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The Aging Process and Impact on the Swallow

The Aging Process and Impact on the Swallow

The Aging Process and Impact on the Swallow

Denise Dougherty, SLP 
Denise Dougherty, SLP 
on behalf of CIAO Seminars

$50.00 $ 50.00 $ 50.00

$50.00 $ 50.00 $ 50.00

$ 50.00 $ 50.00 $ 50.00
$ 50.00 $ 50.00 $ 50.00
Normal Price: $50.00 $50.00

Review:

Launch date: 23 Nov 2017
Expiry Date:

Last updated: 28 Aug 2018

Reference: 185407

This course is no longer available

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Course Availability

This course is only available to trainees days after purchase. It would need to be repurchased by the trainee if not completed in the allotted time period. This course is no longer available. You will need to repurchase if you wish to take the course again.

Description

Aging impacts all the systems in the body including the respiratory system, sensory system, gastrointestinal system, endocrine system and muscular system. This course will discuss the physiological changes that occur in the body with aging and how these changes impact our swallow, nutrition and diet selection and create challenges for mastication, swallowing, digestion and nutrition/hydration. The National Dysphagia Diet, which provided guidelines for diet selection is being replaced by the International Dysphagia Diet. Both guidelines will be reviewed. Information will be provided for staff education regarding testing foods and liquids for each level. In addition, the New Dining Practice Standards offers suggestions and recommendations for maintaining nutrition and hydration. Understanding changes that occur during the aging process and their impact on adequate nutrition, diet selection and swallow efficiency is vital to successful outcomes. This course will also show participants how sensory enhancements and strategies can be used to improve your patient's nutrition and swallow. This course will be beneficial to any discipline working with our growing geriatric population. 

Objectives

On completion of this course, the learner will be able to:
1. Identify the impact of aging on three body systems

2. Explain the relationship between aging, mastication and dentition

3. Implement 3 strategies to increase nutrition and hydration in the aging patient

4. Determine highest appropriate diet level based on patient’s abilities
Denise Dougherty, SLP 

Author Information Play Video Bio

Denise Dougherty, SLP 
on behalf of CIAO Seminars

Denise owns and operates a private practice in Indiana, PA, where she conducts therapy with both children and adults. She is a legal consultant/expert witness in wrongful death/negligence lawsuits involving dysphagia. Denise is a co-editor of Private Practice Essentials: A Practical Guide for Speech-Language Pathologists, published by ASHA Press. She has presented workshops and written numerous articles appearing in the ASHA Leader on the topic of private practice. Denise served as a consultant for The Arijah Children’s Foundation in Anguilla, BWI, providing evaluations and therapy programs for special needs children. Ms. Dougherty was an adjunct faculty member at York College of Pennsylvania and Wesley College in Dover, Delaware. She is a past President of the American Academy of Private Practice in Speech Pathology and Audiology (AAPPSPA), and received the Academy’s 2007 Honor Award and 2014 Award of Excellence for her achievements. Ms. Dougherty is a member of the Technical Experts Panel for Quality of Insights of Pennsylvania, working on initiating quality measures for CMS to improve effectiveness, efficiency, economy and quality of services delivered to Medicare beneficiaries. She received her bachelor’s degree in communication disorders from Marywood University in Scranton, Pennsylvania; a master’s degree in communication disorders from St. Louis University. Ms. Dougherty is certified in VitalStim® therapy and is a VitalStim® instructor, has completed additional training in orofacial myology, is a member of the American Speech, Language and Hearing Association and has received numerous ASHA ACE Awards. 

Current Accreditations

This course has been certified by or provided by the following Certified Organization/s:

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