Standardizing Dysphagia Diets: The National Dysphagia Diet and Other Considerations
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Audio CD and Manual, Additional Manual(s)
Gary McCullough, PhD, CCC-SLP, Cathy Pelletier, PhD, CCC-SLP, Catriona M. Steele, PhD, CCC-SLP, Paula A. Sullivan, MS, CCC-SLP
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.
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
View the Table of Contents [PDF]
Instructor Disclosure: Not available. The content for this program was developed and published prior to the ASHA Continuing Education Board requiring instructional personnel to provide financial and nonfinancial disclosure statements.
6/7/2011 to 4/23/2014