This popular in person workshop has been adapted into a virtual course. Now you can attend without having to worry about travel costs and health and safety concerns due to the pandemic. You'll get even more robust learning with a smaller cohort and in depth discussions and assignments.
Dietitians are increasingly called upon to ‘increase the tools in their toolbox’ when it comes to working with clients who experience dysphagia. This special 5 part virtual workshop series features two knowledgeable and respected clinicians and mentors: Peter Lam and Jan Duivestein. Both have worked in the area of dysphagia assessment and management for over 25 years, have extensive experience in many different practice settings and provide support to a diverse range of clients.
Using clinical reasoning and evidence informed assessment methods, participants will engage in specific learning activities during the 5 x 3 hours sessions as well as complete individual assignments between sessions to explore and expand their own personal learning and skills inventory. Building on adult learning principles, Peter and Jan will create a creative learning space for individual and collective problem solving that will move you from swallowing screening to mindful clinical assessment. The program will include further learning about the International Dysphagia Diet Standardisation Initiative (IDDSI) and implications for practice.
It is expected that delegates entering the program have comprehensive understanding of swallowing anatomy and physiology in adult populations, and are familiar with a range of clinical indicators, physical and symptomatic manifestations of dysphagia. The program is not intended for those who are new to this practice area but will challenge those with a moderate level of clinical experience to reframe their assessment and analytical skills.
NOTE: This course requires LIVE attendance, you must be able to attend ALL sessions in real time and complete the homework in between. There will be NO recordings available of the sessions and new registrations will not be accepted after the workshop starts on Thursday October 28, 2021. Registration will be limited to 30 participants.
At the conclusion of this program participants will be able to:
- clearly articulate the difference between screening and assessment;
- apply a holistic, systems approach to dysphagia assessment;
- articulate the reasons for various manifestations of dysphagia symptoms;
- perform and utilize rudimentary oral examinations/observations with more confidence
- design clear and practical recommendations and processes to monitor clients experiencing dysphagia;\
- discuss the evidence and rationale behind the IDDSI food and drink modifications;
- demonstrate and teach IDDSI testing methods
- communicate effective dysphagia management and intervention plans to colleagues, staff, patients, families and caregivers.
Janice Duivestein BSR OT/PT, MRSc.
Janice Duivestein is a combined trained therapist (OT/PT) who has worked in the area of eating, drinking and swallowing with children and adults for over 25 years. She is privileged to work in team environments and highly values the skills and knowledge of her fellow team members. Janice is an Associate Clinical Professor at the School of Occupational Science and Occupational Therapy, co-teaching the dysphagia curriculum to OT students. She has presented on dysphagia related topics regionally, provincially, nationally and internationally. In 2015, she was a recipient of the University of British Columbia, Faculty of Medicine clinical faculty award for Excellence in Clinical Teaching and in 2019, the CAOT-BC OT of the year. Janice has been a member of the International Dysphagia Diet Standardisation Initiative (IDDSI) committee since its inception in 2012. She continues as an IDDSI board member with a key focus on IDDSI communications.
Peter Lam RD, CFE
Peter Lam is a Registered Dietitian and a Credentialed Foodservice Executive in Vancouver, BC, Canada. In his practice, he provides consultation to healthcare, foodservice and the hospitality industry. He is the Co-Chair of the International Dysphagia Diet Standardisation Initiative (IDDSI). Peter is the author and facilitator for the ‘On the Other Side of the Spoon’ workshop series and was co-author of the Dietitians of Canada Dysphagia Online course and the Knowledge and Skills paper for Registered Dietitians in Dysphagia Practice. He is a past national president of the Canadian Association of Foodservice Professionals and was chairperson of the DC Dysphagia Assessment & Treatment Network with Dietitians of Canada. He has served as Chairperson and Board member with the College of Dietitians of British Columbia and is an appointed clinical instructor at the University of British Columbia.
Thursdays from 1:00pm to 4:00pm EST
- Session 1 – October 28, 2021
- Session 2 – November 4, 2021
- Session 3 – November 25, 2021
- Session 4 – December 9, 2021
- Session 5 – January 13, 2022
- Additional commitment of 2-4 hours per month for homework between sessions
Registration (Plus GST)
Early Bird Rate (until October 8, 2021)
- DC Member $575
- Non Member $899
Regular Rate (after October 8, 2021)
- DC Member $700
- Non Member $1099
Written notice (email notice is acceptable) of cancellation is required and must be received by October 8, 2021. Cancellations will be subject to a $75+tax processing fee. For cancellations received after this date, there will be no refund except in approved exceptional circumstances
Space is limited to 30 participants.
Lassonde, CMI, Nestle