Video

Instructional Level: Intermediate

Accreditation Information:

Course Outline:

Hour 1

Structural and physiological changes that occur with normal aging
Dietary challenges of patient’s refusals
Textures and food properties

Hour 2

Dietary strategies and alternatives
Complications of xerostomia and other adverse effects of medications
Nutritional deficits and complications with common diagnoses

Author

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

Nutritional Textures, Temperatures, and Viscosities for Older Patients

Name: Nutritional Textures, Temperatures, and Viscosities for Older Patients
Brand: homeceuconnection
SKU: HCEU-ITEM-9015-VC
Price: 33.0 USD
Availability: InStock

2 Hours Instructional Level: Intermediate

Video

Delivery Type

Online Mail

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$33

Description:

Changes associated with normal aging may often have an impact on food texture choices for normal healthy elders. Subsequent disease processes and effects of medications for those disorders often add even further complications and risks. Dietary departments are thus presented with a range of challenges, given each elder’s preferences and choices; such factors often do not align with the given clinical recommendations.

This course will address the rationales behind specific dietary textural modifications, to include such factors as food and liquid temperatures, viscosities, moisture content and adhesive factors. Given the increased factors of dry mouth (xerostomia) and choking risks, compensations of aroma, flavor and hydration options will be reviewed to improve the safe nutritional intake of this older at-risk population. Dietary strategies and unique clinical recommendations for nutritional content and swallow-safe food textures will be shared for this elder population with increased clinical complexities.

Full Course Description

Goals & Objectives:

Course Goals:

This course is intended to instruct the professional on gaining knowledge of the elderâ€™s food texture requirements to address the nutritional needs and preferences of elders while decreasing risks.

Professional Objectives:

Identify the 3 etiology-based nutrition diagnoses in adults in clinical practice settings.
Recognize the prevalence of malnutrition and its impact on clinical outcomes.
List signs and symptoms of “nutritionally at-risk” adults.
List the most common clinical diagnoses of people with the highest rates of malnutrition.
Identify adverse effects of common medications affecting appetite and resulting in decreased nutritional intake.
List effective laboratory data and nutritional assessments for identification of malnutrition.
Identify the evidence supporting the positive impact nutrition and hydration has on improving patient outcomes.
Identify the current Centers of Medicare and Medicaid Services (CMS) efforts to improve patient safety and quality.
List example protocols to be recommended for each member of the interprofessional healthcare team member, for management of malnutrition.

Goals & Objectives:

Course Goals:

Professional Objectives:

Identify the 3 etiology-based nutrition diagnoses in adults in clinical practice settings.
Recognize the prevalence of malnutrition and its impact on clinical outcomes.
List signs and symptoms of “nutritionally at-risk” adults.
List the most common clinical diagnoses of people with the highest rates of malnutrition.
Identify adverse effects of common medications affecting appetite and resulting in decreased nutritional intake.
List effective laboratory data and nutritional assessments for identification of malnutrition.
Identify the evidence supporting the positive impact nutrition and hydration has on improving patient outcomes.
Identify the current Centers of Medicare and Medicaid Services (CMS) efforts to improve patient safety and quality.
List example protocols to be recommended for each member of the interprofessional healthcare team member, for management of malnutrition.

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

Target Audience: Physical Therapist, Physical Therapist Assistant, Occupational Therapist, Occupational Therapist Assistant, Speech Language Pathologist, Nurse, Registered Dietician, Dietary Managers

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

This course is offered for 0.20 ASHA CEUs (Intermediate level, Professional area).

Please note - ASHA reporting closes at the end of each month, with completions reported around or after the 15th of the following month.

Personnel Disclosure:

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

Nonfinancial - no relevant nonfinancial relationship exists.

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.