On‑Demand Learning Module One
Collaborative Care in Dysphagia: An Interprofessional Approach to Dysphagia Assessment
Presented by:
Ellen Andrews
SLP
Janice Duivestein
OT/PT
Peter Lam
RD
Overview:
Introduces practical, interprofessional approaches to clinical dysphagia assessment, including the use of mealtime observation to inform nutrition and hydration planning.
This learning module has been developed to help you:
- Learn practical steps to conduct a clinical dysphagia assessment that includes mealtime observation
- Better understand how different professional perspectives contribute to a clinical dysphagia assessment.
- Apply assessment findings to support nutrition, hydration, and quality of life
On‑Demand Learning Module Two
Collaborative Care in Dysphagia: A Case‑Based Approach to Assessment, Decision‑Making, and Team‑Based Care
Presented by:
Ellen Andrews
SLP
Janice Duivestein
OT/PT
Peter Lam
RD
Overview:
Building on Module One, this case‑based learning module supports dietitians in moving from observation to action. Using a dysphagia assessment case study, learners explore how to interpret findings, apply clinical reasoning, and collaborate with teams to make informed, patient‑centred decisions.
This learning module has been developed to help you:
- Analyze clinical observations and understand what they mean
- Review a case study and explore decision‑making considerations
- Examine diet and texture considerations within a collaborative care framework
- Collaborate effectively with interprofessional teams, patients/clients, and families
- Balance clinical findings with values, wishes, and priorities while providing high‑quality care
On‑Demand Learning Module Three
Collaborative Care in Dysphagia: Optimizing Nutrition and Hydration in Dysphagia Care
Presented by:
Owennie Lee
RD
Daryl Neamtu
Corporate Chef
Overview:
A practical video series focused on improving nutrition intake, hydration, and mealtime satisfaction for individuals requiring texture‑modified diets and thickened fluids.
Topics include:
- Flavour, presentation, and social eating
- Hydration strategies
- Increasing calories and protein
- Enhancing variety and appeal of texture-modified meals
- Practical preparation and testing of texture‑modified foods and fluids
Ready to get started?
Register now for access to the on‑demand modules and start learning at your own pace.
RegisterAn on‑demand education series developed to support dietitians across all care settings with practical, collaborative approaches to dysphagia assessment, clinical decision‑making, and optimizing nutrition and hydration.
This three‑module series supports dietitians involved in dysphagia care by building practical knowledge, clinical reasoning, and team‑based approaches that translate directly into everyday practice. Through interprofessional perspectives, real‑world case examples, and practical nutrition and hydration strategies, this series emphasizes person‑centred care, shared decision‑making, and collaborative problem‑solving.
Together, these learning modules aim to help dietitians:
- Build confidence in dysphagia assessment and meal time observation
- Apply clinical findings to informed, patient‑centred decisions
- Improve nutrition, hydration, and mealtime experience through practical, feasible strategies
- Support effective collaboration with interprofessional teams, patients/clients, and families across care settings
Format: 3 on‑demand modules | Learn at your own pace
Audience: Dietitians (acute care, long‑term care, rehab, community)