Nutrition and Dysphagia: Rational or Diet/Liquid Modification, Sensory Enhancements and Strategies
Nutrition and Dysphagia: Rational or Diet/Liquid Modification, Sensory Enhancements and Strategies is organized by HomeCEU. This Course has been approved for a maximum of 3 Contact Hours.
Occupational Therapist, Occupational Therapist Assistant, Speech Language Pathologist, Nursing, and Dietitians
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.
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.
Additional details will be posted as soon as they are available.
- Contact Hours : 3
Number of Health Care Professionals Registered: 0 Number
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