-

Kinza: I am on a IDDSI level 6 diet. I also made a level 4 mango and peach pudding. I found the diet to be fairly similar to what I usually have for example sweet potato, and soft foods. However, for my dessert I struggled to keep the texture and taste palatable. It required time for preparation and ensuring it was the correct consistency. I imagined myself in the position of someone with dysphagia on a level 4 diet and this made me realise the challenges involved in their everyday life and how this can affect their relationship with food. When adding the thickener 'Nutilitis' this gave an unpleasant after taste.
I found this day interesting and was able to reflect on this experience for my learning as a student dietitian. I will carry this experience and understanding throughout my career as a future dietitian.

Comments

Post a Comment

Popular posts from this blog

IDSSI Level 6 soft and bite sized

-
Image
Enjoyed an IDDSI Level 6 'soft and bite sized' pasta salad with feta cheese for lunch today. It took longer to prepare than my usual lunch - but was worth the effort.  Next time I would definitely buy small pasta shapes which fit the criteria for this diet (bite size pieces 1.5cms for adults) rather than using my usual pasta from the cupboard. Made me think about the planning and preparation needed for patients and their carers to ensure meals comply with the guidelines. Am looking forward to hearing the results from the Great British Blend Off which took place at The Beacon this lunchtime!
Read more
-
Image
Louise M: Yesterday, I had a Level 5 Minced and Moist diet, meaning all of my food required minimal chewing and the pieces had to be 4mm in size. I spent a lot of time thinking of ways to adapt food I already have. My breakfast didn't change much, I had my normal yoghurt and I didn't add as much milk as normal to my Weetabix, to ensure the milk was completely soaked up by the Weetabix. I normally have a sandwich, crisps and an apple for my lunch so this was definitely a no-no. I had had chilli the day before so thought this would be nice with the inside of a jacket potato. I cooked the jacket potato the previous night, however, it just wasn't soft enough so I couldn't eat that. I also had to pick all the onions, tomatoes, kidney beans and peppers out of the chilli as these weren't small enough. I also had a muffin that I mixed with yoghurt and this was a lot nicer than I thought it would be. It didn't look appetising but the taste didn't change at a
Read more
-
Educating a Nursing Home We kicked off Swallowing Awareness week on Monday with a trip to a local Nursing Home educate staff about dysphagia and the change to IDDSI. Staff have received training through different formats around the change to IDDSI, but we took the opportunity to reinforce the importance of adhering to the recommendations.  We had around 25 staff attending over the course of the afternoon, ranging from therapy staff to chefs and carers.  The first station raised awareness around different red flags to look for when working with patients. Within the nursing home, we typically carry out bedside assessments due to ease of having the patient's in the setting and using what is available. We showed videos of videofluoroscopy assessments which peaked the interest of lots of people and gave them further inside into alternative methods of assessment to support our recommendations.  The second station gave staff the opportunity to have a go at thickening drinks and tryi
Read more