Need some specific tips on food preparation and service for your patients/residents on IDDSI? Join Sue Stillman-Linja, RDN, LD to discuss “The Nutrition Professional’s Guide to IDDSI” and learn how to prepare & serve a quality diet for people with dysphagia.
Thanks to Hormel Health Labs for their support of this free program!
This practical training focuses on how to prepare and serve food and beverages for people with dysphagia who are on an International Dysphagia Diet Standardisation Initiative (IDDSI) diet. Expert Sue Stillman-Linja, RDN, LD will review common challenges during the transition to IDDSI, discuss equipment needed for food preparation, and review the basics on menus and recipes. She will present specific food preparation techniques for each level of IDDSI from level 7 to 4, including an overview checklist, testing, and time saving tips and tricks for each level.
Sue’s photo examples, last minute adjustment tips, sample recipes, and ready to use food/beverage tips help make IDDSI easy to understand and implement. As a special bonus, Sue will provide tips for hard to manage breads, desserts, mixed consistencies, thickened liquids, liberalized diets, use of preprepared foods/beverages, and a staff training timeline. We will share many resources to make your transition easier.
After completing this continuing education course the learner should be able to:
- Implement systems to help ensure that foods and drinks are prepared, served and maintained at the correct texture and consistency for the individual with dysphagia on Levels 7 Easy to Chew, 6, 5, and 4.
- Train others on the importance of time and temperature on the maintenance of food texture and liquid consistency.
- Identify useful equipment, preparation tips, testing methods, quality assurance and performance improvement resources.
- Apply corrections when foods and drinks do not test correctly at the point of service.
This course is intended for: RDNs, NDTRs and CDMs
CDR Activity Number: Live: 162211 / Recorded:162212 (Recording expires on May 06, 2024)
Activity Type: 171 Live Webinar/ 175 Recorded Pre-approved CPE
CPE Level: 2
- 6.2.4 Disseminates research or performance improvement outcomes to advance knowledge, change practice and enhance effectiveness of services.
- 8.3.1 Maintains the knowledge and skill to manage a variety of disease states and clinical conditions.
- 8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
- 13.2.2 Evaluates and incorporates individual and target group needs and requirements in order to develop menu items.
Note: Numerous other Performance Indicators may apply.
This course has been submitted for approval by the Certifying Board of Dietary Managers (CDBM).
Hours: 1.0 General CE
Each CDM in attendance will be required to report their CE hours by logging into their online account at www.ANFPonline.org.
CDMs are to retain a copy of the certificate of completion in the event they are audited.
From CBDM: “All CBDM Prior Approved programs are subjected to the CE hour limitations for a program type as defined by CBDM policy. For more information, please refer to The CBDM Guide to Maintaining your Credential”.
Sue Stillman-Linja, RDN, LD
Sue is a registered dietitian nutritionist with a passion for nutrition and aging. Sue has spent the past 33 years of her career working in gerontology and long term care — as a food and nutrition services director, state surveyor and a business owner and consultant. Sue has been widely sought after as a speaker for nutrition and aging seminars in the northwest and presented a TedTalk highlighting centenarians and diet —The Road to 100. Since her mom passed away from Alzheimer’s Disease, Sue has had a special passion for researching and educating on the prevention of this disease, resulting in the co-publication of the book, The Alzheimer’s Prevention Food Guide. In addition to creating and implementing quality nutrition and menu services for her clients, Sue has provided work for over 55 dietitians in 10 states as an owner of S&S Nutrition Network, Inc, LTC Nutrition Consulting and Nutrition and Wellness Associates.
Sue has held leadership positions in the Academy of Nutrition and Dietetics, Dietitians in Health Care Communities DPG, the Idaho Health Care Association and Treasure Valley Dietetic Association.
She hopes to age gracefully, reaching her 100th birthday by maintaining close relationships, eating a mostly plant-based diet and drinking fine wine.
Disclosures: Sue Stillman-Linja is on the Advisory Council for Hormel Health Labs and is a contractor with Becky Dorner & Associates. However, Sue has certified that no conflict of interest exists for this program.
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