因應全球人口老化趨勢，吞嚥困難現象更為普遍，根據推估台灣約有一百萬以上潛在的吞嚥障礙人口數。 許多國家致力發展各種適應標準，但術語和級別複雜無法順利轉換。有鑑於此，2013年國際吞嚥困難飲食標準 委員會著手制定國際吞嚥困難飲食標準（The International Dysphagia Diet Standardisation Initiative, IDDSI)，滿足 不同個體在食物質地與液體稠度需求，現已轉譯為各國語文流通使用。為使國内吞嚥困難者理解不同階段標準， 並能透過居家叉子、筷子或針筒等常見物品習得檢測食物質地及稠度流程，本文係以延續授權翻譯為中文繁體 版本，及邀請國内營養學、復健科、語言治療、質地及食物製備專家等進行内容效度檢驗，以供國内高齡或吞 嚥困難者後續參考使用。

As the global population continues to age, dysphagia is becoming increasingly prevelant. According to research, an estimated total of approximately 1 million people potentially have swallowing disorders in Taiwan. Many countries are committed to developing various food texture standards; however, because of the terminology and level of complexity involved, a standard approach could not be successfully established. As a result, in 2013, the International Dysphagia Diet Standardisation Initiative Committee was established to develop the The International Dysphagia Diet Standardisation Initiative, a framework to satisfy different requirements of texture-modified foods and thickened liquids for individuals that has been translated and circulated in several languages. The initiative aims to help those experiencing dysphagia domestically understand the different levels of the framework and instructs them in the use of forks, chopsticks, syringes, and other common tools at home for the detection of food texture and consistency. This article is a continuation of the authorised version, translated into traditional Chinese, and includes information on domestic nutrition, rehabilitation, language therapy, texture, and food preparation, and experts have performed a content validity test. We hope to provide elderly people who experience difficulties due to dysphagia with a valuable point of reference.