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

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Unlock your potential with the Unlock your potential with the Brenda Rofick - Bridging the Gap for Successful Transition to the National Dysphagia DietBrenda Rofick - Bridging the Gap for Successful Transition to the National Dysphagia Diet course for only course for only Original price was: $179.99.Original price was: $179.99.Current price is: $29.70.Current price is: $29.70. at at Giolib.comGiolib.com! Explore our comprehensive library of over 60,000 downloadable digital courses across various ! Explore our comprehensive library of over 60,000 downloadable digital courses across various Medical & HealthMedical & Health. Get expert-led, self-paced learning at up to 80% savings. Elevate your skills today!. Get expert-led, self-paced learning at up to 80% savings. Elevate your skills today!

Faculty:Faculty:
Brenda RofickBrenda Rofick
Duration:Duration:
4 Hours 49 Minutes4 Hours 49 Minutes
Format:Format:
Audio and VideoAudio and Video
Copyright:Copyright:
Jun 24, 2016Jun 24, 2016

Description

Outline

WHAT IS THE NATIONAL DYSPHAGIA DIETWHAT IS THE NATIONAL DYSPHAGIA DIET

  • Definitions and descriptionsDefinitions and descriptions
  • Overview of liquidsOverview of liquids
  • Benefits of transitioningBenefits of transitioning
  • Challenges, barriers, and remediesChallenges, barriers, and remedies

DEFINING THE LEVELS: AS A WHOLE AND FOR EACH FOOD TYPE DEFINING THE LEVELS: AS A WHOLE AND FOR EACH FOOD TYPE

  • Level 1: PureedLevel 1: Pureed
  • Level 2: Mechanically AlteredLevel 2: Mechanically Altered
  • Level 3: AdvancedLevel 3: Advanced
  • Level 4: RegularLevel 4: Regular
  • Food Types: breads, cereals, desserts, fruit, vegetables, potatoes and starches, meats and proteins, soups, and miscellaneousFood Types: breads, cereals, desserts, fruit, vegetables, potatoes and starches, meats and proteins, soups, and miscellaneous
  • Discussions of “problem foods” and which level they fit intoDiscussions of “problem foods” and which level they fit into
  • Hands on practice with real facility menusHands on practice with real facility menus

TRANSITIONING YOUR TEAMTRANSITIONING YOUR TEAM

  • Team membersTeam members
  • Time-span and order of operations Time-span and order of operations
  • Menu extensions to meet State Law requirementsMenu extensions to meet State Law requirements
  • Converting current patientsConverting current patients
  • AdvertisingAdvertising
  • Training staff – options and what worked best for my facility or Choosing the right training methods for your facilityTraining staff – options and what worked best for my facility or Choosing the right training methods for your facility
  • Facility signs and information for familiesFacility signs and information for families
  • Kitchen set up and manualsKitchen set up and manuals
  • Live training during meal passLive training during meal pass

AFTER THE TRANSITIONAFTER THE TRANSITION

  • Ongoing education with current and new staffOngoing education with current and new staff
  • Diet auditsDiet audits
  • Patient and family resources and information Patient and family resources and information

Faculty

Brenda Rofick Related seminars and products: 1

MS, CCC-SLP


BRENDA ROFICK, MS, CCC-SLPBRENDA 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. Providing patients with a greater array of diet choices which have more appropriate and defined texture levels has been so rewarding—she believes our elders deserve nothing but the best! 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. Providing patients with a greater array of diet choices which have more appropriate and defined texture levels has been so rewarding—she believes our elders deserve nothing but the best!

Brenda is a member of the American Speech and Hearing Association (ASHA), upholding a Certificate of Clinical Competence (CCC). She is also licensed by the Minnesota Department of Health and has been a certified Vital Stim provider since 2012. She also believes in training our youth and has been an off-campus/on-site Clinical Practicum Supervisor for two of Minnesota’s universities. Brenda is a member of the American Speech and Hearing Association (ASHA), upholding a Certificate of Clinical Competence (CCC). She is also licensed by the Minnesota Department of Health and has been a certified Vital Stim provider since 2012. She also believes in training our youth and has been an off-campus/on-site Clinical Practicum Supervisor for two of Minnesota’s universities.

Speaker Disclosures:Speaker Disclosures:

Financial: Brenda Rofick has an employment relationship with Cerenity Senior Care. She receives a speaking honorarium from PESI, Inc.Financial: Brenda Rofick has an employment relationship with Cerenity Senior Care. She receives a speaking honorarium from PESI, Inc.

Non-financial: Brenda Rofick is a member of the American Speech-Language-Hearing Association.Non-financial: Brenda Rofick is a member of the American Speech-Language-Hearing Association.


Salepage: Salepage: https://catalog.pesi.com//item/bridging-gap-successful-transition-national-dysphagia-diet-34369
Archive: Archive: https://archive.ph/wip/ufyOd

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