Nutrition Matters February 2020
It is now nine months since the suggested changeover date from the previous guidelines for texture modification and thickened fluids to IDDSI.
Many facilities have now moved to using the new IDDSI terminology, However, there are challenges for aged care foodservice in providing meals that are suitable while still maintaining consumer satisfaction and person-centered care.
Ensuring that documentation is accurate in reflecting the correct requirements for each person, while taking into account customer choice can be difficult for foodservice. Read more »
