18/09/2025
Today’s session was less “lecture theatre” and more “MasterChef: Dysphagia Edition.” Armed with thickeners, recipe cards and a lot of spoons, I joined the kitchen team to deliver an Orchard Rock practical on safer swallowing.
We started by talking about why dysphagia awareness is so important. It is not just about avoiding the occasional cough or splutter. If food or drink goes down the wrong way it can cause aspiration pneumonia, malnutrition, dehydration and serious choking risks. The key message: texture modification saves lives.
Out came the IDDSI framework, which standardises food and drink textures worldwide. Forget vague descriptions like “soft” or “mushy.” We work with Levels. From Level 4 Puréed through to Level 6 Soft & Bite-Sized and beyond, each one has clear testing methods. And that is where the fun began.
The kitchen soon turned into a testing lab. There were slide tests, fork drips, spoon tilts and a lot of concentration. At one point I joked, “Who knew mashed carrot could be a science experiment?” The group laughed, but they got the point. It is about consistency, safety and dignity.
The chefs plated up beautiful examples. Level 5 Minced & Moist veg that actually looked appealing, and layered salads that could have passed for a restaurant starter. One team member proudly held up a plate with neat rows of tomato, egg and avocado, grinning like they were on the telly. Another dish came out looking like a cottage pie you’d happily order in a pub – only it was IDDSI Level 6 compliant.
By the end of the session, the table was full of labelled plates at different IDDSI levels. It looked like a food festival with a twist. And that was the point. Dysphagia meals do not have to look unappetising. With the right knowledge, carers and cooks can prepare food that is safe, nutritious and still a joy to eat.
As we packed up, one of the staff said, “I’ll never look at mashed potato the same way again.” I smiled, mission accomplished. Another team now trained to turn daily mealtimes into safe and dignified experiences. And all it took was some thickeners, teamwork and a lot of taste testing.
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