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

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Summary

• [Instant Download] – Immediately deliver the download link after receiving the payment Purchase Brenda Rofick - Bridging the Gap for Successful Transition to the National Dysphagia Diet courses at here with PRICE $179.99 $33 Faculty:Brenda RofickDuration:4 Hours 49 MinutesFormat:Audio and VideoCopyright:Jun 24, 2016 Description Manual - Bridging the Gap (2.54 MB) 52 Pages Available after Purchase Outline WHAT 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 operations Menu 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 information Faculty Brenda Rofick Related seminars and products: 1 MS, CCC-SLP BRENDA ROFICK, MS, CCC-SLP is a Speech-Language Pathologist whose passion lies in working with older adults.

• She has spent her entire career and over half of her life devoted to rehabilitating patients.

• She specializes in evaluating and treating numerous disorders related to speaking, swallowing, thinking, and communicating.

• She loves watching her patients succeed and being their therapist and friend along the way.

• She is well versed in transitioning a facility from three texture levels to the nationally recognized National Dysphagia Diet four-level system.