Author/Editor		Trček Kavčič, Marjeta; Ogrin, Maja; Vidmar, Gaj
Title		Suitability of food in a rehabilitation hospital for patients with neurologic dysphagia
Type		članek
Vol. and No.		Letnik 43, št. 3
Publication year		2020
Volume		str. 276-279
ISSN		0342-5282 - International journal of rehabilitation research. Internationale Zeitschrift für Rehabilitationsforschung. Revue internationale de recherches de readaptation
Language		eng
Abstract		Texture-modified food is a common strategy in dysphagia management for increasing safety of swallowing. It is essential for the patient to receive the prescribed diet based on clinical and instrumental examination of swallowing in order to be able to benefit from rehabilitation and avoid complications. Variations in terminology and definitions regarding texture-modified food and liquids demonstrate the need for international standardized terminology. We aimed to assess suitability of texture-modified diets used at a rehabilitation hospital in terms of the International Dysphagia Diet Standardization Initiative guidelines. A texture-modified main dish was analyzed for 5 days (15 samples of pureed and 10 samples of minced texture) at lunch time by 2 trained assessors using International Dysphagia Diet Standardization Initiative-recommended testing methods. The majority of pureed and minced food samples did not suit the comparable International Dysphagia Diet Standardization Initiative levels. The results underline the need for implementing the International Dysphagia Diet Standardization Initiative guidelines in order to provide an appropriate texture-modified diet for patients with neurogenic dysphagia and support dysphagia management within inpatient rehabilitation.
Keywords		deglutition disorders dysphagia hospital food inpatient rehabilitation international standards motnje požiranja disfagija bolnišnična prehrana bolnišnična rehabilitacija mednarodni standardi