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.
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- Why diet modification might be necessary
- Staff Education - what is important and why
- What are aspiration precautions and swallowing strategies
- Mealtime Problems
- 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
- Recent Research
- Strategies to increase oral intake and hydration
- Medications and dysphagia
- Dysphagia cookbooks
- Preprocessed foods
- Adaptive Equipment
Course Goals & Objectives:
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.
- Identify specific points to highlight in staff training on aspiration precautions, potential mealtime strategies and documentation of signs/symptoms of dysphagia
- Differentiate appropriate foods, bite size and liquid consistency for the IDDSI levels
- List 3 strategies to increase food and liquid intake in patients at risk for malnutrition and/or dehydration
- Develop recommendations for appropriate adaptive equipment for patients based on their specific needs
A webinar is LIVE INTERACTIVE audio and video course delivered over the Internet to your computer. With a HomeCEU webinar, you are able to see, hear and interactive with the course presenter. In many courses, demonstrative video will be used to further enhance your learning experience. All content used in the presentation will also be made available to you for your personal use (PowerPoint Slides, Reference Materials etc.).
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 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).
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