IN COLLABORATION WITH
Short Courses
Practical Implementation of The International Dysphagia Diet Standardisation Initiative (IDDSI) Framework
Duration
4-hour Asynchronous Learning Session (Online, Self-Paced), 1 day Face-to-Face Session
Certificate
TP Certificate
Course Overview
The International Dysphagia Diet Standardisation Initiative (IDDSI) Framework is the internationally recognised standard for classifying texture modified foods and thickened fluids for individuals with swallowing difficulties (dysphagia). As Singapore strengthens standardised dysphagia management across healthcare and community care settings, there is a growing need to equip healthcare and food service professionals with the competencies to implement the Framework safely, accurately and consistently.
Delivered in collaboration with IDDSI Global, the organisation that established the IDDSI Framework, this programme uses the official international curriculum and is facilitated by IDDSI Global faculty. Participants complete mandatory pre-course online learning followed by competency based face-to-face training comprising expert-led discussions, practical laboratory sessions, case based learning and hands on assessment.
The programme develops workplace competencies in intervention planning, food science application and collaborative practices across disciplines. Participants will apply standardised IDDSI testing methods, interpret test outcomes, evaluate texture modified foods and thickened fluids, and apply evidence based principles to clinical and food service scenarios. Multidisciplinary learning strengthens collaboration among speech therapists, dietitians, nurses, food service professionals and other stakeholders involved in dysphagia care.
Aligned with Singapore efforts to strengthen care for an ageing population, the programme builds workforce capability to translate internationally benchmarked standards into practice, supporting safer, person-centred dysphagia management and greater consistency across acute, community and long term care settings.
Upon successful completion of this programme, participants will be able to:
- Explain the scientific principles, rationale and clinical application of the IDDSI Framework in dysphagia management.
- Apply the IDDSI Framework to classify texture modified foods and thickened fluids according to internationally recognised standards.
- Perform and interpret standardised IDDSI testing methods to evaluate food textures and drink consistencies.
- Evaluate the suitability of texture modified foods and thickened fluids for individuals with swallowing difficulties using evidence based principles and standardised testing methods.
- Apply food science principles to prepare, modify and assess texture modified foods while maintaining food safety, nutritional quality and consistency.
- Analyse clinical and food service case scenarios to recommend appropriate texture modified diets and thickened fluids based on patient needs and swallowing function.
- Integrate the IDDSI Framework into clinical workflows and healthcare food service practices to support safe, consistent and person centred dysphagia management.
- Collaborate effectively with speech therapists, dietitians, nurses, food service professionals and other multidisciplinary team members to support the implementation of the IDDSI Framework across healthcare settings.
- Identify common implementation challenges and apply appropriate strategies to improve compliance with the IDDSI Framework within their organisations.
- Demonstrate competency in implementing the IDDSI Framework safely and consistently through practical application and competency based assessment.
Certification
Participants will be issued with a Certificate of Performance upon meeting 75% of the required course attendance.
For more information on course fee / schedule, or to apply,
Mr Peter Lam
Lead International Faculty, IDDSI Academy
Mr Peter Lam is a Registered Dietitian and Credentialed Food Service Executive in Vancouver, BC, Canada. He has extensive expertise in dysphagia assessment, management, and implementation of the IDDSI Framework. He serves as an international faculty member of the IDDSI Academy, delivering training programmes globally to healthcare professionals across acute, community, aged care, and long-term care settings. With many years of clinical, educational, and consultancy experience, Mr Lam has led numerous workshops on swallowing disorders, texture modified diets, thickened fluids, and quality improvement in dysphagia care. He has worked closely with multidisciplinary teams to support the implementation of evidence-based dysphagia management practices and improve patient safety internationally.
Dr Ben Hanson
Board Member, IDDSI Academy
Dr. Ben Hanson is an Engineer and Associate Professor (part-time) in Engineering at University College London. He has designed devices to measure rheology (flow properties) of fluids in clinical environments and carries out research into texture modified food and drinks. He has played a pivotal role in the global development, validation, and implementation of the IDDSI Framework. He is a sought after international speaker and educator who has delivered numerous professional development programmes for healthcare professionals worldwide.
Dr Kalpana Bhaskaran
Deputy Director, School of Applied Science, Temasek Polytechnic
Dr Kalpana Bhaskaran is the Deputy Director of Industry Partnerships, Head of the Glycaemic Index Research Unit at Temasek Polytechnic in Singapore. She championed the design, planning and implementation of Singapore’s and, the region’s, first accredited Glycaemic Index Research Unit. She is a Nutritionist/Dietitian with more than 15 years of experience in nutrition research, lecturing, project management and consultancy services. She was awarded the inaugural “Teaching Excellence Award” for outstanding lecturing, and holistic development of students in 2009 and National Day President’s award for Education in 2014. She has worked on Healthy Eating and Weight management training programmes with National Heath Care Group, MINDEF, HPB, DSTA and MediaCorp. Dr Kalpana has also been appointed as an expert advisor to Ministry of Health (MOH) in relation to sugar reduction from the sugar-sweetened beverages and she sits on Singapore Food Agency’s Advisory Committee on Evaluation of Health Claims. She is also the Advisor of Diabetes Singapore and the Singapore Nutrition and Dietetics Association (SNDA). She is also an Executive Committee member of the Asian Nutrition Society for Sports and Health (ANSSH), Beijing, China. Dr Kalpana has successfully completed the IDDSI Academy programme and is a certified IDDSI Academy Registry member, demonstrating her competency in the implementation of the IDDSI Framework.
Ms Loh Win Nie
Senior Lecturer, School of Applied Science, Temasek Polytechnic
Win Nie is a Senior Lecturer at Temasek Polytechnic and an Accredited Dietitian of Singapore Nutrition and Dietetics Association. She has over 17 years of experience in clinical and community nutrition. Her career is built on a deep expertise in chronic disease management, including diabetes care, renal nutrition, weight management, and geriatric health. As the current President of the Singapore Nutrition & Dietetics Association (SNDA), Win Nie is a recognised leader in the field, dedicated to advancing nutritional science and professional standards in Singapore. She is a firm advocate for the power of preventive nutrition, believing that sustainable lifestyle shifts are the cornerstone of managing and preventing chronic conditions. In her role as an educator, Win Nie translates complex nutritional science into practical, actionable insights. She is passionate about inspiring individuals across all walks of life to take charge of their health.
Course Contact
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Temasek SkillsFuture Academy (TSA)
Temasek Polytechnic
East Wing, Block 1A, Level 3, Unit 109
21 Tampines Ave 1
Singapore 529757
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