Aim: To gain a complete understanding of planning, monitoring, and management of nutritional consistencies
Objectives:
By successfully completing this course you will be able to:
- Understand what is IDDSI, its impact, causes and consequences.
- Understand what is dysphagia
- Explain the risk factors of aspiration and choking and list some strategies to prevent them
- List the relevant legislations in the UK
- Understand the importance of safe management of food production for people affected with dysphagia
- Explain the process of assessment and screening of dysphagia
- Describe the signs and symptoms to identify dysphagia
- Explain importance of early detection of dysphagia
- Understand the importance of patient history in the dysphagia assessment process
- Understand what is diet modification
- Explain the food textures according to IDDSI standard
- Explain how to modify diets according to IDDSI standards
- Explain how to adapt food and drink textures
- Explain how to prepare and test food according to IDDSI standards – Theory only
- Demonstrate how to prepare drinks according to IDDSI standards – Theory and Practical
- 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
- Describe an overview of any specialised equipment used in this context
- Explain how to use and maintain dysphagia-specific equipment effectively
- Explain the need to gain education and training on safe swallowing strategies
- Understand what does a good eating and drinking care plan look like
- Demonstrate how you will complete the eating and drinking care plan effectively
- 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 IDDSI compliant food and drink consistencies.
We will begin this course with an explanation of the IDDSI framework, its impact, causes and consequences.
The next section will introduce dysphagia as a medical condition, aspiration and choking as risk factors. We will also list some strategies to prevent them.
Before we delve further into the main topic of this course, we will present a list all the relevant legislations in the UK
The importance of safe management of food production for people affected by dysphagia, will be the main theme of the next section.
We will then explain the need for early detection of dysphagia, the signs and symptoms to look for and the assessment, screening process involved. Here we will also inform you about the importance of the patient history in dysphagia assessment.
At this point we will also inform you about food textures, diet modification, how to modify and adapt food and drink textures as advised by the IDDSI standards. a video explanation of food preparation, a video and practical demonstration preparation of drinks
This will be followed by a video explanation of food preparation, a video explanation and a practical demonstration of drinks preparation according to various IDDSI levels. The learners will also get a chance to practice this along with an opportunity to test if the texture modification is accurate according to the IDDSI standards.
After that, we will proceed further with an emphasis on the importance of promoting independence and dignity of all the service users under your care.
The next section will focus on assistive devices and equipment, guidelines on how to use and maintain them effectively. This section will also inform you about proper positioning during meals.
Having reached at this point, we will summarise the learning done so far by explaining the need for you to gain education and training on safe swallowing strategies.
We will then explain to you what a good eating and drinking care plan looks like. Here you will be given an opportunity to practice adding information in the various sections of this care plan. We will also inform you about safe feeding techniques and the environmental factors that impact safe swallowing.
Communication and collaboration are the main topics of the next section.
This will be followed by a section which will inform you about the importance of documentation and record-keeping.
