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Webinar - International Dysphagia Diet Standardisation Initiative

Webinar - International Dysphagia Diet Standardisation Initiative


1.00 General CE Credits

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Learning Objectives

Upon completion of the course, the successful learner will be able to:

  • Describe the IDDSI International framework
  • Explain how the new IDDSI International standards maps to the national dysphagia diet
  • Describe the strategies to implement the new standards

Speakers: IDDSI Co-Chairs, Peter Lam, RD, CFE, & Julie Chichero, BA, BSpTHy (Hons), PhD

Peter Lam, RD, CFE, is a professional practice consultant and a credentialed foodservice executive in Vancouver, BC, Canada. He is the past national president of the Canadian Association of Foodservice Professionals and was chairperson of the Dysphagia Assessment & Treatment Network with Dietitians of Canada. Peter has served as a board chair with the College of Dietitians of British Columbia and is an appointed clinical instructor with the University of British Columbia.

Julie Chichero, BA, BSpTHy (Hons), PhD, is a speech pathologist with 25 years of experience working clinically and conducting research on dysphagia from infancy to old age in a range of public and private healthcare settings. She is an adjunct professor with Queensland University of Technology, an honorary senior fellow with the University of Queensland, Australia, an affiliate of the School of Pharmacy, Chemical Engineering & Food Technology, and is a consultant to the industry and provider of post graduate education. Julie is a reviewer of 19 international journals in the fields of medicine, nursing, speech pathology, allied health, chemical engineering, nutrition, and food technology. She has published more than 40 journal articles and co-authored four books.

Course login is valid for 1 year from date of purchase. No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.

Sponsored by:

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This course is a level I continuing competence.
To view continuing competence level descriptions, visit the ANFP website.

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      © 2021 Association of Nutrition & Foodservice Professionals

      © 2021 Association of Nutrition & Foodservice Professionals