International Dysphagia Diet Standardisation Initiative (IDDSI) Workshop
The International Dysphagia Diet Standardisation Initiative (IDDSI) www.IDDSI.org was formed in 2013 to lead the development of global standardised terminology and definitions to describe texture modified foods and thickened liquids used for individuals with dysphagia of all ages, in all care settings, and all cultures to promote safety. The process included a review of existing national standards, a systematic review of published literature on texture modified foods and liquids, and international surveys of over 5000 stakeholders in 2014 and 2015. The presentation will highlight the details of the IDDSI framework http://iddsi.org/framework/ and discuss strategies to facilitate implementation in Canada and internationally.
About Peter Lam, RD, CFE
Peter Lam is the Co-Chair of the International Dysphagia Diet Standardisation Initiative (IDDSI). Working with a team of international experts, the International Dysphagia Diet Standardisation Initiative has developed an international standardised framework for texture modified foods and thickened liquids. 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.
Peter was the past national president of the Canadian Association of Foodservice Professionals in 2007-2009 and was chairperson of the DC Dysphagia Assessment & Treatment Network with Dietitians of Canada 2003-2005. He has served as Chairperson and Board member with the College of Dietitians of British Columbia from 2003-2010 and is an appointed clinical instructor at the University of British Columbia.