Safe Eating for Canada

Safe Eating for Canada 

The dining process can be an enjoyable, creative, and social time of the day. For many, food is directly related to quality of life. Changes in health, mental status, and living arrangements can drastically change someone’s diet. Meals, including snacks, are the single most consistently accessible, manageable, and effective health promoting activity you can offer residents. Knowing how to make the experience desirable while keeping safety at the forefront is a priceless skill to have (Donovan, 2017). As a person ages, the need to maintain a healthy and nutritional diet becomes increasingly important. The aging process makes people more prone to illnesses, decreased appetite, a decreased sense of taste, and impaired swallowing abilities. Appetites of older adults are affected by loss of teeth, poor dentition or poor fitting dentures, vision impairments, hearing impairments, problems with perception, loss of cognition, onset of dementia, fatigue, and loss of control over the dining process in general (Sorrentino, Remmert, & Wilke, 2018). Finding the proper combinations of foods and fluids to promote wellness is not an easy task. The care team must work with the resident and the family to decide how to best balance proper nutrition with pleasurable dining. Residents are assessed to determine the best food and fluid choices for their individual health needs. As a caregiver, you are tasked with helping residents to eat well and obtain the nutrients they need to remain healthy. You should be knowledgeable of residents’ individual dietary needs and how to promote healthy and safe eating.


Hours: 0.75


Certificates provided by accrediting body (0 Match)

Course Details

Course Code: REL-CAN-SRC-0-SEC
Hours: 0.75
Type: Online Course
Content Expiration Date: 12/31/2023
Learning Objectives:
List the different types of diets that may be ordered for residents.
Explain strategies to promote a positive dining experience.
Recall the guidelines for safe eating.
List interventions to control responsive behaviours.


Section 1: Introduction A. About This Course B. Learning Objectives Section 2: Types of Diets A. What Does “Diet” Mean? B. Evaluation C. Individualized Diets D. Textures E. High Risk Foods F. Thickened Liquids G. Meet Julie H. Review I. Resident & Family Support J. Review K. Summary Section 3: The Dining Experience A. The Dining Process B. Review C. Maintain Independence D. Levels of Assistance E. Assistive Devices F. Plates G. Utensils H. Cups I. Review J. Summary Section 4: Guidelines for Safe Eating A. Keep a Watchful Eye B. Allow for Time C. Inspect the Tray D. Task Segmentation E. Other Strategies F. Review G. Summary Section 5: Responsive Behaviours A. Interventions B. Environment C. Meet Mr. King D. Review E. Summary Section 6: Conclusion A. Summary B. Course Contributors C. Resources D. References E. Congratulations!

Instructor: Helen T. Russell, R.N., BHSc(N)
Helen has an extensive career history in both home health and long term care administration and education. Currently she provides general administration, clinical nursing, and operational consultative services to administration and staff in long term care facilities as well as policy and procedure review and development and learning and development program review and development. She works with local community health organizations to deliver the Stanford University curriculum in Pain Self-Management and in Living a Health Life with Chronic Conditions. In addition, she works with private clients facilitating their process in navigating the home care and long term care admission processes. Disclosure: Helen T. Russell, R.N., BHSc(N) has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Staff Writer: Karen C. Schnaufer, BSN, RN
Karen C. Schnaufer, BSN, RN, Content Writer, Relias Learning, has held positions as staff nurse, charge nurse, research nurse clinician, and clinical instructor with over 25 years of clinical practice in a broad range of specialties: med/surg, pediatrics, long term care, mental health, research, and IDD. Prior to becoming a Registered Nurse, Ms. Schnaufer successfully challenged the Practical Nursing Boards in NY. After working with the Breast Oncology Research group at Duke, Ms. Schnaufer switched her focus to the area of IDD and worked with individuals with intellectual disabilities and mental health issues, who live in group homes. Among her various responsibilities in this area was to train direct support staff and clinicians in medical issues/medication administration, participate in state surveys, providing and implementing plans of correction, as well as, serving on various committees, such as Human Rights, to help improve the lives of the individuals supported. To this day, she continues to volunteer in this realm. A veteran of the U.S.A.F., Ms. Schnaufer is committed to creating relevant and intelligent continuing education courses for healthcare professionals throughout the continuum of care. Disclosure: Karen C. Schnaufer, BSN, RN has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
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Course Delivery Method and Format
Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
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