Food Texture Variability Within IDDSI Level 7 Categories

Data examines the variability in texture properties for foods classified under the combined IDDSI Level 7 (Easy to Chew and Regular) categories. The dataset was authored by Muxi Chen and last updated in April 2026. It is a small, focused dataset shared on figshare under a CC-BY-4.0 license.

Use Cases

• Analyze variability metrics for specific food categories within the combined IDDSI Level 7 classification.
• Compare texture consistency across different food types listed in the dataset's categories.
• Identify food categories with high within-level variability that may pose a safety risk for patients with dysphagia.

Strengths

• Data is shared under a permissive CC-BY-4.0 license for reuse.
• Focuses on a specific, standardized clinical framework (IDDSI Level 7).

Limitations

• Dataset is extremely small at 9.5 KB, indicating very limited scope and few data points.
• No column names, sample data, or row count provided, limiting understanding of data structure.
• Unknown geographic and temporal coverage of the underlying food assessments.

Provenance

Source

Muxi Chen via figshare.

Collection Method

Method of data collection (e.g., laboratory measurement, literature review) is not specified.

Freshness

Last updated in April 2026, indicating it is a forward-dated or planned update.