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International Dysphagia Diet Standardization Initiative (IDDSI)


How to Register in ahcancalED 

Easy as 1, 2, 3 !


Step 1


Go to the ahcancalED site at log in using the orange button in the upper left hand corner.

Use your usual user name and password that you would use for LTC Trend Tracker or the AHCA NCAL website.  

Don’t have one or can’t remember?

Click the log in button and follow the directions found under the search button that reads-“If you need help retrieving your Username or Password, click here”.

*Please note* you must add your member facility name to your login

Once you are in and can see your name in the upper left hand corner, you are ready to go.

Step 2


From the home page click on a category (Resources, Training, Webinars or Trending Now) For this demonstration, let’s try hovering over Webinars until upcoming webinars displays. 

Under “upcoming webinars” go to a product in which you are interested. Click on the title.

You’ll be redirected to the site where you can register for the product. This allows you to view the overview, handouts or resources associated with that product.

Step 3


Almost there!

Click the green register button.

Fill out the registration details and voila! The products are yours to use indefinitely and can be found in your dashboard.

FYI: after registering, you will be automatically notified when the recording of the webinar is ready.

Need further help? Email us at

We’ll walk you through it.


This session will present the International Dysphagia Diet Standardization Initiative (IDDSI) which is a global standard with terminology and definitions to describe texture modified foods and thickened liquids used for individuals with dysphagia of all ages. Implementation of the IDDSI framework in LTC consisting of a continuum of 8 levels (0-7) will be presented. IDDSI has been endorsed by the Academy of Nutrition and Dietetics and also the American Speech-Language-Hearing Association and will involve the entire interdisciplinary team involvement and support for success.

Suggested Audience: Administrators, Nurses, Physicians/NP, Registered Dietitians, Speech Language Pathologists, Diet Technicians, Dietary Managers

After attending this session, attendees will be able to:
1. Describe the International Dysphagia Diet Standardization Initiative (IDDSI) being implemented in the US
2. Recognize the 8 Levels on the framework/continuum.
3. Identify resources to help implement in the facility as “Best Practice”


08/22/2018 at 2:00 PM (EDT)   |  60 minutes
08/22/2018 at 2:00 PM (EDT)   |  60 minutes

Brenda Richardson, MA, RDN, LD, CD, FAND

LTC Nutrition Expert, President-Brenda Richardson, LLC

Brenda Richardson, MA, RDN, LD, CD, FAND has more than thirty years of proven success in directing multi-million dollar food service and nutrition operations. Brenda is a national lecturer, author/contributing author of many professional books and publications, and serves on state and national offices in the Academy of Nutrition and Dietetics. Her expertise is in demand as she has successfully assisted healthcare facilities cited with serious and immediate jeopardy deficiencies, achieve and sustain positive nutritional outcomes. Brenda is a Fellow with the Academy of Nutrition and Dietetics and serves on the Academy Finance and Audit Committee. Brenda has served on the Academy’s IMPACT Act Task Force, the Academy CMS Work Group; the Academy Positions Committee, and is Past- Chair of the Academy’s Political Action Committee (ANDPAC). In 2010, Brenda received the Academy’s “2010 Grassroots Excellence Award” and the Indiana Academy’s 2010 Honored Dietitian Award. In 2016, Brenda was then awarded the Academy’s prestigious Medallion Award for dedication to the high standards of the nutrition and dietetics profession through active participation, leadership and devotion to serving others in dietetics and allied health fields. Brenda has been selected as the Academy’s 2019 Lenna Frances Cooper Memorial Lecturer in recognition of her distinguished career and remarkable contributions to the nutrition and dietetics profession Brenda’s practical experience and skills put her in demand for advocating the profession, and professional speaking throughout the country.