When available, the Online Course format is included with the hard copy, eBook, or audio book formats!
Release Date: March 22, 2016
Dysphagia, a disorder of eating and swallowing is a rapidly emerging problem within medical, international and national public healthcare institutions. Healthcare practitioners encounter clients distraught over the inability to eat and swallow. These clients may experience anxiety in coughing and choking when attempting to take a sip of fluid, eat a piece of bread, or ingest medication. The clients may indeed be at risk for aspiration, possibly leading to pneumonia, as well as being at higher risk for dehydration and malnutrition, leading to debilitation and illness. Families are frequently at a loss for how to help their loved one eat to “gain weight” and “recover” from an illness.
In the International Classification of Diseases, Tenth Revision, dysphagia was linked with acute and chronic medical, pulmonary, and neurologic disorders. Sequelae of dysphagia, such as malnutrition and debilitation, take a toll on individuals’ health and related health care costs. Dysphagia is pervasive in the adult and aging populations, and associated with a wide variety of diseases and disorders. Clients with dysphagia face significant health and psychosocial challenges inherent in a swallowing disorder. Occupational therapists are in a unique position to intervene with this population. Clients with dysphagia receive care at home, in clinics and hospitals, and in rehabilitation or extended care facilities.
This intermediate-level course is designed to provide occupational therapy practitioners with the most current information and evidence from best practice to advance holistic treatment addressing the needs of their clients with dysphagia. Additionally, this course presents information on several validated screening and outcome measures for early detection of signs and symptoms, and for documentation of client improvements. By increasing their knowledge of the characteristics of swallowing disorders, their use of clinical and/or instrumental assessments and their ability to implement a holistic treatment approach, clinicians can improve the quality of life for clients with dysphagia and their families.
AOTA Content Focus - Occupational Therapy Process: Evaluation, Intervention, Outcomes
- Describe the prevalence, causes, and consequences of dysphagia
- Describe the anatomic, sensory, and motor components of normal swallowing
- Identify neurologic, medical, and age-related characteristics of dysphagia
- Describe the clinical and functional assessment of dysphagia
- Identify occupational therapy approaches to treating clients who have dysphagia
- Identify tools used to measure treatment outcomes for dysphagia
Marcia Cox, MHS, OTR/L, SCFES, is a clinical specialist in outpatient neurorehabilitation and feeding, eating, and swallowing at Kettering Medical Center and the NeuroRehab & Balance Center, both in Kettering, Ohio. Her career has focused on program development and education of occupational therapists in the areas of feeding, eating, and swallowing and in stroke rehabilitation. She received a bachelor of science degree in occupational therapy from the University of Kansas in 1972 and a master’s degree in health science from the University of Indianapolis in 2001. Ms. Cox has served on panels for both the development and revision of the American Occupational Therapy Association Board for Advanced and Specialty Certification (BASC) Feeding, Eating and Swallowing Specialty Certification. She has served as a reviewer for candidates for the Feeding, Eating and Swallowing specialty certification. Ms. Cox has been a guest lecturer and adjunct faculty member for occupational therapy programs in Ohio and Indiana in the area of feeding, eating, and swallowing.
- Courses must be completed within one (1) year of the date of purchase
- You must score 75% or higher on the final exam and complete the course evaluation to pass this course and receive a certificate of completion
- Through our review processes, Western Schools ensures that the course content is presented in a balanced, unbiased manner and is free from commercial influence. It is Western Schools’ policy not to accept commercial support
- All persons involved in the planning and development of this course have disclosed no relevant financial relationships or other conflicts of interest related to the course content
- There are no prerequisites for this course