Courses For Community Care Staff Who Care For Clients With Dysphagia
Most people focus on the taste and texture of food when eating, rather than the process of chewing and swallowing. But for people who suffer from dysphagia, which is difficulty in swallowing, the act of eating can be fraught with worry and stress. Dysphagia results from medical conditions like stroke, respiratory disorders and degenerative diseases.
This stress and worry can be compounded when they are transferred from one care setting to another, and the dysphagia diet terminology used is not standardised. For example, different descriptors may be used to describe the same type of texture-modified diet and thickened fluid — and this could pose a safety risk for patients who could be served inappropriate diet/fluid textures.
Spearheaded by the Ministry of Health (MOH), EatSafe SG aims to implement the use of a common terminology for dysphagia diet and fluid consistency across the care continuum that by adopting the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework. EatSafe SG also aims to ensure that all organisations can provide a minimum of three dysphagia diet textures to cater to the needs of patients with dysphagia.
Under this framework, all organisations will transit towards adopting the EatSafe SG Standards by the second quarter of 2024.
In order for Community Care organisations to successfully move towards adopting the EatSafe SG Standards, all Community Care organisations have appointed at least three Institutional Champions (ICs) who will act as the point-of-contact with MOH and the Agency for Integrated Care (AIC) on matters related to the implementation of EatSafe SG and information on training. ICs will also help to drive implementation of EatSafe SG standards within their organisation e.g., work with Food Services and Speech Therapists to fine tune dysphagia diets served to meet IDDSI standards, develop a training plan for all staff, update processes to reflect changes needed with the implementation of EatSafe SG.
Another crucial part of ensuring that Community Care staff are competent with EatSafe SG Standards is to provide them with a list of courses to support EatSafe SG implementation. Below is the list of courses ranging from a mandatory EatSafe SG e-learning programme funded by MOH to co-funded workshops conducted by AIC-appointed Learning Institute, St Luke’s Hospital (AIC course fee subsidy applies for in-service staff of eligible Community Care organisations):
MOH EatSafe SG E-Learning Programme (Full: Gum-based)*
Who it is for: Speech therapists, dietitians, nurses providing care in healthcare institutions that use gum-based thickener
It is mandatory for all healthcare professionals involved in the care of persons with dysphagia and a pre-requisite course for EatSafe SG Basic Hands-on Training (coming soon).
MOH EatSafe SG E-Learning Programme (Full: Starch-based)*
Who it is for: Speech therapists, dietitians, nurses providing care in healthcare institutions that use starch-based thickener
It is mandatory for all healthcare professionals involved in the care of persons with dysphagia and a pre-requisite course for EatSafe SG Basic Hands-on Training (coming soon).
MOH EatSafe SG E-Learning Programme (Full: Gum & Starch-based)*
Who it is for: Speech therapists, dietitians, nurses providing care in healthcare institutions that use both gum- and starch-based thickener
This programme is mandatory for all healthcare professionals involved in the care of persons with dysphagia and a pre-requisite course for EatSafe SG Basic Hands-on Training (coming soon).
*Healthcare professionals need only to complete one of the MOH EatSafe SG e-learning programmes in relation to the type of thickener used in their organisation.
MOH EatSafe SG E-Learning Programme (Abridged)
Who it is for: Doctors, food service/kitchen staff and other relevant healthcare workers in healthcare institutions
This programme is mandatory for all HOs/MOs and healthcare staff involved in the care of persons with dysphagia.
Similarly, St Luke’s Hospital, an AIC-appointed Learning Institute under the AIC Learning Network, runs courses for Community Care staff and healthcare professionals working with persons with dysphagia:
EatSafe SG Basic Hands-on Workshop (Ready for registration; four training hours per run; $200, excl GST)
Who it is for: Doctors, Nurses, Kitchen Staff, Dieticians, Speech Therapists and Institutional Champions
This programme is mandatory for all Institutional Champions
Learning Outcomes:
- Reinforce understanding of new diet texture and fluid labels and descriptors
- Perform diet texture and fluid tests to assess which IDDSI levels they fit into
- Demonstrate accurate preparation of fluid textures
- Understand strategies to adapt food to meet various IDDSI levels
EatSafe SG Advanced Hands-on Workshop (Coming soon; four training hours per run; $200, excl GST)
Who it is for: Mandatory for all Institutional Champions
Learning Outcomes:
- Reinforce safety implications and impetus for adhering to IDDSI standards in institutions
- Know how to conduct audits and training for basic hands-on skills for thickening, syringe tests and diet texture mapping
EatSafe SG Food Preparation Skills Class (Coming soon; four training hours per run; $230, excl GST)
Who it is for: Kitchen Chefs and Food preparation staff
Learning Outcomes:
- To be able to prepare diets that meet IDDSI Framework standards
- To be able to modify diets with a range of kitchen equipment
- To be equipped with strategies which can help retain/maximize nutritional value
- To demonstrate ability to prepare three dishes that meet the three minimum diet levels for institutions
You can refer to the AIC Learning Network Marketplace for more information. For further clarifications, please contact the MOH EatSafe SG team via the EatSafe SG Connect form.
