IDDSI is an opportunity to combine skill sets from multiple disciplines and build something together that would benefit the residents you serve daily.
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 together.
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.
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 and communicate implementation needs to industry partners.
This hands on Workgroup is designed for senior dining professionals to work together as teams to create new relationships, 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 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
Teams will 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.
Teams will 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
Wednesday, October 16, 2019: 8:30am - 6pm
Thursday, October 17, 2019: 9am - 4pm
Address: 1071 W Division St, Chicago, IL 60642
Hotel - On your own
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.
Senior Dining Professionals
SDA Members: $500 per person
Non-Members: $625 per person
Industry Partners: $1,500
The event is limited to 40 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
The Senior Dining Association is innovating the way senior dining industry professionals connect with one another and share education, cutting-edge industry trends and best practices.
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