Our SLT teams will be educating staff, patients and the public about #Dysphagia today - the medical term for swallowing problems which may be caused by degenerative neurological conditions, head and neck cancers and stroke
@NHWeek @StGSpeechies @StGDietitians
People with #dysphagia can require modified texture foods and/or thickened liquids to reduce the risk of food/fluids going into the lungs. This can increase the risk of malnutrition without dietetic intervention.
Our Senior Health Dietitian’s have been eating puree meals today, to understand how people with #dysphagia feel as well as to taste test our new #IDDSI dysphagia meal range. They're also raising money for charity too! justgiving.com/fundraising/te…
#IDDSI is the new international standardised terminology and definitions to describe diet and fluid texture modification. The framework consists of a continuum of eight levels (0-7) identified by text labels, numbers and colour codes to improve safety and identification.
The aim is to use standardised terminology, so no matter where you are in the world there will no longer be confusion on what texture food or thickness of fluids is safe.
iddsi.org/resources/ #NHWeek
Last month was the IDDSI UK congress – a great day of sharing experiences of implementing #IDDSI. The most enjoyable (and tasty!) part was the demonstrations proving that puree food doesn’t have to be tasteless or unattractive #IDDSIUK2019 @oakhousekitchen #dysphagia #safeswallow
Here's an example of some of the food on offer...😍
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