Dysphagia Management for Care Staff

The Dysphagia Management Course for Care Staff includes 4 modules;

What Is Dysphagia

This module offers an advanced look at the signs and symptoms of Dysphagia giving clinical staff the knowledge they need to identify and better manage residents who are at a higher risk of swallowing difficulties. You will learn how to: Understand how normal swallowing works and the anatomical structures involved; Understand and identify the stages of a swallow; Differentiate between aspiration and choking; Determine which residents are at a higher risk of developing swallowing difficulties; Recognise the signs of a swallowing difficulty; Comprehend the consequences of unmanaged swallowing difficulties.

Download a handout for clinical staff which shows how to recognise Dysphagia and its clinical symptoms.

What is Dysphagia for Care Staff

Further reading

Dysphagia Further Reading for Care Staff
Test what you have learned from the video in the multiple choice quiz below:

#1. In a normal swallow...?

#2. Which is true of a resident who does not receive appropriate management for dysphagia?

#3. Which of the following is important for swallowing?

#4. The names of the stages of the swallow are?

#5. Aspiration...?

#6. Choking...?

#7. Risk factors for dysphagia include?

#8. This is NOT a sign which may indicate a swallowing difficulty?

#9. Which of the following may indicate a swallowing difficulty?

#10. There are 2 main stages of a normal swallow?

finish

Results

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Management of  Dysphagia

The Management of Dysphagia module arms care staff with the vital information they need to ensure safe swallowing, and identify and respond to signs that swallowing may be compromised to prevent the risk of choking. You will learn how to: Monitor swallow safety; Create safe swallow strategies; Identify optimal positioning for eating and drinking; Identify cue-ing and the need for assistance; Recognise the signs that swallowing safety may be impaired before, during and after meals; Understand emergency procedures and medications and when they need to be used.

Click on the image to download the handout

Dysphagia Management for Care Staff

Test what you have learned from the video in the multiple choice quiz below:

#1. Which of the following should you look for during a meal?

finish

Results

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Modified Diets and Fluids

Please watch the video and then answer the multiple choice quiz below.


The Modified Diet and Fluids course gives care staff a solid grounding in thickened fluids and texture-modified diets that are provided for the treatment of dysphagia. Looking at why modified diets and fluids are needed and how to make them, staff are equipped to provide better patient care at mealtimes. You will learn how to: Understand the rationale behind diet and fluid modification; Know and define modified diets and fluids using the Australian standard terminology; Identify other foods and supplements which may require modification; Identify high risk and choking risk foods; Understand exclusions and areas of caution; Make thickened fluids; Understand the role of thickening powder.

Click on the image to download the Modified Diet and Fluids course handout

Modified Diets and Fluids for Care Staff

Test what you have learned from the video in the multiple choice quiz below:

#1. A resident may be recommended a modified diet because of:

#2. Why do thickened fluids help some residents swallow safely?

#3. Why do some residents benefit from a modified diet?

#4. The Australian Standards for Texture Modified Diets include?

#5. The four levels of fluid consistency which are recognised as the Australian standards include?

#6. Which food should NOT be provided to a resident on a soft diet?

Select all that apply:

#7. Which food should NOT be provided to a resident on a smooth puree diet?

Select all that apply:

#8. You should downgrade a resident to extremely thick fluids if care staff report that a resident is coughing on their drinks?

#9. It is always safer to modify a resident’s diet?

#10. Regular ice cream should be given to a resident on thickened fluids?

#11. Gelatine desserts should be avoided for those on thickened fluids?

finish

Results

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You've passed! Well done.

You've nearly passed. Try again!

Oral Care

The Oral Care module provides instruction on effective dental cares for dysphagia suffers and looks at the importance of good oral health and hygiene to ensure the comfort and safety of residents. You will learn how to: Define what oral hygiene is; Identify the risk factors associated with poor oral hygiene in dysphagia sufferers; Identify key indicators of poor oral health; Appropriately manage mouth cares for residents with natural dentition and dentures; Effectively manage dry mouths; Recognise the special considerations for oral hygiene in residents with dysphagia.

Click on the image to download the handout:

Oral Care and Mouth Hygiene for Care Staff

Test what you have learned from the video in the multiple choice quiz below:

#1. What is a risk factor of poor oral hygiene?

#2. What signs might indicate someone has poor oral hygiene?

#3. Why is oral health important for residents, specifically those with dysphagia?

#4. How should you manage oral care for a resident who has their own teeth?

#5. How should you manage oral care for a resident who has dentures?

#6. How should you manage the oral care of a resident who is nil by mouth?

#7. How can you assist with residents who have dry mouth?

#8. Residents who are Nil By Mouth are at a very low risk of poor oral hygiene?

finish

Results

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You've passed! Well done.

You've nearly passed. Try again!

Dietitians Australia

Don’t let your residents or budget experience the side effects of malnutrition or dysphagia.
Call us on 1300 850 246 or email and request a call back.

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This is restricted content for our aged care facility clients and their staff who have been provided full access to our training courses. Course access is subject to approval and you can APPLY HERE. Use your back button to go to the home page, or view our Education and Training information.