International journal of speech-language pathology · 2025
"I like to accommodate as much as possible": A survey of food service professionals' awareness of dysphagia and experiences in dietary modifications.
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Packer Rebecca L, Howells Simone, Lim Esther Kay Ying, Hutchison Alana, Rumbach Anna, Wishart Laurelie, Brown Bena
Аннотация
PURPOSE: Limited literature exists on food service professionals' awareness of dysphagia and skills in accommodating consumers' dietary needs, including providing texture-modified meals across settings. As such, the current study aimed to explore food service professionals' awareness of dysphagia and their experiences in accommodating various types of dietary modifications across a range of workplace settings.
METHOD: An electronic survey was administered to food service professionals to determine self-assessed awareness of dysphagia, experiences of accommodating food/fluid modification requests, and perspectives on available education and training. Convenience and snowball sampling were utilised for recruitment.
RESULT: Responses (n = 124), primarily from Australia and the US, were analysed using descriptive and qualitative methods. The majority of respondents were aware of dysphagia and reported confidence in accommodating various types of dietary modifications. Content analysis of open-ended responses further illustrated existing challenges and limitations to implementing texture-modified diets within workplaces, strategies for accommodating changes, and attitudes towards lifelong learning.
CONCLUSION: While high levels of awareness and confidence were reported, barriers continue to limit the translation of these positive attitudes into practice. Improved education and training materials delivered in multiple modalities and targeted at all levels of food service professionals are indicated.
METHOD: An electronic survey was administered to food service professionals to determine self-assessed awareness of dysphagia, experiences of accommodating food/fluid modification requests, and perspectives on available education and training. Convenience and snowball sampling were utilised for recruitment.
RESULT: Responses (n = 124), primarily from Australia and the US, were analysed using descriptive and qualitative methods. The majority of respondents were aware of dysphagia and reported confidence in accommodating various types of dietary modifications. Content analysis of open-ended responses further illustrated existing challenges and limitations to implementing texture-modified diets within workplaces, strategies for accommodating changes, and attitudes towards lifelong learning.
CONCLUSION: While high levels of awareness and confidence were reported, barriers continue to limit the translation of these positive attitudes into practice. Improved education and training materials delivered in multiple modalities and targeted at all levels of food service professionals are indicated.