PPT-International Dysphagia Diet Standardisation Initiative (IDDSI)

What is IDDSI A continuum of 8 levels 07 Fluids are measured from levels 04 Foods are measured from levels 37 The framework includes descriptors testing methods and evidence for each level. 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 the challenges within a newly merged centre. Jessica. Borley: Head of Quality. Perth. College, UHI. Benefits of a Merger. Economies of scale. Opportunity for synergies. Greater efficiency . Greater . 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.. of China in ICT Standardisation . –. A . European Perspective. Kai Jakobs. Martina . Gerst. Why Look at China?. “Third . tier companies make products; second tier companies make technology; first tier companies make . 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 Angela Parcaro-Tucker, MA, CCC-SLP, 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 . 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 (.