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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
BACKGROUND: The International Dysphagia Diet Standardization Initiative (IDDSI) has created global standardized definitions for texture-modified diets (TMDs) and thickened liquids to improve the safety and care for individuals with swallowing difficulties. The IDDSI framework guides health care faci...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Oxford University Press
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8994209/ https://www.ncbi.nlm.nih.gov/pubmed/35415388 http://dx.doi.org/10.1093/cdn/nzac032 |
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author | Wu, Xiaojing S Miles, Anna Braakhuis, Andrea |
author_facet | Wu, Xiaojing S Miles, Anna Braakhuis, Andrea |
author_sort | Wu, Xiaojing S |
collection | PubMed |
description | BACKGROUND: The International Dysphagia Diet Standardization Initiative (IDDSI) has created global standardized definitions for texture-modified diets (TMDs) and thickened liquids to improve the safety and care for individuals with swallowing difficulties. The IDDSI framework guides health care facilities, such as aged care, to provide food to at-risk patients. OBJECTIVES: This study aims to design, deliver, and evaluate a tailored intervention to facilitate IDDSI implementation in aged care. METHODS: Five aged care facilities received tailored interventions, which were guided by the Expert Recommendation for Implementing Change process and used the corresponding barriers identified in the previous study: 1) tailored material, delivery, and planning; 2) opinion leaders and professional input; 3) strategies to attract and involve staff; and 4) reflections and evaluations. Meal compliance against IDDSI standards and staff knowledge acquisition were the primary outcomes evaluating the impact of the intervention. Written consent was obtained from facility managers. Staff trainings were delivered by a dietitian, accompanied with electronic and printed materials. An audit was conducted on all items listed on the TMD daily menu (lunch, dinner, and midmeals). TMD IDDSI audits and staff self-administered surveys were conducted before and 6 mo after the intervention. RESULTS: Audits of 68 and 79 TMD meals/items were conducted pre- and postintervention, respectively. Significant improvement in meal compliance was found in all 3 levels of TMDs, including soft and bite-sized (50%; P = 0.0001), minced and moist (44%; P = 0.0024), and puréed (42%; P = 0.0024). The overall IDDSI compliance increased by 46% postintervention (P < 0.0001). Staff achieved higher scores in both dysphagia and IDDSI knowledge sections (P < 0.0001). CONCLUSIONS: Tailored interventions facilitated IDDSI implementation in aged care evidenced by increased TMD compliance and staff knowledge, which remained at 6 mo postintervention. |
format | Online Article Text |
id | pubmed-8994209 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Oxford University Press |
record_format | MEDLINE/PubMed |
spelling | pubmed-89942092022-04-11 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 Wu, Xiaojing S Miles, Anna Braakhuis, Andrea Curr Dev Nutr ORIGINAL RESEARCH BACKGROUND: The International Dysphagia Diet Standardization Initiative (IDDSI) has created global standardized definitions for texture-modified diets (TMDs) and thickened liquids to improve the safety and care for individuals with swallowing difficulties. The IDDSI framework guides health care facilities, such as aged care, to provide food to at-risk patients. OBJECTIVES: This study aims to design, deliver, and evaluate a tailored intervention to facilitate IDDSI implementation in aged care. METHODS: Five aged care facilities received tailored interventions, which were guided by the Expert Recommendation for Implementing Change process and used the corresponding barriers identified in the previous study: 1) tailored material, delivery, and planning; 2) opinion leaders and professional input; 3) strategies to attract and involve staff; and 4) reflections and evaluations. Meal compliance against IDDSI standards and staff knowledge acquisition were the primary outcomes evaluating the impact of the intervention. Written consent was obtained from facility managers. Staff trainings were delivered by a dietitian, accompanied with electronic and printed materials. An audit was conducted on all items listed on the TMD daily menu (lunch, dinner, and midmeals). TMD IDDSI audits and staff self-administered surveys were conducted before and 6 mo after the intervention. RESULTS: Audits of 68 and 79 TMD meals/items were conducted pre- and postintervention, respectively. Significant improvement in meal compliance was found in all 3 levels of TMDs, including soft and bite-sized (50%; P = 0.0001), minced and moist (44%; P = 0.0024), and puréed (42%; P = 0.0024). The overall IDDSI compliance increased by 46% postintervention (P < 0.0001). Staff achieved higher scores in both dysphagia and IDDSI knowledge sections (P < 0.0001). CONCLUSIONS: Tailored interventions facilitated IDDSI implementation in aged care evidenced by increased TMD compliance and staff knowledge, which remained at 6 mo postintervention. Oxford University Press 2022-03-07 /pmc/articles/PMC8994209/ /pubmed/35415388 http://dx.doi.org/10.1093/cdn/nzac032 Text en © The Author(s) 2022. Published by Oxford University Press on behalf of the American Society for Nutrition. https://creativecommons.org/licenses/by-nc/4.0/This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com |
spellingShingle | ORIGINAL RESEARCH Wu, Xiaojing S Miles, Anna Braakhuis, Andrea 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 |
title | 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 |
title_full | 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 |
title_fullStr | 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 |
title_full_unstemmed | 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 |
title_short | 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 |
title_sort | 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 |
topic | ORIGINAL RESEARCH |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8994209/ https://www.ncbi.nlm.nih.gov/pubmed/35415388 http://dx.doi.org/10.1093/cdn/nzac032 |
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