dc.contributor.author |
Wu, Xiaojing S |
|
dc.contributor.author |
Miles, Anna |
|
dc.contributor.author |
Braakhuis, Andrea |
|
dc.coverage.spatial |
United States |
|
dc.date.accessioned |
2022-06-17T03:55:58Z |
|
dc.date.available |
2022-06-17T03:55:58Z |
|
dc.date.issued |
2022-04 |
|
dc.identifier.citation |
(2022). Current Developments in Nutrition, 6(4), nzac032-. |
|
dc.identifier.issn |
2475-2991 |
|
dc.identifier.uri |
https://hdl.handle.net/2292/59982 |
|
dc.description.abstract |
<h4>Background</h4>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.<h4>Objectives</h4>This study aims to design, deliver, and evaluate a tailored intervention to facilitate IDDSI implementation in aged care.<h4>Methods</h4>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: <i>1</i>) tailored material, delivery, and planning; <i>2</i>) opinion leaders and professional input; <i>3</i>) strategies to attract and involve staff; and <i>4</i>) 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.<h4>Results</h4>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%; <i>P </i>= 0.0001), minced and moist (44%; <i>P </i>= 0.0024), and puréed (42%; <i>P </i>= 0.0024). The overall IDDSI compliance increased by 46% postintervention (<i>P </i>< 0.0001). Staff achieved higher scores in both dysphagia and IDDSI knowledge sections (<i>P </i>< 0.0001).<h4>Conclusions</h4>Tailored interventions facilitated IDDSI implementation in aged care evidenced by increased TMD compliance and staff knowledge, which remained at 6 mo postintervention. |
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dc.format.medium |
Electronic-eCollection |
|
dc.language |
eng |
|
dc.publisher |
Oxford University Press (OUP) |
|
dc.relation.ispartofseries |
Current developments in nutrition |
|
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. |
|
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
|
dc.rights.uri |
https://creativecommons.org/licenses/by-nc/4.0/ |
|
dc.subject |
IDDSI |
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dc.subject |
aged care |
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dc.subject |
implementation |
|
dc.subject |
pre-post study |
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dc.subject |
texture-modified diets |
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dc.subject |
Dental/Oral and Craniofacial Disease |
|
dc.subject |
Prevention |
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dc.subject |
Digestive Diseases |
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dc.subject |
Cancer |
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dc.subject |
Patient Safety |
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dc.subject |
Clinical Research |
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dc.subject |
Science & Technology |
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dc.subject |
Life Sciences & Biomedicine |
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dc.subject |
Nutrition & Dietetics |
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dc.subject |
OLDER-ADULTS |
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dc.subject |
MANAGEMENT |
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dc.subject |
EDUCATION |
|
dc.subject |
HOMES |
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dc.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. |
|
dc.type |
Journal Article |
|
dc.identifier.doi |
10.1093/cdn/nzac032 |
|
pubs.issue |
4 |
|
pubs.begin-page |
nzac032 |
|
pubs.volume |
6 |
|
dc.date.updated |
2022-05-08T20:31:42Z |
|
dc.rights.holder |
Copyright: The author |
en |
dc.identifier.pmid |
35415388 (pubmed) |
|
pubs.author-url |
https://www.ncbi.nlm.nih.gov/pubmed/35415388 |
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pubs.publication-status |
Published |
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dc.rights.accessrights |
http://purl.org/eprint/accessRights/OpenAccess |
en |
pubs.subtype |
research-article |
|
pubs.subtype |
Journal Article |
|
pubs.elements-id |
895791 |
|
pubs.org-id |
Medical and Health Sciences |
|
pubs.org-id |
Science |
|
pubs.org-id |
Psychology |
|
pubs.org-id |
Medical Sciences |
|
pubs.org-id |
Nutrition |
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dc.identifier.eissn |
2475-2991 |
|
dc.identifier.pii |
nzac032 |
|
pubs.number |
ARTN nzac032 |
|
pubs.record-created-at-source-date |
2022-05-09 |
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pubs.online-publication-date |
2022-03-07 |
|