The chat will be hosted by Sally Pratten (@salpratten) and Lucy Talbot (@lucyjtalbot) and will be based around this paper: The International Dysphagia Diet Standardisation Initiative (IDDSI) framework: the Kempen pilot.
The IDDSI was developed in 2015 to provide a common standardised terminology and definitions for texture-modified foods and thickened liquids to improve patient safety and care for individuals with dysphagia.
In July 2015 the Hospital zum Heiligen Geist (Kempen, Germany) embarked on a project to be the pilot site to test the IDDSI framework.
The project aimed to:
- Identify what resources and processes are needed to implement the IDDSI framework and terminology
- Improve quality assurance practices and safety for dysphagia diets using the IDDSI framework and standardised terminology
- Develop guidelines and/or resources for future pilots and IDDSI framework implementation
- Work 'top down' from the CEO to the chef and kitchen team
- Work 'bottom up' with all care staff from ward level upwards
- IDDSI education sessions be provided to nursing, therapy and food service staff
- Collaboration and communication between food services and clinical staff is essential for successful implementation of the IDDSI framework and holistic adoption
- Implementation reviews at 6 and 12 months are recommended
- How have you been involved in implementing the IDDSI framework in your own setting?
- What successes / barriers have you experienced in implementation of IDDSI?
- What do you think of the methods used to implement the IDDSI in this pilot project?
- What do you think should be the priority focus of evaluation and/or research around IDDSI implementation?
This paper goes into the origins of the framework in 2013:
The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative.