Safe Swallowing Course

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Your Name

First Name

Last Name

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Your Email

example@example.com

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What is the second most common cause of death in aged care facilities?Slide the Correct Answer

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What percentage of long-term aged care residents present with a swallowing difficulty?

A - 10%

B - 66%

C - 90%

D - 27%

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What is another name for a swallowing problem?

A - Dysarthria

B - Dementia

C - Dyspraxia

D - Dysphagia

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What is the epiglottis?

The soft, roundish mass or clump of chewed, moistened food

The roof of the mouth

The valve-like structure that closes off the airway when eating or drinking

The larynx

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What is aspiration?

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How many stages are there in a normal swallow?

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What percentage of residents with a swallowing difficulty silently aspirate?

A - None

B - 33% of Patients

C - 75% of Patients

D - 90% of Patients

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What condition is not associated with a swallowing problem?

A - Stroke

B - Hunger

C - Dementia

D - Parkinson’s Disease

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What condition does not indicate a swallowing problem?

A. Dribbling

B. Coughing or choking

C. Spitting out food

D. Vegetarianism

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What factors can affect someone’s ability to swallow? (tick all that are applicable)

A - How alert the resident is

B - Their posture

C - The person’s ability to understand instructions

D - Distractions within their environment

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What is the Speech Pathologist’s primary role with the ageing population?

A. Provide company for the resident

B. Talk to the resident

C. Assess the resident’s swallow and recommend food and fluid modifications if necessary

D. Read the resident’s medical notes

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What is a not contributing factor to a swallowing problem?

A. Alertness

B. Age

C. Posture

D. General Health

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What is important regarding safe swallowing, before the resident begins the meal?

A - Be sure the resident’s mouth is clear of food

B - Be sure to chat to the resident

C - Be sure the resident has something to distract them such as the television

D - Be sure the resident is happy

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What is the best position for feeding the resident?

A - Whatever is comfortable for the resident

B - In a lying position in bed

C - Being upright in a chair or bed, with their head supported

D - Sitting in front of the television

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What is important regarding safe swallowing, during the meal?

A - That the resident enjoys the meal

B - That the resident swallows each mouthful, before the next is consumed

C - That the resident drinks water between mouthfuls

D - That the resident uses a spoon rather than a fork

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How can you ensure the resident is safely eating their modified diet?

A - Feed the resident slowly

B - Be sure you are engaging them in conversation during the meal

C - Make sure there is something to entertain them such as a radio or television

D - Try to feed other residents as well to save time

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What is important regarding safe swallowing, after the meal?

A - That the resident has enjoyed the meal

B - That the resident lies down

C - That the resident remains sitting upright for at least 30 minutes

D - That the resident has a drink

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What standards does IDDSI set?

A - International Dysphagia Diet Food and Fluid Modification Standards

B - General guidelines for age care facilities

C - Diagnosis of swallowing problems

D - Speech Pathology professional standards

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What is the primary reason to modify the consistency of a resident’s diet?

A - To make the meal or drink tastier

B - To increase the amount the resident can eat

C - To ensure the resident can swallow their meal without a risk of choking

D - To ensure the resident eats enough

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In the syringe test, what is the level of fluid modification when 1-4mls of fluid remains?

A - Level 0 - Thin

B - Level 1 - Slightly Thick

C - Level 2 - Mildly Thick

D - Level 3 - Moderately Thick

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In the fork drip test, what level of food modification drips slowly in dollops through the prongs of a fork?

A - Level 3 Liquidised

B - Level 4 Pureed

C - Level 5 Minced & Moist

D - Soft & Bite-sized

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In the spoon tilt test, what level of food modification is it if the food falls easily off the spoon if tilted or lightly flicked?

A - Level 3 Liquidised

B - Level 4 Pureed

C - Level 5 Minced & Moist

D - Level 7 Regular

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What level of food modification is it if the bite sized pieces are no bigger than 1.5cm. by 1.5cm?

A - Level 7 Easy to chew

B - Level 6 Soft and Bite-sized

C - Level 5 Minced and moist

D - Level 4 Pureed

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What has been found to be a choking hazard?

A - Bread

B - Pureed food

C - Minced & moist foods

D - Soft & bite-sized foods

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What are transitional foods?

A - Foods that can be eaten at any prescribed level

B - Foods that the resident can safely eat between meals

C - Foods that may change in consistency due to heat or liquid being added

D - Foods that are allowed in a Level 0-3 diet

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