catering for people with dysphagia by mark taylor...
TRANSCRIPT
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Catering for People with Dysphagia by
Mark Taylor, Foodservice Channel Controller
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Agenda
• Why we need to address this issue
• What are Textured Modified Foods?
• What is Dysphagia? • Risks associated
with ignoring it
• Why are Premier Foods involved with Dysphagia?
• Sunrise Senior Living • Ice Cream Competition
• National Dysphagia Chef of the Year 2016
Our Journey
P
Case Study
Next Steps
Background
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Why did Premier Foods get involved?
• Heritage and Trusted Brands Birds; McDougalls; Bisto; Ambrosia; Angel Delight
• Food made with our products is ideal for Texture-
modification Hot & cold desserts Traditional Roasts & Stews; Curries;
Sweet Treats; High Tea items • Using Experts
National Patient Safety Agency; NACC; HCA & LACA Owners of Care Homes; Experts from Special Educational
establishments; NHS Hospitals • Dysphagia Training Support
Team of fully trained Culinary Advisors Healthcare Solutions Brochure and online recipes
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Case Study – Sunrise Senior Living
Balancing
residents needs;
chefs’ skill levels
and nutritional
requirements
Having relevant
base products for
the communities to
use, ensuring
consistency
‘One Team’
approach, Dining
Services + Care
Team + Nutritional
Team
Full training for all
Chefs; Sunrise
Dysphagia Menu
Produced; Internal
Guidelines
Documents
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Sunrise Senior Living – Birds Ice Cream Competition
Working with Sunrise Communities; combining Food with activities; involving
residents; families and the whole catering team. Also, Birds Ice Cream (when defrosted)
is suitable for Descriptor C Dysphagia diets
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What’s next on our on-going journey?
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Premier Foods Dysphagia Chef of the Year
More details available on Premier Foods Stand: 282
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Many thanks and any questions?