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Swallowing Difficulty  \nContents  \nTips for Cooking and Serving Techniques 7  \nFood Safety and Tips for Safe Food Handling 16  \nFreezing, Thawing, Re-heating, and Plating Food 19  \nMenu Planning for Texture-Modified Meals 22  \nWhat’s on the Menu? 23  \nRecipes for Texture-Modified Meals 24  \nJuicy and Tender Blade Roast: IDDSI Level 7 Regular 26  \nJuicy and Tender Slow-Cooked Blade Roast: IDDSI Level 7 Easy to Chew 28  \nJuicy and Tender Blade Roast: IDDSI Level 6 Soft & Bite-Sized 30  \nJuicy and Tender Blade Roast: IDDSI Level 5 Minced & Moist 32  \nJuicy and Tender Blade Roast: IDDSI Level 4 Pureed 34  \nCreamy Butter Chicken: IDDSI Level 7 Regular 36  \nCreamy Butter Chicken: IDDSI Level 7 Regular Easy to Chew 38  \nCreamy Butter Chicken: IDDSI Level 6 Soft & Bite-Sized 40  \nCreamy Butter Chicken: IDDSI Level 5 Minced & Moist 42  \nCreamy Butter Chicken: IDDSI Level 4 Pureed 44  \nBeautiful Broccoli: IDDSI Level 6 Soft & Bite-Sized 46  \nBeautiful Broccoli: IDDSI Level 5 Minced & Moist 48  \nBeautiful Broccoli: IDDSI Level 4 Pureed Diet 50  \nPerfect Pumpkin: IDDSI Level 6 Soft & Bite-Sized 52  \nPerfect Pumpkin: IDDSI Level 5 Minced & Moist 54  \nPerfect Pumpkin: IDDSI Level 4 Pureed 56  \nCreative Vegie Rice: IDDSI Level 5 Minced & Moist 58  \nChicken Casserole: IDDSI Level 7 Regular 60  \n2  University of Technology Sydney  \nPoached Fish in Milk: IDDSI Level 7 Regular 62  \nPeaches with Custard: IDDSI Level 6 Soft & Bite-Sized 64  \nPeaches with Custard: IDDSI Level 5 Minced & Moist 66  \nPeaches with Custard: IDDSI Level 4 Pureed 68  \nLemon Pudding: IDDSI Level 6 Soft & Bite-Sized 70  \nLemon Pudding: IDDSI Level 5 Minced & Moist 72  \nLemon Pudding: IDDSI Level 4 Pureed 74  \nMadeira Cake: IDDSI Level 6 Soft & Bite-Sized 76  \nMadeira Cake: IDDSI Level 5 Minced & Moist 78  \nMadeira Cake: IDDSI Level 4 Pureed 80  \nTerrific Tropical Fruit Smoothie 82  \nUniversity of Technology Sydney  3  \nAcknowledgements  \nThe Co-Creating Safe and Enjoyable Meals for People with Swallowing Disability training was developed in 2020-2021 for evaluation in a pilot program in 2021. The co-design project was funded by a grant provided by the Australian Government and additional funding through a grant from the Victorian Department of Families, Fairness and Housing.  \nThis training program was co-designed and co-created by a large interdisciplinary group of partners. We would like to express our gratitude to the people with disability, members of the disability community, including advocates and direct support workers and healthcare staff, who generously shared their stories and experiences in order to inform the development of this training and its resources.  \nInvestigator Team and Co-Creation Advisory Panel  \nFunding  \nThis project was funded by the Australian Government and the Victorian Department of Families, Fairness and Housing (July 2020 – July 2021) .  \nInvestigator and Learning Design Team  \nProf Bronwyn Hemsley, UTS  \nProf Susan Balandin, UTS  \nProf Simon Darcy, UTSDr Deborah Debono, UTS  \nDr Kath Benfer, UQ  \nProject and Learning Design Team  \nCourtney Reddacliff, UTS Fiona Given, UTS  \nJack Kelly, UTS  \nXanthe Lawson, Studio 3 Learning  \nCo-Creation Advisory Panel  \nVirginia Briand, Occupational Therapist  \nCorinne Cox, APD Dietitian, Evolve Nutrition and Health Solutions Loretta Reiken, Chef, Dignity in Dining  \nSarah Jones, Occupational Therapy Australia Dr Sayne Dalton, APD, Dietitians Australia  \nAmy Fitzpatrick, Nichola Harris, Gail Mulcair, Speech Pathology Australia Jemima McDonald, Council for Intellectual Disability  \nLiz Collier, VALID  \nMarylouise Freeman, Minda  \nRobyn Chapman, Assistive Technology Australia Dr Seeta Durvasula, Developmental Physician  \nProf Alison Lane, Occupational Therapy, La Trobe University  \nShaun McCarthy, Director of the Legal Centre, The University of Newcastle Danielle Notara and Dr Rachel Carling, Aruma (for NSW Pi","cbCaihNVda0IwyNc","https://ap.wps.com/l/cbCaihNVda0IwyNc","pdf",5334480,88,"English","# Contents\n## Tips for Cooking and Serving Techniques\n## Food Safety and Tips for Safe Food Handling\n## Freezing, Thawing, Re-heating, and Plating Food\n## Menu Planning for Texture-Modified Meals\n## What’s on the Menu?\n## Recipes for Texture-Modified Meals","[{\"question\":\"What types of texture-modified meals are included in the companion?\",\"answer\":\"The document includes recipes across multiple IDDSI levels, with options such as regular, easy to chew, soft and bite-sized, minced and moist, and pureed diets.\"},{\"question\":\"What food-safety topics are covered for home preparation?\",\"answer\":\"It provides food safety tips for safe food handling, plus guidance on freezing, thawing, re-heating, and plating texture-modified foods.\"},{\"question\":\"How does the document help readers prepare cooking equipment safely and hygienically?\",\"answer\":\"It lists useful equipment and gives cleaning and maintenance advice, including following manufacturer instructions, avoiding chemical mixing, and maintaining cleanliness in the kitchen.\"}]","Co-Creating Safe and Enjoyable Texture-Modified Meals at Home - A Cook’s Companion for People With Swallowing Difficulty | PDF",1790545213,222]