Bridging the Gap for Successful Transition to the National Dysphagia Diet – Brenda Rofick

4 Hours 49 MinutesEvery day, clinicians face the difficult task of determining a patient’s most appropriate diet texture within a system that offers little to no direction as to which foods belong in which texture level. The National Dysphagia Diet system offers what you are looking for-a standardized method for determining which food belongs (and which don’t) in each diet level. And while many of us may realize this is a useful diet system, the task of training staff and changing methods is a daunting one.Purchase Bridging the Gap for Successful Transition to the National Dysphagia Diet – Brenda Rofick courses at here with PRICE $199.99 $85Every day, clinicians face the difficult task of determining a patient’s most appropriate diet texture within a system that offers little to no direction as to which foods belong in which texture level. The National Dysphagia Diet system offers what you are looking for-a standardized method for determining which food belongs (and which don’t) in each diet level. And while many of us may realize this is a useful diet system, the task of training staff and changing methods is a daunting one.This recording is designed to answer your questions about the standardized diet and the process of transitioning your facility. In addition to learning exactly which foods are allowed and avoided at each diet level, you will receive numerous helpful handouts and charts depicting the information in an easy to read format. You will also learn about the benefits, challenges, and lasting effects of transitioning to the National Dysphagia Diet system. And lastly, you will be taken through the step by step process to follow in order to have a successful transition in your facility.List the benefits of utilizing a standardized diet system in your facilityIdentify possible challenges that may be encountered during the transition and discover remedies to address themSummarize the textural elements of each diet level in the National Dysphagia DietExamine which foods are allowed and avoided in each level and apply it in your practice immediatelyIdentify the steps necessary to transition a facility to this diet systemProvide ongoing education and diet audits to your facility, to assure continued long term successWHAT IS THE NATIONAL DYSPHAGIA DIETDefinitions and descriptionsOverview of liquidsBenefits of transitioningChallenges, barriers, and remediesDEFINING THE LEVELS: AS A WHOLE AND FOR EACH FOOD TYPE Level 1: PureedLevel 2: Mechanically AlteredLevel 3: AdvancedLevel 4: RegularFood Types: breads, cereals, desserts, fruit, vegetables, potatoes and starches, meats and proteins, soups, and miscellaneousDiscussions of “problem foods” and which level they fit intoHands on practice with real facility menusTRANSITIONING YOUR TEAMTeam membersTime-span and order of operationsMenu extensions to meet State Law requirementsConverting current patientsAdvertisingTraining staff – options and what worked best for my facility or Choosing the right training methods for your facilityFacility signs and information for familiesKitchen set up and manualsLive training during meal passAFTER THE TRANSITIONOngoing education with current and new staffDiet auditsPatient and family resources and informationTag: Bridging the Gap for Successful Transition to the National Dysphagia Diet – Brenda Rofick Review. Bridging the Gap for Successful Transition to the National Dysphagia Diet – Brenda Rofick download. Bridging the Gap for Successful Transition to the National Dysphagia Diet – Brenda Rofick discount.Purchase Bridging the Gap for Successful Transition to the National Dysphagia Diet – Brenda Rofick courses at here with PRICE $199.99 $85