W8 Guest Lecture- IDDSI, LTC, outsourced production Flashcards
What are the different types of Canadian healthcare for elderly? Describe each.
LTC- high lv text.mod. food; 24 hour nursing
Acute care- treatment for disease/episodes of illness
Retirement living- independent living, private own.
What are the different types of textures?
-regular
-minced
-minced meat
-pureed
What is dysphagia?
difficulty swallowing; acute/chronic
- 66% of LTC h/v this
What are some traditional production issues for texture modified foods?
-inconsistent texture
- more waste (over/under serving)
-time consuming/costly
What does IDDSI stand for?
international dysphagia diet standardization initiative
What is the purpose of IDDSI?
-standardized way of naming and describing TM foods globally
-practical measurement techniques
-common language
What are the different testing methods for IDDSI?
-fork pressure
- fork drip
-spoon tilt
-fingers
- indicators that sample too thick
How to test using fork pressure?
prongs of fork can make retained indentation, no lumps
How to test using fork drip?
small amount make tail between prongs of fork with product above in a small mound; no continuous dripping
How to test with spoon tilt?
full spoonful plops off spoon when tilted; slides off easily
How to test with fingers?
hold sample between fingers; slides smoothly and easily between fingers and leaves noticeable residue
How do you know when a sample is too thick?
does not fall off spoon when tilted
sticks to spoon
What are some features and benefits of outsourced production?
consistent texture, reduce waste, variety & IDDSI lv. 3-6, save prep and specialized training time, various shapes and sizes similar to legit food, consistent nutritional information
