PPT-IDDSI – The International Dysphagia Diet Standardization Initiative

Angela ParcaroTucker MA CCCSLP LSVT Legal Stuff I am not compensated by IDDSI or any other entity to provide recommendations specific to certain products or methods of testing The following documents have been developed by IDDSI and are for public use You do not need to seek permission from IDDSI to share these documents and images as long as you cite the . Michele . Fedor. , USA. International . M. arketing Specialist. 16 November 2012. VUZF University. Business Strategies. Class of Prof. . Evgeni. . Evgeniev. : the act or process of globalizing : the state of being globalized; especially: the development of an increasingly integrated global economy marked especially by free trade, free flow of capital, and the tapping of cheaper foreign labor markets . Food Texture Descriptors. & Equipment . Holly . Froud & . Tracy Broadley-Jackson. . Speech & Language Therapists. Why do we modify food?. Easier to eat. Minimise risk. Decrease time & effort & hence fatigue. Minced Diet (Comparable to National Dysphagia Diet Level 2 ) What is a minced diet? Foods on a minced diet are any of the food s on the pureed diet plus meats and veg etables that have been cut u Aim: To provide a diet of soft-textured foods that can be easily chewed and formed into a bolus. Characteristics: Texture B – minced and moist. Foods in this category may be naturally soft (e.g Dietary Managers Association . Thursday February 4, 2016. . . Presented by : Jeanine O’Toole RD . . ( Corporate Dietitian Brandywine Senior Living). What is Dysphagia?. It is defined as a difficulty or discomfort in swallowing.. Malcolm Johnson Director, ITU Telecommunication Standardization Bureau ITU-T Presentation at ANSI December 2013 1 2 ITU and ITU-T in a nutshell Interoperability Convergence Cooperation and collaboration What is IDDSI?. A continuum of 8 levels (0-7). Fluids are measured from levels 0-4. Foods are measured from levels 3-7.. The framework includes descriptors, testing methods and evidence for each level.. Tour of facility . Cog/Language Screening . MoCA. and/or SLUMS. Observe patients during mealtime. Observe Patient consuming alternate diet. Oral Motor Exam. When will we go?. You will go for 2 hours, 1x this term. . Sponsors. Our. . Patrons. Apex Global Solutions . Teleconference Presenters. Overview of Florida Pioneer Network and Showcase:. . Diane Hall, RD/LD/NHA, Volunteer Chair of Florida Pioneer Network and President, Balanced Senior Nutrition. Megan Orion, MS-CCC-SLP. mlorion@anthc.org. What is “thickener”?. Any substance that can increase the viscosity of a liquid without substantially changing its other properties. . Why do we use thickener?. Joy Carter, M.S., CCC-SLP. Disclosures. GSHA Member. Received a Discount on GSHA registration. I am not affiliated with any of the products, services, or publications mentioned in this presentation. . ). The goal of IDDSI was to develop a new . global standardised terminology and definitions . to describe texture modified foods and thickened liquids used for individuals with dysphasia of all ages, in all care settings, and all cultures.. 1 2 Table of Contents Content Page # D ysphagia Overview…..………………………………..3 Causes of D ysphagia…………………………………….4 Evalua Dysphagia is the inability to safely transfer food and liquid from the oral cavity to the oesophagus (. Macht. 2011). . Occurrence in the ICU:. from 3% to 62% of those patients who have been intubated (.