Cette formation est ouverte aux non nutritionnistes (techniciennes, chef cuisiniers, chefs de service alimentaire)

Conférence annuelle – 29 septembre 2023

8 h à 16 h en présentiel – Centre de recherche et de développement de St-Hyacinthe

Repas et collations inclus

Regardez, flairez et savourez votre nutrition!

En partenariat avec l’Ordre des diététistes nutritionnistes du Québec

Conférenciers:

Isabelle Germain, nutritionniste et chercheure pour Agriculture Canada

Erik Ayala Bribiesca, chimiste, vulgarisateur scientifique et enseignant en technologie alimentaire au CEGEP de St-Hyacinthe

Nancy Graveline, responsable du service d’évaluation sensorielle au Centre de et de développement de St-Hyacinthe

Objectifs de la formation:

1. Maîtriser les concepts de base de l’évaluation sensorielle (saveurs et textures) pour mieux évaluer et optimiser un menu élaborer pour la clientèle atteinte de dysphagie
2. Maîtriser les notions relatives à l’évaluation sensorielle et l’appétence pour stimuler la prise alimentaire chez les patients atteints de dysphagie
3. Utiliser des techniques d’évaluation sensorielle pour mettre en pratique les notions apprises via des dégustations dirigées
4. Comprendre les corrélations entre les évaluations sensorielles et la caractérisation instrumentale de la texture

Prix Early Bird: avant le 8 septembre minuit: 

Membres:  175$                       Étudiants: 95$                       Non-membres: 255$

Après le 8 septembre:

Membres: 235$                        Étudiants: 125$                     Non-membres: 315$

The double sided, laminated bookmarks and laminated posters provide a summary of points to remember when feeding and caring for a person with dysphagia and reduce choking risks. The bookmarks can be given out to employees, students or family members involved in care of the patient. The posters can be placed in dining areas, conference rooms during training sessions or patient rooms.

The double sided, laminated bookmarks and laminated posters provide a summary of points to remember when feeding and caring for a person with dysphagia and reduce choking risks. The bookmarks can be given out to employees, students or family members involved in care of the patient.  The posters can be placed in dining areas, conference rooms during training sessions or patient rooms.

Complete ready to use training program + 1 poster and 1 bookmark! This tool can be used to train nurses’ aides, volunteers, leisure services staff and students…anyone who is involved in helping a person with dysphagia during mealtime.

Topics covered:

1. Introduction to dysphagia (anatomy, physiology, definitions, prevalence, nutrtional risks, treatments and consequences),
2. Feeding techniques (mealtime preparation, positioning, stimulation & rhythm, autonomy & oral hygiene) and,
3. Hands-on scenarios (thickened liquids, positioning, stimulation & rhythm).

These laminated posters provide a summary of points to remember when feeding and caring for a person with dysphagia. They can be posted on the walls in dining areas, conference rooms during training sesssions, staff lunchroom or in patients rooms and thus, reduce the risk of choking. 

Example

These double sided, laminated book marks provide a summary of points to remember when feeding and caring for a person with dysphagia.  They can be given out to employees, students or family members involved in care of the patient and thus, reduce the risk of choking. 

Example

This is a teaching tool for dietitians to use with their dysphagic patients or family members caring for them.  It consists of 8 diet sheets on the following topics: Dysphagia, Personalized reminder sheet, Diet high in energy & protein, Pureed diet, Minced diet, Soft diet, Tender diet, Modified consistency liquids.  A CD is included in this package to allow you to print extra copies of the diet sheets as needed.

Participant booklets were created to provide a document for staff participating in the dysphagia training session “Feeding and Dysphagia Training: How can mealtime be improved?”.  The document is for use by participants during the training session and is a take home resource for staff following the training.  The document is available in various quantities to meet your needs depending on the size of your group.

Complete ready to use training program! This tool can be used to train nurses’ aides, volunteers, leisure services staff and students…anyone who is involved in helping a person with dysphagia during mealtime.

Topics covered:

1. Introduction to dysphagia (anatomy, physiology, definitions, prevalence, nutrtional risks, treatments and consequences),
2. Feeding techniques (mealtime preparation, positioning, stimulation & rhythm, autonomy & oral hygiene) and,
3. Hands-on scenarios (thickened liquids, positioning, stimulation & rhythm).

Click here for more details.