Aim: To gain a complete understanding of dysphagia management using IDDSI standards
Objectives:
By successfully completing this course you will be able to:
- Understand the difference between a normal swallow and an abnormal swallow
- Understand what is dysphagia, the signs and symptoms associated with this condition
- Identify common causes and underlying medical conditions associated with dysphagia
- Understand the implications of dysphagia on a person’s health and wellbeing
- Explain the risk factors of aspiration and choking and list some strategies to prevent them
- Describe the importance of maintaining adequate hydration and nutrition with safe and efficient swallowing function
- Explain why is early detection of dysphagia is important
- Understand the importance of the individual’s diet history in the dysphagia assessment process
- Explain about the process of assessment and screening of dysphagia
- Participate in a group discussion – real life examples and best practices to manage dysphagia in different care settings
- List the relevant legislations in the UK
- Explain the importance of safe management of food production for people affected by dysphagia.
- Understand what is the International Dysphagia Diet Standardisation Initiative (IDDSI), impact, causes and consequences
- Describe the IDDSI framework and levels
- Understand the rationale behind texture modification of food and drink according to IDDSI levels
- Understand texture modification of food according to IDDSI levels
- Participate in texture modification and demonstrate your knowledge by testing the texture compliance with IDDSI levels
- Understand texture modification of drinks according to IDDSI levels
- Participate in texture modification and demonstrate your knowledge by testing the texture compliance with IDDSI levels
- Explain the importance of promoting independence and dignity of all the service users
- Understand the importance of proper positioning during meals
- List the equipment and assistive devices which can be used to support individuals with dysphagia
- Explain how to use and maintain dysphagia-specific equipment effectively
- Explain the need to gain education and training on safe swallowing strategies and diet modifications
- Understand the safe feeding techniques
- Understand how environmental factors impact safe swallowing
- Understand why is communication and collaboration important
- Explain how to communicate effectively with individuals and team members
- Understand the need to collaborate with other healthcare professionals
- Describe the importance of documentation and accurate record-keeping
- Explain the process of documentation of assessment results and recommended interventions
- Describe why you should regularly monitor and review the swallowing function and dietary tolerance of the individual
- Understand how to recognise and respond to choking incidents and implement emergency protocols
Introduction
Welcome to the Halo Staffing face to face course about dysphagia management using IDDSI standards.
We will begin this course by establishing the difference between a normal swallow and an abnormal swallow.
This next section will be about the signs, symptoms, common causes and underlying medical conditions associated with dysphagia.
Having established that, we will inform you about the implications of dysphagia on a person’s health and wellbeing, here we will explain the risk factors of aspiration and choking and list some strategies to prevent them.
The next section will focus on the importance of maintaining adequate hydration and nutrition with safe and efficient swallowing function.
We will then inform you about the importance of early detection of dysphagia, individual’s diet history in the dysphagia assessment, the process of assessment and screening of dysphagia.
The next section will list all the relevant legislations in the UK.
At this point we will explain the importance of safe management of food production for people affected by dysphagia.
The following section will introduce the International Dysphagia Diet Standardisation Initiative (IDDSI), here we will also inform you about the IDDSI framework and levels, the rationale behind texture modification of food and drink according to IDDSI levels.
We will then add more to this knowledge with some hands-on practice, beginning with texture modification of food according to IDDSI levels. All the delegates will be expected to participate in texture modification and demonstrate their knowledge by testing the texture compliance with IDDSI levels.
The hands-on practice will continue, with the focus now on texture modification of drinks according to IDDSI levels. All the delegates will be expected to participate in texture modification and demonstrate their knowledge by testing the texture compliance with IDDSI levels.
The next section will be about the importance of promoting independence and dignity of all the service users.
After that we will inform you about the importance of proper positioning during meals, list the equipment and assistive devices which can be used to support individuals with dysphagia and explain how to use and maintain dysphagia-specific equipment effectively.
The following section will explain the need to gain education and training on safe swallowing strategies and diet modifications, safe feeding techniques and the environmental factors that impact safe swallowing.
The next section will focus on communication and collaboration, here we will explain how to communicate effectively with individuals and team members and the need to collaborate with other healthcare professionals.
At this point we will inform you about the importance of documentation and accurate record-keeping, the process of documentation of assessment results and recommended interventions, the reason why you should monitor and review the swallowing function and dietary tolerance of the individual on a regular basis.
Finally, we will inform you how to recognise and respond to choking incidents and implement emergency protocols.
