Transitional Foods: Behavior, Benefits and Use to Improve Texture Modified Diets
Course Description
What are transitional foods? We will explore the growing scientific evidence on uses, benefits and limitations for adult and pediatric patients with dysphagia. The IDDSI testing method will be contrasted with observed dissolution patterns in the mouth. Expanding our knowledge of transitional foods will provide a more person-centered approach in management of the texture modified diet.
All 1-3 hour courses included for $89 / Year
Objective
By the end of this course, participants will be able to:
About Presenters
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
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 |
|---|
| 10 min: Introduction and disclosures |
| 20 min: Definitions of transitional food. Overview of the history of transitional foods in pediatric populations. The psychosocial and nutritional benefits of transitional foods will be explored in the adult population. Literature and research will be reviewed |
| 30 min: The concern with sole use of the IDDSI testing method to evaluate patient candidacy for transitional foods will be discussed. External, ambient factors as well as patient factors will be discussed. Results of research in this area will be presented. New patient specific testing methods to support the IDDSI testing will be discussed |
| 10 min: Discussion of influences of the variables tested on transitional food dissolution and the clinical implications |
| 10 min: Review of potential benefits of transitional foods on socialization, dining experience, and nutritional support will be explored. Cross discipline exploration into eating behavior patterns and cognitive function improvement with mastication and discussion of future study needs in this area |
| 10 min: Questions & Answers |
Course Disclosure
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. |