Putting the “S” back in IDDSI: How to successfully implement and standardize your IDDSI program

After completing this continuing professional education course the learner should be able to:

1. Become confident with the “what” and “why” of IDDSI, including understanding what CAN and CANNOT be changed about IDDSI Implementation.
2. Accurately navigate implementation barriers and discover solutions. Feel comfortable surfing the IDDSI website for solutions and learn how to put the resources to good use (what have others done)?
3. Participate in and/or create an effective team, learn how to uphold best practices and how to coordinate efforts within the kitchen for skill development, and collaborate with other health care team members for person centered care.
4. Recognize the connection between quality improvement and a sustainable, IDDSI implementation project. Embrace the IDDSI-QAPI COMPLIMENT: a method for your facility to adopt IDDSI, track progress, collect data, and calculate benefits.

This course is intended for: RDNs and NDTRs

CDR Activity Number: Live: 180143 / Recorded: 180144   (Recorded expires on January 18, 2027 )

Activity Type: 171 Live Webinar/ 175 Recorded Pre-Approved CPE

1.0 CPE     CPE Level: 2

CDR Performance Indicators

• 1.1.5 Integrates new knowledge and skills into practice.
• 7.4.3 Formulates a clear understanding of the nature of problems or the need for improvement to achieve desired outcomes.
• 8.2.4 Integrates new knowledge of disease states and clinical conditions into practice.
• 13.2.1 Adheres to and communicates relevant regulations, dietary guidelines, and organizational policies in menu development and implementation.

Note: Numerous other Performance Indicators may apply.

Mary Rybicki, MS, RDN, LDN, is a Registered Dietitian Nutritionist with diverse clinical and management experience in post-acute care settings.  She is Editor-in-chief of the NCM Diet Manual and has incorporated the IDDSI texture modified diet levels. Mary has worked within multiple healthcare settings for quality improvement processes of texture modified foods and with the transition to IDDSI. She has presented on the IDDSI topic within variable settings and is a volunteer on the United States IDDSI Reference Group (USIRG).

Mary has an MS in Dietetics from MGH Institute of Health Professions and a MMHS, Master of Management of Human Services, from Brandeis University. She has held multiple leadership positions with the national DHCC DPG and remains active at the state level.

Disclosures: Mary Rybicki discloses that she is a paid consultant for Anderson, Sadia’s Health and Wellness, Academy of Nutrition and Dietetics EIC of NCM Diet Manual and a consultant for Pineapple Academy. Mary, however, certifies that no conflict of interest exists for this program.