Q&A Admin

The thing about having frozen it is contracted by the moh si is there going to be some kind of collad with then or an exception

if those iddsi level 4 items she mentioned before coming from frozen right after puréed preparations, when re heating before serving to patient is that the consistency is still as same as what it was?

can u brief on oral blend

Between ready-made oral nutritional supplements and kitchen-prepared food, is there a clinical preference for one over the other in terms of nutritional value, patient outcomes, and practicality in care?

What happens when a child starts orally on certain IDDSI level and grows? Are there guidelines or protocol for moving them up as they develop?

How did you work around patients who need a specialized diet in addition to an IDDSI diet? (Example: diabetic or low salt level 4).

how frequent the kitchen staffs to be trained or retrained to maintain consistent preparation of iddsi based foods?

How can we implement IDDSI when most hospitals has central kitchen that get their supply frozen from another company ?

What is the recommended level for an old person who has no teeth and no history of aspiration or chocking?

How can we implement IDDSI when most hospitals has central kitchen that get their supply frozen from another company ?

What is needed or what are the essential steps for a Speech-Language Pathologist to implement the IDDSI Framework across a hospital?

what important steps need to be taken to ensure successful iddsi implementation in a hospital set up? thank you in advance

I'm SLP working in a hospital that is planning to implement IDDSI farmwork. What are the recommended first steps to successfully start this project?

We need to avoid using the word chopped as there is no testing method for this, we need to use the levels on the framework so the kitchen can test and give you what you require. Is it level 6 you require? or do you want the food simply cut up for preference? then it is not an iddsi level.

What is chopped food and in which level is placed?

How does the adoption of the IDDSI framework influence the execution and standardization of instrumental swallowing assessments?

Who are the typical members of the multidisciplinary team involved in implementing IDDSI?

Do we have a catalogue / menu of foods in its naturally prepared form categorised in IDDSI form? e.g: jarish could be minced and moist.

What tools or techniques make the biggest difference in achieving correct IDDSI levels?

How do you balance between patient safety and food palatability?

In high-volume hospital kitchens, what’s the biggest challenge in maintaining consistent IDDSI textures?

Do you see measurable improvements in patient outcomes after applying IDDSI?

How do you ensure consistency in texture preparation across different shifts and staff?

What communication gaps usually happen between teams, and how can we fix them?

Who should take the lead role in driving IDDSI adoption in hospitals—and why?

How can we ensure better alignment between dietitians, speech therapists, and nursing teams during IDDSI implementation?

What are the most common mistakes hospitals make during IDDSI implementation?

From your experience, how long does it realistically take to fully implement IDDSI in a government hospital?

In real hospital settings, what is usually the first resistance point when implementing IDDSI, and how do you overcome it?