CIAO Seminars - What’s Cooking in a Successful SLP Practice? Key Ingredients in Culinary Nutrition & Medicine

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Course Description

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. Through case studies, hands-on exercises, and counseling simulations, participants will gain practical skills to incorporate nutrition into therapeutic practices for improved patient care.

ATTENDANCE:

Attend as part of the LIVE STUDIO AUDIENCE in Gulf Breeze, Florida - Studio audience seats are limited - so register today!
Attend via LIVE STREAM from anywhere around the world. Live stream participants will login to access the event from their computer.

NOTE:

This live event is streamed in real time.
Course agenda is in Central time, please adjust for your time zone
Registrants who attend the live broadcast will be able to interact with instructor.
All registrants will have access to the broadcast recording for 14 days.
A group may view the course together, however each attendee must be individually registered in order to receive CE credit.

COMPLETION REQUIREMENTS:

Attend/view entire course
Pass multiple choice quiz (80% min score)
Complete online course evaluation

CEUs:

SLPs - this course is registered with ASHA as Blended Learning. ASHA CEUs may be earned by attending live, viewing the recording, or a combination of both.
OT/PTs - Participants who need live hours for state license renewal must attend in real time yet, will still have access to the recording for 14 days.

Course Objectives

Upon successful completion of this course, participants will be able to:

Define culinary nutrition, culinary medicine and its impact on swallow function.
Demonstrate principles of culinary medicine and nutrition in the diagnosis and treatment of neurogenic communication disorders
Identify food ingredients in the IDDS model diet modifications and strategic meal planning, based on the patient’s dysphagia profile
Describe motivational interviewing counseling strategies to increase patient adherence and compliance to the recommended dietary modifications and meal plans

Dr. Katandria Demps

MS, MA, CCC-SLP, CAS, CPH, CPC

Dr. K.L. Johnson, DrPH, MS, MA, CCC-SLP, CPH, CAS, CPCRT is a multi-lingual, nationally certified speech-language pathologist, linguist, certified autism specialist, certified public health researcher and certified in the practice of cognitive rehabilitation. She is founder and director of the non-profit, Dr. Love’s Healthcare and Dr. Love’s Integrative Nutrition & Lifestyle Medicine, PLLC.

She is CEO and director of K&K Services, whose professional work has been recognized by the American Speech-Language Hearing Association, American Public Health Association and featured in BusinessWeek Magazine. For more information, please contact at https://www.drkatjohnson.com/.

Financial Disclosure: Dr. Johnson receives an honorarium for her live course presentations and royalties for the sale of her online courses through CIAO Seminars. Dr. Johnson is the founder and director of the non-profit, Dr. Love’s Healthcare and Dr. Love’s Integrative Nutrition & Lifestyle Medicine, PLLC. She is also CEO and director of K&K Services, a multilingual healthcare service.

Non-Financial Disclosure: Dr. Johnson is a member and board trustee of People to People International (PTPI).

Terrelya Hoskins

Terrelya was born and raised in Seattle, Washington. She attended Bauman College where she graduated in July of 2022 and received her degree as a (Holistic) Nutrition Consultant and is currently working on another degree in nutrition from Arizona State University. Terrelya now consults with clients 1-on-1 as a Nutrition and Lifestyle coach, Radio Show Host and Media Personality, guest speaker at professional speaking engagements, and a self-published author.
Financial Disclosure: Terrelya Hoskins receive an honorarium from CIAO for the presentation of this course.
Non-financial Disclosure: There are no financial relationships to disclose.

Day 1

08:00 - 09:00

Introduction to culinary nutrition and culinary medicine

09:00 - 10:15

IDDS dietary model and neurogenic communication disorders

10:15 - 10:30

Break

10:30 - 12:00

Culinary medicine and nutrition in diagnosis: Cooking demonstration and Q&A

12:00 - 12:30

Lunch

12:30 - 02:15

Reading food labels and ingredients, strategic meal planning

02:15 - 02:30

Break

02:20 - 03:30

Motivational Interviewing techniques and interactive discussion

03:30 - 04:00

Closing Remarks and Q&A

Delivery VIA:

Live By Request - This course is available to come to you! Contact us to see how easy that can be. mail@ciaoseminars.com
Live Stream - This course is offered from our Live Stream studio. Watch and interact with the instructor from wherever you are or join us as part of the studio audience in sunny Gulf Breeze, FL. Included with each Live Stream registration is access to the course recording for the 14 days immediately following the broadcast.

Contact hours pre-approved for:

7 Hours
CIAO is an ASHA Approved Provider #AAWA (0.7 ASHA CEUs)
ASHA CE Provider Approval and use of the Brand Block does not imply endorsement of course content, specific products, or clinical procedures.

Intermediate Level
0.7 ASHA CEUs

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What’s Cooking in a Successful SLP Practice? Key Ingredients in Culinary Nutrition & Medicine

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