Physical Therapy: Video: Nutritional Textures, Temperatures, and Viscosities for Older Patients
80.00
Online
Elective
Please select your state to enroll in this course
About the Course: 
Changes associated with normal aging may often have an impact on food texture choices for normal healthy elders. Subsequent disease processes and effects of medications for those disorders often add even further complications and risks. Dietary departments are thus presented with a range of challenges, given each elder’s preferences and choices; such factors often do not align with the given clinical recommendations. This course will address the rationales behind specific dietary textural modifications, to include such factors as food and liquid temperatures, viscosities, moisture content, and adhesive factors. Given the increased factors of dry mouth (xerostomia) and choking risks, compensations of aroma, flavor and hydration options will be reviewed to improve the safe nutritional intake of this older at-risk population. Dietary strategies and unique clinical recommendations for nutritional content and swallow-safe food textures will be shared for this elder population with increased clinical complexities. 

Course Objectives: 
At the end of this course the participant will be able to: 
1. Identify the 3 etiology-based nutrition diagnoses in adults in clinical practice settings. 
2. Recognize the prevalence of malnutrition and its impact on clinical outcomes.
3. List signs and symptoms of “nutritionally at-risk” adults.
4. List the most common clinical diagnoses of people with the highest rates of malnutrition.
5. Identify adverse effects of common medications affecting appetite and resulting in decreased nutritional intake.
6. List effective laboratory data and nutritional assessments for the identification of malnutrition.
7. Identify the evidence supporting the positive impact nutrition and hydration has on improving patient outcomes.
8. Identify the current Centers of Medicare and Medicaid Services (CMS) efforts to improve patient safety and quality.
9. List example protocols to be recommended for each member of the interprofessional healthcare team member, for the management of malnutrition.

About the Instructor: 
Lisa Milliken, MA, CCC-SLP Lisa Young Milliken, MA, CCC, FNAP, CDP received her bachelor's degree from Louisiana Tech University in 1985 and her master's degree from The University of Memphis in Audiology and Speech-Language Pathology in 1987. She has since served adults and geriatrics as a clinician, manager, vice president, consultant, compliance manager, and education, and is most passionate about mentoring healthcare professionals in the post-acute facilities across the country. She currently provides continuing education support to therapists in over 950 sites nationwide as Education Specialist for Select Rehabilitation. She has authored and lectured at the state and national level with over 200 professional continuing education courses on a wide range of topics of importance to the healthcare professional who works with the older population. Lisa is a member of the American Speech-Language-Hearing Association (ASHA), where she currently serves as a State Advocate for Medicare Policy (StAMP) for Texas. She serves on the Texas Speech-Language and Hearing Association (TSHA) Executive Council as well as on numerous other TSHA committees. She is a Certified Dementia Practitioner and is a Distinguished Fellowship of the National Academies of Practice. She is a prior board president of the Louisiana Speech-Language and Hearing Association (LSHA) and a past member of the Council of State Association Presidents (CSAP). Through her leadership positions on the Louisiana and Texas Association boards, Executive Council, National Academies of Practice and other organizations, she has purposed to advocate services of these associations’ members as well as for the clients and families served by the members.

Presented by HomeCEU
This course is a video, on-demand course.
Want Unlimited CE? Become a Member

Video: Nutritional Textures, Temperatures, and Viscosities for Older Patients

80.00
About the Course: 
Changes associated with normal aging may often have an impact on food texture choices for normal healthy elders. Subsequent disease processes and effects of medications for those disorders often add even further complications and risks. Dietary departments are thus presented with a range of challenges, given each elder’s preferences and choices; such factors often do not align with the given clinical recommendations. This course will address the rationales behind specific dietary textural modifications, to include such factors as food and liquid temperatures, viscosities, moisture content, and adhesive factors. Given the increased factors of dry mouth (xerostomia) and choking risks, compensations of aroma, flavor and hydration options will be reviewed to improve the safe nutritional intake of this older at-risk population. Dietary strategies and unique clinical recommendations for nutritional content and swallow-safe food textures will be shared for this elder population with increased clinical complexities. 

Course Objectives: 
At the end of this course the participant will be able to: 
1. Identify the 3 etiology-based nutrition diagnoses in adults in clinical practice settings. 
2. Recognize the prevalence of malnutrition and its impact on clinical outcomes.
3. List signs and symptoms of “nutritionally at-risk” adults.
4. List the most common clinical diagnoses of people with the highest rates of malnutrition.
5. Identify adverse effects of common medications affecting appetite and resulting in decreased nutritional intake.
6. List effective laboratory data and nutritional assessments for the identification of malnutrition.
7. Identify the evidence supporting the positive impact nutrition and hydration has on improving patient outcomes.
8. Identify the current Centers of Medicare and Medicaid Services (CMS) efforts to improve patient safety and quality.
9. List example protocols to be recommended for each member of the interprofessional healthcare team member, for the management of malnutrition.

About the Instructor: 
Lisa Milliken, MA, CCC-SLP Lisa Young Milliken, MA, CCC, FNAP, CDP received her bachelor's degree from Louisiana Tech University in 1985 and her master's degree from The University of Memphis in Audiology and Speech-Language Pathology in 1987. She has since served adults and geriatrics as a clinician, manager, vice president, consultant, compliance manager, and education, and is most passionate about mentoring healthcare professionals in the post-acute facilities across the country. She currently provides continuing education support to therapists in over 950 sites nationwide as Education Specialist for Select Rehabilitation. She has authored and lectured at the state and national level with over 200 professional continuing education courses on a wide range of topics of importance to the healthcare professional who works with the older population. Lisa is a member of the American Speech-Language-Hearing Association (ASHA), where she currently serves as a State Advocate for Medicare Policy (StAMP) for Texas. She serves on the Texas Speech-Language and Hearing Association (TSHA) Executive Council as well as on numerous other TSHA committees. She is a Certified Dementia Practitioner and is a Distinguished Fellowship of the National Academies of Practice. She is a prior board president of the Louisiana Speech-Language and Hearing Association (LSHA) and a past member of the Council of State Association Presidents (CSAP). Through her leadership positions on the Louisiana and Texas Association boards, Executive Council, National Academies of Practice and other organizations, she has purposed to advocate services of these associations’ members as well as for the clients and families served by the members.

Presented by HomeCEU
This course is a video, on-demand course.