Dysphagia

Watch this on-demand webinar: “Eating and Drinking with Acknowledged Risk in Practice: A clinical journey through an EDAR case study”. Expert speakers, Charles Douthwaite, Speech and Language Therapist (SLT) and Co-Owner of Excel SLT, and Hannah Plant, Specialist Neurology Dietitian, talk us through an insightful session, followed by an excellent Q and A. They covered:1. Patient Background: Medical history, social context, PEG placement rationale, and impaired swallow function.2. SLT Input: Swallow assessments, therapy attempts, and outcome measures.3. EDAR Framework: Introduction to EDAR, application to this case, and considerations for patients lacking capacity.4. Legal Context: Overview of the JJ vs Spectrum (2023) case and its implications for practice.5. MDT Process: Best interests meetings, risk analysis, and team collaboration in the care plan.6. Ongoing Management: Monitoring, risk review, and feed adjustments based on clinical changes.

A great option to up protein levels on a pasta dish, this Bolognese sauce recipe is suitable for IDDSI level 5 dysphagia patients.

Objective: EAT-10 helps to measure swallowing difficulties. It may be important for you to talk with your physician about treatment options for symptoms.

Dysphagia, Aspiration & Infection – Including does aspiration pneumonia even exist? The View from a Speech and Language Therapist and Physiotherapist

Choosing appropriate side dishes for dysphagia patients can be challenging and mashed potato can get repetitive. Gary Brailsford shares tips on how to create rice alternatives with cauliflower and broccoli, adding both colour and vegetables on to the plate in a creative way. Suitable for IDDSI levels 4, 5 and 6.

Nestlé Health Science is proud to host our next webinar ‘Risk taking in Dysphagia management: should we be bolder?’  This webinar aims to stimulate professional debate and progress practice in dysphagia management. An understanding of risk and risk-aversion is explored in the context of healthcare, how this relates to supporting patients with dysphagia by speech and language therapists and if a balance is being achieved in risk management, rehabilitation and quality of life.

This animation shows what happens during the normal swallowing process, in a person who does not have dysphagia. It provides a detailed animation of the normal swallowing process, including a step-by-step explanation of each stage of swallowing and the role of key anatomical structures. Please feel free to use these in practice with patients and/or for internal training.

Presentation covers how a multidisciplinary team involving a speech and language therapist, dietitian, and a nurse work together to manage patients with Motor Neurone Disease who have swallowing difficulties.

At the end of the presentation, you should have an understanding of the following questions: 1) What is cognitive dysphagia? 2) Where might you see cognitive dysphagia? 3) What are cognitive feeding behaviours? 4) What are some practical strategies on how to support those with cognitive feeding behaviours?

The perfect alternative to your traditional party cakes; whether it’s for a special gathering or a birthday, the celebration cake is a great way to make sure your dysphagia patients can be included. Watch now for a step-by-step guide on how to deliver this decadent dessert.

In this video we will view the summary results of a systemic review paper by Vinas and colleagues entitled “The hydration status of adult patients with oropharyngeal dysphagia and the effect of thickened fluid therapy on fluid intake and hydration: Results of two parallel systematic and scoping reviews”.

Introduction Prescribed thickeners are used to thicken fluids to a more viscose consistency than normal, because drinking thicker fluids has long been thought to reduce the risk of aspiration for people with dysphagia. A recent systematic review has identified that thickening liquids can reduce risk of aspiration.1 Many older people live with dysphagia, and a recent review study2 fou...