Mary Rybicki, MS, RDN, LDN is a Registered Dietitian Nutritionist with diverse clinical and management experience in post-acute care settings. She is Editor-in-chief of the NCM Diet Manual and has incorporated the IDDSI texture modified diet levels. Mary has worked within multiple healthcare settings for quality improvement processes of texture modified foods and with the transition to IDDSI. She has presented on the IDDSI topic within variable settings and is a volunteer on the United States IDDSI Reference Group (USIRG). Mary has and continues to use IDDSI testing methods to test foods within all aspects of IDDSI implementation and testing is often the emphasis during educational presentations. For many years, Mary has had opportunities to test texture modified foods/fluids on the market and provide feedback to companies. She also enjoys working with food and nutrition staff along with the health care team using IDDSI testing methods for quality control efforts. These roles provide ongoing communication with others regarding the roadblocks and successes with the IDDSI implementation process. Mary has an MS in Dietetics from MGH Institute of Health Professions and a MMHS, Master of Management of Human Services, from Brandeis University. She has held multiple leadership positions with the national DHCC DPG and remains active at the state level.