Nestle Session 3: Nutritional & Quality of Life Considerations in Dysphagia Management # AAVT-0071


Discusses nutritional considerations in older, vulnerable patients. The need to perform nutritional screenings and evaluations that isolate potential threats to nutritional status is mandatory. Interventions to optimize patient participation, cultural practices and caregiver training can be extremely beneficial in maintaining adequate levels of nutrition and averting PEG tubes.  Underlines the immense social pleasures of eating and the dramatic ramifications that dysphagia can effect upon quality of life.  Prophylaxis PEG is discussed in the head and neck cancer population.  Examples of suboptimal and best practice principles relating to patient prescription, preparation and standardization of modified texture diets is provided. The session concludes with a review of the water protocol, modeling a detailed algorithm to determine optimal candidacy and safety. The study validated positive outcomes from the study including elevated hydration levels and overall swallowing-related quality of life.  ASHA CEUs 0.1  (Advanced Level; Professional Area)


International Course on Oropharyngeal Dysphagia

Session#3: Nutritional & Quality of Life Considerations in Dysphagia Management

Time ordered agenda:  86 minutes

23min 39sec     Feeding & Hydration in older adults:   Elaine J. Amella, PhD, RN, FAAN
22min 55sec     Burden of nutritional complications:   Julie Locher , PhD, MSPH
21min 59sec     Modified texture diets:  Heather Keller , RD PhD FDC
18min 47sec     What about water: Caren Carlaw , CCC-SLP

Learning Objectives

1.   Review the importance of oral nutritional in geriatric patients.
2.    Describe the impact of altered nutrition on quality of life in patients with dysphagia.
3.    Discuss strategies to enhance consistency and outcomes in modified texture diets.
4.    Review the methods and results of a successful water protocol.


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