Non-Accredited Training
Dysphagia and Mealtime Management
Dysphagia and Mealtime Management illustrates what healthy nutrition looks like, as well as, general swallowing challenges, including, the importance of hydration. In this course, students will undertake studies in food calories and preparation, as well as, mealtime behaviour, including challenging behaviours and how to behave at the table. Students will also gain the ability to manage oral, periodontal and bowel health, which relates to the notion that diets must be modified to accommodate allergies.
(**Use code HILLSBDAY25 for 25% Off Stirling Campus Training At Checkout)
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NDIS Code of Conduct, Practice Standards and High Intensity Skill Descriptors
Anatomy and physiology of the gastrointestinal tract
Anatomy and physiology of the respiratory system and how this relates to dysphagia and swallowing
Physiology of swallowing and phases of eating and swallowing including dysphagia and the warning signs and the consequences of swallowing disorders
Salivary glands and the production of saliva
Benefits to eating well, hydration and malnutrition as well as the contributing factors to malnutrition and how this relates to dysphagia and swallowing
Knowing the different food groups and understanding how these form the basis for modified diets and thickened liquids
The role of planning for food sensitivities/intolerances
Assisting participants with safe eating and adequate nutrition, positioning during mealtimes, planning and providing nutritional meals, recognising factors that contribute to poor eating habits and dealing with difficult participant behaviours
Understanding, recognising and assisting in choking, aspiration and emergency procedures
Enacting the principles of the IDDSI Framework as per the support plan
The role of medication for a person living with dysphagia and how to modify these against best practice principles following the Medication Authority
The role of infection prevention and control including hand hygiene and the use of appropriate PPE including food safety, food storage and food handling controls
Scope of Practice, Competency and Escalation Protocols
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This course does not have any compulsory practicals
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3 hours
(Refresh every 2 years)
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Kent Town
Stirling
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Group Booking 1-5 People Cost:
Please contact us for smaller group pricing
Group Booking 6-10 People Cost*:
$950
(**Use code HILLSBDAY25 for 25% Off Stirling Campus Training At Checkout)
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This course is for group bookings only
Please ensure you have read our Terms and Conditions
To book, please contact us
*2024 Fee schedule: This cost includes a face-to-face training session for up to 10 staff, held at either our City or Hills premises. Includes practical and theory components onsite. For more information including group bookings or off-site travel, please contact Admin 08 7113 3071 or admin@yourlearningportal.com.au
**Discount code can only be used towards training at our Stirling Campus. Training must be purchased before Sunday the 22nd of December 2024, on selected training.
