Beyond the Bolus: Transitional Foods in Dysphagia Care

*This webinar is scheduled for 7:00 PM EDT / 4:00 PM PDT (Adjust for your time zone)

Clinicians working with individuals with dysphagia frequently encounter persistent challenges despite implementation of the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, including reduced patient intake, limited food variety, and dissatisfaction with modified texture diets. Transitional foods represent a unique category within IDDSI that begin as one texture and transform in the mouth, yet their clinical application remains poorly understood.

This course reframes the oral phase as an active sensory-motor gateway that influences swallowing performance and introduces transitional foods as a practical tool to address gaps between safety, function, and patient experience. Participants will explore how oral sensory input contributes to swallowing timing and coordination, and how different textures—even within the same IDDSI level—produce varying clinical outcomes.

Designed for speech-language pathologists, occupational therapists, and dietitians across acute care, rehabilitation, and long-term care settings, this webinar provides actionable strategies to integrate transitional foods into therapy, nutrition, and assessment workflows while maintaining alignment with patient safety and clinical goals.