Individuals living at home or in facilities experience dysphagia as a result of numerous factors- aging, diseases/disorders, and medication impact their swallow and may necessitate recommendations for modified diets and/or liquids. Our task is to determine the most appropriate food and liquid textures for our patients during therapy and following discharge.
The National Dysphagia Diet was implemented to provide various levels of texture modification to improve the safety of our patients. A new initiative, IDDSI- International Dysphagia Diet Standardization Initiative - is replacing the National Dysphagia Diet.
The New Dining Practice Standards aimed to establish nationally agreed upon standards of practice supporting individualized care and self directed living. Twelve organizations contributed to the document. Their recommendations will be discussed with the standards of practice supporting individualized care.
Sensory enhancements and strategies to improve nutrition of our clients in our facilities or in the patients home will be identified.
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- Why is diet modification necessary?
- Detailed discussion of changes in the body with aging that impact the patient's nutrition and swallow including muscle strength, cognition, endocrine system, lungs, GI tract, kidneys, vision, hearing, smell, taste, dentition, pharyngeal changes, mastication, saliva flow, impact of medications.
- Guide lines presented in The New Dining Practice Standards and impact on individualized care and self-directed living.
- Diet levels, bite sizes, foods allowed and to avoid in the National Dysphagia Diet.
- IDDSI levels for foods and liquids, as well as appropriate bite size and testing for liquids
- Research regarding trends, sensory enhancements such as temperature, carbonation, and impact of puree recommendation on phases of swallow will be reviewed.
- Free Water protocols will be presented and compared as well as appropriateness of appetite enhancers.
- Strategies for the swallow such as head rotation, chin tuck, effortful swallow will be discussed.
- Suggestions for increased calories, protein and taste will be reviewed. Examples of adaptive cups and spoons will be presented
Course Goals & Objectives:
This course is intended to instruct the professional on Understanding of IDDSI diet levels and appropriate strategies to increase oral intake.
- Identify the connection between dentition and diet selection.
- Recognize the levels of the Dysphagia Advanced Diet.
- Identify the characteristics of bread to determine if it is safe to eat for a patient with dysphagia.
"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: 3 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 Dietitians
Instructional Level: Intermediate
CDR CPE Level 2/ 740 Web-based
Learning Need Codes: 5210, 5440
Performance Indicators: 4.1.1, 8.3.7, 9.6.1
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 0.30 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