Dysphagia can affect people of all ages and can be caused by medical conditions such as dementia, stroke, Parkinson’s or even people in post-surgery recovery. The new guide aims to ‘inspire’ chefs to be confident in creating their own texture modified dishes, diets and menus.
Free to all chefs and caterers, it details the IDDSI guidelines and offers ideas, inspiration and methods from IDDSI consultant Andy Cullum, to make mealtimes appetising, nourishing, inclusive and safe.
Rachel Porter, Country Range Group marketing manager, said: “We’re passionate about providing our members and their customers with the tools, not just to get-by, but to lead when it comes to important topics such as dysphagia.
“The aim of this guide is to give caterers a better understanding about IDDSI and to offer practical tips, tricks and innovative methods on how to produce delicious and nutritious snacks, mains and desserts, using everyday equipment and store cupboard ingredients. With Andy’s help we have provided a range of solutions to ensure that people can dine with dignity across all IDDSI levels whilst ensuring that methods are achievable in busy kitchens.”
The Country Range Dysphagia Guide, which includes a katsu curry, braised beef and battenburg methods to name a few, can be downloaded below.