Question
In what ways can SLPs and dietitians coordinate to improve outcomes for patients?
Answer
Discussions with kitchen staff and dietitians should aim to clarify and streamline procedures around diet consistency changes and meal preparation for evaluations. Establishing a reliable system—whether it involves written orders, computer entries, or direct communication—ensures consistency and minimizes confusion. Systems for preparing evaluation trays, labeled clearly for SLP use, contribute to smooth clinical operations.
Involvement in menu communications allows SLPs to support language activities and enhance patient nutrition. Suggesting gradual, tactful menu modifications and participating in IDDSI training with hands-on, engaging methods enhances staff understanding and implementation success. This type of collaboration strengthens daily workflow and nutritional safety.
This Ask the Expert is an edited excerpt from the course, Dysphagia Education in SNFs: Effective Partnering With Non-SLP Staff, presented by Gopika Shah, M.A., CCC-SLP.
