MODULE 1: METHODOLOGY AND TOOLS DEVELOPMENT FOR ADULT EDUCATORS

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  UNIT 1 - Dysphagia

   
  

  Summary:
  

  This unit focuses on dysphagia and understanding it: swallowing, definition, prevalence, classification. Specific topics include health consequences, efficacy complication and signs of dysphagia, alert protocol in Dysphagia, medical and surgical treatment possibilities.
  
  

  Objectives:

  • Understanding the swallowing phases
  • Awareness of dysphagia prevalence
  • Awareness about dysphagia signs and symptoms
  • Understanding the health consequences as aspiration pneumonia, obstruction and choking 
  • Recognizing the signs of malnutrition, dehydration and decreased quality of life
  • Understand the meaning of professionals involved,
    

  
  

  Duration: 2 hours

  Key concepts:
  

  • Swallowing
  • Dysphagia definition
  • Prevalence of dysphagia
  • Aspiration pneumonia
  • Obstruction
  • Choking
  • Efficacy complications
  • Signs of dysphagia
  • Screening tools
  • Dysphagia team
    
  • Alert protocol
    
  • Management of dysphagia
    

  
  

  • Unit 1 - Dysphagia Książka
  • Quiz 1.1. Swallowing, definition of swallowing, swallowing phases Test
  • Quiz 1.2. Detection, diagnosis and treatment Test
  • Material Unit 1 - Dysphagia Folder
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  Unit 2 - Care and nutrition

   
  

  Summary:
  

  This unit focuses on dysphagia management and how to deal with it: nursing and feeding techniques, some exercises in dysphagia. Specific topics include good practices during feeding, oral hygiene and the use of support products.
  
  

  Objectives:

  • Understand and know what action to take if someone has dysphagia
  • Awareness of resources/equipment available.
  • Knowledge of support material for feeding
    
  • Understand how to accommodate the needs of the individual in order to maximise optimum functional eating, drinking and swallowing eg provide special cup or eating utensils 
    
  • Understand the signs of abnormal swallowing.
    
  • Understand protocols with regard to assessment of hydration and nutrition
    
  • Identify professional who can be relevant in dysphagia management
    
  • Awareness about oral hygiene
    

  Duration: 2 hours

  Key concepts:
  

  • Mealtime environment
  • Body position
  • Feeding techniques
  • Equipment
  • Management
  • Feeding equipment
  • Adapted utensils
  • Physiotherapy
  • Speech-language therapy
  • Swallowing exercise
  • Oral care

  
  

  • Unit 2 - Care and nutrition (e-book) Książka
  • Quiz 2 - Care and nutrition Test
  • Material Unit 2 - Care and nutrition Folder
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  Unit 3 - Balanced dysphagia diet

   
  

  Summary:
  

  This unit focuses on basics of nutrition, balanced diet, special nutritional requirements, texture-modified menus and nutritional supplements on dysphagia condition.

  
  

  Objectives:

  • To understand the importance on basic nutrition and diet in dysphagia;
  • To learn how to develop a balanced diet to ensure an adequate nutritional status of people suffering from dysphagia.

  
  

  Duration: 3 hours

  Key concepts:
  

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

  
  

  • Unit 3 - Diet and nutritional treatment approach for dysphagia Książka
  • Quiz 3.1. Basics of nutrition on dysphagia condition Test
  • Quiz 3.2. Balanced diet Test
  • Material Unit 3 - Diet and nutritional treatment approach for dysphagia Folder
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  Unit 4 - Food preparation

   
  

  Summary:
  

  In this unit you will learn which textures are the most suitable for people with dysphagia; how to modify the texture of food and the viscosity of beverages; how to classify these textures, tools and recipes to be able to prepare safe, nutritious and yummy texture-modified diets.
  
  

  Objectives:

  • To understand the requirements of texture‐modified foods and beverages for dysphagia diets;
  • To learn some basic concepts in rheology of dysphagia-oriented food, to introduce what thickeners can be used to modify the textural and rheological characteristics of food and beverages;
  • To learn descriptors and measurement methods of the food or drink levels;
  • To learn about texture‐modified foods preparation techniques and equipment;
  • To show some of the key aspects of food safety and hygiene;
  • To learn about presentation tips of texture‐modified foods for dysphagia diets.

  
  

  Duration: 6 hours

  Key concepts:
  

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

  
  

  • Unit 4 - Food preparation Książka
  • Quiz 4 - Food preparation Test
  • Material Unit 4 - Food preparation Folder
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  INFOGRAPHICS

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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.

  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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