From NHV. All levels of National Dysphagia Diet are described, from regular food to a pureed diet. Includes suggestions on how to prepare and serve tasty, attractive and nutritious meals at all levels.
From NHV. Train your staff on accurate documentation of food and fluid intake. Understand why noting food/fluid intake is important. Teaches how to estimate percentages and record information, provide substitutions, and follow-up.
From NHV. Explains the connections between obesity and type 2 diabetes. Discusses damage caused by free fatty acids and other ways in which obesity contributes to diabetes and heart disease. Lots of tips and ideas.
From NHV. Know the nutrition facts behind special diets! Teach food service workers the nutrition facts behind special diets such as dysphagia, puree, mechanical soft, restricted sodium, cholesterol and diabetic.
From Diana Waugh. Demonstrates the relationship between resident needs, care plans, resident statements, medical record entries, staff input and ultimately the outcomes of care.
From Diana Waugh. Know the resident and you will know easy and effective means to manage all behaviors. Numerous tips and suggestions for achieving success!
From Diana Waugh. Communication is the basis of person-centered care and needs to start with a staff to staff focus! Learn to identify and break down communication barriers!
A training program that builds nursing assistants' skills related to dining, swallowing disorders, and safe feeding assistance. Includes DVD, PowerPoint presentation with notes, interactive exercises, handouts and more!
