Literature DB >> 34993611

An Evaluation of Texture-Modified Diets Compliant with the International Dysphagia Diet Standardization Initiative in Aged-Care Facilities Using the Consolidated Framework for Implementation Research.

Xiaojing Sharon Wu1, Anna Miles2, Andrea Braakhuis3.   

Abstract

Texture-modified diets (TMDs) are commonly prescribed for older adults with swallowing difficulties to improve swallowing safety. The International Dysphagia Diet Standardization Initiative (IDDSI) provides a framework for terminology, definitions and testing of TMDs. This observational mixed-method study used the consolidated framework for implementation research (CFIR) to establish the barriers and enablers to IDDSI adoption in aged-care facilities (ACFs). Five New Zealand ACFs who had adopted IDDSI > 12 months previously were recruited. Evaluation tools were developed based on CFIR constructs, integrating data from (i) mealtime observations; (ii) manager interviews and (iii) staff (nursing, carers and kitchen) self-administrated surveys. All facility and kitchen managers were IDDSI aware and had access to online resources. Three sites had changed to commercially compliant products post-IDDSI adoption, which had cost implications. Awareness of IDDSI amongst staff ranged from 5 to 79% and < 50% of staff surveyed felt sufficiently trained. Awareness was greater in large sites and where IDDSI was mandated by head office. Managers had not mandated auditing and they felt this had led to reduced perceived importance. Managers felt staff required more training and staff wanted more training, believing it would improve food safety and quality of care. Lack of a dedicated project leader and no speech pathologist on-site were perceived barriers. Collaboration between healthcare assistants, kitchen staff and allied health assisted implementation. ACF staff were aware of IDDSI but staff awareness was low. Using the CFIR, site specific and generic barriers and enablers were identified to improve future implementation effectiveness. Managers and staff want access to regular training. Multidisciplinary collaboration and improving communication are essential. ACFs should consider TMD auditing regularly. Successful implementation of IDDSI allows improvement of quality of care and patient safety but requires a systematic, site-specific implementation plan.
© 2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

Entities:  

Keywords:  Aged care; CFIR; Food service; IDDSI; Implementation; Malnutrition; Texture-modified diets

Mesh:

Year:  2022        PMID: 34993611     DOI: 10.1007/s00455-021-10393-2

Source DB:  PubMed          Journal:  Dysphagia        ISSN: 0179-051X            Impact factor:   2.733


  14 in total

1.  Evaluation of the uptake of the Australian standardized terminology and definitions for texture modified foods and fluids.

Authors:  Sarah Jukes; Julie A Y Cichero; Terrence Haines; Christina Wilson; Kate Paul; Michelle O'Rourke
Journal:  Int J Speech Lang Pathol       Date:  2012-03-23       Impact factor: 2.484

2.  Texture-modified diets in aged care facilities: Nutrition, swallow safety and mealtime experience.

Authors:  Anna Miles; Victoria Liang; Julia Sekula; Sharon Broadmore; Paul Owen; Andrea J Braakhuis
Journal:  Australas J Ageing       Date:  2019-03-13       Impact factor: 2.111

3.  Implementation Science in Evidence-based Nutrition Practice: Considerations for the Registered Dietitian Nutritionist.

Authors:  Keiy Murofushi; Christina Badaracco; Christine County; Diana Gonzales-Pacheco; Carolyn Silzle; Rosanna Watowicz; Lisa Moloney
Journal:  J Acad Nutr Diet       Date:  2020-11-03       Impact factor: 4.910

4.  Carer knowledge of dysphagia management strategies.

Authors:  Darren D Chadwick; Jane Jolliffe; Juliet Goldbart
Journal:  Int J Lang Commun Disord       Date:  2002 Jul-Sep       Impact factor: 3.020

5.  Local opinion leaders: effects on professional practice and healthcare outcomes.

Authors:  Gerd Flodgren; Mary Ann O'Brien; Elena Parmelli; Jeremy M Grimshaw
Journal:  Cochrane Database Syst Rev       Date:  2019-06-24

Review 6.  The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative.

Authors:  Julie A Y Cichero; Catriona Steele; Janice Duivestein; Pere Clavé; Jianshe Chen; Jun Kayashita; Roberto Dantas; Caroline Lecko; Renee Speyer; Peter Lam; Joseph Murray
Journal:  Curr Phys Med Rehabil Rep       Date:  2013-08-24

7.  Speech pathologists' experiences with stroke clinical practice guidelines and the barriers and facilitators influencing their use: a national descriptive study.

Authors:  Kathleen A Hadely; Emma Power; Robyn O'Halloran
Journal:  BMC Health Serv Res       Date:  2014-03-06       Impact factor: 2.655

Review 8.  The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review.

Authors:  Catriona M Steele; Woroud Abdulrahman Alsanei; Sona Ayanikalath; Carly E A Barbon; Jianshe Chen; Julie A Y Cichero; Kim Coutts; Roberto O Dantas; Janice Duivestein; Lidia Giosa; Ben Hanson; Peter Lam; Caroline Lecko; Chelsea Leigh; Ahmed Nagy; Ashwini M Namasivayam; Weslania V Nascimento; Inge Odendaal; Christina H Smith; Helen Wang
Journal:  Dysphagia       Date:  2014-10-25       Impact factor: 3.438

9.  Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework.

Authors:  Julie A Y Cichero; Peter Lam; Catriona M Steele; Ben Hanson; Jianshe Chen; Roberto O Dantas; Janice Duivestein; Jun Kayashita; Caroline Lecko; Joseph Murray; Mershen Pillay; Luis Riquelme; Soenke Stanschus
Journal:  Dysphagia       Date:  2016-12-02       Impact factor: 3.438

Review 10.  A systematic review of the use of the Consolidated Framework for Implementation Research.

Authors:  M Alexis Kirk; Caitlin Kelley; Nicholas Yankey; Sarah A Birken; Brenton Abadie; Laura Damschroder
Journal:  Implement Sci       Date:  2016-05-17       Impact factor: 7.327

View more
  3 in total

1.  Exploring Meal Provision and Mealtime Challenges for Aged Care Residents Consuming Texture-Modified Diets: A Mixed Methods Study.

Authors:  Xiaojing Wu; Lina Yousif; Anna Miles; Andrea Braakhuis
Journal:  Geriatrics (Basel)       Date:  2022-06-15

2.  The Effectiveness of International Dysphagia Diet Standardization Initiative-Tailored Interventions on Staff Knowledge and Texture-Modified Diet Compliance in Aged Care Facilities: A Pre-Post Study.

Authors:  Xiaojing S Wu; Anna Miles; Andrea Braakhuis
Journal:  Curr Dev Nutr       Date:  2022-03-07

3.  Attitudes towards Freshly Made and Readily Prepared Texture-Modified Foods among Speech-Language Therapists, Dietitians, and Community-Dwelling Older Adults.

Authors:  Xiaojing Sharon Wu; Anna Miles; Andrea Braakhuis
Journal:  Foods       Date:  2022-07-20
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.