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Nutrition and Dysphagia Part 2

presented by Denise Dougherty

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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 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.

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. National Dysphagia Diet, New Dining Practice Standards and Recommendations

Many facilities utilize the National Dysphagia Diet or have their “own” version. The multidisciplinary team must know the facility diet levels, and what foods are appropriate or inappropriate for each resident. The New Dining Practice Standards has been utilized in some facilities, allowing residents to identify which diet they want as their standard practice of care. What do we do if a resident refuses their “recommended diet”? Is a waiver appropriate or are there other means to document this?

2. Equipment and Strategies to Enhance Safe Swallow and Improve Nutrition and Hydration

Adaptive equipment may make a huge difference in the patient’s ability to remain a safe self-feeder. The multidisciplinary team should be aware of the various types of equipment available and make appropriate recommendations. Strategies can be implemented in the dining room that assist with vision and improve positioning. The dietary staff can adapt strategies to enhance the tray appeal, smell and taste. The ultimate goal is to improve mealtime safety and increase enjoyment of the dining experience for our residents.

More Courses in this Series

Nutrition and Dysphagia Part 1

Presented by Denise Dougherty, MA, CCC-SLP

Nutrition and Dysphagia Part 1

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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.

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