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Webinar: Part 2 - The New International Dysphagia Diet Standards for 2019 with Margaret Roche

  • Tuesday, April 09, 2019
  • 2:00 PM
  • Webinar
  • 99

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Major changes are happening with dysphagia diets that serve soft, ground and pureed foods.  In addition, there are new guidelines for thickened liquids.  These changes are part of new international, standardized approaches to foods and beverages for those with chewing and swallowing problems. 

Join Senior Dining Association for the second part of our webinars to explore the International Dysphagia Diet Standardisation Initiative (IDDSI) and gain practical implementation strategies for these changes that will impact every senior living community. 

In addition to methods for transitioning into IDDSI standards, you will gain ideas on steps you can take today to improve texture modified foods and thickened liquids for your residents with chewing and swallowing problems.

Our webinar speaker will be Margaret Roche of Roche Dietitians.  Maggie has been preparing for the new IDDSI standards for over a year and will share what she has learned as she guides her clients through 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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