Available now! Watch anytime before September 8, 2020.
This webinar will explore texture modifications for foods and liquids and their effects on swallow biomechanics and quality of life for adults with dysphagia. Using clinical scenarios and case studies, the presenter will discuss working with patients to achieve the optimal diet texture modifications to maximize outcomes, including patient compliance and satisfaction.
You will be able to:
- implement an objective test for thickened liquid levels
- modify clinical protocols based on data from studies on the impact of bolus residue on swallow safety
- describe two objective food texture testing methods
- develop a plan for modifying current protocols on food/liquid texture modifications
Content Disclosure: This session focuses on the International Dysphagia Diet Standardisation Initiative (IDDSI) and its application for modifying food textures. Due to a lack of comparable standards, no other standards are discussed.
note: A group registration entitles you to view this program one
time, on one connection. Any number of people may watch and earn CE credit
(ASHA CEUs/professional development hours). The person who will act as group
leader should register on behalf of the group. The group leader will be able to
play the webinar and distribute a link to group members so they can access
handouts and the learning assessment to earn CE credit. The group leader needs
to have, or create, a login to the ASHA website. The group registration option
is a limited-time offer available for 1 year only.
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