December 2019

  • Happy Holidays from IDDSI
  • IDDSI innovation across the globe
  • Companies preparing for Implementation
  • Testing Methods
  • Thank you to our translating volunteers
  • IDDSI on the Move
As 2019 comes to a close, the IDDSI Board would like to express their deep  appreciation for the energy and enthusiasm around the globe that is helping move IDDSI implementation forward and helping us meet our goal of improving safety for those with swallowing difficulties. We look forward to continuing the wave of IDDSI implementation in 2020!

One of IDDSI’s goals was to ensure that it would help improve safety for those of all ages, in all care settings and  across all cultures . Here's a few examples of great accomplishments around the world:
IDDSI Implementation in Singapore
A National IDDSI Task force has been assembled. The national IDDSI workgroup members met with Peter Lam, IDDSI Co-Chair at the Singapore General Hospital and provided an update of the implementation plan for Singapore. Congratulations to the Singapore IDDSI National Task Force for the work to date!
D-CAF: Southeast Asia’s first Dysphagia Café opens in Singapore
D-CAF (Dysphagia Cafe) is South East Asia’s first therapy concept for individuals with Dysphagia using IDDSI. The idea behind D-CAF came from the recognition that individuals with dysphagia often face challenges when it comes to simple pleasures like enjoying meals outside the home thanks to Beatrice Tao of Amazing Speech Therapy.
D-CAF’s aim was to offer a place where individuals and their families could dine together in a comfortable environment with texture modified foods such as:

D-CAF offers an opportunity to build a support network, to meet and mingle with others who have dysphagia.
Pureed flame seared fish with porridge on thickened carrot broth.
Minced and moist flame seared chicken with pumpkin balls
Pureed sweet potato balls with gula melaka and coconut cream.
Regular, Minced & Moist, and Pureed Japanese diet 
IDDSI at ASHA 2019
IDDSI was featured at two sessions at ASHA 2019 in Orlando Florida:

A pre-conference course,  Implementation of the International Dysphagia Diet Standardisation Initiative in Different Care/Cultural Settings highlighted tips and strategies for successful implementation by a diverse panel of seasoned IDDSI experts. Topics from how to start raising awareness of IDDSI, preparing all levels of staff, stakeholders for implementation and going ‘live’ were discussed based on successful implementation experiences. 

The second session was an IDDSI Town Hall with IDDSI Board members, Catriona Steele, Luis Riquelme and Peter Lam. Despite a 7:30 am start time for the session, it was well attended with lots of questions and robust discussions about IDDSI implementation.
Many thanks to ASHA for their continued support of IDDSI!
From left to right:  Peter Lam, Luis F. Riquelme, Danielle Monica, Catriona M. Steele, Emily B. Leonard, Christopher R. McCrea, Melissa A. Farrow, Mary Casper
Highlights of Companies preparing for IDDSI implementation  

As part of IDDSI implementation, food catering company Sodexo has taken steps to educate and prepare their incoming dietetic interns on the transition to the IDDSI Framework.
Starting in September 2019, Sodexo’s 120 Dietetic Interns will learn about IDDSI through viewing the “Transitioning to IDDSI Standards” presentation, and reviewing the standards and, materials found on the IDDSI website. All 120 interns spend part of their clinical rotations in a long-term care (LTC) setting to further gain experience working with a population where dysphagia is a more commonly seen condition. At the end of the LTC rotation, all interns will complete a dysphagia quiz. 

In addition, annually several interns elect to spend an additional 232 hours in the Senior Living Concentration, elective rotation. One of the changes to the requirements implemented this year was to give the interns  the option to implement or to take part of the implementation process of IDDSI in the facility. 
Screenshot of website for Sodexo interns
Sysco Canada
Sysco Canada launched their long-term care IDDSI extended menu in Synergy on Demand.  Synergy on Demand supports IDDSI drink and food levels as customers begin implementation. Sysco Canada’s Nutrition Services Team have also hosted IDDSI webinars, sharing learnings, recipe testing and much more.
With the implementation of the International Dysphagia Diet Standardization Initiative (IDDSI), the Computrition team has put together recommended best practice steps for customers to transition from their existing dysphagia diet terminology and definitions to IDDSI. The recommended best practice steps go hand-in-hand with the Implementation Guides available from IDDSI and involve establishing the new texture-modified and thickened liquid restrictions using the corresponding standardized terminology, linking recipes for the appropriate restrictions based on the IDDSI testing methods, managing interface mapping with the customer’s Electronic Medical Record, and rolling out these changes in the software for a smooth IDDSI implementation. 
Testing Methods that can be used around the globe

The IDDSI testing methods were developed using the following criteria:
  • Based on best scientific evidence available
  • Able to be used at the point of serving –so quick and easy
  • Provide a more objective way to ensuring consistency and accuracy than currently exists.
  • Simple, practical and accessible to EVERYONE globally (using common items likes spoons, forks, fingers and chopsticks)
Accessibility to everyone was important to the IDDSI board as we recognize that swallowing difficulties and disability exist in resource rich and resource challenged countries where there are often  the additional challenges of dealing with dehydration, malnutrition and overall food security. 
A recent research study ( de Villiers, M et al, 2019 ) looked at whether specialized nutritional food (SNF) often used in resource challenged regions for malnutrition and dehydration, could be modified for those with swallowing difficulties.  The IDDSI framework and testing methods were used to determine whether the texture of the modified SNF was safe for swallowing. The research team trialed various methods of modification and determined that there were ergonomic and economically viable methods that could be used.  The information from this study could be used in training programs for health care workers and caregivers of individuals living in poverty in majority world countries. 
Watch for announcements of new webinar sessions in 2020. 

If you missed their webinar, please check out the recording here .
IDDSI Translations

We continue to work on increasing the number of translations we have available for our IDDSI documents.
We are extremely grateful to those volunteers who have worked hard to do the translations and to those who have provided review and feedback.  Without their commitment, we would not have been able to provide the number of translations that we have.  Our goal is to eventually expand the number of translated documents, particularly our consumer handouts to help those who experience dysphagia.

Check out our  Translations tab.
IDDSI on the Move

  • December 2019 – Meeting with Singapore Dysphagia Diet Standardisation Workgroup
  • January 2020 – HPSI Annual Conference, Huntington Beach, USA
  • February 2020 – UKSRG Conference, London, UK
  • March 2020:  Dysphagia Research Society Conference. San Juan, Puerto Rico. 

IDDSI is pleased to welcome Precise and Simply Thick as our newest joint Platinum Sponsor. We truly appreciate the generous support from our many sponsors who make our work possible!
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