FREE LIVE WEBINAR
IDDSI in Action: Mastering Thickened Drinks & Modified Foods
A Practical Guide to Exceling At IDDSI Texture-Modified Recipes
Please complete all information on Registration form to ensure ASHA credit
CEU Note: Roche Dietitians will be sending all required continuing education information to MSHA who will then report it to ASHA. ASHA CEUs will be awarded after viewing the presentation and submission of a completed evaluation and an assessment of learning.
Join us for a free continuing education webinar tailored for Dietary Managers, Chefs, Registered Dietitians, Speech-Language Pathologists, and other nutrition and dining professionals eager to deepen their understanding of the International Dysphagia Diet Standardisation Initiative (IDDSI). This session, presented by an executive chef, a registered dietitian, and a speech-language pathologist will cover the essential steps in preparing thickened drinks and texture-modified foods according to IDDSI guidelines.
This free webinar was made possible through the generosity of our sponsor, Kent Precision Foods makers of Thick-It® and Squincher®
WHAT: Learn best practices for creating delicious thickened beverages that enhance acceptability and socialization. Additionally, discover crucial techniques for pureeing and mincing foods to maintain nutritional density while meeting IDDSI standards for Puree (Level 4) and Minced & Moist (Level 5). Explore how these recipes are tailored to individual swallowing abilities.
This webinar is open to RDs, SLPs, dietary managers, and dining leaders with a basic understanding of the IDDSI framework. Each specialty plays a pivotal role in IDDSI implementation, and working cooperatively can usher in a new era of safety and quality for individuals with chewing and swallowing difficulties.
TIME ORDER AGENDA
1:00 pm -1:05 pm: Welcome, About our Speakers, Learning Objectives
1:05 pm -1:15 pm: Fluid and electrolyte needs specifically for the older adult
1:15 pm -1:30 pm: Underhydration vs dehydration; poor outcomes
1:30 pm -1:40 pm: Frailty from the rehabilitation/athletic training perspective
1:40 pm -1:50 pm: Practical Interventions
1:50 pm -2:00 pm: Questions & Answers
LEARNING OBJECTIVES
Upon completion of this webinar, the participant will be able to:
Describe normal fluid and electrolyte needs of the older adult and the serious consequences of not meeting them.
Recognize the signs and symptoms of underhydration and dehydration in the older adult.
Identify how managing underhydration is the key to avoiding dehydration in the older adult.
Describe how strategies adopted from athletic training can be used to support hydration in frail older adults.
Share best practices for meeting hydration needs that are especially targeted to the older adult.
About the Moderator:
Chris Glenn
Financial Disclosure: Chris is Director of Sales, Personal Nutrition Solutions for Kent Precision Foods Group, Inc’ and has received compensation for presenting this webinar.
Non-financial Disclosure: Chris has no non-financial disclosures.
About the Presenters:
Katrina Woodward, MS, CCC-SLP, CDP is a speech-language pathologist with 19 years of specialty experience evaluating and treating adult and geriatric patients with cognitive-communication deficits and dysphagia. A consummate professional, a proven leader, a dedicated mentor, and a patient advocate with a passion for evidence-based practice, Katrina currently serves as chief administrative officer or SDX Dysphagia Experts, and a US & Territories IDDSI Reference Group volunteer and co-chair of the communications and newsletter committee.
Financial Disclosure: Katrina’s opinions and advice are her own. Katrina is a paid consultant to Roche Dietitians and received compensation for presenting this webinar. Katrina receives a salary from Swallowing Diagnostics, LLC as Chief Administrative Officer.
Non-Financial Disclosures: Katrina is a member of the American Speech-Language-Hearing Association and the Massachusetts Speech-Language-Hearing Association. She is also a volunteer for USIRG (United States IDDSI Reference Group) and a board member of the CT Parent Advocacy Center.
Margaret Roche, MS, RDN, CSG, FAND is the founder of Roche Dietitians and a nationally recognized leader in nutrition consulting. Maggie’s mission is to educate and empower those who nourish others.
Most recently Maggie has created IDDSI training programs that simplify IDDSI implementation, improve food quality, and promote safety. She has trained thousands on the IDDSI Framework and Testing Methods.
Maggie is a registered dietitian with a master’s degree in clinical nutrition. She has advanced credentials as a board-certified specialist in gerontological nutrition and is distinguished as a Fellow of the Academy of Nutrition and Dietetics.
Financial Disclosure: Margaret’s opinions and advice are her own. Margaret is the owner and founder of Roche Dietitians. Roche Dietitians is a paid consultant to Kent Precision Foods Group, Inc., and has received compensation for presenting this webinar.
Non-financial Disclosure: Margaret is a member of the Academy of Nutrition and Dietetics. She is also a volunteer on the Resources Collection/Best Practices Work Group of USIRG (United States IDDSI Reference Group).
Chef Mario Arena, C.E.C (Certified Executive Chef)
Member, American Culinary Federation and Research Chefs Association
With over three decades of expertise in food and consumer goods manufacturing and product development, Chef Mario Arena brings a wealth of knowledge in culinary trends and innovation. As the Senior Culinary Development Manager at Kent Precision Foods Group, Chef Mario supports both domestic and international sales teams. He collaborates closely with top chain account customers, providing menu iteration, new product development, and technical support on custom formulas.
Financial Disclosure: Mario Arena is Senior Culinary Development Manager, Kent Precision Foods Group, Inc., and has received compensation for presenting this webinar.
Non-financial Disclosure: Mario discloses that he is a member of the American Culinary Federation and Research Chefs Association.
ASHA CE Provider approval and use of the Brand Block does not imply endorsement of course content, specific products or clinical procedures. ASHA CEU’s will be awarded after viewing the presentation and submission of a completed evaluation and an assessment of learning. MSHA will submit your information for ASHA CEU’s to the ASHA registry.
We want to provide the best learning experience for everyone. In compliance of the ADA, should you require any accommodation to fully participate in this training, please contact Margaret Roche at Margaret@Rochedietitians.com.
