Dysphagia Level 2
In line with the Eating, Drinking and Swallowing Competency Framework, Dysphagia Level 2 training is for all staff who prepare food for, or support people with their eating and drinking, who have an eating and swallowing plan or diagnosis of dysphagia.
Dysphagia Level 1 training must have been completed first.
In addition to these documents, please make sure you complete all the activities in the sections below.
If you are a line manager of staff who require this level of training and you need support for the final discussion, please contact firstname.lastname@example.org and request the Dysphagia Level 2 Crib Sheet and Training for Trainers presentation.
Chefs Council Nutillis Masterclasses
This 37 minute video "Cooking with Nutillis Clear" will support you to know more about cooking, blending and preparation of dysphagia safe food and drinks.Click on the video to watch.
The video will open in a new window. Please close the new window when you have finished watching to return to this course.
Oral care is important for everyone, but even more so for someone who has Dysphagia, or eating, drinking and swallowing difficulties. To find out more watch the 5 minute video and read the information leaflet.
Please note although the video refers to patients and hospital, the tips and advice is still relevant in a different setting eg the person's home.
Dysphagia Management IDDSI Classifications
This A4 Handout has been created to help you remember the different consistency classifications for food and drink.
Please print this off and keep it somewhere in the kitchen to easily refer to when preparing food.
High Risk Foods
The following 13-minute video has been created by our own Fife NHS Dietetics and Speech and Language Therapist teams.
This video will give you further understanding and explanations of the different high risk food groups.
Linking Learning to Practice
Finally, to ensure you can link the learning to the individual(s) being supported, the following questions should be answered with the supported person in mind.
Please discuss these questions with your Senior/Line Manager. You may also want to use these questions to promote discussion within the team, these can help to ensure consistency in approach and shared understanding.