The document provides information on dysphagia (difficulty swallowing) and the International Dysphagia Diet Standardization Initiative (IDDSI) framework for classifying and describing texture-modified foods and thickened liquids for people with swallowing difficulties. It notes that over 51% of people in residential care have dysphagia, which can result in harm or death if not managed properly. It summarizes the IDDSI levels from 0 to 7 and emphasizes that staff must be trained to recognize dysphagia, manage risks, and prepare foods and liquids according to the correct IDDSI descriptors to help prevent choking and other complications. Resources and actions for implementing IDDSI standards are also outlined.
Eye problems in children can have a major impact on their development. Common conditions include cataracts, trachoma, refractive errors, and retinopathy of prematurity. Nutritional deficiencies like vitamin A can also damage children's eyes, potentially leading to corneal ulceration, scarring, or perforation. Signs of eye problems in children include constant rubbing, redness, tearing, abnormal eye alignment or movement, light sensitivity, poor focusing, or difficulty seeing objects close or far away. Regular eye exams are important to detect issues early and prevent vision loss or other impacts on children's overall health and growth.
Management of glaucoma aims to lower intraocular pressure (IOP) through various treatment modalities including medications, laser procedures, and surgery. Medications work by decreasing aqueous production or increasing outflow, with prostaglandin analogues and beta-blockers being first-line options. Laser trabeculoplasty and iridotomy can improve outflow and treat angle closure glaucoma. When medical management fails, trabeculectomy creates a fistula to lower IOP through filtration surgery. The document provides details on mechanisms, examples, dosages, and side effects of different glaucoma treatment classes and options.
The document discusses eyeglass frames. It describes that a frame consists of the front, which holds the lenses, and temples that hook over the ears. The key parts of a frame front are the bridge on the nose, rim around the lenses, and endpieces where the temples attach. Frames can be made of various metals, plastics like nylon and polycarbonate, or other materials. Different mounting styles include plastic frames, full metal frames, nylon cord frames, and rimless frames.
Wednesday, June 16, 2010
http://health.utah.gov/diabetes/telehealth/telehealth.htm
Steven Steed, DDS, is the Dental Director at the Utah Department of Health, and President of the Association of State and Territorial Dental Directors (ASTDD). Dr. Steed has championed efforts in Utah, as well as nationally, in early detection and prevention of dental disease in children. He helped to author the ASTDD “Best Practice Approach to School-based Dental Sealant Programs”, which has become the standard of dental sealant prevention programs nationwide. Dr. Steed works directly with the Utah Dental Association and Utah State Legislature on advancing oral health initiatives. Dr. Steed organized and oversees the Utah Oral Health Coalition, whose mission is to increase community awareness of oral health needs. Dr. Steed is also a member of the Utah Diabetes Advisory Board and seeks to provide awareness on the links between oral health conditions and diabetes. For this program, Dr. Steed will discuss connections between oral health care and diabetes prevention and care.
Program Description: The Utah Diabetes Telehealth Series is a monthly continuing education program for professionals with interest in the field of diabetes and related conditions. The program is free of charge, always held on the 3rd Wednesday from 12-1pm MDT, and participation is available by video conference, webstreaming, or telephone (as a live, distance learning format).
This document provides information about contact lenses, including their specifications, types, uses, and complications. It defines a contact lens as an artificial device that substitutes for the front surface of the cornea to correct refractive errors and corneal irregularities. The main types discussed are hard, rigid gas permeable, and soft lenses. Uses include optical correction as well as therapeutic, preventative, diagnostic, operative, cosmetic, and occupational indications. Complications that can occur involve the eyelids, conjunctiva, and cornea. Contraindications for contact lens use include certain eye diseases and conditions.
This document summarizes the community eye care programs and services provided by an organization. It discusses primary eye care services conducted in urban slums, including cataract surgeries. It also describes low vision rehabilitation services, volunteer training, health education events, school-based screenings, and outreach programs to rural areas. Key activities included conducting vision centers, screening camps, providing spectacles, referrals, and managing diabetic retinopathy. The goal is to provide affordable and accessible eye care services to underprivileged communities.
Eye problems in children can have a major impact on their development. Common conditions include cataracts, trachoma, refractive errors, and retinopathy of prematurity. Nutritional deficiencies like vitamin A can also damage children's eyes, potentially leading to corneal ulceration, scarring, or perforation. Signs of eye problems in children include constant rubbing, redness, tearing, abnormal eye alignment or movement, light sensitivity, poor focusing, or difficulty seeing objects close or far away. Regular eye exams are important to detect issues early and prevent vision loss or other impacts on children's overall health and growth.
Management of glaucoma aims to lower intraocular pressure (IOP) through various treatment modalities including medications, laser procedures, and surgery. Medications work by decreasing aqueous production or increasing outflow, with prostaglandin analogues and beta-blockers being first-line options. Laser trabeculoplasty and iridotomy can improve outflow and treat angle closure glaucoma. When medical management fails, trabeculectomy creates a fistula to lower IOP through filtration surgery. The document provides details on mechanisms, examples, dosages, and side effects of different glaucoma treatment classes and options.
The document discusses eyeglass frames. It describes that a frame consists of the front, which holds the lenses, and temples that hook over the ears. The key parts of a frame front are the bridge on the nose, rim around the lenses, and endpieces where the temples attach. Frames can be made of various metals, plastics like nylon and polycarbonate, or other materials. Different mounting styles include plastic frames, full metal frames, nylon cord frames, and rimless frames.
Wednesday, June 16, 2010
http://health.utah.gov/diabetes/telehealth/telehealth.htm
Steven Steed, DDS, is the Dental Director at the Utah Department of Health, and President of the Association of State and Territorial Dental Directors (ASTDD). Dr. Steed has championed efforts in Utah, as well as nationally, in early detection and prevention of dental disease in children. He helped to author the ASTDD “Best Practice Approach to School-based Dental Sealant Programs”, which has become the standard of dental sealant prevention programs nationwide. Dr. Steed works directly with the Utah Dental Association and Utah State Legislature on advancing oral health initiatives. Dr. Steed organized and oversees the Utah Oral Health Coalition, whose mission is to increase community awareness of oral health needs. Dr. Steed is also a member of the Utah Diabetes Advisory Board and seeks to provide awareness on the links between oral health conditions and diabetes. For this program, Dr. Steed will discuss connections between oral health care and diabetes prevention and care.
Program Description: The Utah Diabetes Telehealth Series is a monthly continuing education program for professionals with interest in the field of diabetes and related conditions. The program is free of charge, always held on the 3rd Wednesday from 12-1pm MDT, and participation is available by video conference, webstreaming, or telephone (as a live, distance learning format).
This document provides information about contact lenses, including their specifications, types, uses, and complications. It defines a contact lens as an artificial device that substitutes for the front surface of the cornea to correct refractive errors and corneal irregularities. The main types discussed are hard, rigid gas permeable, and soft lenses. Uses include optical correction as well as therapeutic, preventative, diagnostic, operative, cosmetic, and occupational indications. Complications that can occur involve the eyelids, conjunctiva, and cornea. Contraindications for contact lens use include certain eye diseases and conditions.
This document summarizes the community eye care programs and services provided by an organization. It discusses primary eye care services conducted in urban slums, including cataract surgeries. It also describes low vision rehabilitation services, volunteer training, health education events, school-based screenings, and outreach programs to rural areas. Key activities included conducting vision centers, screening camps, providing spectacles, referrals, and managing diabetic retinopathy. The goal is to provide affordable and accessible eye care services to underprivileged communities.
The document discusses several topics related to pharmacology and aging:
- Pharmacokinetics can be altered in older adults due to reduced liver/kidney function and less efficient circulatory/nervous systems, affecting medication absorption, distribution, metabolism and excretion.
- Multiple medication use and interactions are common in older adults and can cause side effects like nausea, constipation, electrolyte imbalances if not properly monitored.
- Teaching self-administration of medications to older adults requires understanding abilities/limitations and ensuring proper understanding through questions and demonstrations.
The document outlines the National Prevention of Blindness Program which aims to eliminate avoidable blindness in the Philippines by 2020 in accordance with the global VISION 2020 initiative. It identifies the top three preventable causes of blindness - cataract, refractive errors, and childhood blindness. The program's vision is for all Filipinos to enjoy the right to sight by 2020 through strengthening partnerships, empowering communities, providing quality eye care, and alleviating poverty by restoring sight. Key objectives include increasing cataract surgeries and reducing visual impairment from refractive errors and childhood blindness.
This document discusses understanding students with visual impairments. It defines visual impairment according to IDEA and state of North Carolina definitions. Causes of visual impairment include conditions affecting acuity like retinopathy of prematurity or cataracts, and those affecting the visual field like retinitis pigmentosa. Personnel who support students with visual impairments are described. Classroom strategies address the physical environment, supplies/equipment, and instructional techniques. The expanded core curriculum covers compensatory and independent living skills. Strategies for incorporating these skills into lessons are provided. Accommodations in testing and the classroom environment are discussed for students' IEPs.
Teachers need basic information about visual and hearing impairments, including definitions, signs, characteristics of students, and classroom adaptations. Visual impairments range from legal blindness to low vision. Hearing impairments include conductive and sensorineural losses. For both, classroom strategies involve positioning, visual aids, clear speech, and technology assistance. Teachers should learn student needs and modify instruction to promote inclusion.
Regular eye screening is important to detect common eye diseases early. An optometrist can perform comprehensive eye exams to check vision, eye health and catch potential issues like cataracts, glaucoma or macular degeneration before they cause permanent vision loss. Early detection of eye diseases allows for timely treatment that can often prevent vision loss and preserve sight.
This document discusses the optics of contact lenses compared to spectacle lenses. It covers topics such as vertex distance, magnification, accommodation, and how contact lenses correct refractive errors like myopia and hyperopia. The key points are:
1) Contact lenses have a closer vertex distance than spectacles, which affects lens power and image size.
2) Contact lenses provide a clearer image with less magnification than spectacles for both myopes and hyperopes.
3) Accommodation requirements are less with contact lenses than spectacles, especially for hyperopes.
4) Contact lenses are generally better than spectacles for refractive errors while spectacles may be better for axial ametropias.
This document discusses best practices for pediatric dispensing. Some key points include:
- Pediatric dispensing involves fitting children from babies to teenagers with eyewear. It differs from adult dispensing in requiring more fun and engagement of both the child and parents.
- Frame design considerations for children include lower crests, larger frontal angles, and ability to shorten sides for younger faces still developing. Metal frames are most common.
- Polycarbonate lenses are ideal due to their impact resistance and safety, though fashion and comfort are also priorities that require balancing durability needs. Regular lens replacement is important as scratches reduce impact resistance.
- Communicating effectively with children using terms, demonstrations, questions, and humor helps
This document discusses types and classifications of myopia. It defines myopia as nearsightedness where parallel rays of light focus in front of the retina at rest. The main types are axial, curvatural, position, and index myopia. Etiologically, myopia is classified as congenital, simple, pathological, or acquired. Congenital myopia is present at birth. Simple myopia causes poor distance vision and may develop convergence weakness. Pathological myopia is rapidly progressive and associated with degenerative eye changes. Acquired myopia has causes like trauma, drugs, or surgery. Treatment options include glasses, contact lenses, refractive surgery, and vision therapy.
This document provides information on Down syndrome including:
- Down syndrome is a genetic condition caused by trisomy 21 and has a prevalence of 1 in 800-1000 live births.
- Physical characteristics include refractive errors like hyperopia and astigmatism as well as binocular vision issues like strabismus.
- Recent studies have found that bifocals can effectively treat the reduced accommodation often seen in individuals with Down syndrome.
The document provides information on dysphagia (difficulty swallowing) and the IDDSI framework for standardized terminology for describing texture-modified foods and thickened liquids for people with dysphagia. It notes that incorrect food consistency can lead to choking or aspiration pneumonia. The IDDSI framework consists of 8 levels describing textures and thicknesses and was adopted in 2019 to replace imprecise terms like "soft diet". The document emphasizes the importance of proper training, screening, assessment, and care planning to safely meet nutritional and hydration needs for those with dysphagia.
This document provides an overview of clinical analysis on fluid thickeners and their administration. It defines different types of fluid thickeners based on viscosity, including nectar thick, honey thick and pudding thick. Common thickeners include commercial and homemade options. Fluid thickeners are clinically indicated for dysphagia and used to reduce risks of aspiration, malnutrition and dehydration. The document outlines responsibilities of registered nurses in assessing residents, prescribing and administering thickeners appropriately.
This document summarizes a session of the DCHC Chefs' Club on nutritional care. It discusses legislation and guidance around nutrition, special diets including diabetes, lactose intolerance, and end of life care. It emphasizes creating a pleasant dining environment and involving residents in mealtimes. Outstanding nutrition involves highly personalized, creative, and flexible care that supports diversity. CQC inspections examine how nutritional needs are safely, responsively, and caringly met through a well-led service.
This document discusses malnutrition screening and nutrition interventions for at-risk individuals. It begins with an overview of malnutrition prevalence in care homes and risk factors. It then details the Malnutrition Universal Screening Tool (MUST) which assesses risk as low, medium, or high. Food first approaches are recommended, including fortification of foods and drinks with ingredients like cream, butter, and milk powder. Sample fortified menus and recipes are provided. The importance of nutrition screening, customized care plans, and involvement of a multidisciplinary team are emphasized to help prevent weight loss and malnutrition.
Module 3 Food Fortification for Health Management.pptxcaniceconsulting
In this section, we will follow on from section one and the healthcare and nutritional needs of elderly people with some possible solutions to these needs. We will address each need in the same sequence.
We address lots of elements that may determine food choices and the level of food intake in elderly people to give you inspiration and rationale to create your own commercial solutions to these needs.
Study for the creation of a local specializedOscar Hernandez
The document discusses creating a local business to produce and market Glucerna products like milkshakes, bars, and other items for diabetics in the Iñaquito sector of Quito, Ecuador. It outlines general and specific objectives, including determining customer needs and acceptance of Glucerna products. A literature review covers diabetes types, risks, effects, prevention, and diet. Market research objectives and methods are defined to identify the target segment of adults aged 20-65 in northern Quito. Demand analysis examines tastes, income levels, prices, and competition. Marketing strategies address price, promotion, and distribution directly to customers through stores and online.
This document provides information on menu planning and nutritional standards for older adults in residential care. It recommends that menus are balanced, varied, seasonal and meet nutritional needs. Breakfast should provide 20% of daily calories, lunch 30%, evening meal 25% and snacks 25%. Meals should include protein, carbohydrates, dairy, fruits and vegetables to provide vitamins, minerals and fibre. Regular snacks and drinks should be available day and night. Involving residents in menu choices and meeting individual needs and preferences is also emphasized.
" QUALITATIVE EVALUATION: THE ECUADORIAN TRAFFIC LIGHT LABEL FOR PROC...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 2.1: Regulations, awareness and advocacy for better informed food choices"
The document provides information on parenting and nutrition topics including sleep routines, TV/screen time recommendations, and an overview of nutrition facts labels. It discusses how increasing children's sleep duration can decrease calorie intake and weight. It provides sleep guidelines by age and tips for establishing healthy sleep routines. It also notes recommendations for limiting screen time to 2 hours or less per day and avoiding screens before bed. The nutrition section defines types of carbohydrates and fiber, and explains how to read nutrition labels, focusing on serving sizes, calories, and carbohydrate content.
- The document discusses the relationship between nutrition, diet, and general and dental health. It explores topics like chronic health conditions linked to oral health, macronutrients and micronutrients that promote health, and providing nutritional guidance.
- Key points discussed include the role of fermentable carbohydrates in dental caries and periodontal diseases, common risk factors like sugar intake, and vitamin deficiencies. Data on conditions like heart disease, diabetes, and obesity in New Zealand are presented.
- Barriers to dental professionals providing dietary advice like time, knowledge, and confidence are examined based on past studies. The document advocates a holistic approach and collaborating with other health practitioners.
This document discusses the relationship between diet and dental caries. It defines key terms like diet, nutrition, and dental caries. It classifies foods and describes the food guide pyramid. Diet plays a major role in the development of dental caries as certain carbohydrates are cariogenic. Several studies are summarized that provide evidence of this relationship, like those comparing modern and primitive diets, or studies on sugar intake during World War II. The document also discusses the effects of nutrition on dental caries both before and after tooth eruption.
The document discusses several topics related to pharmacology and aging:
- Pharmacokinetics can be altered in older adults due to reduced liver/kidney function and less efficient circulatory/nervous systems, affecting medication absorption, distribution, metabolism and excretion.
- Multiple medication use and interactions are common in older adults and can cause side effects like nausea, constipation, electrolyte imbalances if not properly monitored.
- Teaching self-administration of medications to older adults requires understanding abilities/limitations and ensuring proper understanding through questions and demonstrations.
The document outlines the National Prevention of Blindness Program which aims to eliminate avoidable blindness in the Philippines by 2020 in accordance with the global VISION 2020 initiative. It identifies the top three preventable causes of blindness - cataract, refractive errors, and childhood blindness. The program's vision is for all Filipinos to enjoy the right to sight by 2020 through strengthening partnerships, empowering communities, providing quality eye care, and alleviating poverty by restoring sight. Key objectives include increasing cataract surgeries and reducing visual impairment from refractive errors and childhood blindness.
This document discusses understanding students with visual impairments. It defines visual impairment according to IDEA and state of North Carolina definitions. Causes of visual impairment include conditions affecting acuity like retinopathy of prematurity or cataracts, and those affecting the visual field like retinitis pigmentosa. Personnel who support students with visual impairments are described. Classroom strategies address the physical environment, supplies/equipment, and instructional techniques. The expanded core curriculum covers compensatory and independent living skills. Strategies for incorporating these skills into lessons are provided. Accommodations in testing and the classroom environment are discussed for students' IEPs.
Teachers need basic information about visual and hearing impairments, including definitions, signs, characteristics of students, and classroom adaptations. Visual impairments range from legal blindness to low vision. Hearing impairments include conductive and sensorineural losses. For both, classroom strategies involve positioning, visual aids, clear speech, and technology assistance. Teachers should learn student needs and modify instruction to promote inclusion.
Regular eye screening is important to detect common eye diseases early. An optometrist can perform comprehensive eye exams to check vision, eye health and catch potential issues like cataracts, glaucoma or macular degeneration before they cause permanent vision loss. Early detection of eye diseases allows for timely treatment that can often prevent vision loss and preserve sight.
This document discusses the optics of contact lenses compared to spectacle lenses. It covers topics such as vertex distance, magnification, accommodation, and how contact lenses correct refractive errors like myopia and hyperopia. The key points are:
1) Contact lenses have a closer vertex distance than spectacles, which affects lens power and image size.
2) Contact lenses provide a clearer image with less magnification than spectacles for both myopes and hyperopes.
3) Accommodation requirements are less with contact lenses than spectacles, especially for hyperopes.
4) Contact lenses are generally better than spectacles for refractive errors while spectacles may be better for axial ametropias.
This document discusses best practices for pediatric dispensing. Some key points include:
- Pediatric dispensing involves fitting children from babies to teenagers with eyewear. It differs from adult dispensing in requiring more fun and engagement of both the child and parents.
- Frame design considerations for children include lower crests, larger frontal angles, and ability to shorten sides for younger faces still developing. Metal frames are most common.
- Polycarbonate lenses are ideal due to their impact resistance and safety, though fashion and comfort are also priorities that require balancing durability needs. Regular lens replacement is important as scratches reduce impact resistance.
- Communicating effectively with children using terms, demonstrations, questions, and humor helps
This document discusses types and classifications of myopia. It defines myopia as nearsightedness where parallel rays of light focus in front of the retina at rest. The main types are axial, curvatural, position, and index myopia. Etiologically, myopia is classified as congenital, simple, pathological, or acquired. Congenital myopia is present at birth. Simple myopia causes poor distance vision and may develop convergence weakness. Pathological myopia is rapidly progressive and associated with degenerative eye changes. Acquired myopia has causes like trauma, drugs, or surgery. Treatment options include glasses, contact lenses, refractive surgery, and vision therapy.
This document provides information on Down syndrome including:
- Down syndrome is a genetic condition caused by trisomy 21 and has a prevalence of 1 in 800-1000 live births.
- Physical characteristics include refractive errors like hyperopia and astigmatism as well as binocular vision issues like strabismus.
- Recent studies have found that bifocals can effectively treat the reduced accommodation often seen in individuals with Down syndrome.
The document provides information on dysphagia (difficulty swallowing) and the IDDSI framework for standardized terminology for describing texture-modified foods and thickened liquids for people with dysphagia. It notes that incorrect food consistency can lead to choking or aspiration pneumonia. The IDDSI framework consists of 8 levels describing textures and thicknesses and was adopted in 2019 to replace imprecise terms like "soft diet". The document emphasizes the importance of proper training, screening, assessment, and care planning to safely meet nutritional and hydration needs for those with dysphagia.
This document provides an overview of clinical analysis on fluid thickeners and their administration. It defines different types of fluid thickeners based on viscosity, including nectar thick, honey thick and pudding thick. Common thickeners include commercial and homemade options. Fluid thickeners are clinically indicated for dysphagia and used to reduce risks of aspiration, malnutrition and dehydration. The document outlines responsibilities of registered nurses in assessing residents, prescribing and administering thickeners appropriately.
This document summarizes a session of the DCHC Chefs' Club on nutritional care. It discusses legislation and guidance around nutrition, special diets including diabetes, lactose intolerance, and end of life care. It emphasizes creating a pleasant dining environment and involving residents in mealtimes. Outstanding nutrition involves highly personalized, creative, and flexible care that supports diversity. CQC inspections examine how nutritional needs are safely, responsively, and caringly met through a well-led service.
This document discusses malnutrition screening and nutrition interventions for at-risk individuals. It begins with an overview of malnutrition prevalence in care homes and risk factors. It then details the Malnutrition Universal Screening Tool (MUST) which assesses risk as low, medium, or high. Food first approaches are recommended, including fortification of foods and drinks with ingredients like cream, butter, and milk powder. Sample fortified menus and recipes are provided. The importance of nutrition screening, customized care plans, and involvement of a multidisciplinary team are emphasized to help prevent weight loss and malnutrition.
Module 3 Food Fortification for Health Management.pptxcaniceconsulting
In this section, we will follow on from section one and the healthcare and nutritional needs of elderly people with some possible solutions to these needs. We will address each need in the same sequence.
We address lots of elements that may determine food choices and the level of food intake in elderly people to give you inspiration and rationale to create your own commercial solutions to these needs.
Study for the creation of a local specializedOscar Hernandez
The document discusses creating a local business to produce and market Glucerna products like milkshakes, bars, and other items for diabetics in the Iñaquito sector of Quito, Ecuador. It outlines general and specific objectives, including determining customer needs and acceptance of Glucerna products. A literature review covers diabetes types, risks, effects, prevention, and diet. Market research objectives and methods are defined to identify the target segment of adults aged 20-65 in northern Quito. Demand analysis examines tastes, income levels, prices, and competition. Marketing strategies address price, promotion, and distribution directly to customers through stores and online.
This document provides information on menu planning and nutritional standards for older adults in residential care. It recommends that menus are balanced, varied, seasonal and meet nutritional needs. Breakfast should provide 20% of daily calories, lunch 30%, evening meal 25% and snacks 25%. Meals should include protein, carbohydrates, dairy, fruits and vegetables to provide vitamins, minerals and fibre. Regular snacks and drinks should be available day and night. Involving residents in menu choices and meeting individual needs and preferences is also emphasized.
" QUALITATIVE EVALUATION: THE ECUADORIAN TRAFFIC LIGHT LABEL FOR PROC...ExternalEvents
"www.fao.org/about/meetings/sustainable-food-systems-nutrition-symposium
The International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition was jointly held by FAO and WHO in December 2016 to explore policies and programme options for shaping the food systems in ways that deliver foods for a healthy diet, focusing on concrete country experiences and challenges. This Symposium waas the first large-scale contribution under the UN Decade of Action for Nutrition 2016-2025. This presentation was part of Parallel session 2.1: Regulations, awareness and advocacy for better informed food choices"
The document provides information on parenting and nutrition topics including sleep routines, TV/screen time recommendations, and an overview of nutrition facts labels. It discusses how increasing children's sleep duration can decrease calorie intake and weight. It provides sleep guidelines by age and tips for establishing healthy sleep routines. It also notes recommendations for limiting screen time to 2 hours or less per day and avoiding screens before bed. The nutrition section defines types of carbohydrates and fiber, and explains how to read nutrition labels, focusing on serving sizes, calories, and carbohydrate content.
- The document discusses the relationship between nutrition, diet, and general and dental health. It explores topics like chronic health conditions linked to oral health, macronutrients and micronutrients that promote health, and providing nutritional guidance.
- Key points discussed include the role of fermentable carbohydrates in dental caries and periodontal diseases, common risk factors like sugar intake, and vitamin deficiencies. Data on conditions like heart disease, diabetes, and obesity in New Zealand are presented.
- Barriers to dental professionals providing dietary advice like time, knowledge, and confidence are examined based on past studies. The document advocates a holistic approach and collaborating with other health practitioners.
This document discusses the relationship between diet and dental caries. It defines key terms like diet, nutrition, and dental caries. It classifies foods and describes the food guide pyramid. Diet plays a major role in the development of dental caries as certain carbohydrates are cariogenic. Several studies are summarized that provide evidence of this relationship, like those comparing modern and primitive diets, or studies on sugar intake during World War II. The document also discusses the effects of nutrition on dental caries both before and after tooth eruption.
This document is a toolkit for teachers about diabetes in schools. It contains information on type 1 and type 2 diabetes, including definitions, symptoms, management, and lifestyle factors. The toolkit aims to increase awareness of diabetes, improve the lives of children with diabetes at school, and help teachers address diabetes and healthy lifestyle topics. It provides concise summaries and guidance for teachers on various diabetes-related topics.
Edentulous patients require various nutrition which vary from that of adults. Because of the loss of teeth, it becomes important to have a thorough knowledge about it and educate patientson their dietary requirements.
Childhood Obesity Prevention and Intervention Approaches.pdfSarvhitGastrocity
Drinking plenty of water- The digestive health is also maintained when there is sufficient intake of water as it cleans the GI tract. Water also helps the body to absorb nutrients in a better way.
Exercising regularly- Exercising helps a lot in preventing gastrointestinal disorders. It promotes blood flow to the organs in the digestive tract and also improves gut health.
Role and Responsibilities of Community Scientist in a KVKManoj Sharma
The document outlines the role and responsibilities of a community scientist in a Krishi Vigyan Kendra (KVK) with a focus on foods and nutrition. It discusses how a community scientist can help address issues of malnutrition through various solutions such as developing healthy preserved foods, nutritious mid-day meals, and ready-to-use therapeutic foods. The community scientist also plays an essential role in creating awareness about nutrition and developing entrepreneurship opportunities related to food processing, preservation and value addition of agricultural produce. The community scientist is involved in various activities at the KVK like the nutrition garden, integrated farming system, processing unit, and vermicompost unit to incorporate nutrition principles.
Lesson 1_Consumer Concerns about Food and Nutrition.pdfPrincess Velarde
This document discusses various myths and facts related to food, nutrition, and healthy habits. It addresses whether fad diets, skipping meals, drinking only when thirsty, fortified milk, starchy foods causing weight gain, sugar causing diabetes, and being overweight in childhood are good or bad for health. It also discusses the benefits of eating meals with family. The document promotes choosing nutritious and varied options, drinking water and milk, playing actively, managing portions, and enjoying meals together as part of healthy habits.
This document discusses the relationship between diet, nutrition, and oral health. It begins by defining diet and nutrition, and explaining the importance of a balanced diet for overall health and well-being. It then covers the effects of major nutrients like carbohydrates, fats, proteins, vitamins, and minerals on oral tissues and dental health. Carbohydrates are identified as the main dietary factor that promotes dental caries, with sugars and frequent snacking increasing risk. However, studies also suggest proteins, fats, and fiber-rich foods may help prevent caries. The document reviews evidence from dietary intervention and observational studies on this topic.
1. The individual's diet meets the recommendations for most vitamins and minerals, but is low in fiber and fruits.
2. The macronutrient breakdown shows a higher than recommended intake of fat and empty calories. Protein and carbohydrate intake are within ranges.
3. An analysis using MyPlate guidelines indicates intake is low for fruits, dairy, and whole grains. Intake of empty calories greatly exceeds the recommendation.
Overall, the nutrient analysis identifies opportunities to improve intake of fiber, fruits, dairy, whole grains and reduce fat, especially saturated and trans fats, and empty calories through diet modifications.
People are increasingly seeking convenient, on-the-go snacks that promote satiety and weight management. This trend is driving growth in bakery product launches that feature claims around satiety, protein, and fiber. Research shows that high-fiber and high-protein foods can provide feelings of fullness for an extended period and support healthier eating habits. Most consumers want to increase their intake of fiber and protein through food while limiting sugar and fat.
best authentic mexico food in houston.pdftilas9653
Looking for the best authentic Mexican food in Houston? Discover vibrant flavors and traditional recipes at our renowned Mexican restaurant. We offer a diverse menu featuring classic dishes like tacos, enchiladas, tamales, and guacamole, all made with fresh, locally-sourced ingredients.
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdfRapidLeaks
Fruits, a.k.a, nature’s candy are beneficial for tons of reasons. They’re filled with vitamins and nutrients that are not just healthy but delicious too. And, some have officially been identified as fruits for weight loss, which makes them ideal for any and every kind of diet you are currently experimenting with.
Also read: https://rapidleaks.com/lifestyle/food-drink/fruits-weight-loss/
From mastering essential life skills like meal planning and budgeting to fostering independence and creativity, teens can embark on a culinary journey that prepares them for a healthier, more self-sufficient future. Join the cooking adventure today!
Science Text Book characteristics and libraryJerslin Muller
This ppt contains qualities of a good Science Text Book, need for text book, importance of text book, criteria of a science text book, text book analysis, content analysis, Hunter's score card, library, utilization of library.
Mint Progressive Indian, located in downtown Seattle, offers a unique dining experience by blending traditional Indian flavors with modern culinary techniques. Our menu features innovative dishes crafted from the freshest ingredients, served in a chic and inviting atmosphere. Perfect for casual meals, romantic dinners, and special events, we pride ourselves on exceptional service and a vibrant dining experience. Join us at Mint Progressive Indian to explore the future of Indian cuisine. Visit Mint Progressive Indian for more information and reservations.
Exploring_Karnali_Region_of_Nepal_(Food, Culture and People).pptxLincoln University
Largest province in Nepal, Mountain landscape with 47% of an area located above 4000 masl, Characterized by its unique cultural heritage, diverse geography, and traditional farming practices
Traditional Agriculture: Subsistence farming on terraced fields (rice, wheat, millet, bean, potato and barley)
Fruits: Apple, walnut, orange, etc.
Livestock Rearing: Transhumance system of animal husbandry (goats, sheep, and cattle)
Dietary Staples: Rice, lentils, vegetables, and dairy products
Food Preparation: Often prepared using locally grown ingredients with traditional cooking methods
Religious Practices: Hinduism and Buddhism
Social Customs: Strong community bonds, traditional attire and customs are upheld during festivals
Environmental Connection: Respect for nature and reverence for sacred sites
Historical Context: Farming techniques shaped by the region's rugged terrain, climate, and historical interactions
Cultural Influence: Food preferences, agricultural rituals, and farming practices have been influenced by a blend of indigenous traditions, Hindu and Buddhist beliefs, and trade routes
Enhancing Agricultural Practices: Introducing modern farming techniques without compromising traditional values
Access to Education and Resources: Investing in education and providing access to agricultural inputs
Promoting Sustainable Tourism: Leveraging the region's cultural richness and natural beauty
Intersection of culture, agriculture, and tradition
Embracing sustainable development practices and honoring cultural heritage
Enhance the lives of its people while safeguarding their unique way of life
Agriculture Market : Global Trends and Forecast Analysis (2023-2032)PriyanshiSingh187645
The global agriculture market is anticipated to grow at a substantial CAGR of 9.60% in the upcoming years. The global agriculture industry was estimated to be worth USD 13.5 billion in 2022 and was expected to be worth USD 25.6 billion by 2030.
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3. Our National Patient Safety
Alerts
These alerts require action to
be taken by healthcare
providers to reduce the risk of
death or disability.
Resources to support safer modification of food and drink 27
June 2018
“A review of National Reporting and Learning System (NRLS) incidents over a recent two-year
period identified seven reports where patients appear to have come to significant harm because of
confusion about the meaning of the term ‘soft diet’. These incidents included choking requiring
an emergency team response, and aspiration pneumonia; two patients died.
Actions
Who: All organisations providing NHS funded-care for patients who have dysphagia or
need the texture of their diet modified for other reasons, including acute, mental
health and learning disabilities trusts, community services, general practices* and
community pharmacies*
What: ..” ensure that all relevant staff are aware of relevant IDDSI resources and
importance of eliminating imprecise terminology including ‘soft diet’……..”
When: To start immediately and be completed by 1 April 2019” Alert reference number:
NHS/PSA/RE/2018/004
4. DYSPHAGIA –
WHAT IS IT?:
Medical term describing difficulty
swallowing
Estimated to affect over 51%* of people
living in residential settings
Can affect all age groups
Can result in harm or even death
* RCSLT “Guidance on the management of Dysphagia in Care homes”
5. WHAT
CAUSES
DYSPHAGIA?
Medical conditions such as Covid 19, Stroke or cancer
Progressive Neurological disease such as Parkinsons,
Huntingdons, MND and Dementia
Learning Difficulties and Birth Injury
Frailty and Old age, End of life.
Other – non-medical such as; no teeth or poorly fitting
dentures; are unable to sit upright; are drowsy…
7. IDENTIFICA
TION,
SCREENING
,
ASSESSME
NT.
TAKE
ACTION!
Whose responsibility is it?
All healthcare staff in all settings should be aware of
Dysphagia risks
how to identify it &
how to assist feeding and drinking safely.
Anyone identified as being at risk of Dysphagia should
be referred for assessment by the SALT team using your
local referral pathway.
9. How can we provide food and drink safely to people
living with dysphagia in our settings?
Capacity – best interests?
10. PROFESSIONAL
ASSESSMENT
AND SUPPORT
MAKE SURE YOUR
LOCAL REFERRAL PATHWAY,
SALT ASSESSMENTS AND
CARE PLANS ARE
KNOWN, RECORDED,
REVIEWED, UP-DATED AND
SHARED
WITH THE WHOLE TEAM
Nurse/
Community
nursing team
GP
SALT
Community
Dietician
Denti
st
Occupational
health
Families/IMCA
11. “it is recommended that each health community ensures that staff (including care
assistants) working in all settings including care homes are adequately trained to
identify dysphagia, manage coughing and choking (including the Heimlich
manoeuvre, also known as abdominal thrusts) and in the principles of good
practice relating to ‘Feeding Safely Routines’”
“RCSLT dysphagia in care homes 2018”
Feeding
Safely
Routines:
Conscious level, Distraction, Time, Position
Your position Utensils,
Glasses and
hearing aids,
Independence
Portion size
Size of
mouthful
Documentation
Other
professionals
Modified Diet
and fluids
12. CHAMPION – SHARE THE KNOWLEDGE:
THE DYSPHAGIA GAME
A TRAINING GAME TO PURCHASE FOR GROUPS OR ONLINE
HTTPS://WWW.DYSPHAGIAGAME.COM/
https://games.focusgames.co.uk/DysphagiaIDDSI/iPhone/index.php
14. The IDDSI framework was formally adopted in 2019
and replaces previous descriptors such as pudding,
soft, honey, etc.
Thickeners such as “Thick and Easy” now carry the
new descriptors.
15. What is IDDSI?
(international dysphagia descriptor standardization initiative)
A global standard with terminology and definitions to describe texture
modified foods and thickened fluids used for individuals with dysphagia
of all ages, in all care settings, and for all cultures.
The standardised descriptors and testing methods will allow for
consistent production and easy testing of thickened liquids and texture
modified foods.
For people living with dysphagia, we should only use IDDSI
descriptors and avoid using the term ‘soft diet.’
Incorrect food consistency can lead to choking and even
16. THE IDDSI
FRAMEWORK
CONSISTS OF A
CONTINUUM OF 8
LEVELS (0-7).
LEVELS ARE
IDENTIFIED BY TEXT
LABELS, NUMBERS,
AND COLOUR CODES
TO IMPROVE SAFETY
AND IDENTIFICATION.
18. PARTNERS IN DYSPHAGIA
TRAINING, FOOD PREPARATION
AND FLUID THICKENERS
Nutrition,Hydration,Dysphagia
incollaborationwith
Fresenius Kabi Limited
Via MS Teams
Discussing various aspects of this topic
Next Session Thursday 2nd
December 2021 (to be
confirmed)
Hosted by the Eastern Care
Services Team
22. IDDSI FORK & SPOON TESTS FOR
FOOD
LEVELS 3 - 7
Level 3 – Liquidised
Level 4 – Pureed
Level 5 – Minced and Moist
Level 6 – Soft and Bite-sized
Level 7 – Easy chew
(courtesy of Nutricia UKIR Digital Team)
23. WHAT MEALS
CAN I COOK TO
MEET IDDSI?
Most things – but do check with your
SALT professional:
Full English
Salads
Sandwiches
Biscuits
Cream tea
Birthday cake
https://www.nutricia.co.uk/content/da
m/dam/amn/local/gb/approved/pdf/n
utriciahcp-nutilis-clear-recipe-
book.pdf
24. FOODS TO AVOID:
Fibrous Vegetables such as leeks and
celery
Foods with Pith or skin such as grapes
Anything that changes texture in the
mouth such as jelly or water melon
Floppy food such as lettuce or cucumber
26. FACTORS THAT CAN CHANGE THE
CONSISTENCY OF TEXTURE
MODIFIED FOOD:
Temperature
Content
Reheating method
Safety point:
Always check the consistency and
temperature of meals at point of
service
27. THICKENING UP & THINNING DOWN
Thicken up:
Prescibed thickeners (medication)
eg Thick & Easy, Nutilis,
Thicken-up
Thickening granules eg Mc
Dougalls
Natural food starch eg potato or
Smash
Thickening agents eg Sosa
products – vegetal, instangel,
pro-pannacotta etc
Temperature - chill
Thinning down:
Milk/Cream
Stock/Gravy
Custard
Fruit Juice/puree
Condensed Milk
Chocolate sauce/buttercream
icing
Fortified milk
28. ADDING CALORIES AND
NUTRIENTS:
The importance of fortification:
“The use of modified-texture foods,
particularly pureed diets, contributes to the
high prevalence of malnutrition in those
with dysphagia, especially in long-term
care residents. A reduction in food intake is
common, and pureed diets are often poorer
in calories, protein and micronutrients than
regular diets.”
O’Keeffe, S.T. Use of modified diets to prevent aspiration in oropharyngeal dysphagia: is current
practice justified?. BMC Geriatr 18,
https://www.rdash.nhs.uk/wp-
content/uploads/2018/08/DP8201-Food-First-leaflet-
08.18-3.pdf
30. Key messages
• Training – identification, support, correct
terminology, correct texture/thickness,
• Referrals & Support – who, where, how?
• Funding & Budget – extra time to support
eating and drinking, extra cost of ingredients –
eg fortification, thickeners
• Document and Evidence – care plans, risk
assessments, policies and procedures, share
with whole team
• Capacity, best interests. Involvement in
decision-making and choice,
• Food first – dysphagia food and drink not only
has to been nutritionally valuable and the right
texture, it has to look, smell and taste good –
would you want to eat it every day? (biozoon)
• Dignity in Dining – always remember how it
must feel
31. NHS PATIENT
SAFETY ALERT
27/04/21
Addition of a polyethylene glycol (PEG)-based
laxative to a liquid that has been thickened with a
starch-based thickener may counteract the
thickening action, placing patients with dysphagia
at a greater risk of aspiration.
Constipation and dysphagia coexist more
commonly in the elderly and in people with
disabilities that affect swallowing. Therefore these
populations may be of particular risk if a PEG
laxative is added to liquid thickened with starch.
PEG laxatives – Movicol, Macrogel 3350,
Movipeg
32. NHS PATIENT
SAFETY ALERT
05/02/15
Stage One: Warning Risk of death
from asphyxiation by accidental
ingestion of fluid/food thickening
powder 05 February 2015
NHS England has received details of
an incident where a care home
resident died following the accidental
ingestion of the thickening powder
that had been left within their reach.
Whilst this death remains under
investigation, it appears the powder
formed a solid mass and caused fatal
airway obstruction.
33. IDDSI AND DYSPHAGIA – RESOURCES:
www.iddsi.org official website with all the information on different textures and testing
methods
Other useful resources/training:
https://portal.e-lfh.org.uk/LearningContent/LaunchForGuestAccess/651254
EDSCF.pdf (e-lfh.org.uk)
Dysphagia - e-Learning for Healthcare (e-lfh.org.uk)
https://www.nutricia.ie/content/dam/dam/amn/local/gb/approved/pdf/nutriciahcp-nutilis-clear-recipe-book.pdf
https://www.rcslt.org/wp-content/uploads/media/Project/RCSLT/inter-professional-dysphagia-framework.pdf
https://www.skillsforcare.org.uk/Documents/Events/RM-conference/RCSLT-dysphagia-in-care-homes.pdf
https://www.skillsforcare.org.uk/Documents/Learning-and-development/Care-Certificate/Standard-8.pdf
https://www.uwl.ac.uk/research/research-centres/richard-wells-centre/i-hydrate
Dorset HealthCare :: The golden rules of swallowing (PEARS)
Nb: Be aware that online and printed resources prior to 2019 may use the wrong descriptors – eg “level 7 easy chew” was added later
34. And finally!
Any questions?
www.iddsi.org
NEXT SESSION ON
THURSDAY OCTOBER
28TH: NUTRITIONAL
SCREENING &
FORTIFICATION
Information from this week:
1. Dysphagia – what it is and the consequences, how to
recognise it, who can help, safe feeding and drinking
strategies, texture modification for different IDDSI
levels.
2. IDDSI – the framework. “for people living with
Dysphagia we should only use IDDSI descriptors and
avoid the term “soft diet”
3. Partners and resources.
Actions:
Work with your clinical/care team and manager to
identify any actions required. For example:
1. Review anyone in your setting who has or may have
Dysphagia and check you have the correct and up to
date assessment/care plan/information in the
kitchen
2. Carry out an audit of each level you produce using:
https://iddsi.org/IDDSI/media/images/AuditSheets/Au
ditToolL6SoftAndBiteSized26Jun2020.pdf
Finally:
Complete quiz and survey on Google forms.