Bridging the Gap for Successful Transition to the National Dysphagia Diet – Brenda Rofick

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Every day, clinicians face the difficult task of determining a patient’s most appropriate diet texture within a system that offers little to no direction as to which foods belong in which texture level. The National Dysphagia Diet system offers what you are looking for-a standardized method for determining which food belongs (and which don’t) in each diet level. And while many of us may realize this is a useful diet system, the task of training staff and changing methods is a daunting one.

This recording is designed to answer your questions about the standardized diet and the process of transitioning your facility. In addition to learning exactly which foods are allowed and avoided at each diet level, you will receive numerous helpful handouts and charts depicting the information in an easy to read format. You will also learn about the benefits, challenges, and lasting effects of transitioning to the National Dysphagia Diet system. And lastly, you will be taken through the step by step process to follow in order to have a successful transition in your facility.

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1. List the benefits of utilizing a standardized diet system in your facility
2. Identify possible challenges that may be encountered during the transition and discover remedies to address them 
3. Summarize the textural elements of each diet level in the National Dysphagia Diet
4. Examine which foods are allowed and avoided in each level and apply it in your practice immediately
5. Identify the steps necessary to transition a facility to this diet system
6. Provide ongoing education and diet audits to your facility, to assure continued long term success

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WHAT IS THE NATIONAL DYSPHAGIA DIET

• Definitions and descriptions
• Overview of liquids
• Benefits of transitioning
• Challenges, barriers, and remedies

DEFINING THE LEVELS: AS A WHOLE AND FOR EACH FOOD TYPE 

• Level 1: Pureed
• Level 2: Mechanically Altered
• Level 3: Advanced
• Level 4: Regular
• Food Types: breads, cereals, desserts, fruit, vegetables, potatoes and starches, meats and proteins, soups, and miscellaneous
• Discussions of “problem foods” and which level they fit into
• Hands on practice with real facility menus

TRANSITIONING YOUR TEAM

• Team members
• Time-span and order of operations 
• Menu extensions to meet State Law requirements
• Converting current patients
• Advertising
• Training staff – options and what worked best for my facility or Choosing the right training methods for your facility
• Facility signs and information for families
• Kitchen set up and manuals
• Live training during meal pass

AFTER THE TRANSITION

• Ongoing education with current and new staff
• Diet audits
• Patient and family resources and information 

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