Meeting nutritional needs can be challenging in situations where the ability to consume food and drink is impaired. Examples include patients with dysphagia and dental problems. Modification of the texture of foods and /or fluids so that individuals can safely eat, and drink improves the likelihood of individuals meeting their nutritional needs.

Textured foods are important. They encourage eating because they are easier for people with swallowing or chewing difficulties to manage. They improve nutrient intake, preventing development of malnutrition, and help improve quality of life. They are also important because foods of an inappropriate texture can lead to premature death due to choking. Food texture should be taken seriously. Shaped foods are an opportunity to provide clients with a visually appealing and nutritious texture modified food.

From May 2019, Australia adopted new international standards regarding texture modified foods to better cater for people with dysphagia. These have been produced by the International Dysphagia Diet Standardisation Initiative, or IDDSI. These standards specify levels and labelling of texture modified foods and fluids, as well as appropriate ways of measuring textures. This course provides guidance about levels of texture modification as per these Standards.

The aim of this course is to familiarise the learner with modified textured foods and fluids and the rationale behind their use.

With premium videos and downloadable resources to use around your organisation, this course provides an improved understanding of:

• what is meant by texture modified foods and fluids
• why texture modified foods are important
• the process of swallowing, and
• modifying the texture of fluids and foods.

This course has been developed in partnership with the University of South Australia. The University of South Australia is Australia’s University of Enterprise, linked globally and nationally with academic, research and industry partners.

Unit ID - 25962

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