What’s cooking in successful SLP practice? and key Ingredients in culinary nutrition & medicine

Title : What’s cooking in successful SLP practice? and key Ingredients in culinary nutrition & medicine

Abstract:

This course empowers Speech-Language Pathologists (SLPs) to integrate culinary nutrition and culinary medicine principles to improve outcomes for patients with dysphagia and neurogenic communication disorders. By recognizing the role of nutrition in swallow function, SLPs can better address the unique dietary needs of their patients. The course explores culinary medicine’s impact on swallow safety, provides strategies for assessing food ingredients using the IDDS model, and highlights motivational interviewing techniques to foster patient adherence to dietary modifications.

Biography:

Dr. KL Demps studied Social and Behavioral Sciences of Public Health at the UNT Health Science Center, USA and graduated as a doctor in 2012. She is a multi-lingual, nationally certified speechlanguage pathologist, linguist, certified autism specialist, certified public health researcher and certified in the practice of cognitive rehabilitation, ACA advanced national caregiving and assisted living. She is also certified by the National Homebuilders Association as an Aging in Place Specialist. She has published more than 10 research articles in peer-reviewed journals.