Dietitian Day – Rosemary Stanton
This webinar by Dr Julie Cichero (BA,BSpThy Hons, PhD) will introduce the new International Dysphagia Diet Standardisation Initiative (IDDSI) Framework.
From 2013 a multidisciplinary, international group has been working to develop International standardised levels, names and definitions for texture modified food and thickened fluids for use in dysphagia. A common language provides increased safety for individuals with dysphagia. The project has been conducted over four stages, commencing with reviewing existing national published standards, surveying stakeholders for their needs of an international standardised terminology, a systematic review of the literature to support the use of texture modified foods and thickened liquids, and stakeholder consultation of the draft framework that was released for public comment in May 2015. The final standards are to be launched in September 2015 at the Japanese Dysphagia Research Society meeting. The new standards are suitable for use with clients of all ages, in all care settings and across cultures. This presentation will introduce the new standards and explain how the International Standards map with the Australian National Descriptors. The presentation will include learnings from implementation trials of the new standards from pilot sites from around the world.
1. To introduce the IDDSI International framework
2. To explain how the new IDDSI International standards map to the Australian standards using examples across care settings and client groups
3. To provide information regarding enablers and barriers to implementation of the new standards based on experience from trial sites from around the world.
Dr Julie Cichero (BA,BSpThy Hons, PhD) is a speech pathologist and dedicated specialist of feeding and swallowing disorders. For 25 years Julie has worked clinically and conducted research into dysphagia from infancy to old age. She has worked in a range of public and private health care settings. Julie is an honorary Senior Research Fellow and has been a lecturer and researcher affiliated with The University of Queensland since 1996 (Schools of Pharmacy Chemical Engineering, Food Technology). She is an invited national and international speaker in the area of dysphagia, and reviewer for 19 international medical, nursing, allied health, chemical engineering and food texture journals. She has published more than 35 journal articles and co-authored four books. Julie is currently co-chair for the International Dysphagia Diet Standardisation Initiative (www.iddsi.org).