Speech Language Pathologists are often challenged to address the swallowing deficits of older people with multiple conditions and co-morbidities. Such older patients are often at a significant risk for malnutrition, dehydration, sarcopenia and cachexia. These factors further complicate the contribution of dysphagia and the overall nutrition status of the client.
This course covers a range of references to provide the needed resources for the SLP to fully understand the multiple factors of nutrition management of older clients. Some of the many topics discussed include diet levels, thickened liquids, nutritional and dysphagia assessments teamwork with nursing and dietary staff, and team education all to assure the needed person centered care with the best clinical outcomes.
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- Significant Factors of Nutrition
- Physiological Changes with Aging
- Dysphagia’s effect on nutrition
- Risk Factors of Malnutrition
- Cachexia with conditions
- Dehydration in the elderly
- Weight Loss In The Elderly
- Weight Loss In The Elderly
- Nine “Ds” of Inadequate Food Intake
- Medications & Weight Loss
- Appetite Stimulants
- Nutritional Requirements
- RDA for Protein requirements
- Risk Of Inadequate Protein
- Protein Supplementation
- Nutritional Assessment
- Nutritional Assessment Tools
- Sarcopenia & Cachexia
- Types of Diets
- Common Therapeutic Diets
- Renal Diet
- Levels in the National Dysphagia Diet
- Thickened liquids
- Evidence for Thickened Liquids
- Potential Risks of Thickening
- Other Options/Strategies
- International Dysphagia Diet Standardisation Initiative
- Diet Screens
- The MDS sections
- The Modified Barium Swallow Study
- Legal Requirements vs. Person Centered Care
- Disadvantages of Waivers
- Example note of informed consent
- Regulatory Background: CMS regulations
- F-Tag 154
- Further Resident Rights Defined
- Care Planning;Resident Choice
- Case studies
- Instrumental exams
- Bedside Evaluation
- Physician orders
- Med Hx & Physical
- Review of Blood tests, radiology exams
- Nutritional Assessments
- Dietary compliance
- Regulatory Group for Dietary Services
- F325… §483.25(i) Nutrition
- F325… §483.25(i) Nutrition
- The Resident’s Rights
- F-Tag 151: Responsibilities Toward Rights
- Partnerships with Dietician, Dietary Mgr & Nursing
- Roles/ goals of the Dietician & Dietary manager
- Tasks & Challenges of the Certified Dietary Manager
- urvey Requirements of the Kitchen
- Costs of Nutritional Deficits
- Teamwork With Nursing
- Utilize tools to get results
- Attend IDT meetings
- Track diets, weight loss, thickened liquids
- Educate Team Members
- Swallowing Precautions- Positioning for Safe & Optimal Swallowing
- Education on Hydration
- Teach the Swallow Function
- Putting All The Pieces Together
- Working together for each resident’s best outcomes
Course Goals & Objectives:
This course covers a range of references to provide the needed resources for the SLP to fully understand the multiple factors of nutrition management of older clients.
- Identify the conditions of malnutrition, cachexia, and sarcopenia.
- Recognize the causes and symptoms of dehydration in elders.
- List the dietary levels and allowed foods per level of the National Dysphagia Diet.
- Identify research findings which cite the disadvantages and risks of thickened liquids.
- Identify the respective sections of the Minimal Data Set (MDS) which document nutritional and swallowing deficits.
- List the pros and cons of dietary waivers, versus other documentation measures to assure person-centered care.
- Cite at least 3 F-TAGs which stress a Skilled Nursing Facility resident’s rights, which may relate to his or her nutritional choices.
- Recognize the costs of treating nutritional deficits, given all the related factors.
- Recognize the roles and boundaries of the dietician, the dietary manager and the levels of nursing, relative to determining the dietary plan for each of their patients.
"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: 6 contact hours in length (check your state’s approval status in the state specific course catalog for your profession).
Target Audience: Speech Language Pathologist, Dietitian/Nutrition
Instructional Level: Intermediate
CDR CPE Level 2/ 740 Web-based
Learning Need Codes: 5210, 3050, 4190, 5000
Performance Indicators: 4.1.2 8.1.4 8.2.3 10.2.2
Dieticians may submit feedback about activity directly to CDRQualityCPE@eatright.org
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 0.60 ASHA CEUs (Intermediate level, Professional area).
Financial - Lisa Milliken is the Director of Compliance & Education for Synergy Care and receives a salary. Lisa Milliken received payment for the presentation of this course from HomeCEU.com.
Nonfinancial - No relevant conflicts of interest exist for any member of the activity planning committee.
No relevant conflicts of interest exist for any member of the activity planning committee
Content Disclosure: This course does not focus solely on any specific product or service.
Cancellation Policy: For activity cancellation, returns, or complaint resolution, please contact Anne Osborn by email Anne@HomeCEU or by phone at 1.800.55.4CEUS (2387). We have a 100% satisfaction guarantee. Refunds will be issued for courses that have not been completed (exam not taken), or for any course that has been rejected by your board of approval. Webinar attendance must be canceled 24 hours before the scheduled start time.