Margaret Roche Talks Improving Food Quality and Safety with IDDSI on The Boelter Wire Podcast
Margaret Roche was recently a guest on The Boelter Wire Podcast, where she discussed how organizations can improve their food quality and safety with IDDSI
IDDSI FAQ: In what form is corn served in IDDSI?
Corn is of those foods that is hard to make into a texture……….
IDDSI FAQ: Why change textures that are working well?
“Why should we make changes to textures that are currently working well for our clientele?
IDDSI FAQ: Can we change between IDDSI levels for a individual?
“Is IDDSI adaptable to an individual’s needs or do the levels need to be followed correctly every time?
A Place to Find Community Around IDDSI
We’re excited to share that we created an IDDSI Community Group on LinkedIn so that dietitians, speech language pathologists, food service leaders, industry partners, and other professionals working with IDDSI can support each other.
How Dysphagia Chefs and Dietitians Around the World Are Teaming Up to Tackle IDDSI
We know that nutrition and the culinary arts go hand-in-hand, but stories of IDDSI implementation around the world are showing us they must go hand-in-hand.
IDDSI FAQ: Vegetables on Pureed and Soft Diet
Which vegetables work best on a puree diet and on a soft diet? And do you sieve all of your vegetables after you puree them?
Guide to IDDSI Regular Easy to Chew (Level 7)
We know that learning about IDDSI is a complex undertaking, and we’ve found that having a deep understanding of each IDDSI level is a good place to start. This post will walk you through IDDSI Regular Easy to Chew (Level 7) in detail, including:
Guide to IDDSI Soft & Bite-Sized (Level 6)
You’re likely already serving bite-sized pieces of food, but what really defines the word “bite-sized”?
Guide to IDDSI Minced & Moist (Level 5)
Chances are that the foodservice departments at other facilities don’t define the term “mechanical soft” in the same way you do. This not only creates confusion when receiving diet orders from other facilities, but it also puts individuals with dysphagia at risk for choking.
Guide to IDDSI Pureed (Level 4)
Individuals who are served IDDSI Pureed (Level 4) have a serious swallowing disorder called dysphagia.
IDDSI FAQ: Transitional Foods
“I was curious how you are using the transitional foods? Is it separate diet order that allows transitional foods within each level?
Secret Weapon in Food Safety: Recipe Instructions
Efforts underway by Partnership for Food Safety Education to encourage recipe writers to include safe food handling instructions in all recipes. Great idea! Even better for senior living as we serve a highly susceptible population. That’s why our Roche Dietitians recipes always include safe food handling instructions.
Best Practices for Starting with IDDSI During Era of COVID-19
You may be concerned about shifting from “emergency mode” and investing time in anything other than attending to crisis. But it’s important to not let priority number three — high impact projects like IDDSI--- get lost.
Rethinking the Emergency Menu for COVID-19
At Roche Dietitians, we are thinking about the emergency menus that most healthcare kitchens have in place. We realize that the framework of current emergency menus are not suited for the COVID-19 crisis.
IDDSI Implementation Progress: Where are We One Year Later
“Are we making enough progress on IDDSI implementation?”.
IDDSI? An Expert Dietitian Gets You Started
“I have found that having a strong foundational understanding of IDDSI by all stakeholders makes progress smoother and quicker. “
See How You Stack Up on IDDSI Implementation
Let’s get a conversation going! Where are you on IDDSI implementation?
Implementing IDDSI: Start with Liquids
“Starting with liquids can make for an easy transition to the new dysphagia standards.”