Adapted Nutrition for Patients with Dysphagia (REK_258)
About Study Course
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.
Prerequisites
Dysphagia for Children and Adults (REK_044) or Somatic Diseases (REK_013), or Nutrition Therapy (SUUK_205).
Learning outcomes
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.
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.
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.
Study course planning
| Study programme | Study semester | Program level | Study course category | Lecturers | Schedule |
|---|---|---|---|---|---|
| Occupational Therapy, RFE | 7 | Bachelor’s | Limited choice | Līga Savicka |
