Course Description
Course Description:
Staff Education and in-services on feeding, thickening liquids, strategies and precautions are a necessary part of our job as speech pathologists or occupational therapists. If we don’t do our job, the lack of staff education and knowledge may result in a choking or aspiration event or worse.
Studies often show staff education component is either non-existent or very general. This seminar will identify specific points that should be covered in in-services including the rationale behind modified diets and thickened liquids, importance of thickening liquids – how to thicken and why various liquids are different. .
Strategies will be discussed that are often identified as important to follow during meals and the rationale behind the strategies/precautions. Numerous adaptive cups/straws will be reviewed.
Free resources will be identified that can be provided to your staff as well as purchased resources to utilize in your trainings.
Contact Hours: 4 
Target Audience: 
Instructional Level: Intermediate Accreditation Information:
| State | Discipline | Approval Status | Provider Code | Expiration Date |
|---|
Course Outline:
Hour 1
- Why diet modification might be necessary
- Staff Education - what is important and why
- What are aspiration precautions and swallowing strategies
- Mealtime Problems
Hour 2
- New Dining Practice Standards
- National Dysphagia Diet
- International Dysphagia Diet Standardization Initiative
- Appropriate/inappropriate foods for each level
- Tests to determine if food and/or liquid is appropriate
- Thickened liquids and thickening agents
- Gels vs. Starch
Hour 3
- Recent Research
- Strategies to increase oral intake and hydration
- Medications and dysphagia
Hour 4
- Dysphagia cookbooks
- Preprocessed foods
- Adaptive Equipment
- Outcomes
- Resources
Course Goals & Objectives:
Course Goals:
This course is intended to instruct the professional on having a better understanding of diet levels, precautions/strategies and appropriate adaptive equipment to assist in safer self-feeding or assisted feeding.
Professional Objectives:
- List two reasons for recommending texture modified foods.
- Identify the New Dining Practice Standards.
- Recognize the different levels on the IDDSI.
- Identify appropriate adaptive equipment for patients based on their specific needs.
Disclosures:
SEMINAR-ON-DEMAND
"Seminar-On-Demand" course are streamed on your web browser if the online version if purchased. Our SODs are optimized for the most current versions of Safari, Google Chrome or Mozilla Firefox. A current version of Adobe Flashplayer is also required when viewing on a desktop or laptop computer. All SOD courses are mobile ready.
Contact Hours: 4 contact hours in length (check your state’s approval status in the state specific course catalog for your profession).
Target Audience: Occupational Therapist, Occupational Therapist Assistant, Speech Language Pathologist, Nursing and Dieticians
Instructional Level: Intermediate
CDR CPE Level 2/ 740 Web-based
Learning Need Codes: 5210, 6000
Performance Indicators: 4.2.1, 4.2.8, 8.2.3, 9.2.4
Criteria for Completion: Criteria for Completion: A score of 70% or more is considered passing. Scores of less than 70% indicate a failure to understand the material and the test will need to be taken again until a passing score has been achieved
This course is offered for 0.40 ASHA CEUs (Intermediate level, Professional area).
Personnel Disclosure:
Financial – Denise Dougherty is employed by AAPPSPA and receives a salary. She receives payment from HomeCEU for the presentation of this course.
Nonfinancial - no relevant nonfinancial relationship exists.
Content Disclosure: This course does not focus solely on any specific product or service
Authors:
Denise Dougherty, MA, CCC-SLP
Denise Dougherty is a Speech-Language Pathologist who has her own private practice, where she conducts therapy with both children and adults. Ms. Dougherty received her Bachelor's degree at Marywood University, Scranton, Pennsylvania, a Master's Degree from St. Louis University and has completed postgraduate courses at Johns Hopkins University and several doctoral courses at University of Phoenix.
She is certified in VitalStim therapy and is an instructor for VitalStim certification, is a member of the American Speech-Language-Hearing Association and has received numerous ASHA ACE Awards. Ms. Dougherty has worked at United Cerebral Palsy, Easter Seals, in long-term care; is a board member of The American Academy of Private Practice in Speech Pathology and Audiology (AAPPSPA), AAPPSPA Program Chair for 2006 and 2007 Conference; is a AAPPSPA liaison for the ASHA Health Care and Economics Committee and served as secretary of CORSPAN.
Ms. Dougherty was also an adjunct faculty member at York College of Pennsylvania and Wesley College in Dover, Delaware. She is the Vice President of The American Academy of Private Practice in Speech Pathology and Audiology and received the Academy's 2007 Honors Award for achievements.
You are here: Home / Course Catalog / Dysphagia Care Plan, Education, and Best Practices for Your Staff
Call