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Calcimator

Dysphagia Diet Planner Calculator

Plan texture-modified diets by IDDSI level and estimate caloric adequacy, protein intake, and oral nutrition supplement needs for dysphagia patients.

Inputs

Results

Estimated total intake (kcal/day)

1,530

Caloric adequacy (%)85
Caloric gap (kcal/day)270
Intake reduction from texture (%)15
Calories from meals (kcal)1,208
Calories from ONS (kcal)0
Estimated protein (g/day)57
Protein per kg (g/kg/day)0.82
Est. fluid intake (mL/day)1,890
How to Use This Calculator
  1. Enter the patient's weight in kg.
  2. Set the daily caloric goal in kcal as prescribed by the care team.
  3. Select the appropriate IDDSI food texture level (3–7) based on the speech-language pathology assessment.
  4. Enter the number of meals per day.
  5. Review the per-meal caloric target and texture-appropriate food group recommendations.

How the result changes with Caloric goal (kcal/day)

Caloric goal (kcal/day)Estimated total intake (kcal/day)
950808
2,0751,764
3,4252,911
4,5503,868

What each input means

Weight (kg)
Body weight for per-kg calculations.
Caloric goal (kcal/day)
Target daily caloric intake if eating regular diet.
IDDSI food level (3-7)
3 = Liquidised, 4 = Pureed, 5 = Minced & Moist, 6 = Soft & Bite-Sized, 7 = Regular.
Meals per day
Number of main meals per day.
Snacks per day
Number of snacks per day.
Using ONS (0 = No, 1 = Yes)
Oral Nutrition Supplements (e.g., Ensure, Boost).
ONS servings per day
Number of ONS servings (approx. 237 kcal, 10 g protein each).

What each result means

Estimated total intake (kcal/day)
Projected daily caloric intake with texture modification.
Caloric adequacy (%)
Percentage of caloric goal likely met.
Caloric gap (kcal/day)
Shortfall from caloric goal (negative = surplus).
Intake reduction from texture (%)
Estimated intake reduction due to IDDSI texture level.
Calories from meals (kcal)
Estimated calories from meals after texture reduction.
Calories from ONS (kcal)
Calories from oral nutrition supplements.
Estimated protein (g/day)
Total estimated protein from food and supplements.
Protein per kg (g/kg/day)
Protein relative to body weight.
Est. fluid intake (mL/day)
Estimated fluid intake accounting for thickened liquids.

How this is calculated

Worked example, using the default values

  1. Identify Input Parameters
    4 parameters
    Weight (kg) = 70, Caloric goal (kcal/day) = 1800, IDDSI food level (3-7) = 5, Meals per day = 3 = 7 input(s) provided
  2. Calculate Estimated total intake
    Estimated total intake = mealCalories + snackCalories + onsCalories
    1530 = 1530
  3. Calculate Caloric adequacy
    85 = 85
  4. Calculate Caloric gap
    Caloric gap = caloricGoal - totalIntake
    270 = 270

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