This 2 day program, taking place Friday October 27 and Saturday October 28 2017, will be unlike any you’ve experienced before, with a particular focus on assessment, critical thinking, and problem solving skills. 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. Using a holistic, systematic approach to assess the systemic causes and best interventions to address the needs of the client, Jan and Peter will insist that you look beyond modified food texture and liquid consistency interventions.
Using clinical reasoning and evidence informed assessment methods, delegates will undertake mind mapping exercises, explore cases where food and drink modifications are not an option, and create a personal learning and skills inventory. Building on adult learning principles, Peter and Jan will create a creative learning space for collective problem solving that will move you from swallowing screening to mindful clinical assessment. The program will also spend time on the (IDDSI) International Dysphagia Diet Standards 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.
At the conclusion of this program delegates 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;
• design clear and practical care plans and processes to monitor clients experiencing dysphagia;
• discuss the evidence and rationale behind the IDDSI food and drink modifications;
• demonstrate IDDSI testing methods
• communicate effective dysphagia management and intervention plans to colleagues, staff, patients, families and caregivers.
For more information, please see the link to the brochure on the left.
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 Assistant 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. 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.
By October 16
DC member $375 + HST
Non DC member $475 + HST
After October 16
DC Member $450 + HST
Non DC Member $550 + HST