Standardizing Dysphagia Diets: The National Dysphagia Diet and Other Considerations

[+] Enlarge Image Option(s): Audio CD and Manual, Additional Manual(s) Author(s): Gary McCullough, PhD, CCC-SLP, Cathy Pelletier, PhD, CCC-SLP, Catriona M. Steele, PhD, CCC-SLP, Paula A. Sullivan, MS, CCC-SLP Description:	Audio CD and Manual Member: $74.00 Nonmember: $99.00 Additional Manual(s) From 1 to 5: $44.00 From 6 to 10: $40.00 11 or more: $38.00 Qty:

Speech-language pathologists recognize the need to increase the standardization of dysphagia diets, and ASHA recommends the use of evidence-based research to achieve this goal. But what practical strategies can SLPs use to reconcile these two concerns? This audio self-study discusses the evidence underlying the development of dysphagia diets (including the American Dietetic Association’s National Dysphagia Diet); measurement of rheologic and sensory food properties; application of the concept of scale validity to current dysphagia assessment and tools; and strategies for integrating current knowledge into clinical practice.

Learning Outcomes
You will be able to:

describe the current state of evidence underlying the development of dysphagia diets
describe the measurement of rheologic and sensory food properties and their relevance to dysphagia diets
apply the concept of scale validity to current dysphagia tools and diet
name strategies for integrating current knowledge about dyphagia diets into clinical practice

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