Brenda Rofick – Bridging the Gap for Successful Transition to the National Dysphagia Diet
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Archive : Brenda Rofick – Bridging the Gap for Successful Transition to the National Dysphagia Diet Digital Download
Delivery : Digital Download Immediately
- Brenda Rofick is a professor.
4 hours and 49 minutes.
Audio and video formats are available.
Date: June 24, 2016 Description:Every day, professionals confront the tough issue of selecting a patient’s best diet texture within a system that provides little to no guidance on which foods fit in which texture category. What you’re searching for is a consistent approach for identifying which foods belong (and which don’t) in each diet category. While many of us see that this is a beneficial eating regimen, the process of educating employees and altering practices is overwhelming.
This audio is intended to address your questions concerning the standardized diet and the transitioning process at your institution. You will receive various useful handouts and charts presenting the facts in a simple to understand style, in addition to knowing exactly which foods are allowed and prohibited at each diet level. You will also learn about the advantages, disadvantages, and long-term repercussions of switching to the National Dysphagia Diet regimen. Finally, you will be walked through the step-by-step procedure to ensure a smooth transition at your facility.
Handouts
Bridging the Gap Manual (2.54 MB)
Outline: 52 Pages Available After Purchase
WHAT EXACTLY IS THE NATIONAL DYSPHAGIA DIET?
Definitions and explanations
Liquids Overview
The Advantages of Transitioning
Obstacles, challenges, and solutionsDEFINING THE LEVELS: FOR THE ENTIRE SYSTEM AND FOR EACH FOOD TYPE
Pureed at Level 1
Mechanically Modified (Level 2)
Advanced (Level 3)
Breads, cereals, sweets, fruit, vegetables, potatoes and starches, meats and proteins, soups, and miscellaneous are examples of regular food types.
Discussions of “problem foods” and the level at which they belong
Practical experience with actual facility mealsTRANSFORMING YOUR TEAM
Members of the team
Timeframe and operation sequence
Menu Expansions to Comply with State Law
Converting existing patients
Advertising
Staff training alternatives and what works best for my institution or organization Choosing the best training techniques for your organization
Family information and facility signage
Kitchen setup and instructions
Live training while eatingFOLLOWING THE TRANSITION
Ongoing training for current and new employees
Audits of diets
Resources and information for patients and their families
Brenda Rofick is a professor. 1 MS, CCC-SLP Related Seminars and ProductsBRENDA ROFICK, MS, CCC-SLP is a Speech-Language Pathologist who enjoys working with seniors. She has dedicated her whole career and more than half of her life to rehabilitating people. She specializes in examining and treating a wide range of issues with speech, swallowing, thinking, and communication. She enjoys seeing her patients achieve while also serving as their therapist and friend along the road. She has extensive experience moving a facility from three texture levels to the four-level National Dysphagia Diet scheme. It has been very wonderful to provide patients with a wider range of nutrition options with more acceptable and defined texture levels—she feels our elderly deserve nothing but the best!
Brenda is an American Speech and Hearing Association (ASHA) member with a Certificate of Clinical Competence (CCC). She is also a certified Vital Stim provider and is licensed by the Minnesota Department of Health. She also believes in youth development and has served as an off-campus/on-site Clinical Practicum Supervisor for two Minnesota institutions.
Disclosures for Speakers:
Brenda Rofick has a financial relationship with Cerenity Senior Care. PESI, Inc. pays her a speaking honorarium.
Non-financial: Brenda Rofick is an American Speech-Language-Hearing Association member.
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