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Knowledge and Practice of Health Professionals in the Management of Dysphagia
The aim of this study was to determine healthcare providers’ knowledge and practices about dysphagia. A descriptive cross-sectional study was carried out based on a self-administered and anonymous questionnaire addressed to healthcare providers in Spain. A total of 396 healthcare providers participa...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7926391/ https://www.ncbi.nlm.nih.gov/pubmed/33671732 http://dx.doi.org/10.3390/ijerph18042139 |
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author | Sánchez-Sánchez, Eduardo Avellaneda-López, Ylenia García-Marín, Esperanza Ramírez-Vargas, Guillermo Díaz-Jimenez, Jara Ordonez, Francisco Javier |
author_facet | Sánchez-Sánchez, Eduardo Avellaneda-López, Ylenia García-Marín, Esperanza Ramírez-Vargas, Guillermo Díaz-Jimenez, Jara Ordonez, Francisco Javier |
author_sort | Sánchez-Sánchez, Eduardo |
collection | PubMed |
description | The aim of this study was to determine healthcare providers’ knowledge and practices about dysphagia. A descriptive cross-sectional study was carried out based on a self-administered and anonymous questionnaire addressed to healthcare providers in Spain. A total of 396 healthcare providers participated in the study. Of these, 62.3% knew the definition of dysphagia as a swallowing disorder. In addition, up to 39.2% of the participants reported that they did not know whether the EatingAssessmentTool (EAT-10) dysphagia screening test was usedin their own clinical settings. Similarly, up to 49.1% of them did not know the ClinicalExaminationVolume-Viscosity (MECV-V) method. Nearly all participants (98.8%) reported that thickeners must be used forall liquids administered to patients. A higher percentage of respondents based the choice of texture on patient’s tolerance (78.2%) rather than on the MECV-V result (17.3%). In addition,76.4% of the professionals had witnessed a bronchoaspiration; after it, 44.4% (n = 175) of them reported the appearance of pneumonia, and 14.5% (n = 57) the death of the patient (p = 0.005). The participants revealeda moderate/low knowledge ofthe definition, diagnosis, and clinical management of liquid dysphagia, which indicates some room for improvements. |
format | Online Article Text |
id | pubmed-7926391 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-79263912021-03-04 Knowledge and Practice of Health Professionals in the Management of Dysphagia Sánchez-Sánchez, Eduardo Avellaneda-López, Ylenia García-Marín, Esperanza Ramírez-Vargas, Guillermo Díaz-Jimenez, Jara Ordonez, Francisco Javier Int J Environ Res Public Health Article The aim of this study was to determine healthcare providers’ knowledge and practices about dysphagia. A descriptive cross-sectional study was carried out based on a self-administered and anonymous questionnaire addressed to healthcare providers in Spain. A total of 396 healthcare providers participated in the study. Of these, 62.3% knew the definition of dysphagia as a swallowing disorder. In addition, up to 39.2% of the participants reported that they did not know whether the EatingAssessmentTool (EAT-10) dysphagia screening test was usedin their own clinical settings. Similarly, up to 49.1% of them did not know the ClinicalExaminationVolume-Viscosity (MECV-V) method. Nearly all participants (98.8%) reported that thickeners must be used forall liquids administered to patients. A higher percentage of respondents based the choice of texture on patient’s tolerance (78.2%) rather than on the MECV-V result (17.3%). In addition,76.4% of the professionals had witnessed a bronchoaspiration; after it, 44.4% (n = 175) of them reported the appearance of pneumonia, and 14.5% (n = 57) the death of the patient (p = 0.005). The participants revealeda moderate/low knowledge ofthe definition, diagnosis, and clinical management of liquid dysphagia, which indicates some room for improvements. MDPI 2021-02-22 2021-02 /pmc/articles/PMC7926391/ /pubmed/33671732 http://dx.doi.org/10.3390/ijerph18042139 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Sánchez-Sánchez, Eduardo Avellaneda-López, Ylenia García-Marín, Esperanza Ramírez-Vargas, Guillermo Díaz-Jimenez, Jara Ordonez, Francisco Javier Knowledge and Practice of Health Professionals in the Management of Dysphagia |
title | Knowledge and Practice of Health Professionals in the Management of Dysphagia |
title_full | Knowledge and Practice of Health Professionals in the Management of Dysphagia |
title_fullStr | Knowledge and Practice of Health Professionals in the Management of Dysphagia |
title_full_unstemmed | Knowledge and Practice of Health Professionals in the Management of Dysphagia |
title_short | Knowledge and Practice of Health Professionals in the Management of Dysphagia |
title_sort | knowledge and practice of health professionals in the management of dysphagia |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7926391/ https://www.ncbi.nlm.nih.gov/pubmed/33671732 http://dx.doi.org/10.3390/ijerph18042139 |
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