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dc.contributor.authorHowells, Simone
dc.contributor.authorCornwell, Petrea
dc.contributor.authorProbert, Cara
dc.contributor.authorAustin, Hollie
dc.date.accessioned2019-01-25T01:09:38Z
dc.date.available2019-01-25T01:09:38Z
dc.date.issued2018
dc.identifier.issn2200-0259
dc.identifier.urihttp://hdl.handle.net/10072/382055
dc.description.abstractDysphagia intervention commonly utilises texture modification. However, this presents challenges for patients and caregivers who report that preparation of texture-modified meals is cumbersome, time consuming, costly and frustrating. Currently, few resources are available to remedy these challenges and many are costly and outdated. Speechlanguage pathologists (SLPs) educate and support patients and caregivers, as well as food service staff, in the implementation of modified textures. Preparing SLP students for this area of the workforce is important. This article presents a two-phase “Plan, do, study, act” quality improvement cycle undertaken by SLP students in the development of a dysphagia-friendly cookbook. It begins with students experimenting with recipe design, presenting the recipes to staff and peers for auditing during a kitchen learning experience, and progressing with recipe testing to development of a cookbook. Beyond the Blender: Dysphagia Made Easy is a free, downloadable cookbook for patients, families and SLPs.
dc.description.peerreviewedYes
dc.languageEnglish
dc.publisherSpeech Pathology Australia
dc.publisher.urihttps://www.speechpathologyaustralia.org.au/SPAweb/Members/Publications/Journal_of_Clinical_Practice.aspx
dc.relation.ispartofpagefrom48
dc.relation.ispartofpageto52
dc.relation.ispartofissue3
dc.relation.ispartofjournalJournal of Clinical Practice in Speech-Language Pathology
dc.relation.ispartofvolume20
dc.subject.fieldofresearchMedical and Health Sciences not elsewhere classified
dc.subject.fieldofresearchClinical Sciences
dc.subject.fieldofresearchCognitive Sciences
dc.subject.fieldofresearchLinguistics
dc.subject.fieldofresearchcode119999
dc.subject.fieldofresearchcode1103
dc.subject.fieldofresearchcode1702
dc.subject.fieldofresearchcode2004
dc.titleThe ''Dysphagia Kitchen'' student learning experience: From classroom to cookbook
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
gro.facultyGriffith Health, School of Rehabilitation Sciences
gro.hasfulltextNo Full Text
gro.griffith.authorHowells, Simone R.
gro.griffith.authorCornwell, Petrea


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