Dysphagia and IDDSI – Does Your Business Need Clarity?16 May 2019
Supporting the wider healthcare industry
Oak House Kitchen has developed a strong brand and reputation within health and social care as the training providers of choice on the subject of dysphagia. Our extensive knowledge of developing catering teams and operations give our customers the peace of mind that our solutions work in the real world within the restrictions of the sector. In this article we look at how we can bring you and your business clarity on dysphagia and IDDSI.
Dysphagia and IDDSI specialists
Although dysphagia is only one of a number of health care catering subjects that we specialise in, the UK’s implementation of the IDDSI Framework for dysphagia diets, over the last year, has put our dysphagia training to the front and centre.
Well established businesses and organisations have come to us over the past couple of years to bring the essential knowledge needed to train catering and care staff so they can safely manage this large and vulnerable population.
As well as knowing our industry expertise, our customers know that our close relationship with IDDSI means that the information they are getting is accurate and up to date. We have developed our understanding of the Framework directly with IDDSI and have subsequently been involved with their global webinar series, presented at their UK Congress and we are judging, for the second year, the #IDDSIChallenge2019 competition.
Working with IDDSI
This relationship with IDDSI has brought us a deep understanding of the IDDSI Levels and of how to make food and drinks that comply for safety. We take this responsibility further to ensure the food and drinks made for dysphagia diets are appetizing, nutritious and delicious too!
IDDSI implementation in the UK
Unfortunately there has been a misunderstanding during the implementation phase. We are seeing that there is the belief that the transition to the IDDSI Framework is predominately a terminology change. You can see an explanation of this in a recent BLOG we put out to the sector.
You can find lots of pictures, videos and ‘training’ sessions on the internet, that reflect this misunderstanding. It is easy to get the wrong impression about the new IDDSI Levels for food. This poses a serious safety risk to people in need of food and drinks with these safe characteristics both in the short and long term.
Supporting the industry
Our position has led to industry trust and we are supporting businesses and organisations across Europe such as Premier Foods, Bidfood, CareUK, Hampshire CC and HB Ingredients. We also supported in the development and roll out of the new industry course – Level 2 Award in Professional Cookery in Health and Social Care Catering.
“They are the industry’s leading innovators for Dysphagia in my opinion. In order to be the best healthcare provider on texture modified diets, using the best training team was an obvious choice.” – James Clear, Care UK
What you need to know about dysphagia and IDDSI
Here is a short list of points to bring clarity on dysphagia and IDDSI:
- Globally 560 million people have dysphagia
- Between 50-75% of nursing home residents have dysphagia in the UK
- As of 1st April, in the UK, people with dysphagia are being recommended a food and drink IDDSI Level. This will be rocommended by the speech and language therapist team when texture modification is appropriate.
- The Royal College of Speech and Language Therapists, British Dietetics Association and NHS Improvement have endorsed this decision.
- Food and drinks suitable for the IDDSI Framework have objective testing methods associated with them to reduce risk
- The risks associated with dysphagia are choking, aspiration pneumonia, malnutrition, and dehydration. All of with increase the chances of hospitalisation and death.
- Our responsibilities within the health and social care sector demands that we provide care that: Meets nutrition and hydration needs; Safe care and treatment; Person centred care; and Dignity and respect.
Join those making a difference
Working with business and organisations it has been great to see the passion the people that work in or service the sector have for improving the safety and quality of lives of this large and vulnerable population.
We offer an range of different levels of awareness and training for dysphagia. Details can be found on our training page at Oak House Kitchen.
We also offer in depth eLearning for managing dysphagia as well as role specific courses for carers and caterers. To view our courses click HERE.
“The assessments and interactive activities throughout are really impressive….” – Partnership in Care Training
This issue is only going to get larger. By having a well trained, knowledgeable workforce, we can reduce risk and improve lives.
If you realise you could do more visit our website or get in touch.