This session will describe a Modified Texture IPE Workshop designed to prepare Dietetics, OT, and SLP students to work collaboratively to address the complex nutritional needs of clients with dysphasia. IPE experiences, especially those aligned with real-world clinical scenarios, are particularly effective in improving students’ role clarity, collaboration skills, and preparedness for team-based care. Such learning events for dietetics, OT, and SLP students are believed to better prepare them to provide improved experiences for dysphagic clients, while enhancing their own professional growth together in collaborative clinical and community settings. Our workshop involves an instructional presentation, facilitated discussions about their respective roles and responsibilities on the IPE team. Students educating one another through engagement in a mindful eating activity, an IDDSI food texture demonstration, and exploration of assistive feeding technologies. Since few studies explore IPE collaborations involving these specific professions in addressing clients’ nutritional needs, we piloted a pre-post survey to assess the impact of our workshop on students’ understanding of the roles and responsibilities of the interprofessional team and their readiness to collaborate in clinical and community settings. We will review qualitative and quantitative findings and share how we will use these to revise future events.
