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Nutrition and Dysphagia Part 1

presented by Denise Dougherty

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Disclosure Statement:

Financial Disclosures •Honorarium - MedBridge •Honorarium ASHA –Private Practice Essentials: A Practical Guide for Speech-Language Pathologists •Private Practice Owner

Non-Financial Disclosures •Past President AAPPSPA –American Academy of Private Practice in Speech Pathology and Audiology •Quality Insights of Pennsylvania

Satisfactory completion requirements: All disciplines must complete learning assessments to be awarded credit, no minimum score required unless otherwise specified within the course.

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Numerous variables impact your dysphagia patient and his or her ability to maintain adequate nutrition and hydration. Aging and disease processes affect all of the senses, especially vision, smell and taste. Medications often contribute to poor appetite and weight loss. Poor dentition creates problems with chewing which often leads to decreased texture in their diet. Part one of this two part series addresses the physiologic changes that may improve appetite, nutrition and hydration for our patients. This installment also covers the impact of medications and specific disorders on nutrition.

Meet Your Instructor

Denise Dougherty, MA, CCC-SLP

Denise Dougherty owns a private practice in Indiana, PA. Ms. Dougherty was an adjunct faculty member at York College of Pennsylvania and Wesley College in Dover, Delaware. She is a past President of the American Academy of Private Practice in Speech Pathology and Audiology (AAPPSPA), received the Academy’s 2007 Honor Award for her achievements and…

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Chapters & Learning Objectives

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1. Physiologic Changes and the Geriatric Patient

Physiologic changes in our patients contribute to difficulties at mealtime. It is important for the multidisciplinary team involved in the patient’s care to recognize what may be a physiologic change versus a behavioral issue.

2. Impact of Medications and Disorders on Nutrition

Our patients often have numerous co-morbidities, which contribute to a dysphagia. These disorders/disease processes require medications to stabilize the patient but the combination of medications can wreak havoc on level of alertness, muscle strength, saliva production, smell, taste and appetite.

More Courses in this Series

Nutrition and Dysphagia Part 2

Presented by Denise Dougherty, MA, CCC-SLP

Nutrition and Dysphagia Part 2

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Numerous variables impact your dysphagia patient and his or her ability to maintain adequate nutrition and hydration. Aging and disease processes affect all of the sense, especially vision, smell and taste. Medications often contribute to poor appetite and weight loss. Poor dentition creates problems with chewing which often leads to decreased texture in their diet. The second course in this two part series describes and discusses the National Dysphagia Diet, and new dining practice standards and recommendations. The course concludes by examining equipment and strategies to enhance swallowing safety and Improve nutrition and hydration.

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