How we can help

---

We can support your facility by reviewing your current menu, or co-designing one with you. 

Our dietitians will translate nutrition specifications, food safety regulations, accreditation standards, nutrition guidelines and policies into practical application for food service management. Keeping your patient population in mind, they will apply existing standards to develop and assess recipes and menus, ensuring dietary needs and preferences are catered for within the constraints of your food service operations. 

The International Dysphagia Diet Standardisation Initiative (IDDSI) Framework provides a common language and system of practical and valid measurement techniques for naming and describing food texture and drink thickness. Implementing this framework facilitates the safe consumption and enjoyment of food and drink by all persons with eating and drinking difficulties (dysphagia), and its adoption is mandated by some governing bodies. 

Our team can implement and maintain compliance to IDDSI via practical steps, including: 

• Review current texture-modified menus
• Audit texture-modified food and drinks 
• Develop standardized recipes for texture-modified meals and drinks, with equipment-specific instructions to achieve the correct consistency
• Staff training, education and resources
• Provide recommendations for externally-supplied texture-modified meals. 

Meal audits can be an efficient way to provide a snapshot of your organisations meal quality and compliance to operational procedures, such as standardized recipes, serving sizes, and correct texture-modification. We will provide feedback on what is going well and what might need attention. We will also work with you to determine actionable solutions within the unique context of your facility to improve meal quality and reduce risks to patient safety. 

We can help you transition from paper-based menus and implement the EMMS of your choice. Our team will work with yours, and your vendors, to Go-Live successfully. In addition to coding menu options for food allergies and diet codes, they can also provide advice on the set-up of the menu, integrations between your EMMS and clinical or clerical systems, as well as ongoing data-management to keep things running smoothly.

We understand the difficulties to capture all staff for training. Our team can design training sessions and develop resources with your teams needs in mind. Training topics include: 

• Food Texture and Fluid Thickness Modification (IDDSI)
• Diet Codes 
• Oral Nutrition Supplements 
• Food Allergy and Intolerance Management 
• Malnutrition (Screening and Management)
• Standardized Recipes