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NFOSD Presents the 2019 #IDDSIchallenge!

The National Foundation of Swallowing Disorders & the International Dysphagia Diet Standardisation Initiative Presents:

The 2019 #IDDSIchallenge!

You are invited to participate in the second annual contest showing the world how you have been creating culinary delights using the IDDSI Framework.

Dates:

June 1 – June 20, 2019 = Post your creations for National Dysphagia Awareness Month

June 20 – June 26, 2019 = Vote for your Favorite Creations

June 27, 2019 = Announce the Top 3 Winners

Prizes:  3 prizes of $100 gift cards

Who can enter? Everyone! You can enter as an individual, a family, a corporation, a restaurant, a healthcare organization.

How to enter:

1. Share a photo of your culinary masterpiece with the NFOSD on Facebook or Twitter and include a written description of your IDDSI testing method(s).

2. Include #IDDSIchallenge and tag @NFOSD in your post between June 1 – June 20 (deadline is midnight GMT)

**Make sure your post is public so that we can share this!**

3. Like and share your creation on Facebook and Twitter with all of your friends!

Here’s an example:

Chef Cynthia’s Puree Waffle.
Level 4: When you hold a bite on the fork, a small amount flows through and forms a tail below the fork.

Rules and Regulations ApplyClick Here for more Information

How to win:

1. All photos will be viewed by an expert panel of judges and the top 5 entries will be selected for voting by the global audience.

2. Vote using ‘likes’ to choose the winners on Facebook and Twitter.

3. Judges will add bonus points for a creative name for your masterpiece.

Meet the Judges:  Click Here

Winners will be announced and showcased on both the IDDSI and NFOSD websites.

What is IDDSI?

The IDDSI Framework was developed to provide safety, through a standardised way of naming and describing texture modified foods and thickened liquids for people with swallowing difficulties across the lifespan.  It is a person-centred rather than profession-centred approach providing practical and validated measurement techniques to ensure that what is prepared in hospital, can reliably be prepared at home or other settings to reduce the risk of choking and aspiration. The common language of the framework can be used by persons with dysphagia, caregivers, clinicians, food service professionals and industry partners, allowing us to speak the same language the world over. Learn more at: www.iddsi.org



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Dysphagia in the News: Florida Weekly



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The Gaffigans Raise Awareness of Swallowing Disorders

Jeannie Gaffigan, comedy writer, mother of five, and wife of comedian, Jim Gaffigan, underwent surgery in April 2017 to remove a life-threatening tumor near her brain stem.  Damage to her vagal nerve resulted in dysphagia.  Jeannie initially required a feeding tube due to the inability to swallow and is currently undergoing swallow rehabilitation.

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Webinar Recording: Dysphagia & Dementia



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Webinar Recording: How to Puree your Thanksgiving Dinner

The NFOSD would like to thank puree chef, Diane Wolff, and food chemist, Hoby Wedler, for their time and effort in recording a video of how to create a pureed Thanksgiving meal. Diane learned to be a pureed chef when her mother was diagnosed with dysphagia related to the onset of dementia.

Click Here to Watch the Webinar
 

Please note that the recipes demonstrated in the webinar are appropriate for people who require pureed solids for swallow safety. Always consult with your healthcare provider to determine the most appropriate diet for you. If you need a referral to a swallowing specialist, please email the NFOSD at info@nfosd.com. 

 

Below you will find links mentioned by Diane in the broadcast:

From the Bookstore

Tools for the Kitchen

 

 

The Science of Puree

 

 

Purees of the Fall: Holiday Meal

 

 

From the Blog

Video: Batch Cooking & Freezing