Nutrition Care Process in Dysphagia
The Nutrition Care Process in Dysphagia online course is one of three interrelated courses created to deepen the knowledge and skills of the registered dietitians in the area of dysphagia assessment and management. To benefit most from this course, it is recommended that you also complete the courses entitled Professional Practice in Dysphagia Management and Swallow Screening and Assessment for Dysphagia.
This course reviews the nutrition care process (NCP) for adult clients with dysphagia. Case illustrations, professionally produced client simulations, and quizzes will provide opportunities for application, critical reflection and testing to deepen the registered dietitian's knowledge and skill in areas identified in the role paper: Defining the Role of the Dietitian in Dysphagia Assessment and Management.
The primary goals of the course are to:
- Enhance the knowledge and clinical skills of the registered dietitian in the nutritional management of dysphagia, including medical charting, following the nutrition care process and terminology framework and creating nutrition care plans for specific dysphagia conditions.
- Strengthen the role of the registered dietitian and their communications with other health disciplines to improve care of the client with dysphagia.
At the completion of this course, participants should be able to:
- Describe the four components of the NCP and its application to the management and treatment of dysphagia.
- Describe the major compensatory strategies, particularly food texture and liquid consistency modification, which can be used to minimize the impact of dysphagia on health and quality of life.
- Describe the essential elements of dietetic practice including ethical considerations, regulation, communication, documentation, collaboration and self-reflection for continuing education needs.
The content is tied to the Competencies for Dysphagia Assessment and Management in Dietetic Practice released in January 2017. In addition, this course supports learning (Knows and Knows How) related to some aspects of the following ICDEPs version 3.0:
1. Food and Nutrition Expertise
1.03: Apply understanding of human nutrition and metabolism
1.04: Apply understanding of dietary requirements and guidelines
1.05: Apply understanding of dietary practices
1.06: Integrate nutrition care principles and practices
2. Professionalism and Ethics
2.04: Employ a client-centred approach
2:06: Engage in Teamwork
3. Communication and Collaboration
3.01: Use appropriate communication approaches.
- SUBSTATEMENT. Use consistent dysphagia terminology within the circle of care when describing texture modification of foods and liquids
3.05: Use effective interpersonal skills
3.07: Participate in collaborative practice
5. Nutrition Care
5.01: Conduct nutrition assessment
5.02: Determine nutrition diagnosis
5.03: Plan nutrition intervention(s)
5.05: Monitor intervention(s) and evaluate achievement of nutrition goals
This program has been created with extensive input from dietetic practitioners and dietetic regulatory bodies. Dietitians of Canada gratefully acknowledges an unrestricted educational grant from Nestlé Health Sciences. The grant supported the development of multimedia features of the course.
It is estimated that this course will take 4 to 5 hours to complete. The certificate of completion will indicate 3.0 Credit Hours once you have successfully completed the program
DC Members: $52.50
DC Student Members: $26.25
Your purchase entitles you to unlimited access to course materials for 90 days from the date you register. You may purchase a 30-day extension here.
Contact email@example.com for more details on how to purchase this course for more than one person.
Discounted rates are available for groups, students, stagiaires and interns.