Home Enrichment Webinars Versatility of Transitional Foods Use in Acute Care and Rehabilitation Settings

Versatility of Transitional Foods Use in Acute Care and Rehabilitation Settings

$12.00

Transitional food is a novel IDDSI solids category that remains largely underexplored in adult dysphagia. Dr. Barewal will engage in a thought-provoking presentation that begins to explore relationships between food texture, food composition and our patient’s health and wellbeing.

Description

PRESENTER: Reva Barewal, DDS, MS, Dipl ABDSM

AUDIENCE: All levels of experience. Focused on professionals who evaluate and treat dysphagia, as well as Registered Dietitians and Nursing staff,

Description: Transitional food is a novel IDDSI solids category that remains largely underexplored in adult dysphagia. Preliminary research evidence in this new field of study demonstrates the potential of transitional foods to not only support texture advancement but often mitigate common issues related to self-feeding, sensorial enjoyment, and food intake. Dr. Barewal will engage in a thought-provoking presentation that begins to explore relationships between food texture, food composition and our patient’s health and wellbeing.

Learner Outcomes

1) Define and understand the IDDSI category of transitional foods
2) Review recent studies on safety, therapy and food acceptance with transitional foods
3) Recognize commonly used applications of transitional foods in practice

Presenter: Reva Barewal, DDS, MS, is a prosthodontist with decades of experience as a clinician in private practice, as a lead investigator on dental implant research and as an educator on oral reconstruction. Learning of her patients’ struggles with dysphagia and nutrition, she began focusing her time on the development of improved transitional foods to address concerns related to food safety, nutrition and psychosocial wellbeing. With her background and years of collaboration with food scientists, speech language pathologists, physicians and dietitians, she brings a more connected approach to the relationship of food texture and adult dysphagia. Dr. Barewal founded Savorease Therapeutic Foods, the first product line of transitional foods specifically designed to introduce solid meltable textures to help advance the diet and encourage eating independence. Her interests lie in development of an evidence-based approach to food innovation and to advance knowledge in this growing field of study.

This low cost webinar is not available for ASHA CEUs but for personal educational enrichment! E-mail jonathan@dysphagiacafe.com if you would like a certificate of completion at the conclusion of your viewing.

NO expiration access is included with this webinar purchase!

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