This specialized program from UTS Open delves into critical aspects of mealtime care, focusing on the handling of texture-modified foods, mealtime positioning, and the integration of assistive mealtime technologies.
Dysphagia (difficulty swallowing) affects approximately 8% of the general population and up to 80% of people with a disability. The profound impact on health, nutrition, and overall quality of life cannot be understated — incidents such as choking on food and aspiration pneumonia rank among the leading causes of mortality in residential care settings.
The Co-Creating Safe and Enjoyable Meals for People with Swallowing Disability short course empowers learners to take a person-centred approach to mealtime support through the use of novel approaches and techniques. Designed with a multidisciplinary panel of experts, including people with swallowing disability, support workers, self-advocacy groups, and allied health professionals, learners will gain an understanding about:
This short course has provided training for over a thousand support workers across Australia. It has been adopted into NDIS Legislation and rules, practice standards, quality indicators, practice alerts, and training materials.
UTS acknowledges the Gadigal people of the Eora Nation, the Boorooberongal people of the Dharug Nation, the Bidiagal people and the Gamaygal people, upon whose ancestral lands our university stands. We would also like to pay respect to the Elders both past and present, acknowledging them as the traditional custodians of knowledge for these lands.
