Chefs and dietitians sometimes seem to clash when it comes to approaches in the kitchen but IDDSI is an opportunity to combine skill sets and build something together that neither could do without the other.
A new global initiative to improve the lives of over 590 million people worldwide living with dysphagia.
Before IDDSI there has not been consistent terms and definitions for texture modified foods and thickened beverages. Now with IDDSI, we have a standardized and safer way to serve foods to individuals with chewing and swallowing problems. The challenge for senior dining is to master the new IDDSI guidelines and find the best approaches to implementation.
This workgroup will allow us to work together to take a deep dive into IDDSI. We will prepare foods according to IDDSI standards, learn IDDSI testing methods, identify areas where innovation is needed, and create new solutions as unique teams of dietitians, chefs and industry partners.
As IDDSI is a new initiative, the most immediate challenge is implementation. We should collaboratively develop training materials that provide effective and easy approaches to learning. People in our industry and our industry partners need to understand the resources that are available to support implementation.
Dietitians and chefs must work together, combining their skill sets to most effectively implement IDDSI. This approach may be new to them, because their daily roles and responsibilities don’t always allow for collaboration at such a focused level on community- or corporate-level issues. While chefs and dietitians sometimes seem to clash, IDDSI gives them an opportunity to combine their expertise to build something that would be impossible for either alone. This experience will demonstrate the power of the chef/dietitian team and open the door for many other opportunities when they go back to their community or corporation.
This session will emphasize the chef/dietitian team. Participants will have a few days to tackle IDDSI, get their hands on the food and testing methods, learn about innovate approaches to IDDSI implementation and training, develop new approaches of their own, become familiar with the marketplace for IDDSI implantation, and communicate implementation needs to industry partners.
This hands on Workgroup is for chefs & dietitians from the same organization to work together as teams to enhance their working relationship, while learning and developing training strategies.
I. Introduction & Team Building Activity
II. IDDSI Definitions and Testing Methods
Margaret Roche will present the IDDSI testing methods for each IDDSI diet level.
III. Exploring the IDDSI Testing Methods
We will break into groups of chef/dietitian teams and explore the tests for each IDDSI diet level. Each group will test one or more food category, (meat, vegetable, fruit, bread, etc.). We will have hands on experience with the tests for each diet level and then demonstrate them to the rest of the group.
IV. Deep Dive into Food Categories
Chef/dietitian teams will join with industry partners and work with specific food categories to explore innovative solutions for preparing foods that meet the IDDSI standards. Each team will demonstrate their findings to the rest of the group.
Chef/dietitian teams will join with industry partners and review notes related to training from summations of earlier sessions. The teams will come together with entire group to prioritize training topics, methods and materials needed.
VI. Wrap Up and Next Steps
Subject to change
Maggie is a registered dietitian with a master’s degree in clinical nutrition. She has advanced credentials as a certified diabetes educator, is board certified as a specialist in gerontological nutrition and is distinguished as a Fellow of the Academy of Nutrition and Dietetics.
Senior Dining Association
Founder & CEO
Harris’ areas of expertise include conceptual development, financial and business acumen, organizational effectiveness, project management, talent development and strategic vision & planning. Harris graduated from Johnson & Wales University.
Date & Times
Tuesday, October 15, 2019: 7pm - ? Pre-event kickoff experience (Location TBD)
Wednesday, October 16, 2019: 8:30am - 6pm
Thursday, October 17, 2019: 9am - 4pm
Address: 1071 W Division St, Chicago, IL 60642
Hotel - Recommendations coming soon
Tuesday - Networking Dinner Event - (Location) TBD
Wednesday - Lunch, snacks & cocktail reception
Thursday - Lunch & snacks
Accommodations for attendees with special diets will be available
This is a hands on experience event, chef coats & lab coats are recommended for during the day and dressy casual for evening.
The chef and dietitian team must come from the same organization either community based or corporate/regional position.
The cost of the event is for 2 individuals Chef & Dietitian
SDA Members: $1,000
The event is limited to 15 registrations due to the hands-on participation of the event.
Registration is based on first come and will close once the limit has been reached
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