Cheng I et al. 2025 Understanding health care professionals’ knowledge and practice regarding malnutrition and dysphagia: insights from Targeted Education to Address Malnutrition and Swallowing disorders (TEAMS) international survey

New Practical Guide for Aged Care – INSPIRED DININGNestlé Health Science and Nestlé Professional present a practical guide to support aged care teams in creating delicious, nourishing menus.INSPIRED DINING – Recipes & guidance for Aged CarePractical guidance to the strengthened Aged Care Quality Standards – Standard 6: Food and NutritionTips for menu planning and food fortificationMenu planning tool and sample menuTexture-modified guide and recipesOver 50 recipes including breakfast, main meals, soups, desserts, snacks, and beverages

The EAT-10 is a validated dysphagia screening tool which is provided in an interactive format for accessibility and ease of use. This tool can be used by anyone to screen for symptoms of dysphagia, and refer on for further assessment if possible dysphagia is identified. It consists of 10 questions which provides an overall score (completed within 2 minutes).

THICKENUP® Clear is the 1st xanthan gum-based thickener, scientifically proven to support dysphagia assessment and nutritional management.This Scientific Evidence Compendium summarises evidence from 17 studies that use THICKENUP® Clear. THICKENUP® Clear is a food for special medical purposes for the dietary management of people with swallowing difficulties. Must be used under medical supervision.

Dysphagia at the Festive Table: Festive menus for adults with swallowing difficulty or Dysphagia and for the whole family

This Recipe book includes 19 recipes that have been developed and tested to meet specific textures for people who need thickened liquids and pureed solid foods. The recipes refer to THICKENUP® Clear. THICKENUP® Clear is a food for special medical purposes for the dietary management of people with swallowing difficulties. Must be used under medical supervision.

A recipe brochure for patients which uses SUSTAGEN Hospital Formula Neutral Flavour to create a No Melt Ice cream. The recipe also provides patients with serving suggestions as well as an indication of what IDDSI Framework Level this can be utilised in.

An online recipe booklet for thickening a variety of fluids utilising RESOURCE THICKENUP Clear and provide information about the IDDSI Framework.  It also provides patients with guidelines on how much RESOURCE THICKENUP Clear should be utilised depending on which level of the IDDSI Framework is being adhered to.

This publication provides current knowledge on pureed foods for people with dysphagia, developed by 6 global experts. Topics include chewing and swallowing solid foods, tools for screening and assessment, texture-modified diets in residential care settings, and benefits of commercially prepared pureed foods. Author: Experts on Chewing and Swallowing disorders and Nestlé Nutrition Institute

This online resource for users of SUSTAGEN Hospital Formula and RESOURCE THICKENUP Clear provides recipes for these two products.  The online RESOURCE provides an overview of how the world of texture-modified foods is changing and show how patients who need this, can  have greater meal variety and improve dining with dignity.

This online training course has been developed in consultation with IDDSI, to enhance knowledge for non-speech pathologists working with individuals with dysphagia. It discusses the ‘what’ and ‘how’ of the IDDSI Framework, and will take approximately 1 hour to complete. Author: Nestlé Health Science, in consultation with IDDSI