Adapted Nutrition for Patients with Dysphagia

Study Course Description

Course Description Statuss:Approved

Course Description Version:2.00

Study Course Accepted:16.04.2024 09:02:40

Study Course Information
Course Code:		REK_258		LQF level:		Level 6
Credit Points:		2.00		ECTS:		3.00
Branch of Science:		Clinical Medicine; Sports Medicine and Rehabilitation		Target Audience:		Rehabilitation
Study Course Supervisor
Course Supervisor:		Līga Savicka
Study Course Implementer
Structural Unit:		Department of Rehabilitation
The Head of Structural Unit:
Contacts:		Riga, 26a Anninmuizas boulevard, rkrsu[pnkts]lv, +371 20271291
Study Course Planning
Full-Time - Semester No.1
Lectures (count)		9	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		18
Classes (count)		7	Class Length (academic hours)		2	Total Contact Hours of Classes		14
Total Contact Hours								32
Part-Time - Semester No.1
Lectures (count)		9	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		18
Classes (count)		7	Class Length (academic hours)		2	Total Contact Hours of Classes		14
Total Contact Hours								32
Study course description
Preliminary Knowledge:
Dysphagia for Children and Adults (REK_044) or Somatic Diseases (REK_013), or Nutrition Therapy (SUUK_205).
Objective:
To provide health care students with knowledge about nutrition as a contextual factor that affects the functioning of patients with oropharyngeal dysphagia and the performance of eating activity.
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Dysphagia and nutritional complications. Assessing the patient's diet. Clinical nutrition			Lectures		2.00	other
				Classes		1.00	METC
2	Characteristics of the thickness of the diet. Estimation of viscosity.			Lectures		2.00	other
				Classes		2.00	METC
3	Nutrition Marketing.			Lectures		1.00	other
4	Legal and ethical aspects in the rehabilitation process of dysphagia patients.			Lectures		1.00	other
5	Basic principles of care for patients with dysphagia. Diet plan. Educational plan.			Lectures		2.00	other
				Classes		2.00	METC
6	Interdisciplinary rehabilitation team. The roles of the patient, relatives and healthcare professionals.			Lectures		1.00	other
				Classes		2.00	METC
Topic Layout (Part-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Dysphagia and nutritional complications. Assessing the patient's diet. Clinical nutrition			Lectures		2.00	other
				Classes		1.00	METC
2	Characteristics of the thickness of the diet. Estimation of viscosity.			Lectures		2.00	other
				Classes		2.00	METC
3	Nutrition Marketing.			Lectures		1.00	other
4	Legal and ethical aspects in the rehabilitation process of dysphagia patients.			Lectures		1.00	other
5	Basic principles of care for patients with dysphagia. Diet plan. Educational plan.			Lectures		2.00	other
				Classes		2.00	METC
6	Interdisciplinary rehabilitation team. The roles of the patient, relatives and healthcare professionals.			Lectures		1.00	other
				Classes		2.00	METC
Assessment
Unaided Work:
Studying of lecture material, as well as completion of all tests on lecture topics. In order to evaluate the quality of the study course as a whole, the student must fill out the study course evaluation questionnaire on the Student Portal.
Assessment Criteria:
Cumulative assessment will be applied in the study course; final exam – cumulative exam. The above assessments will make up the following percentages of your total grade: Project - 40%, knowledge tests - 30%, discussion and class participation - 30%.
Final Examination (Full-Time):		Exam
Final Examination (Part-Time):		Exam (Written)
Learning Outcomes
Knowledge:		Students will be able to reproduce the IDDSI framework with 8 dietary viscosity levels and know the appropriate IDDSI Testing Method for each level of nutrition. Students will be able to theoretically explain the application of the IDDSI-FDS scale using one clinical case description.
Skills:		Students will be able to practically evaluate the viscosity of food by applying IDDSI Testing methods. According to the IDDSI and IDDSI-FDS results, students will be able to prepare a dysphagia nutrition plan and an education plan (according to HCEA guidelines) for one clinical case patient. Students will be able to differentiate the competencies of members of an interdisciplinary rehabilitation team in the rehabilitation of dysphagia, malnutrition and dehydration.
Competencies:		Students will apply assessment and therapy methods, modifying the diet of oropharyngeal dysphagia patients, according to their professional standard. Students will be able to work as an interdisciplinary rehabilitation team members, understanding the conditions of team dynamics and also the role of patients and relatives in it. Students will be competent to perform nutrition adaptation activities and ground them in scientific literature, for patients with dysphagia caused by various etiologies.
Bibliography
No.	Reference
Required Reading
1	NICE Clinical guidelines. Nutrition support for adults: oral nutrition support, enteral tube feeding and parenteral nutrition.
2	Cederholm, T et al. “Diagnostic criteria for malnutrition - An ESPEN Consensus Statement.” Clinical nutrition (Edinburgh, Scotland) vol. 34,3 (2015): 335-40.
3	Cederholm, T et al. “GLIM criteria for the diagnosis of malnutrition - A consensus report from the global clinical nutrition community.” Clinical nutrition (Edinburgh, Scotland) vol. 38,1 (2019): 1-9.
4	The International Dysphagia Diet Standardisation Initiative, IDDSI ietvars, 2019.
5	The International Dysphagia Diet Standardisation Initiative, IDDSI Testēšanas metodes, 2019.
6	Steele et al. Creation and Initial Validation of the International Dysphagia Diet Standardisation Initiative Functional Diet Scale, Archives of Physical Medicine and Rehabilitation, 2018.
7	Cederholm, T et al. “ESPEN guidelines on definitions and terminology of clinical nutrition.” Clinical nutrition (Edinburgh, Scotland) vol. 36,1 (2017): 49-64.
8	Health Care Education Association. Patient Education Practice Guidelines for Health Care Professionals, 2021
Additional Reading
1	Adeleye B et al. Comparison of the rheological properties of ready-to-serve and powdered instant food-thickened beverages at different temperatures for dysphagic patients. J Am Diet Assoc. 2007.
2	Zargaraan A et al. Rheological aspects of dysphagia-oriented food products: A mini review. Food Science and Human Wellness. 2013.
3	Hutchins, SD. Finding Her Sweet Spot Selling a Dysphagia Product. The ASHA Leader, 2019.
4	Sadiku, MNO et al. Food Marketing: A Primer. IJTSRD, 2019.
5	Weber, K et al. Internet Food Marketing Strategies Aimed at Children and Adolescents: A Content Analysis of Food and Beverage Brand Web Sites. Journal of the American Dietetic Association, 2006.
6	Lorenz, T et al. 3D Food Printing Applications Related to Dysphagia: A Narrative Review. Foods, 2022.
7	Guzman, E. How Dysphagia chefs and dietitians around the world are teaming up to tackle IDDSI, 2020.
8	Melin, J. Patient participation in physical medicine and rehabilitation: a concept analysis. International Physical Medicine & Rehabilitation Journal, 2018.
9	Macqueen, C et al. Which commercial thickening agent do patients prefer? Dysphagia. 2003.
10	Heiss, CJ et al. Registered Dietitians and Speech-Language Pathologists: An Important Partnership in Dysphagia Management. Practice Applications Business of Dietetics, 2010.
Other Information Sources
1	Ministru kabineta 2018. gada 28. augusta noteikumi Nr. 555 "Veselības aprūpes pakalpojumu organizēšanas un samaksas kārtība". Latvijas Vēstnesis, 176, 05.09.2018.
2	Pacientu tiesību likums. Latvijas Vēstnesis, 205, 30.12.2009.
3	Krekeler, Brittany N et al. “Adherence to Dysphagia Treatment Recommendations: A Conceptual Model.” Journal of speech, language, and hearing research : JSLHR vol. 63,6 (2020): 1641-1657.