CONTENT AND LEARNING OBJECTIVES

Individuals with dysphagia (swallowing difficulties) may have problems swallowing certain foods or liquids, or may be unable to swallow at all, therefore optimising nutritional care is vital. This webinar will cover the role of dietitians in dysphagia care.

Patients with dysphagia typically fall within the Speech and Language Therapist (SLT) service, however there is a huge overlap of joint working required between dietitians and SLTs for patients who are on texture modified diet, thickened fluids, require consideration for enteral feeding and who require risk feeding discussions.

In the first part of this webinar, Dietitian & Dysphagia Practitioner, Laura Clarke, covers how dietitians can support the nutritional management of patients with dysphagia. Laura shares real-life patient examples and information on dysphagia training.

Next, Company Dietitian for apetito and Wiltshire Farm Foods, Emily Stuart, shares how dietitians working in an industry setting can influence the suitability and nutritional content of products, particularly when they will be consumed by nutritionally vulnerable individuals.

This webinar will cover two distinct ways that dietitians, and other HCPs, can positively impact the lives of those living with dysphagia.

We’ll cover:

• Nutritional management of patients with dysphagia
• Benefits of dietitians completing dysphagia training
• The role of a dietitian in an industry setting
• Creating nutritionally suitable, safe meals for people with dysphagia

We’re also joined by expert chair, Alison Smith, to guide discussions and live Q&A.

Watch this webinar to:

Gain understanding of

Presentation 1

• Nutritional management of patients with dysphagia
• The training required to be a dysphagia practitioner
• The impact of a dietitian being a dysphagia trained practitioner

Presentation 2

• The role of a dietitian in a product development setting
• The role of a dietitian in a wider industry setting
• How dietitians in development can positively impact the nutrition of individuals living with dysphagia

Be aware of

Presentation 1

• The barriers to nutritional management of dysphagia
• The challenges of accessing dysphagia training
• Real life patient examples and outcomes

Presentation 2

• The enhanced focus that goes into creating nutritionally suitable, safe meals for people with dysphagia
• The varying areas that need to be considered when developing meals for individuals with dysphagia
• The challenges that can arise throughout the process and how these are overcome

Be able to

Presentation 1

• Identify the overlap between the two areas of practice (dietetics and dysphagia)
• Know who to ask to if you are interested in becoming a dysphagia trained practitioner
• Consider what the future holds for dietitians being trained in dysphagia

Presentation 2

• Support your patients with dysphagia more holistically as a result of knowing more about the modified food which they often rely on
• More confidently guide your patients toward the most suitable texture modified meals for their needs
• Know where to go if you require more information about how texture modified food is made

CPD CERTIFICATE & LEARNING MATERIALS

This webinar is approved for CPD by the AfN

Webinar slides and links to other key resources will be sent within 2 weeks of viewing the live webinar, along with a separate personalised CPD certificate to save for your files. Add hello@mynutriweb.com to your safe senders to ensure you receive them.