UNASSIGNED:国际吞咽困难饮食标准化倡议(IDDSI)为质地改良饮食(TMD)和增稠液体创建了全球标准化定义,以提高吞咽困难患者的安全性和护理。IDDSI框架指导卫生保健设施,如老年护理,为有风险的病人提供食物。
未经评估:本研究旨在设计,交付,并评估量身定制的干预措施,以促进IDDSI在老年护理中的实施。
未经评估:五个老年护理机构接受了量身定制的干预措施,这是由执行变更过程的专家建议指导的,并使用了先前研究中确定的相应障碍:1)定制材料,delivery,和规划;2)意见领袖和专业投入;3)吸引和参与员工的战略;4)反思和评价。对IDDSI标准的膳食依从性和员工知识获取是评估干预效果的主要结果。从设施经理处获得书面同意。员工培训由营养师提供,伴随着电子和印刷材料。对TMD每日菜单上列出的所有项目进行了审计(午餐,晚餐,和中餐)。干预前和干预后6个月进行了TMDIDDSI审核和工作人员自我管理的调查。
未经评估:在干预前后对68和79份TMD膳食/项目进行了审核,分别。在所有3个级别的TMD中发现了膳食依从性的显着改善,包括柔软和咬合大小(50%;P=0.0001),切碎和潮湿(44%;P=0.0024),和puéed(42%;P=0.0024)。干预后IDDSI的总体依从性增加了46%(P<0.0001)。工作人员在吞咽困难和IDDSI知识部分得分均较高(P<0.0001)。
UNASSIGNED:量身定制的干预措施促进了老年护理中的IDDSI实施,这一点由TMD依从性和员工知识的提高证明,仍在干预后6个月。
UNASSIGNED: 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.
UNASSIGNED: This
study aims to design, deliver, and evaluate a tailored intervention to facilitate
IDDSI implementation in aged care.
UNASSIGNED: 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.
UNASSIGNED: 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).
UNASSIGNED: Tailored interventions facilitated IDDSI implementation in aged care evidenced by increased TMD compliance and staff knowledge, which remained at 6 mo postintervention.