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Instructional Level: Intermediate

Accreditation Information:

Course Outline:

Hour 1

  • Introduction: Why develop a rehab dining program?
  • Assuring Medicare Compliance for dining protocols
  • Definitions for the rehab dining program
  • Procedures and differences per facility

Hour 2

  • Rehab dining strategies to promote person-centered care
  • Recognizing Challenges and solutions to obstacles to the Rehab Dining Program:
  • Challenge 1: Therapist productivity requirements
  • Challenge #2: facility staff time and support needed

Hour 3

  • Challenge #3: Staff resistance to change
  • Challenge #4: Residents who do not want to eat with others who have difficulty (or who look "messy" when eating)
  • Challenge #5: Inconsistency of staff knowledge of food and liquid textures

Hour 4

  • Challenge #6: Developing criteria that works
  • Challenge #7: When staff adds extra people to the rehab dining area
  • Challenge #8: Misperceptions about the roles and responsibilities of therapists
  • Interprofessional Teamwork is the key

Author

Lisa Milliken, MA, CCC-SLP, FNAP, CDP

Effective Interprofessional Protocols for a Rehab Dining Program

Effective Interprofessional Protocols for a Rehab Dining Program

4 Hours Instructional Level: Intermediate
Video
Delivery Type
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$72

Description:

Rehab dining programs in the long-term care setting are critical for assuring all residents receive the clinical attention needed to address a variety of deficits and ensure residents' nutritional needs are met. Dining programs prevent further declines in function and help to meet the multiple compliance requirements from a regulatory standpoint. Yet even when the team works to develop a rehab dining program, there are multiple challenges that are often met along the way. While each community or facility will have their own unique variables, certain challenges are frequently inevitable; without a plan to address these challenges, the best intentions may lead to failure or to less than ideal results.

This course addresses the clinical and regulatory components that should be included in a rehab dining program with multiple factors considered. Eight common challenges will be addressed to include the recommended solutions for each. With such initiatives in place, the interprofessional teamwork will be set to achieve success.

Full Course Description
Rehab dining programs in the long-term care setting are critical for assuring all residents receive the clinical attention needed to address a variety of deficits and ensure residents' nutritional needs are met. Dining programs prevent further declines in function and help to meet the multiple compliance requirements from a regulatory standpoint. Yet even when the team works to develop a rehab dining program, there are multiple challenges that are often met along the way. While...

Goals & Objectives:

Course Goals:

This course is intended to instruct the professional to effectively develop a Rehab Dining Program. 

Professional Objectives:

  1. Identify the regulatory F-TAGs relative to rehab dining services in Long Term Care.
  2. Select the recommended protocols to be included when defining a rehab dining program.
  3. Recognize common challenges and solutions related to therapist productivity requirements and facility staff buy-in.
  4. Identify effective steps to working through staff resistance when developing a new program.
  5. Recognize diet textures and levels, based on IDDSI and National Dysphagia Diet protocols.
  6. Identify factors to consider when developing criteria for admission to a rehab dining program.
  7. Recognize the roles of each member of the nutrition team.

Goals & Objectives:

Course Goals:

This course is intended to instruct the professional to effectively develop a Rehab Dining Program. 

Professional Objectives:

  1. Identify the regulatory F-TAGs relative to rehab dining services in Long Term Care.
  2. Select the recommended protocols to be included when defining a rehab dining program.
  3. Recognize common challenges and solutions related to therapist productivity requirements and facility staff buy-in.
  4. Identify effective steps to working through staff resistance when developing a new program.
  5. Recognize diet textures and levels, based on IDDSI and National Dysphagia Diet protocols.
  6. Identify factors to consider when developing criteria for admission to a rehab dining program.
  7. Recognize the roles of each member of the nutrition team.

Disclosures:

SEMINAR-ON-DEMAND 

"Seminar-On-Demand" course are streamed on your web browser if the online version if purchased. Our SODs are optimized for the most current versions of Safari, Google Chrome or Mozilla Firefox. All SOD courses are mobile ready.

Contact Hours: 4 contact hours in length (check your state’s approval status in the state specific course catalog for your profession).

Target Audience: Occupational Therapist, Occupational Therapist Assistant, Speech Language Pathologist, Nurse, Nursing Home Administrator, Registered Dieticians. 

Instructional Level: Intermediate

Criteria for Completion: Criteria for Completion: A score of 70% or more is considered passing. Scores of less than 70% indicate a failure to understand the material and the test will need to be taken again until a passing score has been achieved

ACHA CE Approved Provider 

This course is offered for 0.40 ASHA CEUs (Intermediate level, Professional area).

Personnel Disclosure:

Financial – Lisa Milliken is employed by Milliken Healthcare and receives a salary. She receives payment from HomeCEU for the presentation of this course.

Nonfinancial - no relevant nonfinancial relationship exists.

No relevant conflicts of interest exist for any member of the activity planning committee.

Content Disclosure: This course does not focus solely on any specific product or service

Cancellation Policy: For activity cancellation, returns, or complaint resolution, please contact us by email help@homeceu.com or by phone at 1.800.55.4CEUS (2387). We have a 100% satisfaction guarantee. Refunds will be issued for courses that have not been completed (exam not taken), or for any course that has been rejected by your board of approval. Webinar attendance must be canceled 24 hours before the scheduled start time.

Disclosures:

SEMINAR-ON-DEMAND 

"Seminar-On-Demand" course are streamed on your web browser if the online version if purchased. Our SODs are optimized for the most current versions of Safari, Google Chrome or Mozilla Firefox. All SOD courses are mobile ready.

Contact Hours: 4 contact hours in length (check your state’s approval status in the state specific course catalog for your profession).

Target Audience: Occupational Therapist, Occupational Therapist Assistant, Speech Language Pathologist, Nurse, Nursing Home Administrator, Registered Dieticians. 

Instructional Level: Intermediate

Criteria for Completion: Criteria for Completion: A score of 70% or more is considered passing. Scores of less than 70% indicate a failure to understand the material and the test will need to be taken again until a passing score has been achieved

ACHA CE Approved Provider 

This course is offered for 0.40 ASHA CEUs (Intermediate level, Professional area).

Personnel Disclosure:

Financial – Lisa Milliken is employed by Milliken Healthcare and receives a salary. She receives payment from HomeCEU for the presentation of this course.

Nonfinancial - no relevant nonfinancial relationship exists.

No relevant conflicts of interest exist for any member of the activity planning committee.

Content Disclosure: This course does not focus solely on any specific product or service

Cancellation Policy: For activity cancellation, returns, or complaint resolution, please contact us by email help@homeceu.com or by phone at 1.800.55.4CEUS (2387). We have a 100% satisfaction guarantee. Refunds will be issued for courses that have not been completed (exam not taken), or for any course that has been rejected by your board of approval. Webinar attendance must be canceled 24 hours before the scheduled start time.

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