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This course will be delivered via Online Recorded Video and you will not be expected to attend a specific venue.
Important: This training is part of the Covid19 interim training programme and is suitable for new and existing staff. It is recommended that new staff attend face to face training when available.
This is part 1 of a two part blended learning training program to be used to reduce face to face training time in accordance with COVID 19 regulations.
This must be completed and the workbook assessed prior to undertaking Part 2 of Level 1 or other levels of training in this topic.
Part 1 of the training can be completed as a standalone course for theory only.
The course takes approximately 1 hour to complete the viewing of the presentation from YouTube and the completion of a workbook.
The workbook will be assessed and returned the following week.
The presentation covers:
• What dysphagia is
• Clients most likely to be diagnosed
• Introduction to the different textures prescribed
• Introduction to the thickeners used
• How to test for correct thicknesses
• Complications if the prescription is not followed correctly.
You will be sent a link to a resource and also a link for the workbook on Microsoft forms via email, so it’s vital that you give us your correct email address if it differs from the one on your East Sussex Learning Portal user account.
Links are not to be shared between colleagues; each person who wishes to complete this training MUST book their own place on it. The Microsoft form must be completed.
Your completed workbook/Microsoft form should be submitted no later than 10 am of the Friday after you receive the course information.
Submissions received after this time will not be marked and your training record will not be updated to show completion of this course. Only the first submission will be looked at. Please do not submit more than once. Ann will assess your submission and send summative feedback.
Your East Sussex Learning Portal user account will be updated to show completion of this training once your workbook has been marked.
Please look out for an email to complete session evaluation. We would appreciate your time in completing this so we can evaluate this temporary process. You will then be able to access your certificate online.
This course will be delivered via an Online TEAMS meeting and you will not be expected to attend a specific venue. The link to attend this training will be sent to you one week before the training date. Please note this email will be sent from the East Sussex Learning Portal. Please make sure you check your Spam/Junk folders for this email. Please read the attached document, Attending Online Training, before joining the course.
This is a remotely delivered course and delegates should therefore ignore any map or venue information.
This course provides delegates with knowledge of safe moving and handling techniques and a basic knowledge of equipment they may need to use to safely move and handle a client. This course does not cover clients with restricted mobility issues, i.e. those who need hoisting or are cared for in bed.
Due to the practical nature of moving and handling of people, it is recommended when accessible, candidates complete the face to face training available through East Sussex County Council.
The course covers:
• A basic knowledge of key legislation affecting the moving and handling and care of objects and people
• Anatomy of the spine and how to reduce the risk of spinal injury by implementing safe handling principles
• The importance of good sitting posture
• Knowledge of a range of safe moving and handling assisted mobility techniques, i.e. assisted standing techniques
• Techniques to assist someone getting in and out of a bed.
There is also a link to a Microsoft form which must be completed following your attendance. This will be assessed by the trainer and summative feedback sent to you. Please complete the Microsoft form within 5 working days after the course date. Only your first submission will be looked at, please only submit once.Essential Information
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