What You’ll Discover in Brenda Rofick Bridging the Gap for Successful Transition to the National Dysphagia Diet
- Faculty:
- Brenda Rofick
- Duration:
- 4 Hours 49 Minutes
- Format:
- Audio and video
- Copyright:
- Jun 24, 2016
Description
Clinicians face challenges every day the difficult task of determining a patient’s most appropriate diet texture within a system that offers little to no direction as to Which foods are suitable for which texture level? The National Dysphagia Diet system has what you need for-a standardized method for determining which food belongs (and which don’t) in each diet level. While many of us might not realize it, this is an effective diet system. the The task of changing methods and training staff is daunting.
This recording was created for to answer your questions about the standardized diet and the Transitioning your facility is a process. Additionally to Numerous charts and handouts will help you determine which foods are permitted and not allowed at each diet level. the Information in an accessible format to Read format Learn more about the Transitioning can have many positive and negative effects. to the National Dysphagia Diet system. Last but not least, you’ll be taken through the Step by step to Please follow the steps in order to Enjoy a smooth transition in your facility.
Handouts
| Manual Bridging the Gap (2.54 MB) | 52 Pages | Available after Purchase |
Outline
WHAT IS THE NATIONAL DYSPHAGIA DIET?
- Definitions and descriptions
- Overview of liquids
- The benefits of transitioning
- Solutions, obstacles, and challenges
DEFINING THE LEVELS – AS A WHOLE AND EACH FOODTYPE
- Level 1: Pureed
- Level 2: Mechanically altered
- Level 3: Advanced
- Level 4 Regular
- Food Types: Breads. Cereals. Desserts. Fruit, vegetables. Potatoes. Starches. Meats and Proteins. Soups.
- Discussions “problem foods” What level are they at?
- Practice with real facility menus
TRANSITIONING YOUR TEAM
- Members of the team
- Time-Order of operations and span
- Menu extensions to Meet State Law requirements
- Converting current patients
- Advertising
- Training staff – options and what worked best for My facility or Choosing the Right training methods for Your facility
- Information and signs for facilities for Families
- Manuals and instructions for kitchen setup
- Live training during meal pass
AFTER THE TRANSITION
- Ongoing education for both current and new employees
- Diet audits
- Information and resources available to patients and their families
Faculty
Brenda Rofick Similar seminars and products 1
MS, CCC-SLP
BRENDA ROFICK MS, CCC-SLP Is a Speech-A Language Pathologist who is passionate about working with older adults. She has dedicated her entire professional career, and nearly half of her adult life, to her passion. to Rehabilitating patients. She is a specialist in the evaluation and treatment of many disorders. to Communicating is a combination of speaking, swallowing, thinking and communicating. She is a patient’s therapist and friend. the way. She is skilled in transitioning from one texture level to another. to the Recognized nationally National Dysphagia Diet Four-level system. Providing patients with a greater array of diet choices which have more appropriate and defined texture levels has been so rewarding—she believes our elders deserve nothing but the best!
Brenda Is a member the American Speech and Hearing Association (ASHA), retaining a Certificate of Clinical Competence. She is also licensed. the Minnesota Department of Health. Since 2012, she has been a VitalSim provider. She is also a believer in the training of our youth.-campus/on-Site Clinical Practice Supervisor for two of Minnesota’s universities.
Disclosures for Speakers
Financial: Brenda Rofick Cerenity Senior Care is her employer. PESI Inc. gives her a speaking honourarium.
Non-financial: Brenda Rofick Is a member the American Speech-Language-Hearing Association.
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