ot/cotas, slp/slpas dysphagia therapy: spring 2018 the …€¦ · ot/cotas, slp/slpas ent! improve...
TRANSCRIPT
Meets PDU requirements for NBCOT.
The assignment of AOTA CEUs does not imply endorsement of speci�c course content, products, or clinical procedures by AOTA
1-888-909-CIAO (2426) www.ciaoseminars.com FAX 1-850-916-8885
PRSRT STDU S POSTAGE PAID
PERMIT 421PENSACOLA FL
CIAO Seminars77 Bay Bridge Dr. Gulf Breeze, Florida 32561
2018
This course is offered for 1.4 ASHA CEUs (Intermediate level, Professional area).
Spring
CIAO Automatically reports to CE Broker for Florida Occupational and Physical Therapists and Assistants. Florida SLPs can either use the ASHA CE Participant Form (Bubble Sheet) or self-submit through CE Broker
Seminars
OT/COTAs, SLP/SLPAs
Feel More Confident!
Improve Documentation & Treatment Skills!
Learn NEW Treatment Ideas Through Real
Life Examples!
DYSPHAGIA THERAPY: The New Generation
2018DATE LOCATION Phone/Website
March 10 - 11
Sat/Sun
Sat/Sun
March 10 - 11
67 Bay Bridge Pkwy., Gulf Breeze, FL 32561
From any computer with internet access.
Gulf Breeze, FL - Live Studio Audience850-916-8886
www.ciaoseminars.comLive Stream
REGISTER Online, Fax, or Phone
1-888-909-CIAO (2426) www.ciaoseminars.com FAX 1-850-916-8885
ObjectivesINSTRUCTOR
Complete bio available on websiteMA, CCC-SLP
Denise Dougherty participant arriving after the course begins or leaving prior to the course completion.In compliance with professional boards, CEUs may be reduced or withheld from any
Q & A and Self-Assessment on the course Evaluation form.
Participants will receive CEU certi�cates at the course.Learning Outcomes will be assessed through case study examples, group discussion
Check our website or call us for up-to-date CEU information for your discipline or state.
1.4 CEUs (14.0 Contact Hours) OT/COTAs, SLP/SLPAs....
Describe the process of the normal swallow including the impact of the esophagusIdentify the anatomical structures relevant to the swallowing functionDescribe the involvement of types I and II muscle �bers and the impact of muscle disuse atrophy on the swallow systemInterpret the results of a MBS as applicable to treatment planningDiscuss the decision making process for both diet modi�cation and diet progressionDiscuss the components of a functional evaluation report and goalsDiscuss selection of e�ective treatment plan and exercises
.......
The new world of dysphagia therapy will have to yield greater results and shorter treatment times. Gone is the old treatment philosophy focused on compensatory strategies and downgrading of diets. The dysphagia therapist must learn to see the direct links between anatomy, physiology, kinesiology, and grading therapy up to challenging levels. This course will review the process of the swallow from anticipatory phase through esophageal, including muscle function and nerve innervation. A thorough chart review and medication history is critical to identify key information prior to a swallow screen and bedside evaluation. Sensory changes due to aging and disease processes impacting the patient’s nutrition and diet selection will be discussed. Current research will be presented regarding stroke, Parkinson’s Disease, ALS, MS, Head/Neck cancer and other disease processes resulting in dysphagia – what can we expect in each phase of swallow and how it relates to our therapy program. MBS and FEES clips of dysfunctional swallows will be reviewed and reports critiqued. Diet modi�cation/selection, compensatory strategies and exercises are combined to provide optimum nutrition and hydration as well as muscle re-education to increase the e�ectiveness of the swallow. Documentation of patient, sta�, and family education and therapy notes will be critiqued for content and skilled therapy documentation.
Registration
*Early = 1 month prior to course date
DAYRegistration
7:30 am Course Time8:00 am - 5:30 pm
DAYRegistration
7:30 am Course Time
Individual
With Student ID
Group 2-4
Group 5+
Early* Regular
$320 $360$250
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$340$300
$280 $320
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D Y S P H A G I A T H E R A P Y : T h e N e w G e n e r a t i o n