MODULE 2: CAREGIVERS, FAMILIES AND PEOPLE WITH DYSPHAGIA

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  Unit 1 - Dysphagia

   
  

  Description

  This topic contains the basis of information to continue learning in the rest of the topics. You can either read online by using the following e-book, or download the material from the material folder and read it whenever you want.
  

  Enjoy learning and if you have any questions, share them in the course forum or write to us at cadishuesca@cadishuesca.es. 

  Summary:

  In this unit we will learn the main aspects of swallowing and dysphagia: definition, phases, classifications, signs, health consequences, detection and diagnosis.
  
  

  Objectives:

  • To understand the meaning of swallowing and dysphagia.
  • To recognize the health consequences of dysphagia.
  • To apply the alert protocol in Dysphagia.

  
  

  Duration: 2 hours

  Key concepts:
  

  • Swallowing
  • Dysphagia
    
  • Signs
    
  • Choke
    
  • Obstruction
    
  • Respiratory infections
    
  • Malnutrition
    
  • Dehydration
    
  • Quality of life
    
  • Detection
    
  • Diagnosis 
    
  • Treatment
    
  • Professionals
    
  • Alert protocol

  
  

  • Unit 1 - Dysphagia (e-book) Kitap
  • Quiz 1 - Dysphagia Sınav
  • Material Unit 1 - Dysphagia Klasör
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  Unit 2 - Ergonomics

   
  

  Description

  As in the rest of the topics, do not forget to do the proposed exercises, they will help you to better understand the topics covered. 
  

  You can either read online by using the following e-book, or download the material from the material folder and read it whenever you want.

  Enjoy learning and if you have any questions, share them in the course forum or write to us at cadishuesca@cadishuesca.es. 

  Summary:

  In this unit we will learn the main characteristics of mealtime environment, body position, Feeding caregiver techniques, feeding equipment and adapted utensils and oral care.
  
  

  Objectives:

  • To understand the importance actions during mealtime for dysphagia people.
  • To recognize right and wrong body position during feeding techniques.
  • To apply the right actions of the caregiver before, during and after feeding.

  
  

  Duration: 2 hours
  

  Key concepts:
  

  • Mealtime environment
    
  • Body position
    
  • Feeding
    
  • Techniques
    
  • Equipment
    
  • Management
    
  • Feeding equipment
    
  • Adapted utensils
    
  • Oral care

  
  

  • Unit 2 - Ergonomics (e-book) Kitap
  • Quiz 2 - Ergonomics Sınav
  • Material Unit 2 - Ergonomics Klasör
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  Unit 3 - Nutrition

   
  

  Description

  You can either read online by using the following e-book, or download the material from the material folder and read it whenever you want.
  

  Enjoy learning and if you have any questions, share them in the course forum or write to us at cadishuesca@cadishuesca.es. 

  Summary:

  In this unit we will learn the basics of nutrition, balanced diet, special nutritional requirements, texture modified menus and nutritional supplements in case of dysphagia.
  
  

  Objectives:

  • To understand the importance on basic nutrition and diet in dysphagia.
  • To provide knowledge on nutritional supplements.
  • To apply the right practices for pharmacological treatment in dysphagia.

  
  

  Duration: 2 hours

  Key concepts:
  

  • Allergies
    
  • Nutrition and hydration status
    
  • Balanced
    
  • Carbohydrates
    
  • Diet
    
  • Enrichment
    
  • Fats
    
  • Fiber
    
  • Fruit
    
  • Grain
    
  • Intolerance
    
  • Macronutrients
    
  • Micronutrients
    
  • Nutrition
    
  • Protein
    
  • Supplement
    
  • Vegetables
    
  • Vegetarian

  
  

  • Unit 3 - Nutrition (e-book) Kitap
  • Quiz 3 - Nutrition Sınav
  • Material Unit 3 - Nutrition Klasör
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  Unit 4 - Food preparation

   
  

  Description

  You can either read online by using the following e-book, or download the material from the material folder and read it whenever you want.
  

  Enjoy learning and if you have any questions, share them in the course forum or write to us at cadishuesca@cadishuesca.es.

  Summary:

  In this unit we will learn what are the most appropriate textures for people with dysphagia and how we can modify foods to obtain these textures. You will also learn how to classify these textures, tools and recipes to be able to prepare texture modified diets that are safe, nutritious and delicious.
  
  

  Objectives:

  • To understand what are modified textures diets.
  • To recognize different classifications of textures.

  
  

  Duration: 3 hours

  Key concepts:
  

  • Food texture
  • Food viscosity
    
  • Hydrocolloids
    
  • Thickeners
    
  • IDDSI
    
  • Standardized criteria
    
  • Testing methods
    
  • Grades, scales of modified textures
    
  • Blenders
    
  • Cooking machines
    

  
  

  • Unit 4 - Food preparation (e-book) Kitap
  • Quiz 4 - Food preparation Sınav
  • Material Unit 4 - Food preparation Klasör
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  Congratulations you have completed the course!

  The Indeed Project team congratulates you on completing the course.

  We hope you have learned many useful things about this symptom. And remember to implement them whenever you need to.

  If you want to learn more, this same platform has a more specialized and complex module aimed at training trainers in this area. But you will need previous knowledge in other areas such as anatomy, cooking, etc. You can also recommend it and share it!

  Finally, we would like you to help us improve by giving us your opinion about the course. If you want to collaborate, send us your feedback to one of our representatives which you will find here.

  Thank you very much.

  
  

  

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