Learn about the new international standards for thickened liquids and texture modified diets that aim to keep our residents with chewing and swallowing problems safe. Become familiar with new standardized terminology and labeling standards. In addition, see how the International Standardized Diet Initiative (IDDSI) will impact senior dining operations when serving and preparing texture modified diets such as ground diets and puree diets.
At the completion of the presentation the learning will be able to:
• Identify key characteristics of dysphagia
• Gain understanding of current state of dysphagia diets and need for change
• Describe how and why IDDSI came to be
• Understand the new IDDSI framework
• List details on each of the IDDSI levels including testing methods
• Outline next steps for successful IDDSI implementation
Presented by: Margaret Roche, MS, RD, CSG, CDE, FADA
Margaret Roche is a nutrition and healthcare consultant who for over 25 years has been championing optimal nutrition for the older adult.
Maggie and her team at Roche Dietitians develop and implement nutrition and dining programs that help senior living communities distinguish themselves through their dining services. With an understanding of the vital role that meals play in the quality of life, health and well-being of senior living residents, Roche Dietitians also develops cost effective, healthy menus and therapeutic diets that hit high marks in resident and family satisfaction.
Maggie is a registered dietitian with a master’s degree in clinical nutrition. She has advanced credentials as a certified diabetes educator, is board certified as a specialist in gerontological nutrition and is distinguished as a Fellow of the Academy of Nutrition and Dietetics.
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