Learning Objectives

To enable workers to provide dyspagia support

Course Format

3 hour face-to-face workshop with knowledge and skills assessment

Course Structure

• NDIS Code of Conduct and Practice Standards
  
• Scope of support worker responsibilities including supervision and delegation arrangements
  
• Roles of key health professionals involved in dysphagia management
  
• The role of food and meals in supporting good health, culture and social connection.
• Basic anatomy of the swallowing and respiratory system
• Relationship between swallowing, the digestive system, nutrition, and dysphagia support.
• Dysphagia and factors that can make eating difficult
• Signs and symptoms of dysphagia
• Principles for infection control and hygiene
• Purpose and methods for positioning to assist swallowing.
• Common aids and adaptive equipment used by people who have severe dysphagia
• First aid knowledge and techniques for suspected choking
• Food and fluid preparation requirements set out in the International Dysphagia Diet Standardisation Initiative (IDDSI)
• Risks associated with taking medication and ensuring medication is delivered at an appropriate consistency
• Risks of poor oral health and how these can affect people with dysphagia, such as risk of aspiration and pneumonia.
• The Australian Dietary Guidelines for Healthy Eating and applying these to menu planning
• Practical demonstrations and hands on practice in a simulated environment
  
• When and how to involve or get advice/ request review from the appropriate health practitioner
• Documentation, consent, privacy, confidentiality and incident reporting
  

Certificate

Statement of competence valid for 1 year