catering for people with dysphagia by mark taylor...

© PREMIER FOODS 2015

Catering for People with Dysphagia by

Mark Taylor, Foodservice Channel Controller


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


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


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


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


What’s next on our on-going journey?


Premier Foods Dysphagia Chef of the Year

More details available on Premier Foods Stand: 282


Many thanks and any questions?