With the International Dysphagia Diet Standardization Initiative (IDDSI) Guidelines now the standard of practice, you may be looking for new strategies for implementation in your operation. This webinar will help you understand the rationale for the new IDDSI framework, review tools for determining what level products or recipes meet, as well as provide practical applications related to recipe creation and modifications to meet IDDSI Guidelines.
Watch the webinar recording above and access the presentation deck here.
Those who viewed the live webinar on Nov. 11, 2019 will receive CEU credit. Viewers must watch live to be eligible for CEU credit. See our webinar FAQ page for more information.
Margaret Roche, MS, RD, CSG, CDE, FADA
Nutrition Expert and Dietetic Consultant
Margaret (Maggie) Roche is a nutrition and dining consultant who for over 30 years has been bringing innovation to healthcare dining. Maggie is a registered dietitian with a Master’s Degree in Clinical Nutrition. She has advanced credentials as a certified diabetes educator, is board certified as a specialist in gerontological nutrition and is distinguished as a Fellow of the Academy of Nutrition and Dietetics.
Gilles Stassart, CEC, CCA
General Mills Global Culinary
At General Mills Foodservice, Chef Gilles puts his extensive background in healthcare foodservice, banquets, hotels, fine dining and in-home catering to task. Since joining the company in 2013, he has offered support, training and inspiration to major food management companies as well as operators within hospitals and senior living facilities where he keenly recognizes the important role food plays in patient satisfaction and a guest’s “total experience.” Chef Gilles draws on his expertise in training and development, healthcare solution, and recipe development to support General Mills’ foodservice customers.
Debra Zwiefelhofer, RDN, LD
Nutrition Affairs, LLC