1 00:00:12,304 --> 00:00:14,544 Welcome to the Swallow Your Pride podcast. I'm 2 00:00:14,544 --> 00:00:16,804 your host, Theresa Richard. I'm a board certified 3 00:00:16,864 --> 00:00:19,745 specialist in swallowing and swallowing disorders, a mobile 4 00:00:19,745 --> 00:00:22,244 thieves business owner, and founder of the MedSLP 5 00:00:22,385 --> 00:00:22,885 Collective. 6 00:00:23,345 --> 00:00:25,505 This podcast is all about delivering the latest 7 00:00:25,505 --> 00:00:28,199 evidence based practice to medical SLPs everywhere. 8 00:00:28,579 --> 00:00:30,980 Whether you're a new clinician seeking tangible tools 9 00:00:30,980 --> 00:00:33,140 for treatment or a seasoned vet stuck in 10 00:00:33,140 --> 00:00:34,979 a rut, my goal is to help ditch 11 00:00:34,979 --> 00:00:36,659 the old school ways of the past that 12 00:00:36,659 --> 00:00:38,899 no longer serve you or your patients, to 13 00:00:38,899 --> 00:00:41,234 reinvigorate your passion for our field, to broaden 14 00:00:41,234 --> 00:00:43,315 your knowledge about our scope of practice, and 15 00:00:43,315 --> 00:00:45,075 to inspire you to practice at the top 16 00:00:45,075 --> 00:00:47,234 of your license. So if you're listening, I 17 00:00:47,234 --> 00:00:49,554 encourage you to swallow your pride, be open 18 00:00:49,554 --> 00:00:51,635 and willing to learn because let's face it, 19 00:00:51,635 --> 00:00:54,274 your patients deserve that kind of care. With 20 00:00:54,274 --> 00:00:56,135 that, let's dive right in. 21 00:00:56,649 --> 00:00:58,810 Just a quick disclaimer that all statements and 22 00:00:58,810 --> 00:01:01,289 opinions expressed in this episode do not reflect 23 00:01:01,289 --> 00:01:04,090 on the organizations associated with the speakers and 24 00:01:04,090 --> 00:01:07,370 are their own opinions solely. Hello. Welcome to 25 00:01:07,370 --> 00:01:10,650 the Swallow Your Pride podcast, everyone. Today, we 26 00:01:10,650 --> 00:01:12,944 have an awesome guest. His name is Andy 27 00:01:12,944 --> 00:01:15,365 Cullum. He is a chef and IDDSI trainer, 28 00:01:15,665 --> 00:01:18,405 and he also goes by the IDDSI guy. 29 00:01:18,704 --> 00:01:20,305 So he has been a chef for over 30 00:01:20,305 --> 00:01:22,325 thirty years. He brings a wealth of culinary 31 00:01:22,385 --> 00:01:25,250 experience to the health care sector, including budgeting, 32 00:01:25,250 --> 00:01:28,049 menu planning, kitchen audits, and SOPs. Over the 33 00:01:28,049 --> 00:01:30,129 last ten years, he's been focusing on aiding 34 00:01:30,129 --> 00:01:32,930 residents with dysphasia to dine with dignity. He's 35 00:01:32,930 --> 00:01:34,849 been modifying the texture of the meals served 36 00:01:34,849 --> 00:01:36,609 in care homes and presenting them in a 37 00:01:36,609 --> 00:01:39,704 luxurious manner, showing that simple yet effective methods 38 00:01:39,704 --> 00:01:41,385 on how to present meals and drinks in 39 00:01:41,385 --> 00:01:44,105 a person centered way. He's made contributions to 40 00:01:44,105 --> 00:01:46,265 training chefs and care team members, and he's 41 00:01:46,265 --> 00:01:49,145 been recognized with prestigious training and apprenticeship award 42 00:01:49,145 --> 00:01:51,545 in the twenty twenty four public sector catering 43 00:01:51,545 --> 00:01:52,045 awards, 44 00:01:52,349 --> 00:01:54,189 a testament to the impact on catering and 45 00:01:54,189 --> 00:01:56,270 care team members across the health care. He 46 00:01:56,270 --> 00:01:58,189 is also a valued member of the National 47 00:01:58,189 --> 00:02:01,069 Association of Care Catering and The UK IDDSI 48 00:02:01,069 --> 00:02:03,950 Reference Group, promoting awareness and the ongoing use 49 00:02:03,950 --> 00:02:06,545 of the IDDSI framework. Awesome. Welcome so much, 50 00:02:06,545 --> 00:02:08,865 IDDSI guy. Oh, thank you for having me. 51 00:02:08,865 --> 00:02:11,104 Alright. So, yeah, tell us a little bit 52 00:02:11,104 --> 00:02:13,025 about your background. How how you got into 53 00:02:13,025 --> 00:02:14,865 this? How are you I see you've been 54 00:02:14,865 --> 00:02:16,625 a chef for so long, but, you know, 55 00:02:16,625 --> 00:02:19,550 what really inspired you to get interested in 56 00:02:19,550 --> 00:02:22,110 IDDSI and patients with dysphagia? So it's it's 57 00:02:22,110 --> 00:02:23,729 quite a good question that really. 58 00:02:24,110 --> 00:02:25,550 In about 02/2002, 59 00:02:25,550 --> 00:02:27,650 I was working for hotels and restaurants. 60 00:02:28,509 --> 00:02:30,129 As as things turn, 61 00:02:30,750 --> 00:02:32,289 I went to a couple of hospitals, 62 00:02:33,150 --> 00:02:35,134 saw a loved one. The food in there 63 00:02:35,134 --> 00:02:36,675 they were getting wasn't very good. 64 00:02:37,294 --> 00:02:37,794 And 65 00:02:38,254 --> 00:02:40,335 I just thought to myself, I can make 66 00:02:40,335 --> 00:02:40,995 a difference. 67 00:02:41,935 --> 00:02:43,615 So for many years, I was within health 68 00:02:43,775 --> 00:02:46,514 within health care doing things like operation managers 69 00:02:46,574 --> 00:02:49,294 roles, stuff like that, but always trying to 70 00:02:49,294 --> 00:02:52,569 build on the importance of modified foods, making 71 00:02:52,569 --> 00:02:54,269 food look like food. About, 72 00:02:54,729 --> 00:02:57,289 I would say, the last six years, I've 73 00:02:57,289 --> 00:02:58,989 really been focusing completely 74 00:02:59,289 --> 00:03:01,689 on modified foods. You're gonna find this quite 75 00:03:01,689 --> 00:03:03,370 quite funny. A lot of people thought to 76 00:03:03,370 --> 00:03:03,870 themselves, 77 00:03:04,175 --> 00:03:06,014 you probably put a lot of thought into 78 00:03:06,014 --> 00:03:08,115 the name of your business. I haven't. 79 00:03:08,735 --> 00:03:10,655 For many years, I used to walk into 80 00:03:10,655 --> 00:03:13,235 kitchens and nobody could remember my name. So 81 00:03:13,455 --> 00:03:15,694 they used to go, hey. You're the Itsy 82 00:03:15,694 --> 00:03:16,514 guy. Hence, 83 00:03:17,210 --> 00:03:19,930 why I call myself the ITZY guy limited. 84 00:03:20,169 --> 00:03:23,050 The ITZY guy has no affiliation towards ITZY 85 00:03:23,050 --> 00:03:25,449 itself. I'm a trainer provider, and I help 86 00:03:25,449 --> 00:03:28,569 people with their modified foods and drinks. Awesome. 87 00:03:28,569 --> 00:03:30,875 Awesome. Thank you for sharing that. How did 88 00:03:30,875 --> 00:03:32,715 how did you learn about Ipsy? Because I've 89 00:03:32,715 --> 00:03:35,275 been gosh. I've been talking about Ipsy since 90 00:03:35,275 --> 00:03:37,194 since the onset. We had, you know, some 91 00:03:37,194 --> 00:03:39,354 of the biggest conversations when Ipsy first started 92 00:03:39,354 --> 00:03:41,194 here on the podcast, and it's this is 93 00:03:41,194 --> 00:03:43,435 almost like a full circle moment for me 94 00:03:43,435 --> 00:03:45,930 to now be hearing you say something like, 95 00:03:45,930 --> 00:03:47,530 you know, I'm not affiliated with Etsy, but 96 00:03:47,530 --> 00:03:49,370 I just I heard about it, and this 97 00:03:49,370 --> 00:03:50,730 is all I do now. And at night, 98 00:03:50,730 --> 00:03:53,129 I love that. That makes my, dysphagia heart 99 00:03:53,129 --> 00:03:54,889 so happy to hear. But, yeah, tell us 100 00:03:54,889 --> 00:03:57,550 about how you got involved with with Etsy 101 00:03:57,610 --> 00:04:00,189 or or you learned about Etsy specifically. So 102 00:04:00,705 --> 00:04:02,784 for many years in The UK, nobody could 103 00:04:02,784 --> 00:04:04,144 really make their mind up what they were 104 00:04:04,144 --> 00:04:06,064 doing. One minute, it was b c d 105 00:04:06,064 --> 00:04:08,004 e, then it was fork mashable. 106 00:04:08,384 --> 00:04:10,305 Believe it or not, if we were ever 107 00:04:10,305 --> 00:04:12,144 unsure, we used to put the meat, the 108 00:04:12,144 --> 00:04:14,639 veg, the gravy, all in the jug, blend 109 00:04:14,639 --> 00:04:16,240 it together, and pour it in a cup. 110 00:04:16,240 --> 00:04:18,000 When you turn the clock back, it's quite 111 00:04:18,000 --> 00:04:19,360 barbaric, really, isn't it? 112 00:04:19,839 --> 00:04:21,600 One of my favorite is when we went 113 00:04:21,600 --> 00:04:23,759 through the stage custard thick, jam thick, and 114 00:04:23,759 --> 00:04:25,964 treacle thick. You know? And I used to 115 00:04:25,964 --> 00:04:27,884 sit there and just pull my hair out 116 00:04:27,884 --> 00:04:29,104 because your interpretation 117 00:04:29,404 --> 00:04:31,644 of thick custard and my interpretation of thick 118 00:04:31,644 --> 00:04:33,504 custard is gonna be completely different. 119 00:04:33,964 --> 00:04:36,444 We saw ITZY come out in the early 120 00:04:36,444 --> 00:04:38,544 stages of 02/2017. 121 00:04:38,990 --> 00:04:40,910 There was a lot of hoo Are we 122 00:04:40,910 --> 00:04:42,689 gonna use it? Shall we not? 123 00:04:43,709 --> 00:04:45,870 So I basically jumped on board on the 124 00:04:45,870 --> 00:04:47,870 early stages and tried to get abreast of 125 00:04:47,870 --> 00:04:49,870 it. Does that make sense? But the struggle 126 00:04:49,870 --> 00:04:51,889 was, during 02/2017, 127 00:04:51,949 --> 00:04:53,170 02/2018, 128 00:04:53,470 --> 00:04:55,365 was getting other people to jump on board 129 00:04:55,365 --> 00:04:56,585 with it. I look. 130 00:04:56,964 --> 00:04:58,725 I think we should be using this, and 131 00:04:58,725 --> 00:05:00,964 you'd have one speech and language therapist say, 132 00:05:00,964 --> 00:05:02,645 no. I wanna use this, and the other 133 00:05:02,645 --> 00:05:04,805 one, I wanna use this. And it wasn't 134 00:05:04,805 --> 00:05:07,865 really until we got to 2019 135 00:05:08,165 --> 00:05:10,350 when people turned around and said, hey. Look. 136 00:05:10,430 --> 00:05:12,430 We better start using this. This is one 137 00:05:12,430 --> 00:05:14,689 language that everybody's gonna start talking. 138 00:05:15,389 --> 00:05:17,470 And then it was great to just try 139 00:05:17,470 --> 00:05:19,170 and promote it and take it forward. 140 00:05:19,790 --> 00:05:21,550 Talk to me a little bit about you 141 00:05:21,550 --> 00:05:23,069 know, I love that you're coming from The 142 00:05:23,069 --> 00:05:24,509 UK with this, and, you know, it's one 143 00:05:24,509 --> 00:05:25,814 thing that we're all all passionate about is 144 00:05:25,814 --> 00:05:28,535 just dysphagia care across the world. Talk to 145 00:05:28,535 --> 00:05:30,394 me about, you know, have you worked in 146 00:05:30,694 --> 00:05:33,014 different settings? Have you always been in the 147 00:05:33,014 --> 00:05:35,894 nursing home sector? Do you provide IDC guidance 148 00:05:35,894 --> 00:05:37,495 for other facilities? What does that look like 149 00:05:37,495 --> 00:05:39,194 for you in The UK? For me, 150 00:05:39,620 --> 00:05:41,240 I have quite a broad range. 151 00:05:42,339 --> 00:05:44,339 I work with a lot of different people 152 00:05:44,339 --> 00:05:47,399 ranging from mental health to learning disabilities, 153 00:05:48,580 --> 00:05:49,399 to neurological 154 00:05:50,020 --> 00:05:52,899 care homes. I even have got two Facebook 155 00:05:52,899 --> 00:05:55,345 groups on the go where we actually help 156 00:05:55,345 --> 00:05:57,585 people that are living at home, looking after 157 00:05:57,585 --> 00:05:59,425 their loved one because there's no support out 158 00:05:59,425 --> 00:06:02,884 there. And we'll give online cooking lessons and 159 00:06:03,105 --> 00:06:05,345 show them how they can modify food and 160 00:06:05,345 --> 00:06:07,425 stuff like that. So to be fair, if 161 00:06:07,425 --> 00:06:09,504 anybody's silly enough to listen to me talk 162 00:06:09,504 --> 00:06:11,949 about Etsy, then I'm silly enough to show 163 00:06:11,949 --> 00:06:14,029 you. Love it. Love it. Love it. Talk 164 00:06:14,029 --> 00:06:15,949 to me a little bit about your your 165 00:06:15,949 --> 00:06:17,870 methodology because I know, you know, you're a 166 00:06:17,870 --> 00:06:19,629 chef, but you also you know, you wrote 167 00:06:19,629 --> 00:06:21,629 here, you don't use piping nozzles or things 168 00:06:21,629 --> 00:06:23,564 like that. You like to actually make things 169 00:06:23,644 --> 00:06:25,404 look like food. So talk about that. I 170 00:06:25,404 --> 00:06:27,245 like to keep things simple. I think when 171 00:06:27,245 --> 00:06:27,745 we 172 00:06:28,205 --> 00:06:28,705 overthink 173 00:06:29,245 --> 00:06:31,245 Etsy, this is where it goes wrong. You 174 00:06:31,245 --> 00:06:33,404 have to remember, Etsy is a framework. It's 175 00:06:33,404 --> 00:06:35,564 a language and not a law. It's a 176 00:06:35,564 --> 00:06:37,550 method and not a recipe. So as long 177 00:06:37,550 --> 00:06:40,029 as we follow the method and follow the 178 00:06:40,029 --> 00:06:41,009 tested guidelines, 179 00:06:41,709 --> 00:06:43,949 we should be okay. Some people might turn 180 00:06:43,949 --> 00:06:46,029 around and say, you know, it's too hard. 181 00:06:46,029 --> 00:06:48,430 I don't have time. This, that, the other, 182 00:06:48,430 --> 00:06:50,944 which you've probably heard yourself many times. My 183 00:06:50,944 --> 00:06:52,704 method is to get in the kitchen nice 184 00:06:52,704 --> 00:06:54,625 and early with the chefs, and we show 185 00:06:54,625 --> 00:06:57,504 them that Itsy starts from the first vegetable 186 00:06:57,504 --> 00:06:59,264 you cut to piece of meat you cook. 187 00:06:59,264 --> 00:07:01,425 Things like if you're gonna be doing lots 188 00:07:01,425 --> 00:07:03,824 of easy to choose and level six soft 189 00:07:03,824 --> 00:07:05,459 and bite sized, Make sure you stay away 190 00:07:05,459 --> 00:07:08,100 from the problematic ingredients. That way you're making 191 00:07:08,100 --> 00:07:10,660 it more accessible for everybody from the beginning. 192 00:07:10,660 --> 00:07:12,579 When you're doing your level six, cut it 193 00:07:12,579 --> 00:07:14,660 up when it's raw. If you're doing casserole, 194 00:07:14,660 --> 00:07:16,920 cut your meat up to that 1.5 centimeter 195 00:07:16,980 --> 00:07:18,579 size, fry it off, get a little bit 196 00:07:18,579 --> 00:07:20,314 of gravy, get it in the bottom of 197 00:07:20,314 --> 00:07:22,794 the oven. Forget about it. When it then 198 00:07:22,794 --> 00:07:24,495 comes to the point of service, 199 00:07:25,595 --> 00:07:26,814 all you've got to do 200 00:07:27,194 --> 00:07:29,754 is then put your level six on its 201 00:07:29,754 --> 00:07:32,235 plate. You're only really then focusing on your 202 00:07:32,235 --> 00:07:34,810 level three, four, and five. When we do 203 00:07:34,810 --> 00:07:36,810 work with the chefs in the kitchen, there's 204 00:07:36,810 --> 00:07:39,529 so much focus on food stickiness. I think 205 00:07:39,529 --> 00:07:42,430 food thickener is great, okay, when it's used 206 00:07:42,569 --> 00:07:43,069 correctly. 207 00:07:44,329 --> 00:07:46,970 But wherever possible, when we're working with the 208 00:07:46,970 --> 00:07:48,884 guys, we try to promote what's called a 209 00:07:48,884 --> 00:07:51,204 nutrient dense approach. Is that something that you 210 00:07:51,204 --> 00:07:51,865 guys use? 211 00:07:52,644 --> 00:07:55,365 I would say not commonly, but it would 212 00:07:55,365 --> 00:07:56,024 be nice. 213 00:07:57,125 --> 00:07:59,365 So the new nutrient dense comes from a 214 00:07:59,365 --> 00:08:01,589 document called the Care Home Digest. The Care 215 00:08:01,589 --> 00:08:04,870 Home Digest was released in 2024 216 00:08:04,870 --> 00:08:07,029 by the British dietary association. I think a 217 00:08:07,029 --> 00:08:08,870 few of your guys at the Mayo Clinic 218 00:08:08,870 --> 00:08:09,849 actually have it. 219 00:08:10,389 --> 00:08:12,789 Now what it's basically saying in there that 220 00:08:12,789 --> 00:08:15,129 if the people we're looking after aren't mobile, 221 00:08:15,189 --> 00:08:17,050 we need to be reducing the amount of 222 00:08:17,164 --> 00:08:18,845 saturated fats we give them. So we need 223 00:08:18,845 --> 00:08:19,504 to be promoting 224 00:08:19,964 --> 00:08:20,865 nutrient density. 225 00:08:21,324 --> 00:08:23,644 So nutrient density is anything that can sustain 226 00:08:23,644 --> 00:08:25,964 life or grow life like milk. Milk powder 227 00:08:25,964 --> 00:08:28,125 can help a newborn baby develop, a baby 228 00:08:28,125 --> 00:08:30,170 calf grow, seeds can grow crops that we 229 00:08:30,170 --> 00:08:31,610 can live off. So when we work with 230 00:08:31,610 --> 00:08:33,370 the guys in the kitchen, we show them 231 00:08:33,370 --> 00:08:35,690 that if we're adding anything to our blended 232 00:08:35,690 --> 00:08:38,250 mix, they need to add value. So we'll 233 00:08:38,250 --> 00:08:40,269 use things like lentils, chickpeas, 234 00:08:41,414 --> 00:08:41,914 powdered 235 00:08:42,294 --> 00:08:45,095 rice, potato flakes, stuff like this. There is 236 00:08:45,095 --> 00:08:45,674 a place 237 00:08:46,054 --> 00:08:49,014 for food thickeners, but there's no nutritional value 238 00:08:49,014 --> 00:08:51,274 in them whatsoever. So if we can add 239 00:08:51,334 --> 00:08:53,254 goodness into our blends as we're doing it, 240 00:08:53,254 --> 00:08:55,575 it makes everybody's life easier. When we're doing 241 00:08:55,575 --> 00:08:58,129 our blends, we we always try and promote 242 00:08:58,350 --> 00:09:00,509 our food to stay hot. And what I 243 00:09:00,509 --> 00:09:02,750 mean by that, do you guys have Robot 244 00:09:02,750 --> 00:09:05,230 Couplets out there? I don't believe so. Okay. 245 00:09:05,230 --> 00:09:07,790 So a lot of people have blending machines 246 00:09:07,790 --> 00:09:10,190 with metal bowls. So the common mistake you'll 247 00:09:10,190 --> 00:09:12,475 see is people will put the hot food 248 00:09:12,475 --> 00:09:15,195 into the metal bowl and press blend, and 249 00:09:15,195 --> 00:09:17,134 then they go, it's gone cold. 250 00:09:17,995 --> 00:09:20,394 If you do simple things like swill out 251 00:09:20,394 --> 00:09:22,955 your bowl with boiling water first, tip it 252 00:09:22,955 --> 00:09:25,590 away, that raises the temperature of the metal. 253 00:09:25,910 --> 00:09:28,649 So when you're then putting your blend, your 254 00:09:28,790 --> 00:09:31,670 carrots, for example, hot into the bowl, they 255 00:09:31,670 --> 00:09:33,750 return the heat. Have a little bit of 256 00:09:33,750 --> 00:09:36,410 carrot juice, for example. Make sure that's hot. 257 00:09:36,629 --> 00:09:39,210 Okay? And then thicken with some hot lentils. 258 00:09:39,269 --> 00:09:40,009 This way, 259 00:09:40,315 --> 00:09:43,375 your mix is staying above the 63 degrees. 260 00:09:43,675 --> 00:09:45,274 Then this is what we try and teach 261 00:09:45,274 --> 00:09:47,115 people in the kitchens. We then use a 262 00:09:47,115 --> 00:09:49,435 thick disposable piping bag. I don't know if 263 00:09:49,435 --> 00:09:51,195 I've got any here. Always the way. There's 264 00:09:51,195 --> 00:09:52,715 always some on the shelf here. 265 00:09:53,319 --> 00:09:55,480 These bags are quite thick. So what they 266 00:09:55,480 --> 00:09:57,639 enable you to do is they enable you 267 00:09:57,639 --> 00:09:59,959 to put your hot mix once it's sieved, 268 00:09:59,959 --> 00:10:02,220 if it needs sieving, straight into the bags. 269 00:10:02,679 --> 00:10:04,279 You need to make sure you get the 270 00:10:04,279 --> 00:10:06,120 air out of the bag and then tie 271 00:10:06,120 --> 00:10:07,424 the bag. Okay? 272 00:10:07,884 --> 00:10:09,965 If there's any air left in the bag, 273 00:10:09,965 --> 00:10:11,404 once you put this on a tray and 274 00:10:11,404 --> 00:10:13,404 you put it into the hot cupboard, the 275 00:10:13,404 --> 00:10:15,085 air would allow the mix to cook in 276 00:10:15,085 --> 00:10:17,004 the bag, which you don't want. If you 277 00:10:17,004 --> 00:10:18,605 take the air out of the bag, tie 278 00:10:18,605 --> 00:10:20,860 it, it keeps all the moisture in. I 279 00:10:20,860 --> 00:10:22,779 can now save that bag in the hot 280 00:10:22,779 --> 00:10:25,440 cupboard for half an hour, forty minutes. 281 00:10:26,620 --> 00:10:28,540 Please, when you take the bags out to 282 00:10:28,540 --> 00:10:31,019 pipe, do not grab them straight away because 283 00:10:31,019 --> 00:10:32,960 it's gonna be like grabbing a hot potato. 284 00:10:33,179 --> 00:10:34,779 Just leave them for five minutes. You can 285 00:10:34,779 --> 00:10:37,235 then cut the end off, and then you've 286 00:10:37,394 --> 00:10:39,235 once you've learned how to pipe, you can 287 00:10:39,235 --> 00:10:41,235 pipe straight onto the plate. If you've looked 288 00:10:41,235 --> 00:10:42,754 at well, you have looked at some of 289 00:10:42,754 --> 00:10:44,134 the work I've done on LinkedIn, 290 00:10:44,835 --> 00:10:45,495 I hope, 291 00:10:46,754 --> 00:10:48,529 and the brochures and the books that I 292 00:10:48,529 --> 00:10:51,490 sent over. Anything is possible with practice. So 293 00:10:51,490 --> 00:10:53,570 what we do is we try to show 294 00:10:53,570 --> 00:10:56,210 the kitchen that there is time when you 295 00:10:56,210 --> 00:10:57,029 are organized. 296 00:10:57,809 --> 00:11:00,850 The biggest problem the kitchen have when it 297 00:11:00,850 --> 00:11:03,044 comes to IT C is their self belief. 298 00:11:03,044 --> 00:11:04,824 Once they believe in themselves 299 00:11:05,204 --> 00:11:07,524 and they believe that they can pipe and 300 00:11:07,524 --> 00:11:10,024 they can believe they can make a meal 301 00:11:10,084 --> 00:11:11,924 look like a meal, you can see them 302 00:11:11,924 --> 00:11:14,664 just going from strength to strength to strength. 303 00:11:15,830 --> 00:11:18,149 If you think about it I mean, can 304 00:11:18,149 --> 00:11:19,750 I ask how old are you? I am 305 00:11:19,750 --> 00:11:22,250 gonna be 41 tomorrow. 41. 306 00:11:22,309 --> 00:11:24,149 Let's just say you're walking down the street 307 00:11:24,149 --> 00:11:26,629 with your kids and somebody runs you over 308 00:11:26,629 --> 00:11:28,394 on one of them e scooters. You fall 309 00:11:28,394 --> 00:11:30,634 down, you damage your spine, you can't feed 310 00:11:30,634 --> 00:11:32,475 yourself, you can't look after yourself. What have 311 00:11:32,475 --> 00:11:35,195 you got to look forward to? Food pays 312 00:11:35,195 --> 00:11:37,914 pays a major, major part in this. So 313 00:11:37,914 --> 00:11:40,554 if we can make food look like food, 314 00:11:40,554 --> 00:11:42,875 you know, we're halfway there to stimulating the 315 00:11:42,875 --> 00:11:43,375 appetite. 316 00:11:44,009 --> 00:11:46,029 Anthony Worrell Thompson done a study. 317 00:11:47,370 --> 00:11:49,129 He came up with he'd done some work 318 00:11:49,129 --> 00:11:50,509 with the Alzheimer's Society 319 00:11:50,970 --> 00:11:54,009 that there's we've got thirteen seconds, thirteen seconds 320 00:11:54,009 --> 00:11:56,170 from the time I put that meal down 321 00:11:56,170 --> 00:11:57,690 in front of you to the time your 322 00:11:57,690 --> 00:11:59,174 brain switches off and goes, 323 00:11:59,894 --> 00:12:01,815 I'm not eating that. Does that make sense? 324 00:12:01,815 --> 00:12:04,534 Yeah. Totally. If I can make food look 325 00:12:04,534 --> 00:12:07,174 like food, smell like food, and taste like 326 00:12:07,174 --> 00:12:09,334 food, you know, I've got a better chance 327 00:12:09,334 --> 00:12:10,154 of that person 328 00:12:10,455 --> 00:12:12,934 eating it and proving their appetite. Yep. We 329 00:12:12,934 --> 00:12:15,149 hear a big myth as well that, you 330 00:12:15,149 --> 00:12:17,070 you know, Betty doesn't like a lot of 331 00:12:17,070 --> 00:12:19,629 food. So we're gonna put a small portion 332 00:12:19,629 --> 00:12:22,110 of food on a small plate. Jordy, we're 333 00:12:22,110 --> 00:12:24,370 just defeating the object there. In my opinion, 334 00:12:24,430 --> 00:12:26,269 why don't we put the small portion of 335 00:12:26,269 --> 00:12:28,475 food on a big plate? Because it makes 336 00:12:28,475 --> 00:12:30,955 it look less. Does that make sense? Yep. 337 00:12:30,955 --> 00:12:33,455 When you know, people are gonna be anxious. 338 00:12:33,914 --> 00:12:36,975 They're gonna be nervous about the mealtime experience 339 00:12:37,115 --> 00:12:38,975 if they feel that something is gonna 340 00:12:39,514 --> 00:12:41,855 something bad is gonna happen to them. So 341 00:12:42,879 --> 00:12:43,699 let's just reassure 342 00:12:44,639 --> 00:12:47,199 them. Make the food look like food. So 343 00:12:47,199 --> 00:12:49,199 whenever you see me do anything, this is 344 00:12:49,199 --> 00:12:51,039 why I try and promote it. We see 345 00:12:51,039 --> 00:12:52,019 so many chefs. 346 00:12:52,879 --> 00:12:54,480 They do a gloob of this. They do 347 00:12:54,480 --> 00:12:55,539 a swirl of that. 348 00:12:56,115 --> 00:12:56,855 Looks very 349 00:12:57,154 --> 00:12:58,835 nice. If we go into a restaurant, I'm 350 00:12:58,835 --> 00:13:00,934 now 85 years old. I've got dysphagia. 351 00:13:01,394 --> 00:13:02,375 I've got dementia. 352 00:13:02,995 --> 00:13:05,254 I look at that plate. What is it? 353 00:13:06,995 --> 00:13:09,449 So this is why I really promote piping 354 00:13:09,449 --> 00:13:12,110 food hot and making it look like food. 355 00:13:12,250 --> 00:13:13,870 If the food is piped hot, 356 00:13:15,209 --> 00:13:17,309 okay, it reduces the risk of reheating. 357 00:13:19,209 --> 00:13:20,350 It makes it safer. 358 00:13:21,529 --> 00:13:22,029 And 359 00:13:22,535 --> 00:13:24,295 I done a study with a care home 360 00:13:24,295 --> 00:13:26,455 group two years ago, and we were using 361 00:13:26,455 --> 00:13:27,434 piper nozzles. 362 00:13:28,054 --> 00:13:28,554 And 363 00:13:29,174 --> 00:13:31,754 when we're putting food in front of people, 364 00:13:31,815 --> 00:13:34,134 people are getting it confused with a savory 365 00:13:34,134 --> 00:13:34,634 dessert. 366 00:13:35,389 --> 00:13:37,070 So this is another reason why I don't 367 00:13:37,070 --> 00:13:39,149 use the nozzles because I find that I 368 00:13:39,149 --> 00:13:40,529 can get the smoother lines. 369 00:13:41,070 --> 00:13:43,490 It just makes makes life so much easier. 370 00:13:43,549 --> 00:13:45,629 Yeah. Yeah. No. I I I love this, 371 00:13:45,629 --> 00:13:47,825 Andy. I just you know, so much of 372 00:13:47,825 --> 00:13:49,904 what I do, and I I'm almost finished 373 00:13:49,904 --> 00:13:52,545 with my dissertation for my PhD. And, you 374 00:13:52,545 --> 00:13:54,705 know, it's when when it goes back to 375 00:13:54,705 --> 00:13:56,705 the root of it, right, the simplicity of 376 00:13:56,705 --> 00:13:58,004 it all, it's just 377 00:13:58,384 --> 00:14:00,644 people want quality of life around mealtimes. 378 00:14:01,105 --> 00:14:02,485 You know, there's so much 379 00:14:02,909 --> 00:14:04,049 so much of our cultures 380 00:14:04,429 --> 00:14:06,589 are around food and around meals. And when 381 00:14:06,589 --> 00:14:08,769 you take that away from people, it's 382 00:14:09,230 --> 00:14:12,750 this really jarring life altering thing. And, you 383 00:14:12,750 --> 00:14:14,990 know, you're on the other side of it 384 00:14:14,990 --> 00:14:17,534 where, you know, when people okay. Now they're 385 00:14:17,534 --> 00:14:19,074 they might just be facing 386 00:14:19,375 --> 00:14:21,454 this, you know, for the rest of their 387 00:14:21,454 --> 00:14:23,475 life, they need more 388 00:14:23,855 --> 00:14:25,454 they they need help with the way their 389 00:14:25,454 --> 00:14:27,534 food is prepared. You know, for some patients 390 00:14:27,534 --> 00:14:29,774 that have, you know, maybe had neck cancer, 391 00:14:29,774 --> 00:14:31,214 it's maybe just a blip in time. You 392 00:14:31,214 --> 00:14:32,789 know, it might be a year or two. 393 00:14:32,870 --> 00:14:34,389 But for some of our, you know, older 394 00:14:34,389 --> 00:14:37,190 patients, this is pretty much what they're looking 395 00:14:37,190 --> 00:14:38,949 for for the rest of their life. And, 396 00:14:38,949 --> 00:14:40,870 you know, how can we honor these people 397 00:14:40,870 --> 00:14:43,269 that have lived their lives for seventy, eighty, 398 00:14:43,269 --> 00:14:46,424 ninety years and provide them with not only 399 00:14:46,424 --> 00:14:48,105 good looking food, but what I love that 400 00:14:48,105 --> 00:14:50,745 you said too, was nutritious food. And, you 401 00:14:50,745 --> 00:14:52,985 know, I've, I've had some experiences in, in 402 00:14:52,985 --> 00:14:55,625 wonderful, wonderful nursing homes, but just the, the 403 00:14:55,625 --> 00:14:58,779 nutritional value of the food is just awful. 404 00:14:58,920 --> 00:15:00,519 And, you know, on on the flip side 405 00:15:00,519 --> 00:15:02,120 too, I also I have a son with 406 00:15:02,120 --> 00:15:04,440 feeding and swallowing issues, and we ended up 407 00:15:04,440 --> 00:15:06,360 getting him a a tube and, you know, 408 00:15:06,360 --> 00:15:08,440 he's by by mouth, but also has a 409 00:15:08,440 --> 00:15:10,279 tube feeding. But I just look at some 410 00:15:10,279 --> 00:15:13,284 of the ingredients in this, quote, unquote, food 411 00:15:13,284 --> 00:15:14,884 that they want us to give him, and 412 00:15:14,884 --> 00:15:17,125 it's it's not. It's not nutritious at all. 413 00:15:17,125 --> 00:15:19,205 It's awful. And so I really I admire 414 00:15:19,205 --> 00:15:22,964 you for both combining the nutritional aspect, which 415 00:15:22,964 --> 00:15:25,304 is really what we need food to do, 416 00:15:26,309 --> 00:15:27,909 but also how does it look and how 417 00:15:27,909 --> 00:15:29,990 does it make it appealing? And, you know, 418 00:15:29,990 --> 00:15:31,429 it it broke my heart. I've worked in 419 00:15:31,429 --> 00:15:33,350 so many nursing homes or just couldn't even 420 00:15:33,350 --> 00:15:34,789 tell what the food was on the plate. 421 00:15:34,789 --> 00:15:37,029 You know, it just was so unappealing and 422 00:15:37,029 --> 00:15:39,384 so just not you know, I wouldn't wanna 423 00:15:39,384 --> 00:15:41,144 touch that either. And and then we wonder 424 00:15:41,144 --> 00:15:43,704 why patients have even more issues with nutrition 425 00:15:43,704 --> 00:15:44,924 and hydration and 426 00:15:45,544 --> 00:15:46,365 yeah. So 427 00:15:46,825 --> 00:15:48,664 I think this is this is just wonderful, 428 00:15:48,664 --> 00:15:51,245 and I I really love your whole perspective 429 00:15:51,384 --> 00:15:53,820 behind it. It's not that you're, quote, unquote, 430 00:15:53,820 --> 00:15:55,500 just a chef, but you really have a, 431 00:15:55,500 --> 00:15:57,580 you know, a a strong passion and desire 432 00:15:57,580 --> 00:16:00,000 behind the why of making food pretty. 433 00:16:00,940 --> 00:16:01,440 Well, 434 00:16:01,980 --> 00:16:04,059 it's not just that. It's you've got to 435 00:16:04,059 --> 00:16:05,919 remember. When we get older, 436 00:16:06,379 --> 00:16:08,595 a a lot of our memories turn back 437 00:16:08,834 --> 00:16:11,714 to our past, and especially when you have 438 00:16:11,714 --> 00:16:14,694 dementia. Because if you turn the clock back, 439 00:16:14,754 --> 00:16:16,595 I don't know if if it's the same 440 00:16:16,595 --> 00:16:18,834 for you, but for me, if we turn 441 00:16:18,834 --> 00:16:20,674 the clock back to the seventies when I 442 00:16:20,674 --> 00:16:22,355 was a small child, a lot of the 443 00:16:22,649 --> 00:16:24,490 a lot of decisions were made around the 444 00:16:24,490 --> 00:16:26,350 dining room table. You know? 445 00:16:26,730 --> 00:16:28,250 Your mom used to say to you that 446 00:16:28,250 --> 00:16:30,009 you will be in at 05:00, your hands 447 00:16:30,009 --> 00:16:31,529 will be washed, and you'll be up against 448 00:16:31,529 --> 00:16:32,970 that table. When you were in at ten 449 00:16:32,970 --> 00:16:35,050 two with your hands washed, there was no 450 00:16:35,050 --> 00:16:38,784 mobile phones there. The mealtimes back then were 451 00:16:38,784 --> 00:16:41,264 very significant. They were a focal point for 452 00:16:41,264 --> 00:16:42,884 everyone to meet and talk. 453 00:16:43,264 --> 00:16:43,764 So 454 00:16:44,465 --> 00:16:46,225 if I can do things and I can 455 00:16:46,225 --> 00:16:49,524 try and replicate, I don't know, for example, 456 00:16:49,730 --> 00:16:51,809 a steak and kidney pudding. Obviously, I'm not 457 00:16:51,809 --> 00:16:53,509 gonna be able to do the pudding, but 458 00:16:53,570 --> 00:16:54,309 if I can 459 00:16:55,410 --> 00:16:56,309 make that look 460 00:16:56,690 --> 00:16:59,190 sorta like that, smell like that, 461 00:16:59,730 --> 00:17:01,110 might stand that chance 462 00:17:01,490 --> 00:17:04,724 of revoking somebody's memory for just just that 463 00:17:04,724 --> 00:17:06,964 second just that second to give them the 464 00:17:06,964 --> 00:17:09,204 joy of that smell and that taste. One 465 00:17:09,204 --> 00:17:12,085 of my earliest memories is my grandma's cooking. 466 00:17:12,085 --> 00:17:14,005 It's mashed potato. She used to go into 467 00:17:14,005 --> 00:17:15,224 the garden, pick 468 00:17:15,569 --> 00:17:17,569 pick the potatoes up herself, wash them, and 469 00:17:17,569 --> 00:17:19,250 make the mash. And it always used to 470 00:17:19,250 --> 00:17:20,849 have, like, little lumps in. Do you know 471 00:17:20,849 --> 00:17:23,250 what I mean? Yep. There's a food is 472 00:17:23,250 --> 00:17:24,069 so invoking 473 00:17:24,609 --> 00:17:25,669 and so powerful. 474 00:17:27,914 --> 00:17:30,414 We just need everybody to to to believe 475 00:17:30,795 --> 00:17:32,955 how important it is. Does that make sense? 476 00:17:32,955 --> 00:17:34,475 Yep. 1100%. 477 00:17:34,475 --> 00:17:36,075 And I think, you know, I think at 478 00:17:36,075 --> 00:17:37,994 our core, we all do feel this and 479 00:17:37,994 --> 00:17:39,595 we all do know this, but I think 480 00:17:39,595 --> 00:17:41,515 it's easy to get lost in the day 481 00:17:41,515 --> 00:17:43,619 to day. You know? I I I think 482 00:17:43,859 --> 00:17:46,119 care homes and and nursing homes and hospitals 483 00:17:46,180 --> 00:17:47,240 are just up under 484 00:17:47,539 --> 00:17:49,940 a ton of stress of of just getting 485 00:17:49,940 --> 00:17:51,380 food on the table for lack of a 486 00:17:51,380 --> 00:17:53,380 better term. You know? And it's people like 487 00:17:53,380 --> 00:17:55,299 you and people behind you know? I I 488 00:17:55,299 --> 00:17:56,819 know so many of the people that actually 489 00:17:56,819 --> 00:17:58,500 created IDDSI, and they're just some of the 490 00:17:58,500 --> 00:17:59,319 most phenomenal 491 00:17:59,804 --> 00:18:01,724 researchers and clinicians we have in the world. 492 00:18:01,724 --> 00:18:04,224 But, you know, just have a real desire 493 00:18:04,284 --> 00:18:07,244 to change this for our patients and and 494 00:18:07,244 --> 00:18:09,404 to make things better for our patients, but 495 00:18:09,404 --> 00:18:12,450 also easier for us as speech pathologists that 496 00:18:12,769 --> 00:18:14,289 sometimes have to be the bearer of bad 497 00:18:14,289 --> 00:18:16,690 news and and say, you know, hey. It 498 00:18:16,690 --> 00:18:18,769 looks like this is gonna be your new 499 00:18:18,769 --> 00:18:20,289 normal or this is gonna be your new 500 00:18:20,289 --> 00:18:22,309 future. And and how do we not just 501 00:18:22,609 --> 00:18:25,505 deliver horrible news, but, you know, try to 502 00:18:25,505 --> 00:18:27,105 make it a little bit better, make it 503 00:18:27,105 --> 00:18:28,784 a little bit easier. I think for me, 504 00:18:28,784 --> 00:18:31,424 this is where you see the difference in 505 00:18:31,424 --> 00:18:33,904 speech and language therapists with the people that 506 00:18:33,904 --> 00:18:35,984 truly care to the people that do it 507 00:18:35,984 --> 00:18:36,804 with a job. 508 00:18:37,105 --> 00:18:39,204 The people that do it for a job 509 00:18:39,440 --> 00:18:41,779 just tick the boxes off as they go. 510 00:18:41,839 --> 00:18:44,559 Yep. You know, where the people that truly 511 00:18:44,559 --> 00:18:47,359 care will focus on what you can eat 512 00:18:47,359 --> 00:18:49,140 rather than what you can't, 513 00:18:49,519 --> 00:18:52,575 rather than put that blanket approach across every 514 00:18:52,734 --> 00:18:55,934 thing, problematic ingredients, ice cream, this, that, the 515 00:18:55,934 --> 00:18:57,934 other, they'll sit there, and they'll work with 516 00:18:57,934 --> 00:18:59,934 that person and go, well, you can't they 517 00:18:59,934 --> 00:19:01,774 can't have this, but they can have that. 518 00:19:01,774 --> 00:19:03,934 Does that make sense? Yep. And so often, 519 00:19:03,934 --> 00:19:06,115 I see that blanket approach. And, unfortunately, 520 00:19:06,890 --> 00:19:09,210 as I'm not medically qualified, all I can 521 00:19:09,210 --> 00:19:11,070 do is work with people on the guide, 522 00:19:11,289 --> 00:19:13,070 but it is heartbreaking sometimes. 523 00:19:13,610 --> 00:19:15,850 Yep. Yep. And and it's such a you 524 00:19:15,850 --> 00:19:18,090 know, it's an interesting psychology too of telling 525 00:19:18,090 --> 00:19:20,490 patients all the things they cannot have versus 526 00:19:20,490 --> 00:19:22,335 telling them all the things they can have. 527 00:19:22,335 --> 00:19:24,174 And I think sometimes we do a very 528 00:19:24,174 --> 00:19:26,174 poor job of presenting it that way of 529 00:19:26,174 --> 00:19:27,694 saying, you know, no more this, no more 530 00:19:27,694 --> 00:19:29,774 that, no more this, no more that, but 531 00:19:29,774 --> 00:19:32,174 reframing it of, but you can have all 532 00:19:32,174 --> 00:19:34,174 of these things or you can have these 533 00:19:34,174 --> 00:19:35,692 things. We just have to prepare them differently. 534 00:19:36,890 --> 00:19:38,569 You know, and and I know I've had 535 00:19:38,569 --> 00:19:39,929 some different caregivers on the podcast too, and 536 00:19:39,929 --> 00:19:40,509 I just have so much respect 537 00:19:40,970 --> 00:19:43,869 for caregivers that work with with these patients 538 00:19:44,089 --> 00:19:45,069 and, you know, 539 00:19:45,369 --> 00:19:48,410 spouses, loved ones that prepare meals, especially for 540 00:19:48,410 --> 00:19:50,684 their loved ones with dysphasia and put a 541 00:19:50,684 --> 00:19:52,605 lot of care into making it, you know, 542 00:19:52,605 --> 00:19:55,244 mom or or wife or husband's favorite meal, 543 00:19:55,244 --> 00:19:56,944 but just in a IDDSI 544 00:19:57,325 --> 00:19:59,404 approved format and and in a way that 545 00:19:59,404 --> 00:20:00,944 they can eat joyfully, 546 00:20:01,244 --> 00:20:01,744 safely, 547 00:20:02,444 --> 00:20:03,804 and and still have it be a a 548 00:20:03,804 --> 00:20:05,345 big part of their quality of life. 549 00:20:06,200 --> 00:20:07,880 But I think this is why the Facebook 550 00:20:07,880 --> 00:20:10,440 groups are quite important to me because there's 551 00:20:10,440 --> 00:20:12,359 nothing out there for them. They're 552 00:20:13,079 --> 00:20:14,759 you know, you take your loved one to 553 00:20:14,759 --> 00:20:17,579 the doctors. You know? They've got dysphasia. 554 00:20:17,960 --> 00:20:18,859 They're on, 555 00:20:19,285 --> 00:20:21,765 a level four puree. They're on this taken 556 00:20:21,765 --> 00:20:23,224 drink. There's a brochure. 557 00:20:23,605 --> 00:20:24,345 Go home. 558 00:20:25,204 --> 00:20:27,945 Here's a Wilson Farm Foods brochure, for example. 559 00:20:28,164 --> 00:20:28,664 Yep. 560 00:20:29,125 --> 00:20:30,744 Yep. Audio meals from there. 561 00:20:31,204 --> 00:20:32,025 These meals, 562 00:20:33,460 --> 00:20:36,579 anything from between six to eight pounds each. 563 00:20:36,579 --> 00:20:38,679 You're now looking at breakfast, 564 00:20:39,460 --> 00:20:40,759 snack, lunch, 565 00:20:41,220 --> 00:20:41,720 snack, 566 00:20:42,339 --> 00:20:45,734 evening meal. Yep. People can't afford it. So 567 00:20:45,734 --> 00:20:47,654 they happen to cook for themselves at home 568 00:20:47,654 --> 00:20:50,134 and there's no guidance, even down to simple 569 00:20:50,134 --> 00:20:50,535 stuff. 570 00:20:51,335 --> 00:20:53,654 You know, just by showing people what they 571 00:20:53,654 --> 00:20:55,494 can buy and how they can turn that 572 00:20:55,494 --> 00:20:57,515 simple meal into something nutritious 573 00:20:57,894 --> 00:20:58,714 and safe, 574 00:20:59,414 --> 00:21:00,795 it's it's so rewarding. 575 00:21:01,250 --> 00:21:03,410 Any anything else that really comes to mind 576 00:21:03,410 --> 00:21:05,590 for you? If people could believe in themselves, 577 00:21:06,049 --> 00:21:07,990 just read the ITSA framework. 578 00:21:08,529 --> 00:21:09,029 Okay? 579 00:21:10,369 --> 00:21:13,570 If they don't understand it or they, you 580 00:21:13,570 --> 00:21:15,910 know, they've got questions, just reach out 581 00:21:16,214 --> 00:21:18,394 because people are always there to help. 582 00:21:20,535 --> 00:21:23,255 You know, just send the questions to itsy 583 00:21:23,255 --> 00:21:25,575 dot org. You know, Peter is a really 584 00:21:25,575 --> 00:21:27,894 nice guy. Yeah. He tries to help to 585 00:21:27,894 --> 00:21:30,615 save everybody's questions. You've got John the mad 586 00:21:30,615 --> 00:21:31,115 professor. 587 00:21:31,589 --> 00:21:33,910 Yes. Yes. He's one of my dear friends 588 00:21:33,910 --> 00:21:36,069 too. I yes. Yes. I love I love 589 00:21:36,069 --> 00:21:37,669 his his nerdy brain, and I tell him 590 00:21:37,669 --> 00:21:40,069 that in a very respectful way. Yes. Mary 591 00:21:40,069 --> 00:21:42,309 Ryback, you know, you've got some very, very 592 00:21:42,309 --> 00:21:44,230 good people there. If you guys are let 593 00:21:44,309 --> 00:21:45,815 you know, drop me a message if you 594 00:21:45,815 --> 00:21:47,174 wanna see how we do it in The 595 00:21:47,174 --> 00:21:49,654 UK. If you are unsure, get the app 596 00:21:49,654 --> 00:21:52,295 and just read it and refresh and refresh 597 00:21:52,295 --> 00:21:55,195 and refresh. If you understand the framework, producing 598 00:21:55,494 --> 00:21:57,515 modified meals can be fun, 599 00:21:57,839 --> 00:21:59,679 not just for you, but also for the 600 00:21:59,679 --> 00:22:01,919 person you're gonna be serving them to. Yep. 601 00:22:01,919 --> 00:22:02,980 And keep it safe. 602 00:22:03,359 --> 00:22:04,179 Yep. Yep. 603 00:22:04,559 --> 00:22:06,640 Andy, how can how can people reach out 604 00:22:06,640 --> 00:22:07,839 to you, or how can people work with 605 00:22:07,839 --> 00:22:10,079 you? So you said you do consulting to 606 00:22:10,079 --> 00:22:12,365 different care homes, different nursing homes. Do you 607 00:22:12,365 --> 00:22:14,765 do consulting for families? Share a little bit 608 00:22:14,765 --> 00:22:16,845 more about exactly what you do other than 609 00:22:16,845 --> 00:22:19,085 being, quote, unquote, ITZY guy. Okay. So when 610 00:22:19,085 --> 00:22:21,884 I say I do consultant for families, I 611 00:22:21,884 --> 00:22:24,225 just need to clarify what you just said. 612 00:22:24,445 --> 00:22:26,950 Okay. Thank you. I I am not medically 613 00:22:27,330 --> 00:22:28,950 qualified to make any decisions. 614 00:22:29,570 --> 00:22:31,250 So what I will do is we will 615 00:22:31,250 --> 00:22:32,309 do simple recipes. 616 00:22:32,849 --> 00:22:35,809 We'll turn them into into webinars, podcasts where 617 00:22:35,809 --> 00:22:37,970 people can join. A couple of months ago, 618 00:22:37,970 --> 00:22:39,970 we were good enough to have the town 619 00:22:39,970 --> 00:22:40,869 hall in Doncaster, 620 00:22:41,455 --> 00:22:43,375 and we managed to get 15 families in 621 00:22:43,375 --> 00:22:45,375 to do a live cooking demonstration where they 622 00:22:45,375 --> 00:22:47,375 all joined in. People will talk about their 623 00:22:47,375 --> 00:22:49,455 favorite foods, and I will show them how 624 00:22:49,455 --> 00:22:51,934 the best way is to modify them. Does 625 00:22:51,934 --> 00:22:53,789 does does that make sense? Yep. 626 00:22:54,509 --> 00:22:57,549 Using household equipment. If anybody does wanna get 627 00:22:57,549 --> 00:22:58,370 a hold of me, 628 00:22:59,070 --> 00:22:59,570 LinkedIn, 629 00:22:59,870 --> 00:23:02,269 Andrew Cullum, or just go on the Internet 630 00:23:02,269 --> 00:23:04,509 and put the ITSA guy, and I'll pop 631 00:23:04,509 --> 00:23:06,590 up. Awesome. Thanks, Andy. I I love chatting 632 00:23:06,590 --> 00:23:08,154 with you. It's I love when you find 633 00:23:08,154 --> 00:23:10,955 people that are just incredibly like minded and 634 00:23:10,955 --> 00:23:13,195 and brilliant across the pond. So thank you. 635 00:23:13,195 --> 00:23:15,674 Thank you so much for And if you 636 00:23:15,674 --> 00:23:18,555 are wondering how hard it is to actually 637 00:23:18,555 --> 00:23:21,275 pipe, I think I'm on with John in 638 00:23:21,275 --> 00:23:23,070 a couple of weeks' time. Awesome. 639 00:23:23,609 --> 00:23:25,950 We actually could be doing pipe and demonstrations. 640 00:23:26,250 --> 00:23:27,930 Oh, good. I'd love to hear that. Okay. 641 00:23:27,930 --> 00:23:29,450 I will see if we can get those 642 00:23:29,450 --> 00:23:30,970 details from John, and I would love to 643 00:23:30,970 --> 00:23:32,410 share that because I I would love to 644 00:23:32,410 --> 00:23:33,529 see that. And I know there's a lot 645 00:23:33,529 --> 00:23:35,049 of speech pathologists out there that work with 646 00:23:35,049 --> 00:23:36,490 these families that would love to see that 647 00:23:36,490 --> 00:23:38,774 and and just families, you know, as as 648 00:23:38,774 --> 00:23:40,774 caregivers too. So, awesome. I love that you 649 00:23:40,774 --> 00:23:42,375 guys are doing that. So If I can 650 00:23:42,375 --> 00:23:43,894 ask you to just hop on to the 651 00:23:43,894 --> 00:23:45,355 British dietary associations 652 00:23:45,815 --> 00:23:48,694 page and download the Care Home Digest, the 653 00:23:48,694 --> 00:23:50,375 worst thing they've done was called a care 654 00:23:50,375 --> 00:23:52,400 home because nobody ever read it, but they've 655 00:23:52,400 --> 00:23:54,819 done supplements April 1 for learning disabilities, 656 00:23:55,119 --> 00:23:56,500 mental health, and hospitals. 657 00:23:57,119 --> 00:23:57,619 But 658 00:23:58,319 --> 00:24:00,259 it's talking about nutrient density, 659 00:24:01,279 --> 00:24:03,380 and how to thicken foods and 660 00:24:03,984 --> 00:24:05,984 how much energy is coming from this and 661 00:24:05,984 --> 00:24:08,325 proteins coming from that. It's just 662 00:24:08,625 --> 00:24:11,264 so refreshing to read. Yeah. Yeah. Awesome. Thank 663 00:24:11,264 --> 00:24:12,464 you for sharing that. Like I said, I 664 00:24:12,464 --> 00:24:14,224 think that's something that's just a big missing 665 00:24:14,224 --> 00:24:16,065 piece in in a lot of this too. 666 00:24:16,065 --> 00:24:18,784 Not not by anyone's fault. Just it's a 667 00:24:19,024 --> 00:24:21,200 it's hasn't really been looked at as much 668 00:24:21,200 --> 00:24:23,359 as it should. So thank you. Uh-huh. No 669 00:24:23,359 --> 00:24:25,200 worries. Thank you so much for having me. 670 00:24:25,200 --> 00:24:26,339 Yeah. You're so welcome. 671 00:24:26,880 --> 00:24:28,899 And that's a wrap for this episode. 672 00:24:29,200 --> 00:24:31,539 As always, thank you so much for listening. 673 00:24:31,759 --> 00:24:33,119 And if you'd like to download the show 674 00:24:33,119 --> 00:24:37,275 notes from this episode, please visit swallowyourpridepodcast.com. 675 00:24:37,494 --> 00:24:39,015 There you can also sign up for our 676 00:24:39,015 --> 00:24:41,015 email list so that you'll never miss another 677 00:24:41,015 --> 00:24:41,515 episode. 678 00:24:41,975 --> 00:24:43,654 If you do like what you hear, then 679 00:24:43,654 --> 00:24:46,315 please subscribe and leave a review on iTunes 680 00:24:46,934 --> 00:24:48,535 or share it on social media with your 681 00:24:48,535 --> 00:24:48,750 friends 682 00:24:56,670 --> 00:25:01,549 discussed on the show, please email podcast@TeresaRichard.com. 683 00:25:01,549 --> 00:25:03,630 Thank you so much for listening and we'll 684 00:25:03,630 --> 00:25:04,686 catch you next week.