Choking prevention and Nutrition awareness training course
Description
This awareness course will allow delegates to recognise and deal with the signs, symptoms, causes and prevention of choking. This course also deals with swallowing problem or Dysphagia which can lead to symptoms of choking. The course teaches attendees about the different diet options available. It deals with the foods which could pose a risk to patients and the practical skills and techniques required to assist someone with eating to minimise choking. The delegates will also be taught how to deal with a casualty who is suffering from either a partial or complete aiwary obstruction including Basic Life Support.
Duration
2.5 to 3 hours (Depending on size of group)
Course content
- Introduction
- Dysphagia
- Signs and symptoms of choking
- Recognising partial and complete obstruction of the airway
- Signs and symptoms of aspiration
- Diet options
- Which foods put service users at risk?
- Employer and staff responsibilities
- Assisting someone with their eating
- What to do, and what not to do
- Managing a choking emergency
- Basic Life Support
- Cardio Pulmonary Resuscitation
- Recovery Position
- Accident reporting
Cost
Please contact MEDISAFE TRAINING today on 0121 769 2827 for a very competitive unbeatable quote. The course price includes course handouts and certification for each delegate.
Assessment
Assessment is ongoing by the instructor.
Certification
A HSE compliant certificate of course completion from MEDISAFE TRAINING will be emailed within 48 hours to the lead person subject to successful completion of the course by the delegate. Hard copy certificates can be provided at additional cost per certificate.
Important Information
Please note that the candidates should have satisfactory English literacy and numeracy skills to understand the course and to complete any assessments.
Please also note that ID will need to be checked at the outset of the course for candidate verification process.
- The training room should be quiet and of appropriate size.
- Staff should be off work and not expected to be on duty.
- Staff attending should remain on the course for the entire duration of the training course.
