The Dysphagia (IDDSI Food Types Softs & Solids) Training Course is designed for healthcare professionals, carers, and support workers who care for individuals with dysphagia (swallowing difficulties). This course focuses on the International Dysphagia Diet Standardisation Initiative (IDDSI), a global framework for the texture modification of foods and liquids to ensure safe swallowing. Participants will gain a comprehensive understanding of the IDDSI framework, specifically focusing on the preparation and provision of soft and solid food textures. The course covers the identification of appropriate food textures, practical preparation techniques, and the importance of ensuring safety and consistency in meals provided to individuals with dysphagia.
 
Course Content:
 
Introduction to Dysphagia and IDDSI: Understanding dysphagia and the role of the IDDSI framework in standardising food textures for safe swallowing.
Overview of IDDSI Framework: Detailed explanation of the IDDSI levels, focusing on soft and solid food textures (Levels 4-7), including their definitions, characteristics, and application.
Identifying Appropriate Food Textures: How to assess and identify the appropriate IDDSI food texture for individuals based on their swallowing ability and risk of aspiration.
Preparation of Soft Foods (Level 4-5): Practical techniques for preparing soft and minced foods, ensuring they meet the IDDSI standards for texture, consistency, and safety.
Preparation of Solid Foods (Level 6-7): Guidelines for preparing easy-to-chew and regular food textures that comply with IDDSI standards, ensuring they are safe for individuals with mild to moderate dysphagia.
Assessment and Monitoring: Understanding the process of ongoing assessment and monitoring of individuals with dysphagia to ensure they receive the correct food textures.
Safety and Hygiene Considerations: Best practices for ensuring food safety and hygiene when preparing and serving modified textures, including preventing cross-contamination and ensuring consistency.
Multidisciplinary Collaboration: The role of a multidisciplinary team in managing dysphagia, including collaboration with speech and language therapists, dietitians, and other healthcare professionals.
Supporting Individuals and Families: Techniques for educating and supporting individuals with dysphagia and their families on the importance of adhering to prescribed food textures and safe eating practices.
 
Learning Outcomes: By the end of the Dysphagia (IDDSI Food Types Softs & Solids) Training Course, participants will be able to:
 
Understand Dysphagia and IDDSI: Demonstrate a comprehensive understanding of dysphagia and the IDDSI framework, focusing on the role of soft and solid food textures in safe swallowing.
Identify Appropriate Textures: Accurately assess and identify the appropriate IDDSI food texture for individuals with dysphagia, ensuring safe and effective nutrition.
Prepare Soft Foods: Apply practical techniques for preparing soft and minced foods (Levels 4-5) that meet IDDSI standards, ensuring they are safe for consumption by individuals with dysphagia.
Prepare Solid Foods: Confidently prepare easy-to-chew and regular food textures (Levels 6-7) in line with IDDSI guidelines, ensuring consistency and safety for those with mild to moderate dysphagia.
Ensure Safety and Hygiene: Implement best practices for food safety and hygiene when preparing and serving modified textures, ensuring the well-being of individuals with dysphagia.
Monitor and Assess: Understand the importance of ongoing assessment and monitoring to ensure that individuals with dysphagia receive the correct food textures and maintain nutritional balance.
Collaborate with a Multidisciplinary Team: Work effectively within a multidisciplinary team to provide comprehensive care and support for individuals with dysphagia.
Support and Educate: Educate individuals with dysphagia and their families on the importance of following prescribed food textures and safe eating practices, enhancing their understanding and compliance.
 
Upon successful completion of this course, participants will be equipped with the knowledge and skills to prepare and provide safe, IDDSI-compliant soft and solid food textures for individuals with dysphagia. They will receive certification recognising their competence in managing dysphagia with a focus on IDDSI food types, contributing to safer and more effective care.