There are sooo many resources for IDDSI, but what does this actually look like in the kitchen?

To the dietitians, speech pathologists and chefs who want to do more than provide four blobs on a plate for those with dysphagia:

Give us 3 hours and you'll walk away with the skills and techniques to provide delicious, nutritious and safe texture modified foods! You know that texture modified diets need to improve, but you're not sure how to help? It's heartbreaking to see your clients losing weight and malnourished because the food is not appetising or enjoyable to eat.

Are you sick of seeing pureed meals like this?

Getting loads of referrals for weight loss or malnutrition because people are refusing their texture modified meals?

The reality is, the way we currently make pureed meals across many facilities is just embarrassing. It's undignified for those that have to eat it and it's awful for their families that are beside themselves looking at the meals and wondering where they went wrong. Something as simple as seeing four blobs of food on a plate that doesn't resemble food can make them question whether they made the right decision putting their loved one into care.

Why is this issue happening?

You can keep doing the same thing, but the definition of insanity and all that... we need to be part of the solution:

  • Chefs in aged care aren't taught about how to texture modify food at chef school (we're still waiting for this to be the new norm)

  • Organisations aren't investing in training for their staff on how to create texture modified meals correctly

  • It's perceived that kitchens don't have enough time or money to change the way they texture modify foods

We CAN create appetising texture modified meals that people actually want to eat!

By learning some simple strategies in the kitchen, you can have your clients with dysphagia licking their plates clean!

How would you feel delivering this Christmas dinner to someone on a Level 4 puree diet? Delicious roast turkey, carrots, red cabbage, beautiful brussel sprouts (no choke hazards here!), creamy mashed potato (real potatoes), rich gravy and sweet cranberry sauce to complement the roast turkey

Texture modified food can look appetising!

It requires you to be the leader at your facility, but these results are worth it. Improving food intake can result in:

  • Meeting nutritional requirements, particularly for protein to reduce loss of lean muscle mass

  • Reduction in nutritional supplements by meeting nutrition requirements through a food first approach, saving you money

  • An improvement in clinical outcomes, such as lower rates of malnutrition, infections and falls

Introducing...

MODIFIED MENUS MASTERCLASSES!

  • Ingredients

    We teach you which food ingredients to choose to create the best texture modified foods and the methods to cook them. We've done the trial and error in the kitchen so you don't have to

  • Equipment

    How do you regen a pureed meal without changing the texture? We teach you how to prepare, modify, plate and reheat texture modified foods, to provide choice, variety and flavour to your clients

  • Methods and Recipes

    Stuck for ideas on how to modify a regular meal for textures? You'll learn how to modify a regular menu to cut down on the number of different dishes you're cooking, reducing time and effort as well as looking after your budget

  • Best Practice

    We show you how to interpret the IDDSI guidelines to create foods that meet standards, as well as to support catering staff to improve their techniques and variety of foods prepared.

  • CPD Hours

    4.5 hours of Professional Development for dietitians, plus you receive a downloadable workbook that you can print, write your notes and bind for easy access to the information while you're seeing residents/ clients

Hi there, I'm Louise!

Accredited Practising Dietitian & coffee lover

Owner of Nosh to Nourish, my focus is to help you create delicious and nutritious food for those in your care, working with food service and clinical staff to be the connection between services. With 18 years experience in the aged care industry, I've developed a drive to improve food quality for older people, but also for those with dysphagia. Food is such an important part of our lives, EVERYONE deserves to have choice and variety of food they love to eat. As my Polish grandma used to say, "Through the stomach, to the heart" - we show people we care for them by cooking beautiful food for them. I truly believe that we can show our older people that they are still important by creating delicious food that they love to eat and rave about to their friends!

Hi there, I'm Niamh!

Dysphagia Chef & coffee lover

I always thought that my dream job was to have a delicatessen style coffee shop with a fast-paced daily routine, where the focus was on good food presented well. But it wasn't until, they needed a relief chef in the local nursing home, that I fell in love with food from a different perspective. From cooking food because people wanted a meal; to cooking a food because people needed a meal! My passion for creating food for people to enjoy can be somewhat intense, but I firmly believe that you CAN have your cake and eat it!!! My Journey with this type of cooking has led me to try and encourage others to put the love back into their cooking and give people joy at each meal!

What to expect from Modified Menus Masterclasses:

  • 3 x 90 min Webinars

    Visual presentations with both Niamh & Louise, including videos and graphics to show you how to improve texture modified diets based on the IDDSI guidelines. Our webinars are conversational and relaxed, so you can learn through stories and demonstrations. You'll have access for 12 months to watch at your own pace and implement the strategies

  • Practical Strategies based on Experience

    IDDSI guidelines explained in terms that you understand, in a practical manner from tried and tested recipes. We save you time and effort by showing you what works, to create safe and nutritious texture modified meals. Take the information to create training resources for your staff based on experience, not a textbook

  • BONUS Live Q&A Session!

    For the first 10 registrations, you get a bonus live Q&A with both Niamh & Louise for 60 minutes (let's be honest, this will easily be 90 mins!) to ask all your questions. You can bring your site-specific issues so we can problem solve with you. Limited to 10 spots so we can guarantee that you get time directly with us (valued at $300). The live Q&A call will be on Monday 17 May 2021, so get in quick to save your seat!

Register Today!

Get in early to secure your exclusive live Q&A session with Niamh & Louise! The Masterclass series will be available for viewing when you register, so you can binge-watch Netflix-style

Join us now!

Frequently Asked Questions

  • Do I have to be available to watch the webinars now?

    No you don't, that's the beauty of having 12 months access to the webinars - it is entirely self-paced so you can watch the webinars in your own time

  • Can I download the webinars?

    The webinars will be available to you in a password-protected portal that you will be able to login to, so the webinars won't be downloadable

  • Does it come with a workbook?

    Yes it does! This will be available when you login to the portal, from Friday 15 January 2021

2020/21 hit the budget hard? We've got you

We have pricing options to suit your needs so you don't miss out in this vital training that you need to improve texture modified diets in your organisation