An Overview of Safe Eating and Drinking

Course Code: REL-IDD-0-OSED

Hours: 0.75

Type: Online Course

Content Expiration Date: 12/31/2025

Learning Objectives:
Identify risk factors for choking or other swallowing problems.
Identify signs that a person may be choking or having other swallowing problems.
Explain safe practices for mealtime support that reduce the risk of choking or aspirating.
Explain the levels of food and drink texture used in the International Dysphagia Diet Standardisation Initiative (IDDSI) standards.

Outline:
Section 1: Introduction

About This Course

Learning Objectives

Section 2: Supporting Safe Eating

Meet Sue

Eating Safety

Choking

Aspiration

Dysphagia

Preventing and Reporting Problems

Behavioral Risk Factors

Medical Risk Factors

Feeding Evaluations

Diet Orders

Review

Section Summary

Section 3: Modified Diets

Modified Diets

Use Caution

The IDDSI Framework

IDDSI Level 7: Regular Foods

IDDSI Level 6: Soft and Bite-sized

IDDSI Level 5: Minced and Moist

Test for Texture

IDDSI Level 4: Pureed Foods or Extremely Thick Liquids

IDDSI Level 3: Liquidized Foods or Moderately Thick Liquids

IDDSI Level 2: Mildly Thick Liquids

IDDSI Level 1: Slightly Thick Liquids

IDDSI Level 0: Thin Liquids

Planning for Special Events

What Do You Think?

Mealtime!

Section Summary

Section 5: Conclusion

Summary

Course Contributors

Resources

References

Congratulations!

Instructor: Katy Kunst, MBA, QIDP

Katy Kunst received her Bachelor of Arts in Psychology from the University of North Carolina at Chapel Hill, and her Master of Business Administration from Elon University. She has 15 years of experience serving people with intellectual and developmental disabilities and their supporters, including roles as direct support professional, program director, and training facilitator. She has created and facilitated training on topics including non-violent crisis interventions, person-centered planning, cultural competence, quality service delivery, regulatory compliance, and a variety of topics related to IDD services.

Expert Reviewer: Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND

Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND is a SME Writer focused on topics related to food, nutrition & dietetics for Relias. She is a registered dietitian nutritionist and has been a certified diabetes educator since 2003. Ms. Stefanski earned a Bachelor of Science degree in Dietetics and a master's degree in Adult Education with a special focus on distance learning. She was an adjunct instructor in the Stabler Department of Nursing at York College of Pennsylvania for 13 years. Stefanski is the owner of Stefanski Nutrition Services where she specializes in pediatric nutrition, diabetes, gastrointestinal issues and sports nutrition. Stefanski serves as national media spokesperson for the Academy of Nutrition & Dietetics.

Relias Learning will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.

Relias Learning has a grievance policy in place to facilitate reports of dissatisfaction. Relias Learning will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias Learning at support@reliaslearning.com.

Course Delivery Method and Format
Asynchronous Distance Learning with interactivity which includes quizzes with questions/answers, and posttests.