IDDSI: Recipes, Prep & Testing for Each IDDSI Level (Webinar)

This webinar is designed for healthcare foodservice operations that must offer foods that meet International Dysphagia Diet Standardisation Initiative (IDDSI) levels, for patients with dysphagia. In this video, you’ll learn about the IDDSI testing methods and see how to prepare and test a variety of recipes for levels 4-7, including Overnight Oats, Strawberry Sauce, Biscuits, and Biscuits & Gravy. Having a strong partnership between your chef and a CDM-dietitian is essential, so you can create patient-pleasing recipes and test them to ensure they correctly meet these IDDSI levels for your patients.

Featured speakers:
Margaret Roche, MS RD CDCES CSG FADA, founder of Roche Dietitians; and General Mills’ Corporate Chef Sonja Kehr, CEC, CDM.

Learn more about the products used in this webinar:

Recipes for Dysphagia: https://bit.ly/3Niwvc0

Yoplait® ParfaitPro® bulk yogurt: https://bit.ly/3Nk1nc5

Pillsbury™ baked biscuits: https://bit.ly/3KGQ8ZL

Find a distributor: http://bit.ly/3nreEVp

00:00 - Webinar overview + meet the moderator
01:59 - Intro to speakers
03:43 - Objectives
04:15 - The value of a chef/CDM-dietitian partnership
05:23 - What we did differently
06:35 - Overview of IDDSI testing methods
07:28 - Recipe: Overnight Oats
07:55 - Using fork measurements
09:41 - Particle size (oats)
10:58 - How to verify particle size
11:49 - Preparing quick cook oats
13:36 - Testing of overnight oats
14:15 - Create a consistent, fine particle + add yogurt
16:42 - Level 4 testing (pureed)
18:22 - Level 5 testing (minced & moist)
20:10 - Level 6 testing (soft & bite-sized)
21:59 - Level 7 testing (easy to chew)
24:05 - Recipe: Strawberry Sauce Garnish
24:51 - Straining the sauce to meet guidelines
26:50 - Thickening the sauce to meet guidelines
28:07 - Testing of strawberry puree
33:09 - Adding strawberry sauce to oats
33:38 - Recipe: Biscuits
34:19 - Choosing the type of biscuits for your recipe
35:30 - How to meet IDDSI levels with bread products
39:57 - Level 5 testing (minced & moist)
41:50 - Adjusting biscuit texture to meet Level 4
43:38 - Level 4 testing (pureed)
45:16 - Recipe: Biscuits & Gravy
45:39 - Pureeing the sausage + testing
47:36 - Combining and testing the ingredients
51:54 - Plating the ingredients
53:05 - Biscuits & Gravy for each IDDSI level (4-7)
56:19 - Roche Dietitians contact information
56:26 - Q&A
1:03:18 - General Mills contact information

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