BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 2.0 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VTIMEZONE TZID:America/Chicago X-LIC-LOCATION:America/Chicago BEGIN:DAYLIGHT TZOFFSETFROM:-0600 TZOFFSETTO:-0500 TZNAME:CDT DTSTART:19700308T020000 RRULE:FREQ=YEARLY;BYMONTH=3;BYDAY=2SU END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0500 TZOFFSETTO:-0600 TZNAME:CST DTSTART:19701101T020000 RRULE:FREQ=YEARLY;BYMONTH=11;BYDAY=1SU END:STANDARD END:VTIMEZONE BEGIN:VEVENT UID:7664cbff685d25772cbe9032013563d4184 CATEGORIES:Webinar SUMMARY:The International Dysphagia Diet Standardisation Initiative DESCRIPTION:
June 27, 2019 | 2:00 - 3
:00 PM
The IDDSI committee - a g roup of volunteers from diverse professions including nutrition & diete tics, medicine, speech pathology, occupational therapy, nursing, patient sa fety, engineering, food science & technology from around the world - ca me together in 2013 with a goal of developing international standardized te rminology and descriptors for dysphagia diets that would meet the needs of individuals with dysphagia across the age span, across all care setting and across all cultures. The outcome of the committee’s work is the creation o f the International Dysphagia Diet Framework. In addition, food and drink d escriptors along with instructions for easy, reliable and accessible method s to test different foods and drinks were completed.
Dysphagia is b roadly estimated to affect 8% of the general population. This is 580 millio n people worldwide. Persons with dysphagia might experience trouble with: s wallowing food or drinks, chewing, sucking, controlling saliva, taking medi cation, or protecting the airway from choking. Dysphagia can occur at any t ime during the lifespan and may be short or long term. The most common caus es of dysphagia are related to underlying medical or physical conditions. T here are a number of significant consequences related to dysphagia includin g life-threatening chest infection (or pneumonia), malnutrition or dehydrat ion. Having a swallowing disorder greatly impacts an individual’s quality o f life.
The committee’s stated objectives are:
Many countries around the world are currently at various stages of implementing IDDSI. The Academy of Nutrition and Dietetics officially endo rsed the initiative in October 2017 at FNCE in Chicago and has given a goal date of May 2019 for starting the initiation process in the United States.
This webinar will introduce the IDDSI framework – which includes foo d and liquid consistencies and nomenclature – as well as the approved testi ng methods. Implementation strategies for individual communities will also be discussed.
Speak
er
Kathy Weigand, RDN, CSG, LD/N is a dietitian with 3
0 years of experience in the field of nutrition and dietetics, and is a Cer
tified Specialist in Gerontological Nutrition. She is currently in the role
of Director of Clinical and Wellness Support for Morrison Community Living
. Kathy has worked in varied settings during her successful career, includ
ing: corporate roles in for-profit skilled nursing corporations, managing t
he regulatory process; providing clinical nutrition services for acute care
and long term rehab hospitals; food service management in an industrial ca
feteria; development of a weight loss program for a physician group; and pr
oviding health & wellness counseling to university students. Kathy has
held numerous positions in her national professional organization and is cu
rrently Past Chair of the Dietetics in Health Care Communities practice gro
up of the Academy of Nutrition and Dietetics.
Objectives
-To gain
an understanding of the purpose of IDDSI and how it promotes safe swallowi
ng for patients/residents in a consistent manner around the world.
-T o understand how the current texture modified diets, including the National Dysphagia Diet, convert to the IDDSI food and liquid levels.
-To uti lize the body of available information and tools to successfully implement the International Dysphagia Diet Standardisation Initiative in your communi ty.
Continuing Edu cation:
Each connection is eligible for up to 6 individuals to receive continuing education credits.
This educational event has bee n approved for up to 1.0 continuing education hours in the core of Administ ration for Licensed Adult Care Home Administrators, Adult Care Home Operato rs and Dietitians by the Kansas Department of Aging and Disability Services . Health Occupations and Credentialing approved provider number (LTS A0009) .
LeadingAge Kansas is approved as a provider of continuing nursing e
ducation by the Kansas State Board of Nursing. This course offering is appr
oved for 1.0 contact hours applicable for APRN, RN, LPN or LMHT relicensure
. Kansas State Board of Nursing provider number: LT0102-1116.
*Dates a
nd Times are subject to change.