If three people from the same organization register for a course, each person will receive a 10% discount. Four or more registered will receive a 15% discount. Please email or call ahead of time with the names of the people who will be registering as a group, [email protected] or 612-672-5607.

For Group discounts:  USE CODE rehab10 for 10% discount and rehab15 for 15% discount for group. 

Course Description:

This session will explore texture modification frameworks to enhance the safety and efficiency of oral intake in patients with swallowing disorders. The speaker will discuss various methods for testing flow rates of liquids and texture modifications for solid foods. The session will include discussion of case studies for transitioning to a new, standardized framework as well as a hands-on lab to explore these testing methods with samples of modified diets. 

Course content disclosure: This course will focus exclusively on International Dysphagia Diet Standardization Initiative (IDDSI) framework and testing methods, and will not include information about other similar or related diet classifications or testing methods. 

Speaker:

Dr. Joseph Murray, PhD, CCC-SLP  is Chief of the Audiology Speech Pathology Service for the VA Ann Arbor Healthcare System and an ASHA Fellow.  His research and publications are in the area of assessment, treatment and management of patients with dysphagia.  He is the author of Manual of Dysphagia Assessment in Adults,  He has provided numerous workshops, seminars and invited lectures in the North and South America, Asia, Australia and Europe.

Financial Disclosure:

Financial Disclosure: Joseph will receive honoraria for speaking and teaching this topic.

Non Financial Disclosure:

Joseph has biased towards International Dysphagia Diet Standardization Initiative (IDDSI) and he is a former board member. He is also has a voluntary advisory role to IDDSI board.

Learning Objectives:

Upon completion of this course participants will be able to:

1.) Define viscosity and flow rate and distinguish between them

2.)Compare and contrast different diet modifications and frameworks that are currently in place and that may be implemented in the future

3.)List the steps necessary to implement a new framework for diet texture modification

4.) Identify modified Diet levels and liquid consistencies for dysphagia diets based on standardized framework

Agenda:

4-4:30 pm        Check in time

4:30-6:30 PM    Case studies

                          Transitioning to a new, standardized framework

                          Hands on lab to explore testing methods using samples of modified diets