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Session I: Dietary Management - Rethinking Current Strategies, Developing New Technologies

About This Course
This course is pre-recorded so you can take the  course at your own pace. If you have already registered, please access  your CE videos & documents within "MY PROFILE" and then "GROUPS" (you will need to sign in to access).


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Session Preview
In this session, a discussion of the pros and cons of thickening liquids in the setting of dysphagia from a medical/clinical perspective will be undertaken.





Sam Bridgewater, LLB, BCOM
From a young age Sam Bridgewater has engaged in entrepreneurial activities, and after experiencing a family members swallowing difficulties, he swapped his corporate job in finance in Sydney to establish The Pure Food Co.

Sam completed a LLB/BCA (majoring in Finance) and worked in corporate finance for Lloyds Banking Group, in Auckland, London and Sydney before starting The Pure Food Co in 2013. He holds a belief that anyone, regardless of need, should be able to get food and nutrition they enjoy - thats what The Pure Food Co set out to achieve.

  Julie Cichero, PhD

Dr Julie Cichero is a dedicated specialist of feeding and swallowing disorders. Julie has worked clinically and conducted research into dysphagia from infancy to old age, working across a range of public and private health care settings. Julie has been a lecturer and researcher affiliated with The University of Queensland, Australia since 1996. She is an honorary Senior Fellow with the School of Pharmacy and affiliate with the Schools of Chemical Engineering and Food Technology. Julie is Adjunct Professor for the School of Clinical Sciences at the Queensland University of Technology, Australia. Julie's research interests lie in the microstructure and rheology of thick liquids; food texture; chewing development and picky eating; and bioavailability of medicines when mixed with foods and liquids. She has consulted to national and international professional and commercial organisations. Julie currently works in research liaison and Compliance for Mater Research, Australia. Julie is Co-Chair, Board of the International Dysphagia Diet Standardisation Initiative (, assisting with global implementation of the IDDSI texture modified food and liquid framework.

  William Lippert, MD, MPH

William Lippert, MD, MPH is an Assistant Professor of Internal Medicine at Wake Forest Baptist Medical Center in Winston-Salem, North Carolina. William is received his MPH from Tulane University School of Public Health and Tropical Medicine in 2009 and medical degree from St. George’s University in 2015. During his internal medicine residency training at the University of Kentucky, he has developed an interest in dysphagia. More specifically, his interest lies in the management of dysphagia of adult inpatients. This led to a publication in the Journal of Hospital Medicine in May 2019 entitled “Things We Do for No Reason: The Use of Thickening Liquids in Treating Hospitalized Adult Patients with Dysphagia.”


Julie Cichero, PhD
Financial Disclosure: Dr. Cichero is employed by the University of Queensland and receives a salary. She also receives an honorarium from IDDSI for co-chairing their board. Dr Cichero receives a consulting fee as well from Nestle Health Science, Gerber and Crisco Foods Australia for consulting.
Non-Financial Disclosure: No relevant non-financial disclosure exists.

William Lippert, MD, MPH
Financial Disclosure: Dr. Lippert is employed by Wake Forest Baptist Health and receives a salary.
Non-Financial Disclosure: No relevant non-financial disclosure exists.

Sam Bridgewater, LLB, BCOM
Financial Disclosure: Mr. Bridgewater is employed by the Pure Food Company and receives a salary.
Non-Financial Disclosure: No relevant non-financial disclosure exists.


The presentation is approximately one hour.


Learning Objectives
After completing this session you will be able to:

  • Develop strategies to improve hydration and compliance with thickened liquids.
  • Define the impact of aging and frailty on chewing ability (incl. muscle change and dentition).
  • Identify food texture and environmental features that increase choking risk.
  • Describe when thickening liquids in the setting of dysphagia may be helpful.


Certificate of Completion

  • You will receive your certificate for this course upon completion of the online Learning Assessment. You will find your certificate within your profile under "Professional Development". 
  • Your ASHA CEU credits will be processed through the American Board of Swallowing and Swallowing Disorders. Reporting dates are the following: May 30th, June 30th, July 31st and September 30th. After September 30th, reporting dates will be at the end of every quarter. 

This course is offered for .1 ASHA CEUs (Advanced Level; Professional area). 


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