At Athena Care Homes, food is more than just a meal; it’s a vital part of care that brings comfort, nutrition, and enjoyment to our residents. Recently, chefs across the Athena family of seven care homes gathered for a Chef Development Training Session dedicated to learning the best practices for preparing food modified for residents with dysphagia.
Dysphagia, the medical term for difficulty swallowing, affects many individuals in care homes, particularly those living with dementia, cancer, neurological conditions, or disabilities.
The chef development event was led by Creed Development Chef Rob Owen. Creed provide catering products across the Athena group of seven care homes and this chef development event was the first of many we hope to enjoy as part of this new partnership.
Rob provided Athena’s chefs with tools and insights into preparing appetizing, nutritious, and safe meals that meet IDDSI (International Dysphagia Diet Standardisation Initiative) guidelines. This training empowers our chefs with the knowledge and skills to create meals that ensure both dignity and enjoyment for residents with swallowing difficulties.
Rob explained, “The IDDSI standards for texture-modified diets focus on consistency and safety but also allow flexibility. For instance, food doesn’t have to be uniformly modified across the whole plate—some residents may only need certain portions, such as meat, to be softened while other components remain unchanged. This nuanced approach makes it easier for residents with different needs to enjoy a balanced, appetizing meal without feeling excluded from regular dining experiences.”
During the session, chefs from different Athena homes shared experiences, challenges, and best practices. This collaboration underscored the importance of attention to every detail—from the taste and texture of the food to how it looks and holds up under serving conditions.
For example, our kitchen and care team members must work together to ensure that all of our meals have the same high attention to detail.
In line with IDDSI standards, the training covered testing methods to ensure food consistency and safety. Chefs practiced techniques such as the “fork drip,” “spoon tilt,” and “gravity flow” tests to gauge the appropriate texture for different levels of modified foods, such as:
• Soft and Bite-Sized: Requires the food to be easily chewable but still substantial.
• Minced and Moist: Food is finely minced, requiring minimal chewing.
• Pureed: A smooth consistency that eliminates any risk of choking.
By understanding these methods, chefs can confidently serve a range of modified foods tailored to individual residents’ needs while adhering to safe standards.
Rob told the group, “One of the challenges in preparing modified meals is balancing dietary needs with personal preferences. Many residents have favourite foods, yet some of these are not initially suited for modified diets.
“However, with a bit of culinary creativity, chefs can offer familiar flavours. For instance, while traditional sourdough bread may be too chewy for those on as modified diet, soaking sourdough in milk can capture its essence in a more manageable form. This dedication to flavour allows residents to enjoy the tastes they love, creating a positive and engaging mealtime experience.”
Rob emphasized the importance of not limiting residents’ food choices unless absolutely necessary. By making creative texture adjustments, residents with and without dysphagia can often enjoy similar meals, promoting inclusivity and making the chef’s work more efficient.
A central question in modified food preparation is: “Will it look like food?” Especially for residents with dementia, visual appeal is vital. When food resembles familiar dishes, it’s easier to engage residents and stimulate their appetite.
For this reason, chefs were encouraged to focus on presenting food in a way that is both visually appealing and recognisable. Using techniques like piping, which can shape pureed foods to resemble original dishes, chefs bring the “dining with dignity” concept to life.
Quality dining for residents with dysphagia is not just the responsibility of the kitchen—it requires a whole-home approach which is embraced at Athena Care Homes.
Chefs, the care team, and service providers work as a team to ensure that residents receive meals that meet their needs and preferences. By collaborating and sharing a commitment to high standards, everyone involved plays a role in creating a dining experience that prioritises resident wellbeing.
Athena’s Chef Development session highlighted the care and creativity needed to serve modified foods that bring comfort, nutrition, and enjoyment to residents with dysphagia.
With training, flexibility, and teamwork, chefs at Athena Care Homes are well-equipped to provide meals that offer both nourishment and dignity. As IDDSI guidelines and methods continue to evolve, Athena’s chefs are ready to adapt, ensuring that residents always receive high-quality meals crafted with care.
