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Dysphagia: providing care in the current environment by Nutricia Ireland

Orla Lehane discusses COVID-19: Dysphagia Outcomes for Nursing Home Residents followed by Fiona Hillen’s talk on Dysphagia Friendly Nutrition and Hydration. Fiona discussed the effect of taste changes on nutrition and she shared some examples of good practice.

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Video for healthcare professionals only. This Nutricia webinar has been designed to update nursing homes on providing dysphagia care in the current environment.

The event will feature talks from Nutricia Speech and Language Therapist Orla Lehane and Clinical Specialist Dysphagia Dietitian Fiona Hillen. There will be a live Q&A at the end of the event led by the event’s chairperson Éadaoin Flynn, with Orla and Fiona both on the panel. 


Welcome & Introductions with Éadaoin Flynn  

COVID-19: Dysphagia Outcomes for Nursing Home Residents with Orla Lehane  

Sneak peek - IDDSI Level 4 Food Preparation Video Full Irish breakfast with Dysphagia Chef Niamh Condon  

Dysphagia Friendly Nutrition and Hydration with Fiona Hillen

Dysphagia Range Update with Aoife Branigan (Nutricia Account Manager)

Q&A and Close with Éadaoin Flynn  

Orla Lehane will discuss COVID-19: Dysphagia Outcomes for Nursing Home Residents followed by Fiona Hillen’s talk on Dysphagia Friendly Nutrition and Hydration. Fiona will discuss the effect of taste changes on nutrition and she’ll share some examples of good practice along with a project she has been involved in. The project involves residential homes making level 5/6 meals instead of buying them in. 

The event will feature a short IDDSI Level 4 food preparation demonstration by Dysphagia Chef Niamh Condon, which is a sneak peek at the new videos we will be releasing shortly.  

Following the talks, Nutricia’s Community Representative Aoife Branigan will present a short update on Nutilis Clear.

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