02/20/2025
More exciting things happening in the DYU SLP program! Last week, the students learned about the International Dysphagia Diet Standardization Initiative (IDDSI) and the various food and liquid textures we can offer to our patients who might have difficulty with swallowing (Dysphagia). We held class in the D'Lish Kitchen in the InterProfessional HUB on campus. The students were able to trial mildly thick liquids, complete the IDDSI Flow test with liquids using IDDSI syringes as well as participate in the 1st Annual DYU SLP Iron Chef competition! Students were given ingredients in their Iron Chef "baskets" and asked to prepare either a Level 4 Pureed, Level 5 Minced & Moist or a Level 6 Soft & Bite Sized meal. Dr. McCarthy and Dr. Haghighi served as Judges and determined that ALL of our students were winners! 😊
Cichero, J., Lam, P., Steele, C.M., Hanson, B., Chen, J., Dantas, R.O., Duivestein, J., Kayash*ta, J., Lecko, C., Murray, J., Pillay, M., Riquelme, L., & Stanschus, S. (2017). Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework. Dysphagia, 32: 293-314.
