Purpose/Objectives: Children with developmental disorders may require texture-modified diets. The purpose of this study was to determine if materials developed by the International Dysphagia Diet Standardization Initiative (IDDSI) are feasible for use by child nutrition personnel. Methods: Researchers created training materials based on IDDSI resources. A convenience sample (N=59) of university nutrition students as a proxy for child nutrition line-level staff were trained on diet standards and procedures. Food and beverage products were prepared and assessed. A feedback questionnaire and taste tests comparing food items prepared by students with commercially prepared products were conducted. Results: Participants effectively prepared and assessed texture-modified items. A range of successfully completed assessment forms was observed (35-94%), indicating the need for repeated instruction and practice. Positive feedback was received regarding the procedures. Student-prepared food items were preferred over their commercial counterparts. Application to Child Nutrition Professionals: Use of IDDSI-based materials by child nutrition personnel in school settings is viable. Use of developed guidance may support increased food acceptance and nutritional intake among students requiring texture-modified diets.