8 Sections
26 Lessons
10 Weeks
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Module 1: Introduction to Safe Mealtime Practices
4
1.1
Role of support workers during mealtime
1.2
Dignity, choice, and cultural respect
1.3
Nutrition and hydration as part of quality care
1.4
Module 1 Quiz
10 Minutes
5 Questions
Module 2: Identifying Mealtime Risks
4
2.1
Choking, aspiration, dehydration
2.2
Posture, positioning, and supervision
2.3
Food allergies and restrictions
2.4
Module 2 Quiz
10 Minutes
5 Questions
Module 3: Modified Diets and Texture Guidelines
5
3.1
Introduction to the IDDSI framework
3.2
Levels of food and fluid modifications
3.3
Who prescribes modified diets (speech pathologist, dietitian)
3.4
Supporting consistency in food preparation
3.5
Module 3 Quiz
10 Minutes
5 Questions
Module 4: Safe Food Handling and Hygiene
4
4.1
Hand hygiene and surface sanitation
4.2
Food storage, heating, and serving safety
4.3
Gloves, utensils, and cross-contamination prevention
4.4
Module 4 Quiz
10 Minutes
5 Questions
Module 5: Mealtime Support Techniques
5
5.1
Preparing the environment
5.2
Encouraging independence and pacing
5.3
Feeding techniques and supervision levels
5.4
Respecting client dignity while assisting
5.5
Module 5 Quiz
10 Minutes
5 Questions
Module 6: Swallowing Difficulties and Dysphagia
5
6.1
Recognising signs of dysphagia (coughing, watery eyes, refusal to eat)
6.2
What to do if a client chokes
6.3
Emergency response steps
6.4
Documenting suspected swallowing issues
6.5
Module 6 Quiz
10 Minutes
5 Questions
Module 7: Documentation, Communication & Incident Reporting
4
7.1
What to document after a mealtime incident
7.2
Reporting to nurses, supervisors, and families
7.3
Updating care plans after changes in risk
7.4
Module 7 Quiz
10 Minutes
5 Questions
Module 8: Review & Final Assessment
3
8.1
Key takeaways recap
8.2
Interactive knowledge check
10 Minutes
10 Questions
8.3
Feedback survey and certificate issue
Safe Mealtime Practices for Support Workers
Curriculum
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