Dysphagia: education needs assessment for future healthcare food-service employees. Issue 5 (19th August 2014)

• Record Type: Journal Article
• Authors: Broz, Charles Christopher; Hammond, Rhonda K
• Editors: Ganji, Vijay
• Is Part Of: Nutrition & food science. Volume 44:Issue 5(2014)
• Publication Date: 2014-08-19
• Subjects: Nutrition -- Periodicals; Food -- Periodicals; 664.005
• DOI: 10.1108/NFS-03-2013-0035
• Languages: English
• ISSNs: 0034-6659

Abstract

Abstract : Purpose: The purpose of this study was to survey current culinary, hospitality and nutrition students to determine their level of knowledge about dysphagia, or swallowing impairment, and the dysphagia diet. In addition, the study provided a means by which to gauge current students' awareness of healthcare foodservice as a career option. Design/methodology/approach: A pilot study conducted in 2009 indicated that healthcare foodservice workers were unaware of many of the risks associated with the dysphagia diet. A second study was conducted in 2012 to obtain an idea of the perceptions and knowledge-levels of culinary, hospitality and nutrition students about dysphagia. Subjects included students across the three disciplines at two large universities in the Midwestern United States, and a private culinary school on the East Coast of the United States. The instrument consisted of a traditional paper survey containing 18 questions. A total sample size of n = 139 surveys was collected and analyzed. Findings: Results of the survey suggests that current university students are lacking in some areas of knowledge concerning dysphagia patients, and their dietary needs. Education and training seem indicated, as the number of patients suffering from some degree of dysphagia are only going to increase as the U.S. population ages. Findings also indicate that many introductory-level students are unaware of healthcare foodservice as a viable career choice in industry. Research limitations/implications: The primary limitations to this research were the relatively small sample size, and the fact that most students surveyed were not interested or aware of healthcare foodservice as a viable industry career choice. This study would be greatly enhanced by contacting professors/instructors at several universities representing the Northeast, Midwest, and east and west coasts of the United States. Educating future foodservice professionals at the introductory level would allow industry leaders to make students aware of this large and necessary sector of the foodservice industry. Likewise, there is no doubt that food preparers, food deliverers, and foodservice managers in healthcare will come in contact with a patient with some level of dysphagia as our population ages. More research to strengthen this body of data is indicated, as are similar studies across broader ranges of the population. Practical implications: The occurrence of dysphagia is growing as the U.S. population ages. That fairly little research has been done is somewhat alarming. There is a need for standardization of recipe formulas, benchmarking viscosities of dietary liquids and solids, and training of food preparers. The symptom is found in very large populations in the U.S., as well as in Europe. Also, the fact that dysphagia has so many potential causes makes the symptom that much more of a health issue. More research is certainly called for to better prepare potential institutional foodservice employees for the next 20 years. Originality/value: Millions of Americans currently suffer from at least some degree of dysphagia. This number is expected to increase as the Baby Boomer generation reaches retirement age. The United States will be populated by more elderly people than ever before, and will thus host more individuals suffering from swallowing impairment. Healthcare foodservice, including hospital and long-term care foodservice will certainly become a viable career choice for current students of culinary arts, nutrition, and hospitality.