Navigating Cultural Preferences in Dysphagia Management
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Navigating Cultural Preferences in Dysphagia Management
Your Price $24.00 - $54.00
| Membership Type | Pricing |
|---|---|
| Member | $24.00 |
| Non-Member | $54.00 |
Date: May 1
Time: noon - 1:15 p.m. (Central time)
Dysphagia is considered a disabling disorder for the individual from the functional point of view of swallowing, as well as the emotional and relational viewpoint. This webinar will explore the crucial role of cultural diversity in shaping diet and texture modifications, as well as dietary recommendations for patients with dysphagia, through close collaboration with Speech-Language Pathologists and dietitians.
Speakers will examine various cultural food preferences and traditions, with a particular emphasis on texture-modified foods, aiming to enhance nutrition, promote inclusion, and reduce hospitalization risks by improving adherence to prescribed diets. Recognizing the significant impact of culture on dietary choices and eating habits highlights the need to respect and incorporate cultural differences into healthcare practices.
Additionally, a case study will demonstrate how adapting recommendations from Speech Language Pathologists to culturally specific foods and beverages can improve patient adherence to treatment plans, ultimately advancing health and safety outcomes.
CPEU: 1.00 (Valid Until April 25, 2028)
Learning Objectives
- Identify at least three key aspects of cultural competency in the management of swallowing difficulties in diverse populations.
- Demonstrate practical strategies to evaluate and treat swallowing difficulties while addressing cultural diversity.
- Apply actionable insights by describing at least two ways healthcare professionals can integrate cultural nuances into patient care plans for individuals with swallowing difficulties.
Performance Indicators
- 2.2.3 Implements strategies to identify or create culturally sensitive resources to support the needs of target population(s) through multiple mediums.
- 2.3.1 Demonstrates dedication towards integrating behaviors that support cultural humility in the delivery of nutrition and dietetics care, services, education and advocacy.
- 3.3.5 Collaborates with others when knowledge, skill or experience are beyond their competence level.
Erika Der Sarkissian, MS, RD, CNSC, CSO
Speaker
Erika is a registered dietitian with seven years of clinical experience in both inpatient and outpatient settings. She received her Bachelor's in Science from UCLA and her Master’s in Nutritional Science from Cal State LA. She is now working as an outpatient oncology dietitian at Cedars Sinai / Huntington Hospital. In her free time, she enjoys lifting weights, crocheting, gardening, and cooking and exploring new recipes.
Heather Thompson, SLP, MS, CCC-SLP
Speaker
Heather Thompson, MS, CCC-SLP, is the former clinical lead for speech-language pathology at Cedars-Sinai Medical Center. Specializing in head and neck cancer and lung transplant care, she is also a guest lecturer at California State University, Los Angeles. Heather co-authored a book chapter on speech-language pathologists in cancer care and is actively involved in head and neck cancer research and community outreach.
Madison Stern, RD, CSO
Speaker
Madison Stern is a seasoned clinical dietitian with 7 years of experience in the field of clinical nutrition. Originally from the East Coast, she completed her training at Drexel University and Robert Wood Johnson University Hospital. In 2022, she made the move to Los Angeles to pursue a career in outpatient oncology at Cedars Sinai. In her free time, Madison enjoys staying active, traveling, and exploring the food scene on the west coast.
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