Facilitators and Barriers to Implementing the International Dysphagia Diet Standardisation Initiative in Care Facilities in Upstate New York

Author:

Harvey Caileen1ORCID,Flemming Rachel1,Davis Julia2,Reynolds Victoria13ORCID

Affiliation:

1. Department of Communication Sciences and Disorders, State University of New York College at Plattsburgh

2. Department of Counseling and Human Services, State University of New York College at Plattsburgh

3. College of Nursing and Health Sciences, Lewis University, Romeoville, IL

Abstract

Introduction: Dysphagia is a swallowing disorder that can result in aspiration, asphyxiation, or other complications. One method of facilitating safer swallowing is modification of the diet and fluids of individuals living with dysphagia. The International Dysphagia Diet Standardisation Initiative (IDDSI) is a globally standardized framework for texture modification. Its implementation has been recommended in the United States, but adoption is not yet universal. This study investigated implementation issues by surveying health care professionals in health care facilities in rural, Upstate New York. Method: A questionnaire created through the SurveyMonkey platform was distributed to health care facilities within a predetermined geographical area in Upstate New York. The survey consisted of 22 questions and utilized a mixed-methods design. Results: Forty-six participants from 10 individual professions and nine types of facilities completed the study. Twenty texture modification labels and 10 fluid modification labels were described. Analysis of qualitative data yielded three main barriers to implementation: funding, education, and communication. Within each barrier, awareness and resources were recurrent themes. Discussion: The variety of modification labels in comparison with the sample size demonstrates a lack of standardization of texture modification processes across facilities. While nearly half the respondents had not heard of IDDSI prior to the survey, 89% agreed that a standardized dysphagia diet would improve patient health and safety. This demonstrated a willingness to adopt IDDSI and indicated that staff attitudes may not be a barrier to its implementation. Participants felt that training was needed for successful implementation and expressed concern about the lack of availability of financial resources. Supplemental Material: https://doi.org/10.23641/asha.17270861

Publisher

American Speech Language Hearing Association

Subject

General Medicine

Reference21 articles.

1. Academy of Nutrition and Dietetics. (n.d.). International dysphagia diet standardization initiative. Retrieved July 8 2021 from https://www.eatrightpro.org/practice/practice-resources/post-acute-long-term-care-management/international-dysphagia-diet-standardization-initiative

2. American Speech-Language-Hearing Association. (2021). International Dysphagia Diet Standardisation Initiative (IDDSI). https://www.asha.org/slp/healthcare/international-dysphagia-diet-standardisation-initiative/

3. American Speech-Language-Hearing Association. (n.d.-a). International Dysphagia Diet Standardisation Initiative (IDDSI). Retrieved July 8 2021 from https://www.asha.org/slp/healthcare/international-dysphagia-diet-standardisation-initiative/

4. American Speech-Language-Hearing Association. (n.d.-b). Start Date for U.S. Implementation of International Dysphagia Diet Standardisation Initiative (IDDSI) Announced. Retrieved July 8 2021 from https://www.asha.org/news/2018/start-date-for-us-implementation-of-international-dysphagia-diet-standardisation-initiative-announced/

5. Systematic review and evidence based recommendations on texture modified foods and thickened fluids for adults (≥18 years) with oropharyngeal dysphagia

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