MANAGEMENT OF DYSPHAGIA – REP 46

The UNI 11941:2024 certification provides guidelines for determining the textures of foods and beverages intended for individuals with dysphagia, a condition that makes swallowing difficult or dangerous. The standard is based on the International Dysphagia Diet Standardisation Initiative (IDDSI), launched in 2013 with the aim of defining a shared and standardized terminology, applicable globally, to clearly and measurably describe the texture of modified foods and thickened liquids.

This certification serves as an essential reference to ensure safe and appropriate nutrition for dysphagic individuals across all age groups and in various care, social support, and educational settings. Proper management of food texture is crucial to prevent serious consequences such as choking, aspiration pneumonia, malnutrition, and dehydration.

Purpose and scope

The standard defines:

• Guidelines for determining the textures of foods and beverages for dysphagic individuals;

• Terminology to clearly identify those textures;

• Operational procedures for safely feeding and hydrating dysphagic individuals at home and in healthcare, educational, and social care facilities.

The adoption of UNI 11941:2024 confirms the commitment to protecting the health and safety of the most vulnerable individuals, promoting good nutritional and care practices.