Modified Texture Use in Long Term Care Issues and Implications

Why do we use texture modified diets?Подробнее

Resources to support safer modification of food and drinkПодробнее

Through Thick & Thin: When and Why Diet Texture Modification Should Be Considered for People with DyПодробнее

How to Use IDDSI in ResearchПодробнее

Webinar: Moving from Institutional to Emotional Based CareПодробнее

Studying the Dynamic Sensation of Eating - June 6, 2019Подробнее

Mechanically Altered DietsПодробнее

Texture Modified Diets and Proper Preparation TechniquesПодробнее

IDDSI 101 for Healthcare ProfessionalsПодробнее

Implementing IDDSI Across a Large Acute Care NetworkПодробнее

Aged Care Skills for Cooks and Chefs - Rethinking Texture Modified FoodПодробнее

12/8/17: Preserving the Joy of Eating: Rethinking Dysphagia Management in Dementia CareПодробнее

39th Annual HDSA Convention: Long Term Care Options in HDПодробнее

Digital Innovations and the Long Term Care Workforce: What is Needed for Success?Подробнее

Strategies to Improve the Hydration of Residents with Dysphagia in Nursing Homes - Dr Heather KellerПодробнее

Improving Food Quality in Long Term Care webinar with Heather KellerПодробнее

From Framework to Food: Implementing IDDSI in a Long Term Care FacilityПодробнее

HOIC Enterprise Track - Identifying Food Textures for Dysphagia Patients (NHG)Подробнее

IDDSI Food Texture Testing for Food ServiceПодробнее