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Bathroom Equipment (Fraser Health) [English] Permalink Public
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Provided by Occupational Therapy: Recommendations for bathroom equipment including instructions of how to obtain equipment, a list of equipment you need for your home, and pictures of the equipment. (English) Colour
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English (262522), Chinese - Simplified (268033), Chinese - Traditional (268034), Punjabi (268035)
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262522How to Stay Safe at Home (Fraser Health) [English] Permalink Public
Someone from a specific health profession or program usually gives this resource to the person who needs it and reviews it with them. Before using this information, please review it with someone from that profession or program.
List of general ways to stay safe at home, provided by your occupational therapist. Includes strategies for setting up your home, managing your medications, personal care, everyday activities and in case of emergencies. (English) Colour
Catalogue Number:
262592How to Prevent a Stroke: Education Session (Jim Pattison Outpatient Care and Surgery Centre) [English] Permalink Public
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Attend this education session to learn more about stroke prevention. Pamphlet describes the topics covered in the session as well as information on how to register. Offered at Jim Pattison Outpatient Care and Surgery Centre. (English) Colour
Catalogue Number:
264329Thickening Powders and Thickened Fluids: Suppliers (Fraser Health) [English] Permalink Public
Someone from a specific health profession or program usually gives this resource to the person who needs it and reviews it with them. Before using this information, please review it with someone from that profession or program.
List of suppliers for both thickened fluids and thickening powders. (Given in consultation with a dietitian) (English) Colour
Catalogue Number:
265451Dysphagia Easy to Chew (Fraser Health) [English] Permalink Public
Someone from a specific health profession or program usually gives this resource to the person who needs it and reviews it with them. Before using this information, please review it with someone from that profession or program.
Describes what dysphagia is, identifies what foods are safest, how to make swallowing easier, foods to choose and foods to avoid. (Given in consultation with a dietitian) (English) Colour
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English (265445), Chinese - Simplified (266386), Chinese - Traditional (266385), Italian (266389), Japanese (266388), Korean (266387), Punjabi (266383), Vietnamese (266384)
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265445Dysphagia Minced Diet (Fraser Health) [English] Permalink Public
Someone from a specific health profession or program usually gives this resource to the person who needs it and reviews it with them. Before using this information, please review it with someone from that profession or program.
Describes what dysphagia is, identifies what foods are safest, how to make swallowing easier, foods to choose and foods to avoid. (Given in consultation with a dietitian) (English) Colour
Other Languages (See All Related)
English (265447), Chinese - Simplified (266280), Chinese - Traditional (266279), Italian (266283), Japanese (266282), Korean (266281), Punjabi (266277), Vietnamese (266278)
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265447Dysphagia Puree Diet (Fraser Health) [English] Permalink Public
Someone from a specific health profession or program usually gives this resource to the person who needs it and reviews it with them. Before using this information, please review it with someone from that profession or program.
Describes what dysphagia is, identifies what foods are safest, how to make swallowing easier, foods to choose and foods to avoid. (Given in consultation with a dietitian) (English) Colour
Other Languages (See All Related)
English (265446), Chinese - Simplified (265840), Chinese - Traditional (265839), Italian (265843), Japanese (265842), Korean (265841), Punjabi (265837), Vietnamese (265838)
Catalogue Number:
265446Foods to Avoid When Having Trouble Swallowing - Dysphagia Regular (Fraser Health) [English] Permalink Public
Someone from a specific health profession or program usually gives this resource to the person who needs it and reviews it with them. Before using this information, please review it with someone from that profession or program.
Lists foods in these groups: foods that are dry, sticky, or stringy; foods that have a mixed consistency; foods that have a mixed texture; and foods that do not hold together (non-cohesive). (Given in consultation with a dietitian) (English) Colour
Other Languages (See All Related)
English (265448), Chinese - Simplified (266363), Chinese - Traditional (266362), Italian (266366), Japanese (266365), Korean (266364), Punjabi (266360), Vietnamese (266361)
Catalogue Number:
265448Thickened Fluids (Fraser Health) [English] Permalink Public
Someone from a specific health profession or program usually gives this resource to the person who needs it and reviews it with them. Before using this information, please review it with someone from that profession or program.
Describes what dysphagia is, identifies which fluid thickness is safest, and how to thicken fluids. The dietitian provides the amount of thickened fluids needed each day.(Given in consultation with a dietitian) (English) Colour
Other Languages (See All Related)
English (265449), Chinese - Simplified (265557), Chinese - Traditional (265556), Italian (265559), Korean (265558), Punjabi (265554), Tagalog (265560), Vietnamese (265555)
Catalogue Number:
265449Using Foods to Thicken Fluids (Fraser Health) [English] Permalink Public
Someone from a specific health profession or program usually gives this resource to the person who needs it and reviews it with them. Before using this information, please review it with someone from that profession or program.
Describes how to make thickened fluids using common foods. Includes recipes using natural thickeners so they are either nectar thick, honey thick, or pudding thick. (Given in consultation with a dietitian) (English) Colour
Other Languages (See All Related)
English (265450), Chinese - Simplified (266393), Chinese - Traditional (266392), Italian (266396), Japanese (266395), Korean (266394), Punjabi (266390), Vietnamese (266391)
Catalogue Number:
265450Showing 11 to 20 of 41 for search: *:*
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