Dr Janette Walton is a senior lecturer in the Dept of Biological Sciences at Munster Technological University and is a principal investigator on the IUNA national dietary surveys in Ireland.
She graduated with a Bachelor of Science degree from University College Cork (UCC) in 1993 and then furthered her studies in Food & Nutritional Sciences completing both an MSc and PhD in this area. She has extensive experience in the dietary habits of the Irish population with specific interest in the paediatric population. She is a member of the FSAI sub-committee on Public Health Nutrition and has been a member of several working groups related to dietary guidelines for population groups in Ireland.
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Dr Janette Walton is a senior lecturer in the Dept of Biological Sciences at Munster Technological University and is a principal investigator on the IUNA national dietary surveys in Ireland.
She graduated with a Bachelor of Science degree from University College Cork (UCC) in 1993 and then furthered her studies in Food & Nutritional Sciences completing both an MSc and PhD in this area. She has extensive experience in the dietary habits of the Irish population with specific interest in the paediatric population. She is a member of the FSAI sub-committee on Public Health Nutrition and has been a member of several working groups related to dietary guidelines for population groups in Ireland.
An MDT Approach to Dysphagia Care Part 2 with Dysphagia Chef Niamh Condon
Connected by Nutricia
34 minutes 41 seconds
4 years ago
An MDT Approach to Dysphagia Care Part 2 with Dysphagia Chef Niamh Condon
An MDT Approach to Dysphagia Care Part 2 with Dysphagia Chef Niamh Condon is the eighth podcast episode from Connected by Nutricia. In this episode, Niamh shares her expertise from a catering perspective.
About Niamh Condon: Niamh is a chef that specialises in food for those with swallowing disorders and difficulty at mealtimes. With over 20 years’ experience in the catering sector and 7 years with dysphagia cooking, she has become known as one of the most inventive chefs in her field. Faced with challenges morally about the standard way in which pureed food was cooked and presented. It encouraged her to explore and innovate ways to give people pleasure from food again regardless of swallowing difficulties. From here the passion for all things pureed had taken off. Niamh has also put herself into the shoes of those consuming the meals on IDDSI level 4 pureed foods and thickened fluids IDDSI level 4 for 3 days, to learn about the daily struggles that people face. This had led to changes in her approach to IDDSI meal prep. She set out in 2020 to support other chefs and cooks with her company Dining with Dignity Ltd.
The dysphagia IDDSI Level 4 pureed meal preparation videos can be found at the following links: www.nutricia.ie/patients-carers/living-with/dysphagia/dysphagia-meal-preparation-videos or bit.ly/iddsimealprep
Connected by Nutricia
Dr Janette Walton is a senior lecturer in the Dept of Biological Sciences at Munster Technological University and is a principal investigator on the IUNA national dietary surveys in Ireland.
She graduated with a Bachelor of Science degree from University College Cork (UCC) in 1993 and then furthered her studies in Food & Nutritional Sciences completing both an MSc and PhD in this area. She has extensive experience in the dietary habits of the Irish population with specific interest in the paediatric population. She is a member of the FSAI sub-committee on Public Health Nutrition and has been a member of several working groups related to dietary guidelines for population groups in Ireland.
