June 28, 2019 - 10:00 am

Dallas

IDDSI – What You Need to Know

Dates: June 28, 2019

Event Hours: 10am-12pm

Audience:

  • *This is a Closed Event for Therapy 2000 Employees Only*
  • This event is open to OT/ST

CEU Credit: Approved for .2 CEUs by AOTA, approved for .2 CEUs by ASHA

To register: http://ceu.buzz/iddsi

 Select attendance type “In-Person” then select either “Offering ASHA CEUs” or “Offering AOTA CEUs”. Next, place the course in your cart and go to your cart.

At this point, enter code T2Kiddsi which will allow you to register for free

 

Speaker: Jennifer Meyer, M.A. CCC-SLP

Course Location:

Therapy 2000

2535 Lone Star Dr.

Dallas, TX 75212

Course Description:

Nectar and Honey are OUT. The confusing, subjective terminology that has plagued our professions for so long is finally being replaced by a well thought-out universally objective framework.

The International Dysphagia Diet Standardisation Initiative (IDDSI) framework is being implemented in many different countries around the world and Dysphagia Therapists and Dietitians need to know what it’s all about. Come learn about the amazing job this group did coming up with a standardized tool for describing different food and drink consistencies that is ”culturally sensitive, measurable and applicable to individuals of all age groups in all care settings” (Can you imagine being tasked with THAT job??) Well, this tool is fantastic, and it is changing the way we document assessment and treatment of dysphagia across all settings around the world.

We will learn the new terms for Thickness levels 0-7, the research behind them and how to test for them. Yes, be prepared to mix, play with, and identify all 8 different levels in the framework, so that you’ll have a thorough, experientially sound understanding of the IDDSI framework and be able to use it in any workplace environment.

Using PowerPoint presentation, lecture, discussion, and practice with the BD 10ml syringe, we’ll feel confident using this new system.

About Our Speaker:

Jennifer Meyer, M.A. CCC-SLP is a Feeding Specialist, Developmental Therapist and popular international speaker in the areas of Pediatric Dysphagia and Neonatal Therapy, receiving exceptional ratings for her courses across the U.S. and in China.

She has almost 30 years’ experience specializing in pediatric feeding disorders, working in Neonatal Intensive Care Units, developing inpatient dysphagia, neonatal and outpatient hospital-based feeding programs, Early Childhood Intervention programs, and serving as Assistant Clinical Professor at Texas Woman’s University and the developer and Clinical Coordinator of the Center for Assisting Families with Feeding and Eating (CAFFE). She has served as a paid consultant to several Home Health companies in the Dallas-Ft., Worth area, including mentoring more than 150 therapists and assisting in the development of a home-based High-Risk Infant program. Through her private practice, Feeding and Dysphagia Resources, she continues to provide consultation and program development for dysphagia services in a wide variety of settings.

Through all of her endeavors, Jennifer continues to serve as consultant and mentor in her mission to teach therapists to see themselves as facilitators in treating the child, supporting the family, and bringing back the fun, joy and family connection in eating.

Attendance Information:

Full attendance and completion of the Course Participant Evaluation is required for course credit. Self-Assessment of Skill or Knowledge-base improvement is part of Participant Course Evaluation. No Partial Credit will be awarded.

Participants who successfully complete this course will receive a Certificate of Completion after submitting the Participant Evaluation Form.

This course is offered for 0.2 ASHA CEUs (Introductory level, Professional area).

Learner Objectives:

At the completion of this course, participants will be able to:

  1. Explain the purpose of the International Dysphagia Diet Standardization Initiative
  2. Discuss Descriptors, Testing Methods, and evidence from research
  3. Use the standardized testing methods to identify and produce liquids and foods from Levels 0-7.

 

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