Blended Foods
Level:
CPD
Duration:
3 hrs
Course code:
TD/2024/09013
Max group:
12
Learn to prepare and manage blended foods for patients with swallowing difficulties or needs
Course Summary
Blended Foods
his course provides essential knowledge and practical skills for managing bowel health in individuals with diverse needs, including those with chronic conditions, neurological disorders, or mobility impairments. Bowel management is critical to promoting comfort, dignity, and quality of life while preventing complications like constipation, incontinence, and bowel obstruction. Participants will learn about the physiological aspects of bowel function, various management strategies, and techniques for creating personalized care plans. The course covers both non-invasive and medical interventions, ensuring that healthcare professionals, caregivers, and patients are equipped to manage bowel health effectively and compassionately.
Key Learning Objectives:
Understand the anatomy and physiology of the bowel
Identify common bowel disorders and their impact on health
Explore strategies for preventing and managing constipation, incontinence, and related issues
Learn about dietary adjustments, fluid management, and physical activity to promote bowel regularity
Review various bowel management techniques, including medications, enemas, and catheterization
Develop personalized bowel care plans based on individual patient needs
Recognize the importance of dignity, privacy, and communication in bowel care
By the end of the course, participants will be equipped with practical tools and knowledge to effectively manage bowel health, improve patient comfort, and reduce the risks of complications in clinical and home care settings.
Target Audience:
Healthcare professionals (nurses, doctors, physiotherapists)
Caregivers and family members involved in patient care
Individuals managing their own bowel health
Course Contents
Introduction to Blended Foods
Importance of blended foods for patients with swallowing difficulties
Overview of conditions requiring blended diets
Nutritional Considerations Ensuring balanced nutrition in blended meals
Adjusting for dietary restrictions and preferences
Preparing Blended Foods Safely
Techniques for safe blending and food safety standards
Understanding texture modifications and consistency guidelines
Blended Food Recipes and Meal Planning
Sample recipes for different dietary needs
Tips for meal variety and patient preferences
Managing Special Dietary Requirements
Modifying foods for allergies, diabetes, and other health concerns
Customizing blended foods for different medical conditions
Practical Demonstrations
Step-by-step blending techniques and equipment usage
Hands-on practice with blending and serving meals
Post-Preparation Care and Monitoring
Ensuring safe consumption and preventing choking
Observing patient reactions and adjusting meals accordingly
Conclusion and Key Takeaways
Summary of best practices for preparing and managing blended foods
Resources for further learning and patient support
Assessment
The instructor conducts a single written assessments at the end of the course. Upon successful completion, learners will receive a three-year Level 3 Award in Principles of Safeguarding and Protecting Children, Young People or Vulnerable Adults (Level 6 in Scotland). No external assessors are required for this qualification.
Duration
The course requires a minimum of 7 hours, distributed over the day. While it is ideal to complete the course in one day, we can adjust the schedule to suit your specific needs, as long as the course is completed within 3 weeks of starting and each training session lasts at least two hours.
Certification Validity
This qualification has no formal expiry, however regular CPD and updates are recommended.
Further Information - Course Numbers
A maximum of 12 students can be accommodated on this course and all candidates must be a minimum of 18 years of age to qualify.
Assessment method: Activities, test paper.
Pre-requisite: None
Suggested progression:
recommended refresher training and CPD;