Podcasts about iddsi

Earn .1 ASHA CEU for this episode with Speech Therapy PD: https://www.speechtherapypd.com/course?name=Simply-Thick-IDDSI-and-Compassionate-Clinical-ImplicationsJoin Michelle as she welcomes John Holahan, President of SimplyThick, LLC and co-author of Modern Dysphagia Cookbook, for the final episode of 2024. John shares the story behind SimplyThick, its IDDSI connections, and why these insights matter in pediatric care. With his grace, joy, and dedication to supporting others, this episode is a perfect way to end the year on an inspiring note!

You've heard of the brand, SimplyThick. Now, meet the inventor, founder, and president of SimplyThick, John Holahan. John is a larger-than-life personality who has dedicated his career to thickeners. He's here to discuss IDDSI implementation challenges and how dietitians can help to overcome them. John also talks about his new dysphagia cookbook, TikTok fame, and how dietitians can really help those with swallowing difficulties.     Show notes:  TikTok: @simplythickjohn  SimplyThick website: https://www.simplythick.com   Modern Dysphagia Cooking cookbook: https://www.amazon.com/Modern-Dysphagia-Cooking-Favorites-Dysphagia-Friendly/dp/B0BSY2LWVZ?maas=maas_adg_4B7B55F454678EEE434E4837FDFC34F1_afap_abs&ref_=aa_maas&tag=maas   SimplyThick cutting board: https://www.simplythick.com/SimplyThick-Cutting-Board  US IDDSI Festival: https://iddsi.org/Events/US-IDDSI-Festival-2024-(2)  

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In this episode we will be covering Facebook Live Questions 2/12-2/19/24  free Facebook Group Registered Dietitian Exam Study Group with Dana RD! Don't forget to check out my recorded courses here.Looking for additional tutoring service? Visit my website! Interested in monthly group tutoring? Click here to learn more and apply.Free Downloads: danajfryernutritiontutoring.teachable.com/p/my-downloadable-462494Interested in learning more about the Spring Group Tutoring? Click here to learn more and apply for the group! Access to the program starts 3/1 (ends 4/28) and our first class is Monday 3/11 at 8p est.

As clinicians working in dysphagia management, providing guidance on different consistencies to support our patients in their rehabilitation process and daily life is a fundamental aspect of our clinical responsibilities. However, effective communication about these consistencies is a recurring challenge for both patients and clinicians. In previous episodes, you have already heard us talk about … EP 28: The IDDSI framework with Peter Lam Read More »

In this episode we will be covering Facebook Live Questions 2/20-2/25/24  free Facebook Group Registered Dietitian Exam Study Group with Dana RD! Don't forget to check out my recorded courses here.Looking for additional tutoring service? Visit my website! Interested in monthly group tutoring? Click here to learn more and apply.Free Downloads: danajfryernutritiontutoring.teachable.com/p/my-downloadable-462494Interested in learning more about the Spring Group Tutoring? Click here to learn more and apply for the group! Access to the program starts 3/1 (ends 4/28) and our first class is Monday 3/11 at 8p est.

SLP  – this podcast may help you meet your continuing education requirements. Access Relias Academy to review course certificate information.    Do you want to implement the standardized IDDSI diets at your facility but are unsure how to start? Would you like to know about online resources that are available to help you and your team? In this podcast, Faerella Boczko, MS, CCC-SLP, BCS-S, and Mary Casper, MA, CCC-SLP, ASHA Fellow, FNA, will give you that information and more with a discussion about how the diets were successfully implemented in skilled nursing facilities.  How are we doing? Click here to give us feedback  (03:32) IDDSI Implementation in the U.S. (11:11) First Steps in Facility Implementation (15:46) Implementation Team and Timeline (22:27) Staff Education (26:12) Converting Labels to New Consistencies (29:32) Testing and Tasting (35:26) Additional Unexpected Steps (39:35) Keeping Momentum During Lengthy Implementation  (44:58) Value of IDDSI  (46:59) Converting from Pre-Admission Diet to IDDSI Diet  (50:04) Approach to Bread  (52:23) Interprofessional Collaboration (54:30) Recommended First Steps (57:35) Summary  The content for this course was created by Faerella Boczko, MS, CCC-SLP, BCS-S.    The content for this course was created by Mary Lee Casper, MA, CCC-SLP, ASHA Fellow, FNAP.  The content for this course was created by Susan Almon-Matangos, MS/CCC-SLP. Here is how Relias can help you earn continuing education credits:  Access your Relias Library offered by your employer to see course certificate information and exam;   or   Access the continuing education library for clinicians at Relias Academy. Review the course certificate information, and if eligible, you can purchase the course to access the course exam and receive your certificate.  Learn more about Relias at www.relias.com.    Legal Disclaimer: The content of Stretch: Relias Rehab Therapy Education is provided only for educational and training purposes for healthcare professionals. The educational material provided in this podcast should not be used as medical advice to treat any medical condition in either yourself or others.  Resources  International Dysphagia Diet Standardisation Initiative (IDDSI) website with framework, testing methods, and resources: https://iddsi.org/  IDDSI resources for U.S. implementation: https://iddsi.org/United-States  Please see other Relias courses related to IDDSI for more information. 

If clinicians and families aren't speaking the same language when treating pediatric swallowing disorders, things can get confusing — and dangerous — says today's guest on the podcast.SLP Laura Brooks discusses her work with the International Dysphagia Diet Standardization Initiative, or IDDSI. The nonprofit has been developing and implementing resources that standardize measurements for thickened liquids and modified foods.Brooks, who treats children with swallowing disorders, discusses cultural considerations in her work with care partners and family members. And she shares what she's learning from clinicians outside the U.S. through her work with the international nonprofit.This conversation was originally published in February 2023.

It is estimated that 590 million people suffer from dysphagia. Dysphagia impacts infants, children, teens and adults. Acquired dysphagia will impact way too many people over the age of 60. Our Dysphagia Food Chaining therapy program is explained in detail. Multiple, specific food chaining ideas are shared, giving the listener foods to consider from all food groups. The complexity of advanced food chaining is evident. In regard to safety, the IDDSI and dysphagia chaining go hand in hand. Use of the IDDSI in treatment is explained. A case history discussed is about treating a patient with oral cancer and a hemiglossectomy. The patient went from only being able to eat three bland foods to enjoying high flavor, nutritious foods from all food groups. How did we do it? That is what this episode is all about. --- Send in a voice message: https://podcasters.spotify.com/pod/show/cheri-fraker/message

The Therapy Insights Resource Roadmap Show is a monthly talk show all about the new content we release every month- from therapy materials to eval tools to patient education handouts and more. Join us as we discuss how to use these resources and we discuss various approaches to clinical cases.00:00 - WelcomeWelcome to episode 05 of the Resource Roadmap Show!01:28 - Clinical Resource: IDDSI Level 7 (Regular Easy to Chew) The International Dysphagia Diet Initiative (IDDSI) level seven is for modified solids called “Regular Easy to Chew.” This material provides information for patients and their caregivers on this consistency's characteristics, why it may be recommended, ways to test it at home, and helpful recommendations for preparation.https://therapyinsights.com/clinical-resources/clinical-resource-iddsi-level-7-regular-easy-to-chew07:03 - Glossary of Terminology in Chest X-Rays Reports for the SLPThis resource provides labels of structures on chest x-rays and a glossary of terminology used in reports important for the SLP.https://therapyinsights.com/clinical-resources/glossary-of-terminology-in-chest-x-rays-reports-for-the-slp13:50 - The Role of Speech Therapy with Head and Neck CancerThis resource is designed for patients who have received a diagnosis of head and neck cancer and may not be aware of how a speech-language pathologist can help them on their journey.https://therapyinsights.com/clinical-resources/the-role-of-speech-therapy-with-head-and-neck-cancer23:18 - Dysphagia, voice problems, and pain in head and neck cancer patients (2021)https://therapyinsights.com/article-snapshots/dysphagia-voice-problems-and-pain-in-head-and-neck-cancer-patients-202127:13 - Videofluoroscopic Swallow Study (VFSS) Presentation Checklist and NotesThis resource provides an SLP with a checklist of areas to consider and make a note of before and during a videofluoroscopic swallow study (VFSS).https://therapyinsights.com/clinical-resources/videofluoroscopic-swallow-study-vfss-presentation-checklist-and-notes35:13 - Treatment of Wernicke's AphasiaThis resource provides guidance for treating receptive language impairment, a cornerstone impairment for a person with Wernicke's aphasia.https://therapyinsights.com/clinical-resources/treatment-of-wernickes-aphasia47:48 - Auditory training changes temporal lobe connectivity in ‘Wernicke's aphasia': a randomised trial (2017)https://therapyinsights.com/article-snapshots/auditory-training-changes-temporal-lobe-connectivity-in-wernickes-aphasia-a-randomised-trial-201752:32 - Case StudyTegan is an SLP who works in a large facility that offers inpatient rehabilitation as well as long-term care. She started the job a few weeks ago and notices a lack of oral care throughout the facility, which is particularly alarming for the patients on her caseload who are at risk for respiratory compromise when eating and drinking. Tegan documents the need for oral care as well as instructions, but does not see follow through. She attempts to build relationships with the nurses, but learns that there is not currently a precedent for amicable relationships between SLPs and nurses in the facility, with a growing divide between the two teams. When they approach their colleagues about the issue, their SLP colleagues respond with frustration towards the nursing staff, stating that they never listen or follow through.53:44 - Oral Care and Aspiration PneumoniaHandout to provide to staff, patients, and family to help communicate the importance of oral care to prevent aspiration pneumonia.https://therapyinsights.com/clinical-resources/oral-care-and-aspiration-pneumonia/56:08 - Oral Care Staff Cue CardsThese four cue cards are designed to remind staff to follow aspiration precautions. Card #1: Complete oral care before serving a meal. #2: Complete oral care after meals. #3: Put dentures in before a meal. #4: Assist with oral care before bed.https://therapyinsights.com/clinical-resources/oral-care-staff-cue-cards/01:02:24 - Oral Care and Overall HealthOral care continues to be one of the most powerful preventative cares in rehabilitation and long-term care settings. This handout describes the latest research showing the effect that oral care can have on overall health, including brain function, heart longevity, and diabetes management.https://therapyinsights.com/clinical-resources/oral-care-and-overall-health/

In this episode of the Swallow Your Pride Podcast, John Holahan, founder of SimplyThick®, joins us to discuss his new book, "Modern Dysphagia Cooking." The book provides guidance on how to make dysphagia-compliant dishes at home, and John shares the inspiration behind the book and the process of writing it. They discuss the challenges of using the IDDSI pyramid and how it can be overwhelming for some people. John emphasizes the importance of focusing on the end-user and making sure that the recipes are flexible enough to accommodate different preferences. The book includes recipes, techniques, and detailed descriptors and testing methods documents to help people prepare dysphagia-compliant food at home. They also discuss the benefits of the book for home health patients and SimplyThick®'s efforts to provide education and support to people with dysphagia. Timestamps: Discussion of "Modern Dysphagia Cooking" book [00:02:27-00:06:15] - John Holahan discusses the inspiration for and process of writing his new book, "Modern Dysphagia Cooking," which provides guidance on how to make dysphagia-compliant dishes at home. Techniques for Making Dysphagia-Compliant Dishes [00:06:56] - John Holahan discusses the techniques for making dysphagia-compliant dishes and how they help healthcare professionals and consumers. Challenges in Making Dysphagia-Compliant Dishes [00:08:04] - Theresa Richard and John Holahan discuss the challenges in making dysphagia-compliant dishes and how to overcome them. Overview of "Modern Dysphagia Cooking" [00:12:29] -John Holahan and Theresa Richard discuss the content of "Modern Dysphagia Cooking" and how it goes beyond a simple cookbook. The Importance of Nutrition [00:14:04] - Discusses the importance of nutrition and strategies to add more calories to dysphagia-compliant dishes. Shaping Food for Increased Calories [00:14:54] - Explains a study that found a significant increase in calories when food is shaped and discusses the benefits of shaping food for dysphagia patients. Challenges with Bread [00:17:15] - Discusses the challenges of bread for dysphagia patients and a recipe for a dysphagia-compliant bread alternative. Techniques for Pureeing Meat [00:20:52] - John Holahan discusses the key to pureeing meat and the importance of using extremely thick liquid to achieve the right consistency. Using Bone Broth for Protein [00:21:27] - Theresa Richard talks about using bone broth to add protein to her son's diet and the delicate balance of piling on calories while ensuring safe swallowing. Techniques for Dysphagia-Compliant Pasta [00:23:28]  John Holahan shares his technique for making dysphagia-compliant pasta, including boiling it in twice the amount of water and pureeing it cold with milk and butter. Home Health Patients [00:27:12] - Theresa Richard talks about her experience with home health patients and how a cookbook like "Modern Dysphagia Cooking" would have been helpful for them. Building a Resource Kit [00:27:53] - John Holahan discusses the process of creating the cookbook and the idea behind building a resource kit for families and SLPs. Importance of Visual Learning [00:29:22] - John Holahan talks about the importance of visual learning and how the cookbook's website will feature videos to help families and patients learn how to make dysphagia-compliant dishes. Live Streams [00:33:22] - John Holahan talks about the twice-a-month live streams called "Lunch with SimplyThick®" where they answer questions and show how to make dysphagia-compliant dishes. Cookbook Availability [00:37:00] - Theresa Richard asks John Holahan where people can get the cookbook "Modern Dysphagia Cooking," and he answers that it's available on Amazon and their website. Patient-Centered Care [00:38:17] - John Holahan emphasizes that their techniques are not special,

If clinicians and families aren't speaking the same language when treating pediatric swallowing disorders, things can get confusing — and dangerous — says today's guest on the podcast.SLP Laura Brooks discusses her work with the International Dysphagia Diet Standardization Initiative, or IDDSI. The nonprofit has been developing and implementing resources that standardize measurements for thickened liquids and modified foods. Brooks, who treats children with swallowing disorders, discusses cultural considerations in her work with care partners and family members. And she shares what she's learning from clinicians outside the U.S. through her work with the international nonprofit.

This episode is all about texture modified diets. In particular, you'll learn an overview of the International Dysphagia Diet Standardisation Initiative (IDDSI) and the role you have when working with these diets. Speech Language Pathologists (SLP's) or Speech Therapists are the experts in assessing patients chewing and swallowing. They recommend the texture modification safest for the patient. As dietitians, we make sure the diet order is followed and that we collaborate with the interdisciplinary team.  This is what you'll learn in this episode:  The reasons someone may need a texture modification The different levels for texture modification within the IDDSI The different levels for liquid consistency modification for people with swallowing difficulties As a dietitian, you'll inevitably work with texture modified diets at some point so regardless of where you work, it's a good idea to have a basic understanding of these special textures.  Here's a glance at this episode: [04:05] An overview of the process to form a bolus [05:00] A review of reasons someone might need a texture modified diet [07:53] A discussion of IDDSI and what it stands for [08:55] Why fluid is so important especially when receiving a modifed liquid consistency [09:55] A breakdown of the levels within IDDSI [18:08] Why following the recipe is necessary in order to make sure the thickened liquids are prepared to the right consistency [18:39] A discussion of transitional foods and what they are If you want to learn more about IDDSI, I recommend you visit the website for visual information regarding the levels and additional information about the various texture modifications. Here's the website: https://iddsi.org

In this episode we will be covering Facebook Live Questions 7/31-8/6/22. For the latest updates visit my blog and be sure to join the free Facebook Group Registered Dietitian Exam Study Group with Dana RD! Grab the free RD Exam Prep Class here. Looking for additional tutoring service? Visit my website!

In this episode we will be covering Facebook Live Questions 6/6/22-6/12/22. For the latest updates visit my blog and be sure to join the free Facebook Group Registered Dietitian Exam Study Group with Dana RD! Grab the free RD Exam Prep Class here. Looking for additional tutoring service? Visit my website!

飛碟聯播網《飛碟早餐 唐湘龍時間》2022.06.21 週二醫療保健單元 臺大醫院營養師 鄭千惠 《吞嚥困難安心照護飲食全書：輕鬆學會IDDSI好嚼好吞食物製備技巧&分級食譜示範，兼顧營養美味與健康》 ※主題：《吞嚥困難安心照護飲食全書：輕鬆學會IDDSI好嚼好吞食物製備技巧&分級食譜示範，兼顧營養美味與健康》/ 臺大醫院14位復健科&營養師團隊 / 原水文化 ※來賓：臺大醫院營養師 鄭千惠 ◎節目介紹： 吞嚥困難是老化、神經肌肉退化或是受到疾病影響而產生的症狀，因而受限於食物的選擇，飲食生活變得單調乏味，影響生活品質，導致營養不良或甚至因為不安全的飲食而危及生命，且大量研究資料顯示年長者對於營養的需求，除了熱量之外，還須因個人的健康差異進行調整，以確保足夠熱量與營養素的攝取。如何在日常飲食為吞嚥困難者或年長者準備充足，且完整營養需求的餐食，對於照顧者、專業相關醫療人員、照顧服務員及廚師等實在是一個很大的挑戰。 國際吞嚥困難飲食分級標準（IDDSI）是依照病人的咀嚼能力、口腔肌力、吞嚥能力，規範出不同等級的食物質地與液體稠度，符合個案的身體狀況調製適宜的食物級別，從流質、糊狀、細碎及軟質一口的飲食，以促進進食安全、進而補充均衡營養素，降低吞嚥困難可能引起諸多合併症，如營養不良、脫水、呼吸道感染、吸入性肺炎等，讓照顧者有所依循安心備餐，被照顧者安全進食，享受吃的快樂，找回身體的健康力！ 本書由辨別吞嚥困難開始介紹，並說明特定疾病或族群的吞嚥困難的狀況及原因，再搭配國際吞嚥困難飲食分級標準（IDDSI）的食物質地分級制度詳細做全彩的圖文介紹，且規劃為吞嚥困難病患及年長者設計的食譜及菜單，不論是對於專業人員或是家中有年長者、吞嚥困難患者的民眾而言，都是一本值得參考且值得詳細閱讀的書籍。 ◎作者介紹：臺大醫院14位復健科&營養師團隊 臺大醫院吞嚥障礙評估及治療團隊成立已有30年，各職類各司其職，提供住院病人完善的吞嚥訓練計畫與飲食。為了與國際接軌，在與醫療團隊密切合作下，完成 IDDSI吞嚥困難餐病人飲食上線供應。為了讓治療與飲食可以無縫接軌到基層社區，由台大最強的吞嚥困難多專科團隊成員，包括醫師、語言治療師及營養師無私將多年臨床經驗從吞嚥評估、吞嚥訓練及IDDSI國際吞嚥困難飲食製備技巧與食譜分享給民眾。 ▶ 《飛碟早餐》FB粉絲團 https://www.facebook.com/ufobreakfast/ ▶ 飛碟聯播網FB粉絲團 https://www.facebook.com/ufonetwork921/ ▶ 網路線上收聽 http://www.uforadio.com.tw/stream/stream.html ▶ 飛碟APP，讓你收聽零距離 IOS：https://reurl.cc/3jYQMV Android：https://reurl.cc/5GpNbR ▶ 飛碟Podcast SoundOn : https://bit.ly/30Ia8Ti Apple Podcasts : https://apple.co/3jFpP6x Spotify : https://spoti.fi/2CPzneD Google 播客：https://bit.ly/3gCTb3G KKBOX：https://reurl.cc/MZR0K4

The International Dysphagia Diet Standardization Initiative (IDDSI) was created as a global safety initiative to standardize modified diets for those with dysphagia. IDDSI has more levels than the National Dysphagia Diet and can be better customized to a patient's needs. Transitioning to IDDSI at your facility requires total buy-in and support from the whole team. Ready to get started? We're here to help. Show Notes: https://iddsi.org/ PDF explanation of each IDDSI level: https://bit.ly/3JiniM5 NDD to IDDSI crosswalk: https://bit.ly/3wdkKv4

The Dietitian Diaries, brought to you by Wiltshire Farm Foods, is a podcast by healthcare professionals for healthcare professionals. Our aim is to provide you with interesting, factual, and insightful information that you can use in any professional setting. Each episode, we discuss a broad range of topics surrounding nutrition and hydration. Wiltshire Farm Foods: www.wiltshirefarmfoods.com/ Twitter: @SNwff

Join Michele and Theresa as they explain changing Diet orders to IDDSI terms. 

Michele Kramer, Director of Health & Wellness Programming and Theresa Arguello-Thomas Senior Vice President of Menu Operations with Crandall Corporate Dietitians discuss What Operations, Sales & Marketing need to know about IDDSI

Join Michele Kramer as she discusses testing methods for foods and liquids with Theresa Arguello-Thomas from Crandall Corporate Dieticians. Today, IDDSI, the International Dysphagia Diet Standardization Initiative, specifically on the IDDSI testing methods for foods and liquids.

NDD is out, IDDSI is IN! Find out more with Michele Kramer and Theresa Argwello-Thomas today on Health Care High Wire! 

John Holahan, the founder of SimplyThick, is here to discuss how we can all embrace IDDSI. John tells us about the exciting projects his company is working on behind the scenes (top secret recipes included), some facts about the decision making and implementation of IDDSI, and a plethora of resources available for SLPs to learn more about the framework. The post 180 – Embracing IDDSI- John Holahan MBA, BS appeared first on Swallow Your Pride Podcast.

John Holahan, the founder of SimplyThick, is here to discuss how we can all embrace IDDSI. John tells us about the exciting projects his company is working on behind the scenes (top secret recipes included), some facts about the decision making and implementation of IDDSI, and a plethora of resources available for SLPs to learn more about the framework. The post 180 – Embracing IDDSI- John Holahan MBA, BS appeared first on Swallow Your Pride Podcast.

AFLEVERING #11 ⚫️ “Mensen met een cerebrale parese hebben lekker eten gekend, en dit willen we hen teruggeven.”In deze aflevering vertellen ondernemers, Jonas (ergotherapeut) en Manon (neurologopediste), over hun passie, mensen voorzien van lekker en aangenaam eten op IDDSI-niveau 4.Ze vertellen over hun Instagrampagina ‘Treat Your Eat' waarop ze enorm veel ge-wel-di-ge gerechten delen volgens deze consistentie. De recepten hiervan delen ze helaas niet, maar hier hebben ze ook een goede reden voor.Ze leggen ons uit op welke manier ze tot een lekkere, mooi ogende maaltijd komen (en geen papje), alsook welke materialen en ingrediënten ze hiervoor gebruiken. Mensen met een cerebrale parese weten wat het is om lekker te eten, en aangezien lekker eten ook een sociaal gebeuren is, willen ze hen dit volledig kunnen teruggeven.Deze rasechte ondernemers willen hun project ook naar een hoger niveau tillen. Enkele luisteraars mogen als testpersonen deelnemen aan hun opleiding. Hierbij gaan ze samen met hen aan de slag om lekker eten te transformeren naar even lekker eten, maar met de aangepaste consistentie. Doe mee aan de give-away en maak kans op deze unieke ervaring.Wij vonden het vooral ook enorm interessant om te horen hoe een ergotherapeut en een logopediste elkaar perfect kunnen aanvullen. Vanuit hun eigen expertise tillen ze elkaar naar een nog hoger niveau. En verder zijn ze ook nog eens een enorm sympathiek en gezellig duo!Wat vonden jullie van deze aflevering?Music rights by James Falck & Kristof Du Jardin

Catering in care homes is so important for residents and their families, and can be a challenge for providers.On our Catering Special Roundtable podcast, sponsored by care home marketing experts Smooth Digital, our experts discuss:Managing catering costs in a challenging market Tightening of budgets Controlling costs Food waste Allergen management in a care settingImportance of IDDSI compliant food in the care sector and the impact on choice, dignity and compliance for all residents How dining and care home activities go hand in hand.Our panel for this podcast comprises: Neil Hargreaves, divisional manager for care homes at apetito UK; Sophie Murray, deputy chair at the National Association of Care Catering; and Rob Henry, quality assurance technical manager at Catercloud.Podcast hosted by Steve Hemsley.Support the show (http://chmonline.co.uk)

An informative conversation with Margaret Roche – registered dietitian and founder of Roche Dietitians (www.rochedietitians.com) – discussing the "We Test for Safety" training program and how it benefits the International Dysphagia Diet Standardization Initiative (IDDSI), simplifies IDDSI implementation, improves food quality and promotes overall safety.Pursue our passions at Boelter Learn more about Senior Living Follow us on Facebook Connect with us on LinkedIn 

Kinnari and Rabab are in conversation with Dr. Ashwini Namasivayam-MacDonald, an Assistant Professor at McMaster University, Canada. She helps us understand the distinction between presbyphagia and dysphagia, learn more in detail about the International Dysphagia Diet Standardization Initiative, and how the framework can be translated to our Indian cuisine. We try to modify “aloo sabzi” (Potato curry) and place it into one of the levels. She discusses the burden of dysphagia on the family caregivers of the elderly and how SLP clinicians can support these caregivers.

How do we move from discovering a problem our patients face to developing an innovative solution? The pattern of innovation, deeply rooted in collaboration across disciplines will be explored. The innovation stemmed from an understanding of the change in the dining experience for someone with dysphagia and their caregiver. We will focus on snack time as an opportunity to re-create the slow grazing behaviors that can lead to increased nutrition. Benefits of increasing snacking frequency and snacking options with dysphagia will be shared. Transitional foods can help with increasing snacking options for dysphagia sufferers but it is a poorly understood category in the IDDSI pyramid. It is often offered as a training food for the pediatric population but its potential will be untapped for the adult population as well. Show notes: https://www.speechuncensored.com/podcastepisodes/s3e28 Send in a voice message: https://anchor.fm/speech-uncensored/message

How do we move from discovering a problem our patients face to developing an innovative solution? The pattern of innovation, deeply rooted in collaboration across disciplines will be explored. The innovation stemmed from an understanding of the change in the dining experience for someone with dysphagia and their caregiver. We will focus on snack time as an opportunity to re-create the slow grazing behaviors that can lead to increased nutrition. Benefits of increasing snacking frequency and snacking options with dysphagia will be shared. Transitional foods can help with increasing snacking options for dysphagia sufferers but it is a poorly understood category in the IDDSI pyramid. It is often offered as a training food for the pediatric population but its potential will be untapped for the adult population as well. Show notes: https://www.speechuncensored.com/podcastepisodes/s3e28 --- Send in a voice message: https://anchor.fm/speech-uncensored/message

In this episode Michelle is joined the award winning and innovative Dr. Reva Barewal! Dr. Reva graduated from the University of Toronto Dental School in 1992. From 1992 to 1993 she was in a General Practice Residency at Mount Sinai Hospital, Toronto, Canada. Following her residency, she practiced as a general dentist for six years. She completed a Prosthodontic Post Doctoral Program at the University of Texas Health Science Center at San Antonio in 2002, winning first place in the John Sharry competition of 2002. In 2006 she was awarded the first implant award for research by Astra Tech and the inventor of dental implants. Her professional training, combined with her passion and further education as a culinary chef, gave her unique insight into her patient’s needs when it came to the satisfaction that was missing in altered diets and mealtime…so she combined her skills and created Savorease! The first product of its kind that has delicious dissolvable crackers and dips that not only meet IDDSI guidelines, but also give the pleasure of the sought after “crunch” and “taste” often missing in these diets. Your taste buds will be salivating, while your neurons are firing as she explains the science and research behind chewing, biting, crunching, and tasting!

In this episode Michelle is joined once again by Erin Forward, MSP CCC-SLP, and they take on the beast of the change between the National Dysphagia Diet and the International Dysphagia Diet Standardisation Initiative. It is time! Erin and Michelle spend this fast paced hour updating and taste testing foods and drinks according to the new IDDSI guidelines! They will share their favorite IDDSI transition resources, as well as help to explain the differences in food and drink between NDD and IDDSI for all consistencies. Bring your private practice and personal practices in line with current best practice with this lively lecture! Also, be sure to check out the First Bite Insta and FB accounts for the videos of all the taste testing!

Karen Sheffler, SLP and champion of IDDSI implementation, gives us a virtual tour of the organization's website as well as practical tips on getting started in the process. It's all here for you, ready for the May 1st kickoff! Listen: Apple Podcasts | Google Podcasts | Google Play | Stitcher  | TuneIn | Other Android Apps

If you’re into grainy sludge, feel free to skip this episode. For the rest of us, John Holahan, founder of Simply Thick, is here to talk about xanthan gum, rheology, and IDDSI. Even though xanthan gum sounds like a substance mined on a distant planet, it’s been around forever and is a widely used food thickener (for people without dysphagia). John realized there were myths to be dispelled and got to work making a better thickener for patients with dysphagia. And when he found an Australian company with an easier to mix product, he partnered with them. No surprise then, that when Simply Thick learned about IDDSI, they were all in. IDDSI is coming for us all, so lets get excited! My puree won’t be your nectar-thick anymore! Show notes can be downloaded below. To share your thoughts: - Join the MedSLP Newbies Facebook group - Share this episode on Facebook or Twitter To help out the show: - Leave a review on iTunes. Your comments help me immensely and I just might read it on the show! - Contribute at patreon.com/swallowyourpride Download Ep. 073 Show Notes! This Month’s Featured Affiliates: If you like our work, support us on Patreon for as little as a dollar a month! Previous Next Previous Next

010 - Catriona Steele Ph.D., CCC-SLP, F-ASHA - The International Dysphagia Diet Standardization Initiative Framework, IDDSI Flow Test, & Skill-Based Training For Rehabilitating the Swallow.The International Dysphagia Diet Standardization Initiative (IDDSI.org) Framework, The IDDSI Flow Test, and Skill-Based Training For Rehabilitating the Swallow.Dr. Catriona Steele is an incredible, internationally known, ASHA Fellow who is currently a researcher at the Toronto Rehab Institute. She had 10 years of experience as a medical SLP before pursuing her PhD, and she is still very much involved at the clinical level in our field. Dr. Steele has over 80 peer-reviewed publications, and has presented as an invited lecturer in Europe, Japan, China, Austrialia, and she actually just returned from the World Dysphagia Summit and European Society for Swallowing Disorders, so she does give us some scoop from that!Dr, Steele is one of the main key players in the International Dysphagia Diet Standardized Initiative also known as IDDSI. She also has received international recognition for her work on tongue functioning in the swallow. Dr. Steele has a 2-part series on Medbridge right now about tongue pressure resistance training, so feel free to check that out, and also one of my most favorite series on MedBridge is her 5-part series about best practices in VFSS, so if you're a Medbridge member check that out, if not, you can purchase that annual membership for unlimited CEUs for only 95$ with promo code SYP, so head over to medbridgeeducation.com and purchase that SLP education plan with promo code SYP to watch Dr.Steele’s awesome CEU videos on lingual resistance and videofluoroscopy.In this episode, we discuss the importance of IDDSI and standardizations amongst thickened liquids and texture modifications, we discuss skill based training, and the importance of rehabbing the swallow, as well as we get to hear about some of Dr. Steele’s mentors and who's work has really inspired her.To learn more about the Medical SLP Collective, an exclusive community for Medical SLPs with new peer-reviewed resources, handouts, and videos distributed weekly, monthly ASHA CEU webinars, and a private forum on Facebook, or on the website to get answers to all of your burning clinical questions, check out MedSLPCollective.com Download Ep. 010 Show Notes! This Month’s Featured Affiliates: If you like our work, support us on Patreon for as little as a dollar a month! Previous Next Previous Next