Transitional Foods – do they really matter?

Barbara Braithwaite, Safe Swallowing Team • November 5, 2021

The International Dysphagia Diet Standardization Initiative classifies Transitional Foods as food that starts as one texture but changes into another texture when moisture, such as water or saliva is added or when a change in temperature occurs (for instance, when the food is heated).Examples of Transitional Foods are congee (a thick Asian rice porridge or soup), wafers, Cheezels or Twisties.

 

Biting is not required, but minimal chewing is. Tongue pressure can be used to break down these foods once the texture has been changed by moisture/saliva or temperature.

 

Transitional food may be used, by the speech pathologist, to help re-teach chewing skills as these foods require very little chewing. Tongue strength alone is able to break these foods down when they are softened.

 

Transitional foods often do not have much nutritional value so they cannot be relied on for a full diet. Caution needs to be maintained when transitional foods are ‘on the menu’ as they are only suitable for those who have been recommended a Level 5 Minced & Moist, Level 6 Soft & Bite-Sized or Level 7 Regular Foods diet. They can present a choking hazard if given to those on other food levels.

 

How do you test your food to make sure it is Transitional food? To test transitional food, use a piece of food 1.5x1.5cm. Add 1 mL of water to the food and wait for one minute for the food to soften, then test using the IDDSI Fork Pressure Test. Be sure to serve food pieces in the size recommended by your Speech Pathologist.



Find out more HERE.

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