Naturally Occurring Modified Foods: Modified Foods in the Wild
We can build skills to identify foods that fall into a modified category without changing a thing about them, even when they're on the menu!
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Kathryn Fransz
Aug 16, 20234 min read
Natural Meat Tenderisers- Green Paw Paw and Pineapple
Todays solution is brought to you by Natural Meat Tenderisers such as Paw Paw and Pineapple.
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Kathryn Fransz
Jul 31, 20235 min read
Interview: Brennan- Butcher
Brennan is now an experienced butcher with a wealth of knowledge and experience to talk about relationship to food
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Kathryn Fransz
Jul 24, 20233 min read
Meet the Meat: Types of Cuts
One of the biggest and most common issues that I come across when working with clients is difficulty with meat.
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Kathryn Fransz
Jun 26, 20233 min read
Memory, Food and the Five Senses
Meals can serve as a means of many different things. A means for survival, creative expression, affection and also a way to access...
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Kathryn Fransz
Jun 1, 20232 min read
RECIPE: Minced and Moist, Level 5- Tuna and Lemon Risotto
Do you ever crave the warmth of a hearty meal but the freshness of the Mediterranean summer? Crave no more...
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Kathryn Fransz
May 9, 20231 min read
RECIPE: Extra Sauces and Gravies- Hummus Dip
Let's be real, Hummus is everyone's favourite warm up, snack or accompaniment. You can have it warm, cold, flavoured or the OG way and it wi
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Kathryn Fransz
Apr 27, 20233 min read
RECIPE: Regular Easy to Chew, Level 7- Spinach and Ricotta Conchiglioni
A different take on pasta that is perfect for sharing with others and is as nice to look at as it is to taste!
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Kathryn Fransz
Apr 18, 20234 min read
Interview: Disenfranchised Grief- Angela, Social Worker
Angela, an experienced social worker and regular support to many people experiencing dysphagia.
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Kathryn Fransz
Mar 26, 20236 min read
Maslow's Hierarchy and Dysphagia
If we consider Maslowâs (1943) theory, dysphagia and the challenges it brings falls into every stage of the hierarchy.
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Kathryn Fransz
Mar 16, 20232 min read
RECIPE: Transitional Foods- Fruit Juice Slushies
This is the perfect transitional food and is often used for therapy or quality of life measures but who hasn't enjoyed this as a fresh treat
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Kathryn Fransz
Mar 12, 20232 min read
What Are Transitional Foods?
Transitional foods are foods that start as one consistency and then change once they're in your mouth. I know what youâre thinking⌠Magic đŽ
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Kathryn Fransz
Mar 9, 20232 min read
RECIPE: Dual Consistency and Regular Easy to Chew- Minestrone
To back up our last blog post on dual consistencies, I chose this table winner as the perfect demonstration.
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Kathryn Fransz
Mar 5, 20232 min read
What are Dual Consistencies?
Dual consistency is a term used when a dish has both solid or semi solid foods AND fluid.
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Kathryn Fransz
Feb 23, 20232 min read
RECIPE: Level 3 Liquidised- Gazpacho
Let your tastebuds take you on a trip to the sunniest summer lunch with your nearest and dearest.
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Kathryn Fransz
Feb 19, 20233 min read
Liquidised/ Moderately Thick- Level 3
Level 3 is another IDDSI level that describes both diet and fluid, like puree.
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Kathryn Fransz
Feb 16, 20232 min read
RECIPE: Level 4 Puree- Caprese Salad
This tasty favourite is the perfect entree, side dish or snack to share with friends- or just a fresh little treat for yourself because why
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Kathryn Fransz
Feb 12, 20232 min read
Puree/ Extremely Thick- Level 4
Level 4 is the first level to encompass both food and drinks. As a diet recommendation it is known as Puree and as a fluid recommendation...
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Kathryn Fransz
Feb 8, 20232 min read
RECIPE: Level 5 Minced and Moist- Pesto Risoni with Roasted Capsicum
Enjoy this moreish plate to warm the heart in winter or as a fresh side salad in the warmer months. There is an absolute sea of different...
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Kathryn Fransz
Feb 5, 20233 min read
Minced and Moist- Level 5
Level 5 or Minced and Moist is the next modification on the continuum. It describes foods that are soft and moist and of pieces equal to or
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