Changes associated with normal aging may often have an impact on food texture choices for normal healthy elders. Subsequent disease processes and effects of medications for those disorders often add even further complications and risks. Dietary departments are thus presented with a range of challenges, given each elder’s preferences and choices; such factors often do not align with the given clinical recommendations.
This course will address the rationales behind specific dietary textural modifications, to include such factors as food and liquid temperatures, viscosities, moisture content and adhesive factors. Given the increased factors of dry mouth (xerostomia) and choking risks, compensations of aroma, flavor and hydration options will be reviewed to improve the safe nutritional intake of this older at-risk population. Dietary strategies and unique clinical recommendations for nutritional content and swallow-safe food textures will be shared for this elder population with increased clinical complexities.
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- Structural and physiological changes that occur with normal aging
- Dietary challenges of patient’s refusals
- Textures and food properties
- Dietary strategies and alternatives
- Complications of xerostomia and other adverse effects of medications
- Nutritional deficits and complications with common diagnoses
Course Goals & Objectives:
This course is intended to instruct the professional on gaining knowledge of the elderâ€™s food texture requirements to address the nutritional needs and preferences of elders while decreasing risks.
- Identify the 3 etiology-based nutrition diagnoses in adults in clinical practice settings.
- Recognize the prevalence of malnutrition and its impact on clinical outcomes.
- List signs and symptoms of “nutritionally at-risk” adults.
- List the most common clinical diagnoses of people with the highest rates of malnutrition.
- Identify adverse effects of common medications affecting appetite and resulting in decreased nutritional intake.
- List effective laboratory data and nutritional assessments for identification of malnutrition.
- Identify the evidence supporting the positive impact nutrition and hydration has on improving patient outcomes.
- Identify the current Centers of Medicare and Medicaid Services (CMS) efforts to improve patient safety and quality.
- List example protocols to be recommended for each member of the interprofessional healthcare team member, for management of malnutrition.
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Contact Hours: 2 contact hours in length (check your state’s approval status in the state specific course catalog for your profession).
Target Audience: Physical Therapist, Physical Therapist Assistant, Occupational Therapist, Occupational Therapist Assistant, Speech Language Pathologist, Nurse, Registered Dietician, Dietary Managers
Instructional Level: Intermediate
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 0.20 ASHA CEUs (Intermediate level, Professional area).
Financial – Lisa Milliken is employed by Select Rehabilitation 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
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.