Bon Appetit! An Overview of Safe Eating and Drinking Focused Learning

Bon Appetit! An Overview of Safe Eating and Drinking Focused Learning 

Mealtime can be an enjoyable, creative, and social time of day. Part of your job is to help make sure that people maintain the highest level of function and quality possible around eating and drinking. At the same time, an estimated 5 to 8% of individuals with intellectual and developmental disabilities have a diagnosed difficulty swallowing food or liquids (dysphagia). These problems raise the risk of choking and can lead to serious health problems if correct protocols around eating and drinking are not followed. In fact, choking has been cited as the #1 quality-of-care concern in disabilities services nationwide (GOA, 2008). How can you balance safety while promoting quality of life? This course presents an overview of best practices around eating and drinking for support staff. It presents basic information about choking, aspiration, and dietary orders, and allows learners to test their understanding of food modifications. The techniques you will learn in this course may be used when working with people with disabilities across the lifespan.

$19.95

Hours: 1.00
RI-IDD-0-CSE

Certificates

Certificates provided by accrediting body (1 Match)

National Alliance for Direct Support Professionals

1.0 HOURS


This activity is approved for 1.00 contact hours.

Course Details

Course Code: RI-IDD-0-CSE
Hours: 1
Type: Online Course
Content Expiration Date: 10/31/2020
Learning Objectives:
Implement safe practices to prevent incidents and minimize risk factors during eating and drinking.
Recognize when a person is choking.
Interpret and follow diet orders.
Identify and assess the onset of new problems with swallowing or eating, and follow relevant reporting protocols.

Outline:
Section 1: Introduction

About This Course

Learning Objectives

Section 2: Know the Facts

Sue Sharp

What Went Wrong?

A Life-Threatening Event

Choking

Let’s Review!

Section Summary

Section 3: Diet Orders

Feeding Evaluations

Diet Orders

Modified Diets

Changes in Progress: IDDSI Framework

Food Consistency

Food Consistency

Food Consistency

Food Consistency

Food Consistency

Food Consistency

Food Consistency

Test for Texture

Chopped Food

Regular or “Thin” Liquids

Modified Liquids

Special Considerations

What Do You Think?

Mealtime!

Mealtime

Mealtime

Section Summary

Section 4: Recognizing and Reporting Problems

Individuals at Higher Risk

High Risk Foods

Risky Behaviors

Warning Signs

Responding

The Role of Support Staff

Warning Signs Review

Reporting

Section Summary

Section 5: Conclusion

Summary

Put Into Practice

Course Contributors

Resources

References

Congratulations!

Instructor: Robin Correll, PhD, MSN
Robin Correll is a registered nurse with over 15 years of experience working with individuals with intellectual and developmental disabilities. Dr. Correll received her Bachelors of Science in Nursing Degree in Nursing in 1994 from the University of North Carolina at Charlotte. She graduated with a Masters of Science in Nursing in 1999 from the University of North Carolina at Charlotte. Dr. Correll received her Doctor of Nursing Practice from Samford University in Birmingham, Alabama in 2012. Dr. Correll has a wide variety of clinical experience and has worked in acute care, long-term care, intellectual and developmental disabilities, and behavioral health. Dr. Correll has been with RHA Health Services, Inc. since 1999 and currently serves as the Vice President of Nursing Services. Dr. Correll oversees nursing and clinical services in North Carolina, Georgia, and Tennessee. Disclosure: Robin Correll, PhD, MSN has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Staff Writer: Katy Kunst, MBA, QIDP
Katy Kunst received her Bachelor of Arts in Psychology from the University of North Carolina at Chapel Hill, and her Master of Business Administration from Elon University. She has 12 years of experience in human services roles, including direct care, program director, and training facilitator. Across those roles, she held responsibility for ensuring quality services, as well as monitoring and managing data. She has created and facilitated training on topics including non-violent crisis interventions, person-centered planning, cultural competence, quality service delivery, regulatory compliance, and a variety of topics related to intellectual and developmental disability services. Disclosure: Katy Kunst, MBA, QIDP has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Target Audience:
The target audience for this course is: entry level Direct Support Professionals; in the following settings: Intellectual Developmental Disabilities.
Relias will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.
Course Delivery Method and Format
Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
Accommodations
If you require special accommodations to complete this module, please contact Relias Customer Support here.