Table S1.

Comparison between the Australian clinical food and fluid texture scale, the National Dysphagia Diet (US) and the UK (adult) texture classification systems for individuals with dysphagia

Food texture
Australia	USA	UK
Regular	Regular	Normal
Texture A – soft (1.5 cm)	Dysphagia advanced (2.5 cm)	Texture E (1.5 cm)
Texture B – minced and moist (0.5 cm)	Dysphagia mechanically altered (0.6 cm)	Texture D
Texture C – smooth pureed	Dysphagia puree	Texture C Texture B Texture A
Fluid viscosity
Australia	USA	UK
Fluid viscosity
Regular	Thin 1–50 cP	Thin fluid Naturally thick fluid
Level 150 – mildly thick	Nectar 51–350 cP	Thickened fluid – stage 1
Level 400 – moderately thick	Honey 351–1,750 cP	Thickened fluid – stage 2
Level 900 – extremely thick	Spoon or pudding >1,750 cP	Thickened fluid – stage 3

Note: Reproduced with permission from Dietitians Association of Australia, Speech Pathology Association of Australia Limited. Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions. Nutr Diet. 2007;64(S2):S53–S76.¹