Supporting Mealtimes: Palatability of IDDSI Level 3 Smoothies

Background: Dysphagia is a medically complex condition that often necessitates modified food textures to ensure safe swallowing. As smoothies continue to grow in popularity, developing nutritionally balanced recipes that meet the International Dysphagia Diet Standardisation Initiative (IDDSI) Level 3 guidelines may offer practical, appealing options for caregivers and individuals managing dysphagia. Standardized recipes can potentially also support consistency in preparation. Purpose: The purpose of this research was to develop and evaluate palatable smoothie recipes that meet the IDDSI Level 3 consistency guidelines. Method: In this descriptive pilot study, using a pre-test/post-test design, 32 preprofessional students evaluated three smoothies prepared in a laboratory setting. Both fresh and frozen ingredients were used, and each smoothie was tested for IDDSI Level 3 consistency using the IDDSI funnel. Participants rated the smoothies on color, aroma, texture, flavor, appearance, palatability, and overall acceptability using a five-point Likert scale. Results: The results varied across evaluation criteria. Texture and color were the most influential factors in participants’ assessments. The strong impact of texture was an unexpected finding, as all smoothies met Level 3 standards according to the IDDSI funnel. Conversely, the influence of color was expected, as visual presentation is known to significantly affect food perception and acceptance. Conclusions: Given their nutritional value and ease of preparation, smoothies can be a practical addition to modified diets. While IDDSI Level 3 appears to be an appropriate consistency for this purpose, further research may be needed to evaluate the reliability of the IDDSI funnel in ensuring consistent texture outcomes.