124. Collaborating for Consistency: Best Practices for Implementing the IDDSI Framework
Facilities across the world are facing the challenges of implementation of the International Dysphagia Diet Standardisation Initiative. After May 1st, the official launch date for United States implementation, healthcare and food service professionals have revised internal guidelines, developed new processes, and led staff education efforts, all in addition to their day-to-day responsibilities.
However, implementation affects a wide variety of disciplines and requires an “all hands on deck” approach. During this session, a multidisciplinary panel consisting of a speech language pathologist, two registered dietitian nutritionists and a chef will address several of the widespread concerns encountered by US practitioners. IDDSI experts will provide recommendations from their own experiences that attendees will be able to share with their teams to ease implementation efforts and enhance effective collaboration.
Planned with the Committee for Lifelong Learning and the Academy’s IDDSI Task Force
LEARNING NEED CODES:
8100 Recipe and food development
8130 Sensory perception and evaluation of food and ingredients
5210 Dysphagia (disease/disorder)
13.2.3 Incorporates principles of food science and preparation in recipe development.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
8.4.2 Develops and/or modifies recipes, menus and meals using sensory perceptions and other food components.
- Apply best practices from IDDSI implementation experiences
- Explain the importance of IDDSI testing methods and auditing processes in producing a quality menu item at the deal framework level
- Emphasize the critical role of multi-sector involvement in IDDSI implementation
Learning Need Codes:
- 8100 Recipe and food development
- 8130 Sensory perception and evaluation of food and ingredients
- 5210 Dysphagia (disease/disorder)
- 13.2.3 Incorporates principles of food science and preparation in recipe development.
- 8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
- 8.4.2 Develops and/or modifies recipes, menus and meals using sensory perceptions and other food components.
Brenda Richardson, MA, RDN, LD, CD, FAND
Brenda Richardson, MA, RDN, LD, CD, LLC
Joseph Murray, CCC-SLP, PhD
VA Ann Arbor Healthcare System
Jennifer Davis, MS, RD, LD, CSO
Advanced Practice Oncology Dietitian
Louis Stokes Cleveland Department of Veterans Affairs Medical Center
Susan Ringenberg, RD, LD/N, CDP
Regional Nutrition Manager- Healthcare
Customized Culinary Consulting, LLC