Course Code: REL-IDD-0-OSED
Hours: 0.75
Type: Online Course
Content Expiration Date: 12/31/2025
Learning Objectives:
Identify risk factors for choking or other swallowing problems.
Identify signs that a person may be choking or having other swallowing problems.
Explain safe practices for mealtime support that reduce the risk of choking or aspirating.
Explain the levels of food and drink texture used in the International Dysphagia Diet Standardisation Initiative (IDDSI) standards.
Outline:
Section 1: Introduction
About This Course
Learning Objectives
Section 2: Supporting Safe Eating
Meet Sue
Eating Safety
Choking
Aspiration
Dysphagia
Preventing and Reporting Problems
Behavioral Risk Factors
Medical Risk Factors
Feeding Evaluations
Diet Orders
Review
Section Summary
Section 3: Modified Diets
Modified Diets
Use Caution
The IDDSI Framework
IDDSI Level 7: Regular Foods
IDDSI Level 6: Soft and Bite-sized
IDDSI Level 5: Minced and Moist
Test for Texture
IDDSI Level 4: Pureed Foods or Extremely Thick Liquids
IDDSI Level 3: Liquidized Foods or Moderately Thick Liquids
IDDSI Level 2: Mildly Thick Liquids
IDDSI Level 1: Slightly Thick Liquids
IDDSI Level 0: Thin Liquids
Planning for Special Events
What Do You Think?
Mealtime!
Section Summary
Section 5: Conclusion
Summary
Course Contributors
Resources
References
Congratulations!
Instructor: Katy Kunst, MBA, QIDP
Katy Kunst received her Bachelor of Arts in Psychology from the University of North Carolina at Chapel Hill, and her Master of Business Administration from Elon University. She has 15 years of experience serving people with intellectual and developmental disabilities and their supporters, including roles as direct support professional, program director, and training facilitator. She has created and facilitated training on topics including non-violent crisis interventions, person-centered planning, cultural competence, quality service delivery, regulatory compliance, and a variety of topics related to IDD services.
Subject Matter Expert: Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND
Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND is a SME Writer focused on topics related to food, nutrition & dietetics for Relias. She is a registered dietitian nutritionist and has been a certified diabetes educator since 2003. Ms. Stefanski earned a Bachelor of Science degree in Dietetics and a master's degree in Adult Education with a special focus on distance learning. She was an adjunct instructor in the Stabler Department of Nursing at York College of Pennsylvania for 13 years. Stefanski is the owner of Stefanski Nutrition Services where she specializes in pediatric nutrition, diabetes, gastrointestinal issues and sports nutrition. Stefanski serves as national media spokesperson for the Academy of Nutrition & Dietetics.
Target Audience:
The target audience for this course is: Direct Support Professionals (DSP); in the following settings: Intellectual Developmental Disabilities: Agency.
Relias Learning will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.
Relias Learning has a grievance policy in place to facilitate reports of dissatisfaction. Relias Learning will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias Learning at support@reliaslearning.com.
Course Delivery Method and Format
Asynchronous Distance Learning with interactivity which includes quizzes with questions/answers, and posttests.