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This discount is primarily intended for university students based in Puerto Rico. Verify your student status and we'll email your discount code.
Only valid for this course. Priority given to university students in Puerto Rico.
Student Discount
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Complete the fields below to verify eligibility for the student discount. A team member will confirm your proof and issue your discount code.
This discount is primarily intended for university students based in Puerto Rico, and is only eligible for the 3-Part Treatment Plan portion of Puerto Rico | Level 1 — the OPT: Assessment and Program Plan portion is not included, since it's intended for clinicians already practicing speech/feeding therapy.
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Event Information
Course Description
This course will focus on techniques to transition babies, at risk for feeding disorders, to solid food feedings. This novel approach integrates a sensory motor approach to feeding with modified baby-led weaning (Overland, L. & Rabin, J., 2019).
Feeding disorders are often present at birth and can be the first red flag for developmental disabilities (Overland & Merkel-Walsh, 2013). Feeding and swallowing disorders affect between 25 to 45 percent of the typically developing children and closer to 80 percent of children diagnosed medical or behavioral disorders (chw.org). The following, recently published, definition is based upon the World Health Organization (WHO) guidelines: “Pediatric feeding disorder” (PFD) defined as impaired oral intake that is not age-appropriate and is associated with medical, nutritional, feeding skill and/or psychosocial dysfunction(Goday, P. Huh, S., Silverman, A., Lukens, C., Dodrill, P ., Cohen, S., Delaney, A., Feuling, M., Noel, R., Gisel, E., Kenzer, A., Kessler, D., Camargo, O., Browne, J. & Phalen, J., 2019).
Factors which may be associated with feeding issues include, but are not limited to prematurity (ie: extended NICU stays), medical issues (ie: cardiac, respiratory, gastrointestinal issues, allergies), tone/postural issues, syndromes (ie: Down syndrome, Velocardiofacial syndromes, Pierre Robin syndrome), structural issues (TOTs, cleft lip/palate), and less obvious factors such as epigenetics, assisted reproductive technology, advanced maternal/paternal age, and autism.
Baby-Led Weaning (BLW) is a child-directed feeding approach that has gained popularity as an alternative way of transitioning babies to solid food feedings. With this method, babies are taught to self-feed table foods from the time they begin eating solids, versus the primarily adult-directed method of being spoon-fed purees. Gill Rapley and Tracey Murkett, authors and pioneers of the baby-led weaning approach, state in their book that: “BLW is best with typically developing children and may not work with children with developmental challenges; however, if a BLW approach was utilized with babies with special needs, skills acquired with this method could be quite beneficial as well as therapeutic.” (Rapley, G. & Murkett, T. 2011). This presentation will demonstrate how the baby-led weaning method combined with a sensory–motor feeding approach can contribute to developing oral sensory motor skills as a foundation to ensure a smoother transition to breast, bottle and solid-food feedings.
Learning Outcomes
Participants will be able to:
Identify factors which place an infant at risk for feeding disorders.
List at least 4 benefits of adapted baby-led weaning.
List at least 4 benefits of a pre-feeding and therapeutic feeding program.
Content Disclosure: This presentation will focus on treatment methods related to the use of TalkTools® resources. Other similar treatment approaches will receive limited or no coverage during this lecture.
TalkTools®️ is an AOTA Approved Provider of professional development. Course approval ID# 6819. This Distance Learning-Independent is offered at 0.35 CEUs, Introductory level, OT Service Delivery. The assignment of AOTA CEUs does not imply endorsement of specific course content, products, or clinical procedures by AOTA.
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A Sensory Motor Approach to Adapted Baby Led Weaning
223
CEUs 0.35
