creams
Avoid
- Any visible lumps, fibres, husks, pips or skins
- Purées with a separated thin liquid layer
- Plain mashed potato that turns sticky or gluey
- Mixed textures (purée topped with crumble, seeds or nuts)
- Jelly that melts to a thin liquid in the mouth
Most often paired with IDDSI Drinks Level 3–4 (moderately to extremely thick).
How Golden Palate uses IDDSI
Every recipe in our atelier is crafted with IDDSI in mind. Where appropriate, recipes include texture-modified variants so kitchens can serve the same dignified dish across Regular, Soft & Bite-Sized, Minced & Moist and Pureed levels — no separate menus required.
For full clinical guidance, refer to the official IDDSI framework at iddsi.org.