Date: November 20, 2017
Time: 6 :00 PM ET / 3:00 PM PT
- Earn 1 CSNM Point for Competency 4.0
- Cost: Free to CSNM Members
You must attend the live webinar to receive a CE point. Telephone/audio only does not log your attendance.
As Canada and the global community move into the “prepare” phase of the Monitor-Aware-Prepare-Adopt process for International Dysphagia Diet Standardisation Initiative implementation, many questions have surfaced about how to best prepare and operationalize IDDSI.
This webinar will review how IDDSI testing methods for food textures, liquid thickness can help to map current terminology to IDDSI standards and discuss tools & tips for a smooth implementation based on reports from IDDSI pilots, early adopters and experiences from the countries that have previously implemented national standards.
Peter Lam, RD, CFE
Peter Lam is the Co-Chair of the International Dysphagia Diet Standardisation Initiative (IDDSI). Prior to IDDSI, Peter was the lead of the Dysphagia Diet Terminology Standardization Project in Canada.
Peter is a Registered Dietitian, Professional Practice Consultant and a Credentialed Foodservice Executive in Vancouver, BC, Canada. He is an appointed clinical instructor at the University of British Columbia.
Julie Cichero, BA, BSpThy (Hons), PhD
Julie Cichero is Co-Chair of the International Dysphagia Diet Standardisation Initiative (IDDSI) and led the development and publication of the 2007 Australian Standardised texture modified food and thickened liquid terminology. Julie is a Speech Pathologist, Dysphagia Research and Education Consultant and Adjunct Professor in Brisbane, Australia. Julie has published more than 40 journal articles and co-authored four books.