Unit 4 - Food preparation

4.1. Introduction to texture‐modified foods and beverages for dysphagia diets

4.1.4. Texture-modified food and beverages: Definition, requirements and implementation



HOW TO IMPLEMENT THE TEXTURE-MODIFIED DIETS WITH SUCCESS IN HEALTH-CARE INSTITUTIONS

  • BUILDING AWARENESS ABOUT DYSPHAGIA;

  • CREATING A TEAM;

  • TRAINING ON IDDSI LEVELS AND METHODS;

  • CHOOSE OF LEVELS OF INTEREST;

  • ASSESS PROCESSES AND PROTOCOLS TO CHANGE;

  • APPROVE CHANGES;

  • CLEAR PROCEDURES AND COMMUNICATION;

Dining hall in a healthcare institution. Source: Aspace Huesca -Heraldo de Aragón (Autor: Rafael Govantes)