Welcome to the HSP Dysphagia Management System

developed by Hadgraft Speech Pathology

 

Hadgraft Speech Pathology boasts greater than 20 years experience - specialising in acute and aged care facility dysphagia management.

 

Our Focus

 

The system was originally developed to support the educational needs of regional hospital and aged care facility staff in the preparation of texture modified diets / fluid consistencies and safe swallowing management. Continuous revision and expansion of the material means that the system now caters for all learning styles.

 

The developmental focus of this system has been to -

  • assist consistent / standardized preparation of texture modified diets and fluid consistencies
  • establish accurate evaluation and intervention strategies for dysphagia risk management
  • develop clear pathways of communication between Nursing and Catering staff by developing a common language and knowledge base
  • emphasise the need for accurate / clear documentation and handover to ensure that resident's dysphagia cares are attended to promptly with communication to all staff
  • develop a systematized approach to reduce costs to the facility by lowering staff error rate and inaccuracies in procedural matters
  • provide senior clinical staff with the educational tools to assist dysphagia management training on an ongoing basis to maintain current, consistent knowledge base and practice
  • make the information accessible to all staff at their workplace and appropriate to each resident's needs

Heightened community awareness into the possible risk factors associated with poor dysphagia management is an outcome for the HSP Dysphagia Management System of which we are very proud.

 

 

Important Notice 

The HSP Dysphagia Managment System contains a conversion between the Hadgraft Speech Pathology Texture Modified Diets Scale / Standard Fluid Thickness Levels and the Australian Standards for Texture Modified Foods and Fluids. This conversion can be applied throughout the Manuals, Study Packages and Information Booklets.

 

Note: Dietitian's Association of Australia / Speech Pathology Australia have not yet comfirmed recipes for each fluid thickness level, therefore the fluid conversion is a guide only, and correlation between the two scales may not be exact.

 

 

Educational Series

The HSP Dysphagia Management System encompasses the following resources -

 

Nursing Package

  1. The 'Don't Let Me Choke Manual' - the main reference manual for Nursing / Care staff
  2. The 'Nursing Information Booklet' - the must know information for Nursing / Care staff to be available at the work station
  3. The 'Nursing Study Package' - a quality tool for staff self study and facility evaluation / measurement of staff knowledge base
  4. Multimedia Presentation 1 - 'Positioning & Safe Feeding Techniques'
Catering Package
  1. The 'Texture Modified Diet and Fluid Conistency Manual' - the main reference manual for Catering staff
  2. The 'Catering Information Booklet' - the must know information for Catering staff to be available within the kitchen
  3. The 'Catering Study Package' - a quality tool for staff self study and facility evaluation / measurement of staff knowledge base
  4. Multimedia Presentation 2 - 'Preparation of Texture Modified Diets'
  5. Multimedia Presentaiton 3 - 'Plating and Serving'
 

Outcomes of the HSP Dysphagia Management System

For Residents...

 

The greatest benefit of this system for Nursing Home residents is that it helps to guarantee their safety by establishing consistency of cares and consistent, correct preparation of texture modified diets and fluid consistencies at each meal.

 

Outcomes for residents include -

  • reduced incidence of urinary tract infections
  • improved skin integrity
  • improved bowel function
  • prevention of chest infections
  • improved weight maintenance
  • prevention of malnutrition / dehydration
  • prevention of aspiration
  • increased confidence and comfort at mealtimes

For Nursing Homes...

 

The Management will appreciate the efficiency with which dysphagia management can occur throughout the organization. They can be confident that establishing procedures to regulate dysphagia management practices will result in labour savings and therefore cost savings for the entire organization.

 

Outcomes for Nursing Homes include -

  • streamlined management of swallowing
  • improved feeding safety standards
  • staff work efficiently with greater knowledge - labour saving
  • less fix-ups due to error - labour saving
  • coordination / standardization of feeding methods and food delivery - labour saving
  • a common language at the hospital and nursing home / hostel level which allows for an informed transfer of information between departments, reduces time required - labour saving
  • establishment of a common approach to swallowing management that opens the lines of communication from ward to kitchen and allows easier / faster identification of problem areas - labour saving
  • staff education in dysphagia management means efficient systems are in place for Nursing / Catering and reduces the time required for meal preparation / feeding - labour saving

For Nursing Staff...

 

Nursing staff are provided with a complete education and knowledge monitoring system as well as an easy to follow approach to supporting residents with dysphagia. They are provided with procedures for practicing safe swallowing management  and forms for documenting - saving time and energy.

 

Outcomes for Nursing Staff include -

  • Job satisfaction - a common approach to swallowing management, opens the lines of communication and allows easier identification of problem areas
  • Reduced time stress - improved knowledge re: safe feeding strategies reduces errors of swallowing management
  • Reduced work stress - senior staff have less supervisory responsibilities when there is coordination / standardization of feeding
  • Reduced work stress - staff coordinate when goals are clear / known and therefore easily followed
  • Job satisfaction - a common language between nursing and catering staff reduces error

For Catering Staff...

 

Catering staff are able to ensure that texture modified meals and thickened drinks are the same consistency and produced in the same way every time. The system allows Catering staff to create procedures for meal preparation and serving. There will be fewer mistakes - each staff member will be aware of what needs to be done and who is responsible.

 

Outcomes for Catering Staff include -

  • Job satisfaction - staff will know and be satisfied that standards for texture modified diets / fluid consistencies are being met
  • Reduced work stress - resulting from minimising errors in food delivery
  • Reduced work stress - a common language within the kitchen and between catering and nursing staff
  • Reduced time stress - less errors reduces wastage and pressure on other tasks

 

 

Purchase Online

This website has been developed to outline the dysphagia risk management resources available from Hadgraft Speech Pathology. These resources are suitable for all aged care facilities and regional hospitals. The information has been developed for Care and Catering staff. The system has been divided into two packages - Nursing and Catering.

 

 

Educational Courses

We also offer a comprehensive range of seminars / workshops in dysphagia management and systems development for Nursing and Catering. These can be organized on an individual facility basis or across facilities within an organization. These are available Australia wide - see here for the next course in your area or contact Hadgraft Speech Pathology to arrange a course - Contact Us  or Ph. (07) 4690 4393 or (07) 4632 8344.