Author/Editor		Slana, Nuša; Jelenc, Nika; Groleger Sršen, Katja
Title		Poznavanje lestvice mednarodne iniciative za standardizacijo diet pri strokovnih sodelavcih tima za (re)habilitacijo otrok
Translated title		Knowledge of the international dysphagia diet standardization initiative scale by team practitioners for (re)habilitation of children
Type		članek
Vol. and No.		Letnik 20, št. 2
Publication year		2021
Volume		str. 29-35
ISSN		1580-9315 - Rehabilitacija
Language		slv
Abstract		Izhodišče: Motnje hranjenja in požiranja so pri otrocih z motnjami v razvoju ali okvaro živčevja pogoste. Eden od ukrepov pri obravnavi otrok z motnjami hranjenja in požiranja je prilagoditev teksture hrane in gostote tekočine. Mednarodna iniciativa za standardizacijo diet (angl. International Dysphagia Diet Standardization Initiative, IDDSI) je pripravila strokovne smernice za razvrščanje hrane in tekočine glede na teksturo in gostoto. Izvedeti smo želeli, kakšno mnenje imajo strokovni sodelavci na Oddelku za (re)habilitacijo otrok o lastnem poznavanju prilagoditev hrane in tekočine za otroke z motnjami hranjenja in požiranja. Poleg tega smo želeli preveriti njihovo poznavanje smernic IDDSI, predvsem zanesljivost določanja posameznih stopenj teksture hrane in gostote tekočine, brez predhodnega izobraževanja o smernicah, nato pa ponovno, po posebej pripravljeni delavnici, ki naj bi jim omogočila boljše poznavanje smernic IDDSI in izboljšala zanesljivost pri določanju posamezne stopnje. Metode: V raziskavo smo vključili 24 strokovnih sodelavcev različnih strokovnih skupin, ki so se udeležili delavnice o prilagajanju hrane in tekočine po smernicah IDDSI. Za potrebe raziskave smo pripravili vprašalnik o poznavanju prilagoditev teksture hrane in gostote tekočine ter vprašalnik za razvrščanje hrane in tekočine s pomočjo smernic IDDSI, ki so ju udeleženci izpolnili pred delavnico in nato ponovno po njej. Rezultati: Analiza zbranih podatkov je pokazala, da so se pred delavnico vključeni strokovni sodelavci čutili manj poučene o primerni hrani in tekočini za osebe z motnjami hranjenja in požiranja ter manj kompetentne za ponujanje ustrezne varne hrane in tekočine. Po delavnici se je ocena lastnega poznavanja in kompetentnosti izboljšala. Povečalo se je tudi število pravilno določenih stopenj IDDSI. Zaključek: Raziskava je osvetlila problematiko relativno majhnega poznavanja ustrezno prilagojene hrane in tekočine brez posebnega izobraževanja. Menimo, da je pomembno, da osnovne smernice prilagoditev hrane in tekočine poznajo vsi člani tima, tudi tisti, ki se z motnjami hranjenja in požiranja srečujejo posredno. Delavnica se je izkazala kot učinkovit način posredovanja informacij o obravnavi otrok z motnjami hranjenja in požiranja. Mednarodno poenoteno in enoznačno izrazoslovje bo pripomoglo k učinkovitejši komunikaciji med zdravstvenimi delavci ter varnejši obravnavi motenj hranjenja in požiranja.Introduction: Feeding and swallowing disorders (FSD) are common in children with neurological disorders. One of the main measures in treating FSD in adults as well as children is the modification of food texture and liquid consistency. The International Dysphagia Diet Standardization Initiative (IDDSI) has prepared guidelines for classifying food and liquid based on texture and thickness. Our goal was to assess the knowledge of employees from the Department of (Re)habilitation of Children about adequate modification of food and liquid. We also wanted to assess their knowledge of IDDSI guidelines and mainly the reliability of determining different IDDSI levels before and after a workshop, which was prepared to improve the knowledge of IDDSI levels and to improve the reliability in determining different levels. Methods: We included 24 employees of different professional profiles who attended the workshop about the modification of food and liquid based on the IDDSI guidelines. For the purpose of the study, a questionnaire for assessing the knowledge about adequate modification of food and liquid and a questionnaire for assessing food and liquid based on IDDSI guidelines were prepared, which the participants completed before and after the workshop. Results: The results revealed that before attending the workshop the employees felt less informed about the adequate food and liquid for persons with FSD and less competent for offering safe food and drinks. After the workshop the self-assessment of knowledge and competence significantly improved. The number of correctly determined IDDSI levels was significantly higher as well. Conclusion: Our study revealed the problem of a lack of knowledge of adequately modified food and liquid. It is necessary that all employees from the Department of (Re)habilitation of Children are informed of the basic IDDSI guidelines. The workshop proved to be an effective way of informing the employees about the treatment of persons with FSD. The study also revealed the problem of non-standardised terminology for describing food and liquid. Internationally standardised and unambiguous terminology is necessary for more effective communication among healthcare workers as well as for safer treatment of FSD.
Descriptors		Child Rehabilitation
Keywords		motnje hranjenja in požiranja otrok Mednarodna iniciativa za standardizacijo diet IDDSI tekstura hrane gostota tekočine feeding and swallowing disorders FSD child International Dysphagia Diet Standardization Initiative IDDSI food texture liquid consistency