Dysphagia, or difficulty in swallowing, is common in patients with neurological disorders and in older patients. Dysphagia increases the risk of aspiration, and it can lead to aspiration pneumonia and death. Registered dietitian nutritionists play a unique role as part of the healthcare team when caring for patients at risk for aspiration. Dietetics professionals can assess a patient’s aspiration risk and implement dietary strategies to prevent aspiration while simultaneously putting in place interventions to prevent malnutrition and dehydration. This course covers both the National Dysphagia Diet and the International Dysphagia Diet Standardization Initiative. Dysphagia diets can be used to reduce the risk of aspiration while providing adequate energy and nutrients to prevent malnutrition.
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Certificates provided by accrediting body (4 Match)
Association of Nutrition and Foodservice Professionals
Commission on Dietetic Registration
Florida Council of Dietetics and Nutrition
Certified Health Education Specialist
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