Aims & Objectives
Overview & Aim
To increase participants awareness of the eating/drinking/swallowing process.
Exploring difficulties with the swallowing process and potential consequences – e.g Aspiration Pneumonia, Dyspraxia & Dysphasia. Discussing & using the IDDSI Scale in practice.
To develop participants understanding of safe practices and management strategies through modules- workbook & participant interaction of food and drink.
Objectives:
By the end of this course, participants will have a baseline understanding of:
· The anatomy of the head and neck and stages of the normal swallow.
· IDDSI Scale- its use & description
· The terms of Dysphagia and Aspiration, and why intervention may be necessary and to follow safe swallowing strategies.
· Awareness of common signs of distress, coughing, aspiration etc
· The different food textures and why drinks may need to be modified (Foods to be avoided)
· The practical considerations for safe eating and drinking including temperature & time control, seating, posture, environment challenges, and modified equipment & IDDSI Scale.
· Diet choices including formularies of high calorie drinks per IDDSI
· Referrals to SALT and working in collaboration
· Reporting & Recording of Assisting an individual with Eating & Drinking difficulties