Скачать или смотреть IDDSI: Focus on Food Texture for Clinicians

IDDSI has recently received a significant number of inquiries because of confusion and possible misunderstanding about testing methods for texture modified foods. Many of these questions are related to whether certain foods are ‘allowed’ or ‘not allowed’ in various IDDSI levels and what to do if the food does not meet the criteria of the IDDSI audit tools.

What will we discuss at this virtual active webinar?
Why are testing methods important to ensure that texture modified foods are correctly prepared and served?
What to do if a food does not meet/pass the IDDSI audit tool criteria?
How to best collaborate with food services, manufacturers, suppliers for the ideal texture modified foods?
What should be and shouldn’t be included when developing IDDSI related education materials?

The primary goal of IDDSI is to improve safety through common terminology for all ages, all care settings, and all cultures.

Moderator: Peter Lam RD, Co-chair of IDDSI Board of Directors.

Duration: 90 min.

Q&A starts 1:16:21