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Included In:
Audio Basic Professional

Purchase this course for $24.99

Demystifying Transitional Foods: What is a True Meltable Snack?

1.0 Hours
14
Audio

Course Description

How do we move from discovering a problem our patients face to developing an innovative solution? The pattern of innovation, deeply rooted in collaboration across disciplines will be explored. The innovation stemmed from an understanding of the change in the dining experience for someone with dysphagia and their caregiver. We will focus on snack time as an opportunity to re-create the slow grazing behaviors that can lead to increased nutrition. Benefits of increasing snacking frequency and snacking options with dysphagia will be shared. Transitional foods can help with increasing snacking options for dysphagia sufferers but it is a poorly understood category in the IDDSI pyramid. It is often offered as a training food for the pediatric population but it’s potential will be untapped for the adult population as well.


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Objective

By the end of this course, participants will be able to:

1
Discuss collaborative methods between disciplines to increase innovation.
2
Identify the interim meals or snack time and its potential to improve nutrition and appeal to the needs of slow eaters.
3
Discuss the variance between transitional food behaviors in the mouth and how to decide who can have transitional foods.

About Presenters

Leigh Ann Porter

MA, CCC-SLP

Leigh Ann Porter earned her master’s in Communication Sciences from the University of Central Florida in 2013, and has enjoyed being an SLP ever since. While at UCF, Leigh Ann was part of a grant to prepare SLPs to work with English Language Learners, earning a graduate certificate of TESOL (Teaching English to Speakers of Other Languages). Leigh Ann now resides in Kansas City where she divides her time working across outpatient, acute, and inpatient rehab settings. She has presented courses registered for ASHA CEUs to regional SLPs on topics such as how the respiratory system and cough influence dysphagia, a review of the literature on dysphagia exercises, and generating measurable dysphagia goals. For multidisciplinary continuing education with PTs and OTs, Leigh Ann has presented on topics such as Cognitive Retraining with an emphasis on memory strategies, and the SLP’s scope of practice & making appropriate patient referrals to the SLP.

Reva Barewal

DDS, MS

Dr. Reva Barewal, is a practicing prosthodontist with 20 years of experience working in private practice with adults and children requiring oral reconstruction. Reva is a clinical assistant professor in the department of pulmonology and critical care at Oregon Health and Science University. She serves as a member of the U.S. and Territories IDDSI expert reference group. As an international speaker, lead research investigator in clinical trials related to transitional foods, and oral reconstruction, as well as her background as a French culinary chef, she brings a unique perspective to the eating challenges found across the lifespan with dysphagia and/or chewing related issues. Hearing personal stories of frustration and disappointment with food choices for people with dysphagia, she founded Taste For Life, a company that makes food products specifically geared to solve the nutritional and emotional needs to optimize dining health for people with dysphagia.

Additional Information

Speechtherapypd.com
Introductory Level
0.10 ASHA CEU

ASHA CE Provider approval and use of the Brand Block does not imply endorsement of course content, specific products or clinical procedures.

Course Timeline

Timeline
4 min Welcome and background
8 min: Research into flavor and texture cravings in elderly population
5 min: Introduction of Savorese cracker as a transitional food
5 min: Process of innovation and bringing a production from idea to the market
9 min: Process of testing the Savorese cracker with target populations and collaboration across disciplines
9 min: Discussion of interim meals/snack time to improve nutrition and appeal to slow eaters
5 min: Creating culturally diverse transitional foods
5 min: Variance between transitional food behaviors in the mouth and how to decide who can have transitional foods
10 min: Questions & Answers

Course Disclosure

This presentation will focus exclusively on Savorease snacks and will not include information on other similar or related products. The content of this course is based on the research and experience of the presenter. You are responsible to do your own research to determine if the information and skills taught are appropriate for your clients/students/patients.
Disclosure Statement for Leigh Ann Porter
Financial Leigh Ann Porter is the host for Speech Uncensored Podcast and receives compensation from Speechtherapypd.com.
Nonfinancial No relevant non-financial relationships exist.
Disclosure Statement for Reva Barewal
Financial Reva Barewal received compensation for this presentation from SpeechTherapyPD.com. She is a founder of Taste for Life company. Reva is a clinical assistant professor in the department of pulmonology and critical care at Oregon Health and Science University.
Nonfinancial No relevant non-financial relationships exist.

Leigh Ann Porter

MA, CCC-SLP

Reva Barewal

DDS, MS

Included In:
Audio Basic Professional

Purchase this course for $24.99